Peppermint Bark
Layers of dark and white chocolate topped with crushed candy canes - a holiday classic
- 12 ozdark chocolate(chopped or chips)
- 12 ozwhite chocolate(chopped or chips)
- 0.5 tsppeppermint extract
- 6candy canes(crushed)
- 1 tbspcoconut oil(divided)
Keeps in airtight container at cool room temperature up to 2 weeks, refrigerated up to 1 month.
- 1Line baking sheet with parchment paper
- 2Melt dark chocolate with half the coconut oil in microwave or double boiler
- 3Stir until smooth and spread evenly on parchment in thin layer
- 4Refrigerate 15-20 minutes until set but not completely hard
- 5Melt white chocolate with remaining coconut oil and peppermint extract
- 6Spread white chocolate over dark chocolate layer
- 7Immediately sprinkle crushed candy canes over top, pressing lightly
- 8Refrigerate until completely set, about 1 hour
- 9Break into irregular pieces
- 10Store in airtight container
Use good quality chocolate for best results. The coconut oil helps chocolate set with a nice snap. Crush candy canes in a bag with a rolling pin. Add candy immediately while chocolate is wet so it adheres. Store in cool place - white chocolate can bloom if it gets warm. Don't refrigerate long-term or chocolate may become dull.
Peppermint bark became an American holiday tradition in the 1990s, popularized by Williams-Sonoma which began selling it in 1998. The combination of chocolate and peppermint has much older roots - peppermint creams date to the Victorian era - but the bark format made it a perfect homemade gift and party treat.