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Peppermint Bark

Peppermint bark layers smooth semisweet and white chocolate with crushed candy canes for a crisp, minty finish. Melt the chocolate in the microwave, layer it in a parchment-lined pan, then chill and break it into pieces.
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Prep Time 5 minutes
Cook Time 4 minutes
setting and chilling 43 minutes
Total Time 52 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz chocolate semisweet, finely chopped
  • 12 oz chocolate white, finely chopped
  • 0.5 cup candy canes crushed

Equipment

  • 1 9x13-inch baking pan
  • 1 microwave

Method
 

  1. Line a 9x13-inch baking pan with parchment paper.
  2. Put the semisweet chocolate in a microwave-safe bowl and microwave at 50% power in 30-second intervals, stirring after each, until smooth, about 1 1/2 to 2 minutes.
  3. Spread the semisweet chocolate evenly in the prepared pan.
  4. Let stand at room temperature for 15 to 20 minutes, until the surface is set but the chocolate is not cold.
  5. Put the white chocolate in a clean microwave-safe bowl and microwave at 50% power in 20-second intervals, stirring after each, until smooth, about 1 to 2 minutes.
  6. Spread the white chocolate gently over the semisweet chocolate.
  7. Sprinkle evenly with the crushed candy canes.
  8. Refrigerate for 20 to 30 minutes, until firm.
  9. Lift the bark from the pan and break it into pieces.

Notes

For clean layers, let the semisweet chocolate set until its surface is firm but not cold before adding the white chocolate. Store airtight in the refrigerator for up to 1 week or freeze for up to 2 months. For a dairy-free version, use dairy-free semisweet and white chocolate.