This easy peppermint bark recipe makes a great no bake Christmas treat! Perfect for gifting, this peppermint bark has rich dark chocolate, creamy white chocolate, fresh peppermint and crushed candy canes on top. Nothing beats that classic combination of chocolate and peppermint!
10ouncesdark chocolate, high qualityI used Ghirardelli melting wafers. DO NOT use chocolate chips.
10 ounceswhite chocolate, high qualityI used Ghirardelli melting wafers. DO NOT use chocolate chips.
1/4 cupcrushed candy canes
Prepare a sheet of parchment paper at least 14 inches long, set aside.
Melt the dark chocolate. You can either melt it over a double broiler or in the microwave. If using the microwave, melt it in 15 second increments, stirring each time in between. It is important not to overheat the chocolate. Stop heating when it is just melted.
Pour the dark chocolate onto the parchment paper. Using a spatula, quickly spread into a 8 x 11 rectangle. Allow to set for about 10 minutes, but do not let it completely harden.
Repeat the same melting process with the white chocolate. When melted, stir in the peppermint extract. Pour the white chocolate over the dark chocolate, spread into a 8x11 rectangle over the dark chocolate rectangle. Immediately sprinkle crushed candy canes on top.
Allow cool until completely hardened, at least one hour. Cut or break into pieces. Store in an airtight container at room temperature for up to one week.
Use high quality chocolate - I use Ghirardelli melting wafers. You can also use high quality chocolate bars or bakers chocolate. Do not use chocolate chips.If the dark chocolate is too wet, it will blend with the white chocolate, but if it is completely hardened it will not adhere to the white chocolate and they will separate. If you try to cut or break the peppermint bark before it is completely hardened, it will rip or bend instead of breaking.