Classic Peppermint Bark Recipe

Introduction

This classic peppermint bark combines rich dark chocolate with creamy white chocolate and a refreshing peppermint twist. It’s a festive treat that’s easy to make and perfect for sharing during the holidays or any time you crave a minty chocolate delight.

Ingredients

• 1 10 oz bag Dark Chocolate Melting Wafers (Ghirardelli recommended)
• 1 10 oz bag White Chocolate Melting Wafers (Ghirardelli recommended)
• 1 teaspoon Peppermint Extract
• 1/4 cup crushed candy canes

Instructions

1. Step 1: Line an 8×8 square cake pan with parchment paper to ensure easy removal later.
2. Step 2: Melt the dark chocolate wafers following the package directions. Stir in the peppermint extract thoroughly.
3. Step 3: Pour the melted dark chocolate into the lined pan and smooth it out evenly using a spatula or the back of a spoon.
4. Step 4: Let the dark chocolate set at room temperature until it loses its shine and begins to firm up, but is not fully hard.
5. Step 5: Melt the white chocolate wafers as directed and carefully pour the melted white chocolate over the partially set dark chocolate layer. Smooth gently with a spoon or offset spatula without disturbing the layer beneath.
6. Step 6: Sprinkle the crushed candy canes evenly over the white chocolate layer.
7. Step 7: Refrigerate the pan until the bark is completely firm, then lift it out using the parchment paper and cut into your preferred sizes.

Tips & Variations

• For an extra festive look, use red and green colored candy canes or add a sprinkle of finely chopped nuts for added texture.
• Make sure not to let the dark chocolate fully harden before adding the white chocolate layer; this helps the layers stick together better.
• If peppermint extract is too strong for your taste, start with 1/2 teaspoon and adjust in future batches.

Storage

Store peppermint bark in an airtight container at room temperature or in the refrigerator for up to two weeks. If refrigerated, allow the bark to come to room temperature briefly before serving for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of melting wafers?

Yes, but melting wafers are formulated to melt smoothly without seizing or separating, making them easier to work with for bark. If using regular chocolate, chop finely and melt slowly over a double boiler.

How do I prevent the white chocolate from mixing into the dark layer?

Allow the dark chocolate to become set but still slightly tacky before pouring the white chocolate on top. Also, pour the white chocolate gently and avoid stirring once it’s on the dark layer to keep the layers distinct.

Classic Peppermint Bark Recipe

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This Classic Peppermint Bark recipe features rich layers of dark and white chocolate infused with refreshing peppermint extract and topped with crunchy crushed candy canes. Perfect for holiday gifting or festive snacking, it’s an easy no-bake treat that sets up quickly in the fridge.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 20 minutes
• Yield: 16 pieces 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Chocolate Layers

• 1 10 oz bag Dark Chocolate Melting Wafers (Ghirardelli recommended)
• 1 teaspoon Peppermint Extract
• 1 10 oz bag White Melting Wafers (Ghirardelli recommended)

Topping

• 1/4 cup crushed candy canes

Instructions

1. Prepare Pan: Line an 8×8 square cake pan with parchment paper to prevent the bark from sticking and for easy removal after setting.
2. Melt Dark Chocolate: Melt the dark chocolate wafers following the package instructions. Once melted, stir in the peppermint extract evenly to infuse the chocolate with fresh peppermint flavor.
3. Pour Dark Chocolate Layer: Pour the peppermint-infused dark chocolate into the lined pan and use a spatula to smooth the surface for an even layer.
4. Set Dark Chocolate: Allow the dark chocolate to set at room temperature until it loses its glossy shine and starts to firm up, ensuring the white layer will adhere perfectly.
5. Melt White Chocolate: Melt the white chocolate wafers according to package directions. Pour it evenly over the partially set dark chocolate layer, smoothing gently with a spoon or offset spatula to avoid mixing the layers.
6. Add Candy Cane Topping: Immediately sprinkle the crushed candy canes evenly over the white chocolate layer while it is still wet to embed the pieces nicely on top.
7. Chill and Cut: Refrigerate the layered peppermint bark until fully firm, about 1 hour. Once set, lift out of the pan using the parchment paper and cut into desired sized pieces for serving or gifting.

Notes

• Use high-quality melting wafers like Ghirardelli for the smoothest texture and best flavor.
• Ensure each chocolate layer is partially or fully set before adding the next to prevent blending of colors.
• Store peppermint bark in an airtight container in the refrigerator to keep it fresh and crisp.
• Can be customized by substituting crushed candy canes with other peppermint candies or nuts if desired.
• Allow bark to come to room temperature briefly before eating for optimal flavor and texture.

Keywords: peppermint bark, holiday candy, no-bake dessert, peppermint chocolate bark, Christmas treat