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Peppermint bark recipe with dark chocolate and white chocolate layers topped with crushed candy canes

Peppermint Bark Recipe

Two layers of chocolate with crushed candy canes. Easy, no bake Christmas candy.
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Prep Time 20 minutes
Chill Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 30 pieces
Course: Dessert
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces semi-sweet or dark chocolate chopped or chips
  • 12 ounces white chocolate chopped (use bars if you can)
  • 1 teaspoon peppermint extract divided (optional)
  • ½ cup crushed candy canes about 6 to 8 regular canes

Equipment

  • 9x13 inch pan
  • parchment paper
  • microwave-safe bowls
  • spoon
  • knife
  • zip bag and rolling pin

Method
 

  1. Line a 9×13 inch pan with parchment paper, leaving overhang on two sides.
  2. Melt the dark chocolate in a dry, microwave-safe bowl on 50% power in 30 second bursts, stirring between each, until smooth. Stir in ½ teaspoon of peppermint extract, if using. Pour into the pan and spread into an even layer.
  3. Refrigerate for 15 to 20 minutes, until the chocolate is just set but still slightly tacky.
  4. Melt the white chocolate the same way, using even lower power and stirring often. Stir in the remaining ½ teaspoon extract, if using. Spread over the set dark layer.
  5. Sprinkle the crushed candy canes over the white chocolate right away, pressing them lightly so they stick.
  6. Chill for 1 hour, until firm. Lift out, and break or cut into pieces.

Notes

Keep tools dry.
Chill the first layer only until just set.
Add candy canes immediately.
Keeps 2 weeks cool and dry.