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Chocolate Peppermint Bark

Chocolate peppermint bark layers semisweet and white chocolate with finely crushed candy canes for a crisp, minty finish. This easy two-layer bark sets in the refrigerator and breaks into giftable pieces.
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Prep Time 15 minutes
Cook Time 3 minutes
Chilling and resting 53 minutes
Total Time 1 hour 11 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

For the chocolate layers
  • 12 oz semisweet chocolate finely chopped
  • 12 oz white chocolate finely chopped
For the topping
  • 4 candy canes 1/2-ounce each, finely crushed

Equipment

  • 1 9x13-inch baking pan
  • 1 microwave

Method
 

Make the semisweet chocolate layer
  1. Line a 9x13-inch baking pan with parchment paper, leaving enough overhang to lift out the bark.
  2. Put the semisweet chocolate in a microwave-safe bowl and microwave at 50% power for 30 seconds; stir, then continue in 15-second intervals, stirring each time, until smooth.
  3. Spread the chocolate evenly in the prepared pan.
  4. Refrigerate for 8 to 10 minutes, until the surface is set but the layer is not completely cold and hard.
  5. Lightly score the chocolate surface in a crosshatch pattern with a fork, taking care not to cut through the layer.
Make the white chocolate layer
  1. Put the white chocolate in a clean microwave-safe bowl and microwave at 50% power for 20 seconds; stir, then continue in 15-second intervals, stirring each time, until smooth.
  2. Let the white chocolate stand for 3 to 5 minutes, until warm but not hot.
  3. Spread the white chocolate over the semisweet layer.
  4. Immediately sprinkle evenly with the crushed candy canes.
Chill and break the bark
  1. Refrigerate for 30 to 40 minutes, until completely firm.
  2. Let stand at room temperature for 5 minutes.
  3. Lift the bark out using the parchment.
  4. Break the bark into pieces by hand or cut it with a large knife.

Notes

For layers that hold together, spread the white chocolate while it is warm but not hot. Store the bark in an airtight container in the refrigerator for up to 2 weeks; it can be frozen for up to 2 months. For a dairy-free version, use dairy-free semisweet and white chocolate.