Homemade Peppermint Bark
The easiest homemade peppermint bark to make at Christmas! This festive chocolate makes a perfect edible gift and you can even use it to make cookies.
Servings: 10 People
Equipment
- 9"x12" Baking Tray (See Notes)
- Mixing Bowls
- Rolling Pin
- Palette Knife
Ingredients
- 250 g Dark Chocolate
- 250 g White Chocolate
- 100 g Mint Candy Canes
- ½ tsp Peppermint Extract
- A Pinch Of Sea Salt
Instructions
- Line a 9"x12" baking tray with baking paper then set to one side. If you'd like thinner bark, use a larger tray. For thicker bark, use a smaller one.
- Next, chop the dark chocolate into small pieces then add into a heatproof mixing bowl along with the pinch of salt.
- Using a microwave, heat the chocolate in 20 second bursts until just melted. Stir the chocolate with a spatula after each burst of heat.Alternatively you can melt the chocolate over a pan of barely simmering water (a bain marie).
- Once melted, stir in the peppermint extract then pour the dark chocolate into the lined baking tray. Use a palette knife to spread the chocolate into a thin, even layer.
- Place the tray of chocolate into fridge and leave to chill for 10-15 minutes until just set. It's key that the chocolate does not set fully, as the layer of white chocolate might separate from the bottom layer.
- In the meantime, chop the white chocolate into small pieces, heat until just melted then set aside to cool slightly.If the white chocolate is too hot, it will melt the dark chocolate layer!
- Add the candy canes into a sealed food safe bag then use a rolling pin to coarsely crush.
- Next, pour the melted white chocolate over the dark chocolate, spreading it out into an even layer with a palette knife.
- Sprinkle the crushed candy canes over the white chocolate then chill the bark in the fridge for at least 1 hour.
- To finish, peel the parchment paper off the bark then break into whatever size pieces you like! I use the end of a rolling pin to do this. Store the bark in an airtight container in the fridge, separating the layers with baking paper.If you want to cut the bark into even pieces, let it sit out for 10 minutes first otherwise the layers can separate.
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1. Chocolate - Using good quality chocolate for this bark is key. Chocolate that you'd gladly eat on its own is best! I'd recommend using chopped up chocolate bars instead of chips, as they'll melt better. I use a 72% dark chocolate for my bark but something slightly lighter like a 54% dark chocolate will work too.
2. Candy Canes - Make sure to use peppermint flavoured candy canes! You can get these in most supermarkets during the festive period.
3. Storage - It's best to store your peppermint bark in the fridge, otherwise it may go soft. Stored in the fridge, this bark will keep for up to 3 weeks.
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