Homemade Peppermint Bark
Updated: Nov 2
Two layers of chocolate, a crush of candy cane, and nothing that needs an oven.
By HF Kitchen
The house smells of pine and wool, and someone inevitably asks what’s in the tin. Homemade peppermint bark is the answer that rarely needs defending: dark chocolate, faintly bitter, under a layer of white chocolate, finished with a scatter of candy cane. It asks for no skill, only the patience to let each layer set before the next arrives. Make it for the sideboard, for a hostess gift, or for the neighbour who always returns the dish.
Before You Start
Use chocolate bars, chopped fine, if you can. Chips are formulated to hold their shape and can melt thick and dull, so bars give a smoother, glossier layer. Good chips will still work.
Check the white chocolate label for cocoa butter. Baking chips and candy melts often use other fats and won’t set with the same snap.
Keep water away from everything. A damp bowl or a wet spoon will make the chocolate seize.
Crush the candy canes first. Seal them in a bag and tap with a rolling pin until the pieces range from sand to small pebbles. The fine dust helps the larger shards stick.
Peppermint Bark
Makes 24 to 30 pieces
Active time: 20 minutes
Chilling time: about 1½ to 2½ hours
INGREDIENTS
12 oz (340 g) dark or semi-sweet chocolate, chopped
12 oz (340 g) white chocolate, chopped
1 tsp pure peppermint extract, divided (optional)
About 1 cup (150 g) crushed candy canes or peppermint candies
DIRECTIONS
Line the pan. Line a 9×13-inch pan or quarter-sheet pan with parchment, leaving a little overhang on the long sides to lift the bark out later. A dab of melted chocolate in each corner keeps the parchment from sliding.
Melt the dark chocolate. Place it in a microwave-safe bowl. Heat in 20-second bursts at 50% power, stirring each time, about 2 to 3 minutes in all. Stop when a few pieces remain and stir until smooth. Stir in ½ tsp peppermint extract, if using. Pour into the pan and spread to an even layer.
Set the base. Refrigerate for 15 to 20 minutes, until the surface is matte and just firm. It should not be cold and hard, or the layers will separate when you break the bark.
Melt the white chocolate. Melt it the same way, finishing in 15-second bursts, as it scorches more readily than dark. Stir in the remaining ½ tsp extract. Let it stand for 2 to 3 minutes, stirring, until fluid but no longer hot. Pour it into the centre of the dark layer and spread to the edges with light strokes.
Crown with candy cane. While the white chocolate is still soft, scatter the crushed candy over the surface. Press lightly so it holds.
Chill and break. Refrigerate for 1 to 2 hours, until completely firm. Lift the bark out by the parchment and break it by hand into irregular pieces.
NOTES
If the chocolate stiffens or turns grainy after the extract goes in, it has seized. Next time, add the extract off the heat and stir it in quickly, or use food-grade peppermint oil, 1 to 2 drops per layer, then taste. It is far stronger than extract and contains no water.
Store in an airtight container in a cool, dry place, below about 20°C (68°F), for up to 2 weeks.
GIVING IT AS A GIFT
Layer the pieces between sheets of parchment in a tin, or stack them in a cellophane bag tied with ribbon. Keep the package somewhere cool, as warmth dulls the chocolate’s shine. If you’re building a hostess table or a gift basket around it, Holiday Hosting Tableware has serving boards and tins that suit it, and The Holiday Shop holds the rest.
SERVE WITH
Strong black coffee or a pot of Earl Grey. For later in the evening, a small glass of tawny port. On a holiday dessert table, it sits well beside a Christmas Yule Log Cake, and it’s the sweet ending to a baked brie with cranberry and thyme starter.
PEPPERMINT BARK QUESTIONS
Why is my peppermint bark separating?
Usually the dark layer was too cold and hard when the white chocolate went on, or the white chocolate was still hot. Chill the base only until it is matte and just firm, and let the white chocolate cool for a few minutes before pouring.
How long does homemade peppermint bark last?
Up to 2 weeks in an airtight container in a cool, dry place. If you refrigerate it, let the container come to room temperature before opening so condensation doesn’t turn the candy tacky.
Can you freeze peppermint bark?
Yes. Wrap it tightly, place it in a freezer-safe container, and freeze for up to 2 months. Thaw it sealed in the refrigerator overnight, then leave it at room temperature for 30 minutes before opening.
How do I make thicker peppermint bark?
Use a 9×9-inch pan for bark about 40% thicker. Chill for an extra 30 minutes and break it with a knife rather than by hand.
Can I use chocolate chips instead of bars?
You can. Bars melt more smoothly and set with a glossier finish, but chips will work if you melt them gently and stir until smooth.
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