Peppermint bark is a favorite holiday treat that's easy to make with semisweet and white chocolate, peppermint candies, and this recipe! Great for gifting!
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
190 Calories
Recipe Instructions
Step 1
Lightly grease a 9-inch square pan. Line the pan with waxed paper, smoothing out any wrinkles.
Step 2
Combine semisweet chocolate and 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted. Remove from the heat and stir in 1/4 teaspoon peppermint extract.
Step 3
Pour melted chocolate into the prepared pan, and spread evenly to cover the bottom. Sprinkle 1/2 of the crushed candy over the chocolate and refrigerate until completely hardened, about 1 hour.
Step 4
Combine white chocolate and remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until white chocolate is melted. Remove from the heat and stir in remaining 1/4 teaspoon peppermint extract.
Step 5
Pour melted white chocolate into the pan, directly over the hardened chocolate layer; spread evenly. Sprinkle the remaining crushed candy over top and gently press in. Refrigerate until completely hardened, about 1 hour.
Step 6
Remove from the pan and break into small pieces to serve.
Ingredients
8 ounces high-quality semisweet chocolate, broken into pieces
2 teaspoons canola oil, divided
8 ounces high-quality white chocolate, broken into pieces
