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Three-Layer Peppermint Bark

Layers of white chocolate and semi-sweet chocolate with a hint of peppermint, topped with crushed candy canes. A no-bake Christmas candy that is perfect for gifting.
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Course: Dessert
Cuisine: American
Keyword: christmas candy, homemade peppermint bark, peppermint bark
Prep Time: 30 minutes
Setting Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 18 1-oz pieces (just over 1 lb total)
Calories: 157kcal

Equipment

  • 8-inch or 9-inch square pan (or a baking sheet)
  • Parchment paper or aluminum foil
  • Heatproof bowls or liquid measuring cups
  • Silicone spatula
  • Offset spatula
  • Zip-top bag and rolling pin

Ingredients

  • 12 ounces white chocolate 339 g, coarsely chopped, divided (see Note 1)
  • 6 ounces semi-sweet or bittersweet chocolate 170 g, coarsely chopped
  • 1 1/2 teaspoons vegetable oil or coconut oil divided
  • 1/2 teaspoon peppermint extract divided
  • 2-3 regular-size candy canes 24 to 36 g total, crushed

Instructions

  • Line the base and sides of an 8- or 9-inch square pan with parchment or foil, smoothing out the wrinkles. A lined baking sheet works too.

Bottom layer

  • Put 6 oz of the white chocolate and 1/2 tsp oil in a heatproof bowl. Microwave in 20-second bursts, stirring hard after each one, until completely smooth. Stir in 1/4 tsp peppermint extract.
  • Spread it thinly and evenly in the pan (about 8 x 12 inches if using a baking sheet). Refrigerate for 10 to 15 minutes, until almost but not completely set, so the layers stick together.

Middle layer

  • Melt the semi-sweet chocolate with 1/2 tsp oil the same way. Stir in the remaining 1/4 tsp peppermint extract.
  • Pour over the white layer, spread smooth, and refrigerate for 10 to 15 minutes, until almost set.

Top layer

  • Melt the rest of the white chocolate with the last 1/2 tsp oil (no peppermint in this layer). Spread it over the other layers.
  • Scatter the crushed candy canes evenly over the top. To crush them, seal the unwrapped canes in a zip-top bag and bash or roll with a rolling pin.
  • Refrigerate for about 1 hour, until fully set. Lift out, peel off the liner and break or cut into pieces. If it has been chilling longer than 3 to 4 hours, leave it at room temperature for 10 to 15 minutes first.

Notes

  1. Chocolate: Use good-quality chocolate bars (such as Ghirardelli, Guittard or Baker's), not chips, white morsels or candy melts.
  2. Why oil: It thins the chocolate so it spreads easily, and keeps the set bark slightly softer rather than crumbly.
  3. Double boiler: You can melt each layer over barely simmering water instead of in the microwave.
  4. Tempering: Optional. Tempered chocolate gives a harder bark with a snap.
  5. Two layers only: Use about 8 oz of each chocolate, letting the bottom layer almost set before adding the top.
  6. Bigger batch: Double or triple everything and use a large lined baking sheet; the steps and timings stay the same.
  7. Storage: Keep covered in the fridge for up to 3 weeks. In cold weather it can sit at room temperature for a few days, but it softens.
  8. Nutrition: Estimated per 1-oz piece from the ingredients.

Nutrition

Serving: 30g | Calories: 157kcal | Carbohydrates: 18.8g | Protein: 1.5g | Fat: 9.3g | Saturated Fat: 5.4g | Cholesterol: 3.9mg | Sodium: 18mg | Potassium: 88mg | Fiber: 0.6g | Sugar: 17.4g
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