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Easy Layered Peppermint Bark with Crushed Candy Canes

Easy Layered Peppermint Bark with Crushed Candy Canes - featured image
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A quick and easy peppermint bark recipe made with semi-sweet chocolate, white chocolate, and crushed candy canes. Perfect for holiday gifting or last-minute desserts.

Ingredients

Scale
  • 12 ounces semi-sweet chocolate chips or chopped chocolate bars
  • 12 ounces white chocolate chips, white almond bark, or white melting wafers
  • 1 teaspoon coconut oil or vegetable shortening
  • 1/2 cup crushed candy canes or peppermint candies (about 6 to 8 standard candy canes)
  • Optional: 1/4 teaspoon peppermint extract

Instructions

  1. Prepare your pan. Line a baking sheet with parchment paper or aluminum foil, extending up the sides to create a sling. Set aside.
  2. Crush the candy canes. Place 6 to 8 candy canes in a sturdy Ziploc bag, seal tightly, and crush with a rolling pin or heavy pan into small pieces (mix of fine crumbs and small chunks). Set aside.
  3. Melt the semi-sweet chocolate. Place 12 ounces of semi-sweet chocolate chips in a microwave-safe bowl. Add 1/2 teaspoon of coconut oil if using. Microwave in 30-second intervals at 50% power, stirring thoroughly after each interval, until about 75% melted. Stir until completely smooth and glossy. Do not overheat.
  4. Pour and spread the first layer. Pour the melted semi-sweet chocolate onto the prepared baking sheet. Spread into an even, thin layer (about 1/4 inch thick, roughly 9×12 inches). Tap the pan to release air bubbles.
  5. Set the first layer. Place the pan in the refrigerator for 15 to 20 minutes, until firm to the touch but still slightly tacky.
  6. Melt the white chocolate. While the first layer sets, place 12 ounces of white chocolate chips or almond bark in a clean, dry microwave-safe bowl. Add the remaining 1/2 teaspoon of coconut oil. Microwave in 30-second intervals at 50% power, stirring each time, until mostly melted. Stir until smooth. If using peppermint extract, stir it in now.
  7. Pour and spread the second layer. Remove the pan from the fridge. Pour the melted white chocolate over the set semi-sweet layer. Gently spread into an even layer, covering the dark layer completely. Work quickly.
  8. Add the candy cane topping. Immediately sprinkle the crushed candy canes evenly over the wet white chocolate layer. Press down gently on larger pieces so they stick.
  9. Final set. Return the pan to the refrigerator for at least 1 hour, or until completely firm and set. Can be left overnight.
  10. Cut or break the bark. Once fully set, lift the bark out using the parchment sling. For clean pieces, use a sharp chef’s knife to cut into squares or rectangles. For a rustic look, break into irregular shards with your hands.

Notes

For best results, use good quality chocolate. Avoid overheating chocolate; use 50% power in microwave. Keep all equipment dry to prevent chocolate from seizing. Let bark come to room temperature slightly before cutting for clean edges. Store in an airtight container at cool room temperature for up to 2 weeks, or freeze for up to 3 months.

Nutrition

Keywords: peppermint bark, easy peppermint bark, layered peppermint bark, candy cane bark, holiday dessert, chocolate bark, white chocolate bark, Christmas candy, homemade gift

Find it online: https://dinadishes.com/easy-layered-peppermint-bark-with-crushed-candy-canes/