Homemade Peppermint Bark
Dark or Milk Chocolate Layer:
Heat the chocolate in the microwave on low and spread into a lined pan. This will begin to firm up a bit while you prepare your white chocolate but don’t let it set completely. If the first layer sets too much, the layers will separate.
White Chocolate Layer:
Repeat with the white chocolate layer, adding in a few crushed candy canes before spreading. Some peppermint barks only sprinkle crushed candy canes on top, but we like to add candy cane crunch throughout the white chocolate. This gives the bark a great texture and flavor. Don’t over-mix once you add the candy canes to the white chocolate. The heat from the chocolate can start to melt your candy canes, and you want to keep them intact, so fold in briefly.
Very gently pour the white chocolate evenly over the dark and then nudge it evenly over the surface with the back of a spoon until the dark chocolate is completely covered. Cool completely.
If your layers separate, the chocolate can be remelted on low. Pour the dark chocolate in the pan, drop the white chocolate overtop and gently swirl together.
Do not refrigerate during or after making.
Break The Peppermint Bark
This bark is best if you have time to cool it at room temperature, which can take several hours. Once completely cooled, simply snap the chocolate into smaller pieces. If you have any handy, rubber gloves are great for this task to keep the chocolate from melting.
Top everything off with crushed candy cane pieces for a finishing touch
How to store peppermint bark:
Like most chocolates, peppermint bark is best stored in a sealed container in a cool, dark place. Store at room temperature. Peppermint bark should last about 2 weeks, making it perfect for gifting!
