Go Back
Squares of layered dark and white chocolate peppermint bark topped with crushed candy canes on a holiday tray

Peppermint Bark

Layered dark and white chocolate peppermint bark topped with crushed candy canes. An easy, no-bake Christmas candy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling 1 hour
Total Time 1 hour 20 minutes
Servings: 24 pieces
Course: Dessert
Cuisine: American
Calories: 159
Ingredients Method Notes

Ingredients
  

  • 12 ounces semisweet or bittersweet chocolate finely chopped (340 g)
  • 12 ounces white chocolate finely chopped (340 g)
  • 1/2 teaspoon peppermint extract or to taste
  • 6 regular candy canes crushed, about 1/2 cup (85 g)

Method
 

  1. Line a 9 by 13-inch pan with parchment paper, leaving overhang on the long sides.
  2. Microwave the semisweet chocolate at 50 percent power in 30-second bursts, stirring after each, until smooth.
  3. Spread the dark chocolate evenly in the pan and refrigerate for 15 to 20 minutes, just until set.
  4. Microwave the white chocolate at 50 percent power in 20-second bursts, stirring well, until smooth. Stir in the peppermint extract.
  5. Pour the white chocolate over the dark layer and spread it gently to the edges.
  6. Sprinkle the crushed candy canes evenly over the top and press them in lightly.
  7. Refrigerate for about 1 hour, until completely firm.
  8. Lift the bark from the pan, let it rest 5 minutes, then cut into squares or break into pieces.

Notes

Chocolate: Use chopped baking bars rather than chips for the smoothest layers.
Storage: Keep airtight in a cool, dry place for 2 weeks, refrigerated for 3 weeks or frozen for 2 months.
Nutrition is an estimate per piece.