Clean recipe · kingarthurbaking.com
Homemade Peppermint Bark
With its delicious white and dark chocolate layers, festive candy cane crunch, and refreshing peppermint flavor, this peppermint bark is a holiday candy that's almost too good to give away.
Original recipe: kingarthurbaking.com
- Yield:
- 24 servings
- Prep:
- 15 min
- Cook:
- 0 min
- Total:
- 1 hr 0 min
Adjust servings, check off ingredients, and save a copy in the recipe reader.
Ingredients
- 2 2/3 cups (454g) bittersweet chocolate, chopped
- 1/4 to 1/2 teaspoon King Arthur Pure Peppermint Extract*
- 2 cups (340g) white chocolate, chopped
- 1/4 cup (39g) peppermint crunch, or hard peppermint candies, crushed
Instructions
- Gently melt the dark chocolate, heating it on very low heat or over hot water until it barely melts
- Stir in the peppermint oil, then spread it into an 8" x 12" oval on parchment paper or foil.
- Allow the chocolate to set, but not harden completely.
- Melt the white chocolate. For best results (and a hard, shiny finish), consider tempering the chocolate rather than just melting it.
- Mix the melted white chocolate with about half the peppermint crunch. Spread the mixture over the dark chocolate.
- Sprinkle the rest of the peppermint crunch on top, pressing it in gently.
- Allow the peppermint bark to cool until hardened, then break or cut it into chunks.
- Store peppermint bark airtight at room temperature for up to a week; freeze for longer storage.