Peppermint Bark
A delightful holiday treat made with layers of semisweet and white chocolate, topped with crushed candy canes for a refreshing crunch.
Ingredients
Chocolate Layers
- 12 oz semisweet chocolate, chopped Ensure small pieces for smooth melting.
- 12 oz white chocolate, chopped Provides creamy contrast to semisweet layer.
Flavor Enhancers
- 1/2 tsp peppermint extract Enhances the chocolate flavor.
Toppings
- 8 pieces candy canes, crushed Adds crunch and festive flair.
Instructions
Preparation
- Line a 13" x 18" baking sheet with parchment paper.
- Fill a large pot with about 3 inches of water and bring it to a gentle simmer to create a double boiler.
Melting Semisweet Chocolate
- Reduce heat to low and place a heatproof bowl on top of the pot.
- Add semisweet chocolate to the bowl and stir occasionally until melted, about 5 to 8 minutes.
- Stir in peppermint extract.
- Pour melted chocolate into the prepared baking sheet and spread into an even layer.
- Refrigerate until set, about 20 minutes.
Melting White Chocolate
- Using the same pot and bowl setup, add white chocolate to the heatproof bowl.
- Stir until melted and smooth.
- Pour white chocolate over the set semisweet layer and spread evenly.
Adding Toppings
- Top with crushed candy canes, pressing them gently into the white chocolate.
- Refrigerate until set for another 20 minutes.
- Cut into pieces and serve.
Notes
For best results, chop chocolate into uniform pieces and ensure bowls are dry. Use a double boiler for better chocolate melting control, and feel free to adjust peppermint extract for stronger flavor.