Peppermint Bark Candy
A festive delight of chocolate and peppermint that serves as a perfect holiday treat or gift.
Ingredients
Chocolate Layers
- 12 ounces semi-sweet or dark chocolate Use high-quality chocolate for best results.
- 1 teaspoon vegetable oil (for dark chocolate layer) Helps the chocolate melt smoothly.
- 12 ounces high-quality white chocolate Select a good quality for a creamy texture.
- 1 teaspoon vegetable oil (for white chocolate layer) Facilitates a smooth melting process.
Peppermint Additions
- 1/2 teaspoon peppermint extract Enhances flavor.
- 3 candy canes finely crushed To be added to the white chocolate.
- 5-8 candy canes coarsely crushed Use as topping.
Instructions
Preparation
- Line a baking sheet with parchment or wax paper.
- Finely crush 3 candy canes and coarsely crush 5-8 candy canes, setting them aside.
Dark Chocolate Layer
- In a microwave-safe bowl, combine dark chocolate and 1 teaspoon of vegetable oil. Microwave in increments of 30 seconds, stirring until smooth.
- Stir in peppermint extract after melting.
- Spread melted dark chocolate onto the lined baking sheet and allow to set at room temperature.
White Chocolate Layer
- Repeat the melting process with the white chocolate and 1 teaspoon of vegetable oil.
- Stir in finely crushed candy canes to the melted white chocolate.
- Pour the white chocolate over the dark chocolate layer and spread evenly.
- Sprinkle coarsely crushed candy canes on top, pressing them lightly.
Cooling and Storing
- Allow the layered bark to cool at room temperature or refrigerate for 30 minutes.
- Once hardened, slice into pieces and store in an airtight container.
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Notes
For added flavor, you might try adding different extracts. Customize the thickness of your chocolate layers as per preference. Store peppermint bark in an airtight container to maintain freshness.