The Best Peppermint Bark

layered peppermint bark with crushed candy canes

My recipe for the Best Peppermint Bark is layered with a peppermint scented chocolate truffle center sandwiched between white chocolate and crushed candy canes. It's the perfect holiday treat.

Prep Time 15

Chill 3

Total Time 3 15

Servings Pieces

Author Heather

Equipment

Ingredients

17.6 oz white chocolate chopped, 4 bars
½ cup crushed candy canes about 20-25
12 oz semi-sweet chocolate chopped, or dark chocolate
7 tbsp heavy whipping cream
1 tsp peppermint extract not peppermint oil

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Instructions

Line a rimmed baking sheet with parchment paper. Set aside.
Melt chopped 17.6 oz white chocolate in a heatproof bowl over simmering water. Pour 2/3 cup onto the prepared baking sheet to make a 9x12-inch rectangle. Sprinkle with 1/4 cup of the 1/2 cup crushed candy canes candies. Place the sheet in the refrigerator for 20 minutes to harden. Set the remaining white chocolate aside for later.
Melt the 12 oz semi-sweet chocolate, 7 tbsp heavy whipping cream, and 1 tsp peppermint extract in a heatproof bowl over simmering water or in short microwave bursts. Stir until smooth. Remove and let cool 5 minutes. Pour over the chilled white chocolate, spreading with an offset spatula. Place the sheet in the refrigerator to set, about 25-30 minutes.
Rewarm remaining white chocolate using the same method. Pour the white chocolate over the truffle layer and spread into a smooth layer. Sprinkle the remaining crushed candy canes over the top while the white chocolate is warm so the pieces adhere.
Chill the bark until fully set, about 2 hours. Break or slice into pieces with a sharp knife. Store as directed below.

Notes

Tips for Storing

Keep the bark in an airtight container.
Store in a cool, dry place.
Refrigerate if your kitchen runs warm.
Freeze for long term storage.
Separate layers of bark with parchment to prevent sticking.

Nutrition