Twelve Days of Holiday Treats: Peppermint Bark

Peppermint Bark on a black serving trayWelcome to Day 3 of

The Twelve Days of Holiday Treats!

Once again, this year, from December 1-12th I’ll post a new holiday treat recipe every day – inspiration for your holiday entertaining!

The recipes I’m sharing are small batch (perfect for this year of smaller gatherings – each recipe makes 1-dozen) that are simple to prepare and that use everyday ingredients and equipment  so hopefully you’ll be able to whip up any of these on a whim.

Today’s treat is a holiday classic – Peppermint Bark, featuring layers of semisweet and white chocolate with a touch of peppermint extract and chopped candy cane!

Piece of Peppermint Bark on a black tray

While this IS a simple recipe, there are a couple of things you need to be aware of for maximum success.

Tips for better bark!

  1. DO use the best quality chocolate you can find. Because there are only a few ingredients, the quality matters.
  2. DO add the peppermint extract before you melt the chocolate. If you add it in after the chocolate is melted, the chocolate will seize (harden and lose its gloss and sheen).
  3. Don’t let the dark chocolate layer get too cold before you add the white chocolate layer – it should be “just set” so the white chocolate sticks to that layer better.
  4. You can crush the candy cane yourself but I find it’s hard to make sure you don’t end up with a lot of powdered candy cane, which is why I like to buy candy cane pre-crushed (those packages tend to have larger, more even chunks).
  5. DO give most of it away otherwise you will eat it all yourself and get a tummy ache. #truth

Cross section of Peppermint BarkYou can play around with the amount of peppermint extract that you use but I found the 1/4 teaspoon was more than enough, especially with the added peppermint flavour on top from the candy cane.

Yield: 10-12

Peppermint Bark

Peppermint Bark on a black serving tray

Easy peppermint bark recipe - perfect for the holidays (or anytime!)

Prep Time 20 minutes
Chill Time 1 minute
Total Time 21 minutes

Ingredients

  • 200g good quality semisweet chocolate, roughly chopped (or use chips)
  • 1/4 teaspoon pure peppermint extract
  • 200g good quality white chocolate, roughly chopped (or use chips)
  • approx 1/4 cup crushed candy cane

Instructions

  1. Line a baking tray (a half sheet pan is ideal) with parchment paper and set aside.
  2. Place the semisweet chocolate and peppermint extract in a metal or ceramic bowl set over a pot of simmering water.
  3. When the chocolate is about 3/4 melted, carefully remove the bowl from the simmering pot and continue to stir until all the chocolate is melted.
  4. Pour the melted chocolate over the parchment-lined baking tray and use an offset spatula to smooth it to nearly the edges. How thick you make the layers depends on how you like it but remember you'll be adding a second layer of white chocolate too.
  5. Place the tray in the fridge for about 20 minutes until just set.
  6. Place the white chocolate in a metal or ceramic bowl set over a pot of simmering water.
  7. When the chocolate is about 3/4 melted, carefully remove the bowl from the simmering pot and continue to stir until all the chocolate is melted.
  8. Pour the melted white chocolate over the set, chilled dark chocolate and, working quickly so the dark chocolate doesn't melt, smooth the white chocolate over the top, evenly.
  9. Sprinkle with the crushed candy cane.
  10. Place the tray in the fridge until both chocolates are set, about 45 minutes.
  11. Break apart into large or small pieces and enjoy!

did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !

I’m serious about Tip #5 ^^^ I packaged this up and handed it out at a distance to lucky neighbours right after I had photographed it. Because it’s addictive…

Peppermint bark shardsDon’t say I didn’t warn you!

Stay tuned to see what tomorrow brings and in the meantime…

Check out the rest of the 12 Days of Holiday Treats:

Day 1: Rice Krispie Wreaths

Day 2: Cranberry Cheesecake Bars

Day 3: Peppermint Bark

Day 4: Orangettes

Day 5: Rocky Road Chocolate Crackle Slice

Day 6: Candy Cane Sugar Cookies

Day 7: Orange Pim’s

Day 8: Mendiants

Day 9: Chewy Chocolate Mint Crackle Cookies

Day 10: Apricot, Coconut and Cranberry “truffles”

Day 11: Chocolate, Cherry and Almond Brownies

Day 12: Peppermint Hot Chocolate

OR

Check out last year’s 12 Days of Holiday Cookies:

Day 1: Easy Three Ingredient Shortbread

Day 2: Jam Drops

Day 3: Chocolate Caramel Slice

Day 4: Melting Moments

Day 5: White Christmas

Day 6: Langues de Chat

Day 7: Chocolate Coconut Slice

Day 8: Cornflake Biscuits

Day 9: Rocky Road

Day 10: Honey Joys

Day 11: Rum Ball Truffles

Day 12: Giant Florentine Cookie (to share)

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