peppermint bark is a delicious homemade chocolate crust made with layers of dark chocolate and white chocolate with crunchy mint caramel. it’s one of my favorite Christmas treats! Delicious layers of dark and white chocolate with the mint flavor of crushed candy canes on top. The mint crust is easy to make, pretty to look at, and tastes totally amazing.It’s also a great edible gift for the holidays. Make a big batch and divide it into small cookie boxes and give them to your friends and family.
What type of chocolate is used for peppermint bark (the mint crust) ?
- Dark chocolate
- Semi-sweet chocolate
- Milk chocolate
- White chocolate
The traditional combination for the mint crust is a layer of dark or semi-sweet chocolate, covered with a layer of white chocolate, but you can use any combination of the previous chocolates!
Tasty Homemade Peppermint BarkIncredibly simple white chocolate and semi-sweet chocolate layered bark flavored with peppermint and crushed candy canes.
- 20 ounces of dark chocolate, finely chopped
- 22 ounces of white chocolate, finely chopped
- 2 teaspoons mint extract, divided
- 1 and 1/2 teaspoons vegetable, coconut, or canola oil
- 5 ounces of chopped mint, 2 ounces mixed with 3 ounces of white chocolate on top
- 3 regular size candy canes, crushed to decorate it
Peppermint Bark Instructions : How to make a mint crust :
- Start by lining up a 15 × 10 inch jelly tray (baking sheet with raised edges) with parchment paper. This will prevent the chocolate crust from sticking to the pan.
- Cut the dark and white chocolate into thin pieces to melt better in the next step, and crush your peppermint into small pieces.
- Place finely chopped dark chocolate and 1 teaspoon of mint extract in microwave-safe bowl for 30 seconds at a time, stirring between them, until completely smooth.
- Pour the melted dark chocolate onto the lined baking sheet and gently spread with a knife or silicone spatula until smooth. If you don't fill the pan, it's okay, everything will eventually break!
- Repeat the process with the finely chopped white chocolate, add 1 teaspoon of mint extract, then microwave for 30 seconds at a time, stirring between them, until completely smooth.
- Add 2 ounces of crushed candy canes (or peppermint candies) to the white chocolate, then pour over the still hot and melted dark chocolate. Use a knife or spatula to spread it gently, doing your best not to disturb the dark chocolate underneath.
- Sprinkle the remaining crushed mint candies over the white chocolate.
- Set the pan aside and let it harden at room temperature for several hours or overnight. If you want faster results, you can let it cool for 15 minutes and then put it in the fridge for at least 1 hour or until it's completely hardened.
- Once it's completely cool and hard, break it into medium-sized pieces with your hands or with a sharp knife.
- Store in an airtight container until ready to use.
- Note: You must make sure to prepare the white chocolate immediately after pouring the melted dark chocolate into the pan, as the dark chocolate has not yet melted and heated when the white chocolate is added for better mixing.
- Make Ahead Instructions: Store bark in the refrigerator. Leftovers keep well in the refrigerator for up to 3 weeks. The bark can be left at room temperature for a few days in colder months, but it gets a little soft.
- Chocolate: See my notes in the post about which brands I prefer and why subbing chocolate chips isn’t a good idea. High quality chocolate is best.