Homemade peppermint bark is easy to make with layers of semisweet and white chocolate topped with crushed peppermint candies for a festive favorite.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
190 Calories
Recipe Instructions
Step 1
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 2
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 3
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 4
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 5
Remove from the pan and break into small pieces to serve.
Step 6
Line a 9-inch square pan with parchment or waxed paper, smoothing out any wrinkles.
Ingredients
8 ounces high-quality semisweet chocolate, broken into pieces
2 teaspoons canola oil, divided
8 ounces high-quality white chocolate, broken into pieces
