Peppermint Bark

How to Make Peppermint Bark

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1. Line a 23 x 33 cm baking tray with baking paper.

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2. Melt the dark chocolate in a bowl over a pan of hot water, or in the microwave in 30-second bursts, stirring between each, until smooth.

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3. Pour the dark chocolate onto the tray and spread it into an even layer about 3 mm thick. Refrigerate for 15 minutes, until just set.

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4. Melt the white chocolate in the same way, stir in the peppermint extract, and spread it over the dark chocolate.

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5. Scatter the crushed candy canes over the white chocolate right away and press them in lightly.

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6. Refrigerate for 1 hour, until firm, then lift the bark out on the paper and break it into rough pieces.

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Tips for Making Peppermint Bark

• Let the dark layer set before adding the white. If it is still wet, the two colours swirl together instead of forming layers.
• Melt the chocolate gently and stop as soon as it is smooth. Overheated chocolate turns grainy and dull, and white chocolate is the more delicate.
• Crush the candy canes in a bag with a rolling pin, and keep them dry. Moisture makes them sticky and they can melt into the chocolate.

What to Serve with Peppermint Bark

• Hot chocolate
• Coffee
• A holiday cookie plate

Storing & Reheating Peppermint Bark

Keeps in an airtight tin in a cool place for up to 2 weeks, with baking paper between layers. Freeze for up to 3 months.

Peppermint Bark FAQ: Common Questions

Peppermint Bark Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.