Peppermint Bark
 
Prep time
Total time
 
Peppermint Bark is a holiday tradition, and makes a wonderful and heartfelt gift. Layered with semisweet chocolate and white chocolate, this Peppermint Bark is totally delicious and addicting and is as good as or better than the famous Williams Sonoma Peppermint Bark. I like to stir the powdery candy cane crumbs into the white chocolate layer and reserve the larger pieces to sprinkle on top.

One of the secrets to this candy is to use the best quality semisweet and white chocolates you can find; don’t use candy melts as they don’t have the same quality as real chocolate. Also use peppermint oil rather than peppermint extract for exceptional flavor. Since candy oils are very concentrated it only takes a few drops. If you prefer to use peppermint extract use about ½ teaspoon.
Recipe type: Dessert | Candy | Chocolate
Ingredients
Peppermint Bark:
  • Candy canes (6 ounce box of 12)
  • 16 ounces semisweet chocolate, chopped into small pieces
  • 8 drops peppermint oil, divided
  • 16 ounces white chocolate, chopped into small pieces
Instructions
Prepare one 11x17x1 inch jelly roll pan. Line the pan with parchment paper, allowing overhang on all sides. Tip: rub a bit of vegetable shortening or butter in the bottom of the pan corners and well as the pan sides to help the parchment paper to stay in place.
Tip: It is always preferable to temper chocolate when the chocolate is used for dipping candies. In place of step 9 below, See Tempering Chocolate for information about how to temper the chocolate to be used for dipping these candies. If you don’t want to go through the steps of tempering the chocolate, the following directions are for melting chocolate (not tempering.)
Peppermint Bark:
  1. Place candy canes in a large Ziploc plastic bag and use a rolling pin to crush into pieces, about ¼ inch. Separate the larger pieces from the powdery crumbs by shaking the candy through a sieve. Set the larger pieces and the powdery crumbs aside.
Semisweet Chocolate Layer:
  1. In top of a double boiler over hot water, melt the semisweet chocolate. Remove from the heat just before all the chocolate is melted; stir with a clean and dry rubber spatula to finish melting the remaining chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a glass bowl, stainless steel bowl, or ceramic bowl on top of the hot water; the upper pan should not touch the water.
  2. When the semisweet chocolate is melted, add 4 drops of peppermint oil and stir until thoroughly combined. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan with an offset spatula.
  3. Place the pan in the refrigerator and chill the chocolate until firm, 20 to 30 minutes. However, if the chocolate has been tempered the candy does not need to be refrigerated as the chocolate should set quickly.
  4. Remove the pan from the refrigerator while melting the white chocolate to allow the chilled chocolate to warm a bit to help the layers adhere.
White Chocolate Layer:
  1. In a clean bowl, melt the white chocolate in top of a double boiler over hot water. Remove from the heat just before all the chocolate is melted; stir with a clean and dry rubber spatula to finish melting the remaining chocolate. Tip: Melting white chocolate in top of a double boiler is preferable as it burns easily when melted in the microwave.
  2. When the white chocolate is melted, add 4 drops of peppermint oil and stir until thoroughly combined. Stir in the candy cane powdery crumbs.
  3. Pour the white chocolate directly over the semisweet chocolate layer. Use an offset spatula to quickly spread the white chocolate evenly. Tip: work quickly so the semisweet chocolate doesn’t start melting and blending into the white chocolate. But don’t worry if the chocolates start blending together it will still taste delicious.
  4. While the white chocolate layer is still soft sprinkle the larger candy cane pieces evenly over the top. Use the back of a large spoon or serving spatula to lightly press the candies into the chocolate.
  5. Place the pan in the refrigerator and chill the chocolate until firm, 20 to 30 minutes. However, if the chocolate has been tempered the candy does not need to be refrigerated as the chocolate should set quickly.
  6. When chocolate is firm, remove from the pan by grabbing the edge of the parchment paper and lifting out of the pan. Break into irregular pieces or use a sharp kitchen knife or bench scraper to cut into rectangular pieces about 2 by 4 inches.
  7. Store in an airtight container so the bark won’t dry out. Candies made with tempered chocolate can generally be stored in a cool place or at room temperature. Candies made with melted (untempered chocolate) should generally be stored in the refrigerator.
Recipe Notes
Equipment: Double Boiler Method: Stove top Pan: Large Rimmed Jelly Roll Pan Pan Prep: Parchment Lined Yield: 2 Pounds Storage: Airtight Container, Cool Place or Refrigerate

Help: Chocolate Types, Melting Chocolate, Tempering Chocolate

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Recipe by at https://thebakingpan.com/recipes/candy/peppermint-bark/