Ingredients
Scale
- 3 (4-oz) white chocolate bars, coarsely chopped and divided
- 6 oz bittersweet chocolate, coarsely chopped
- 1½ tsp vegetable oil, divided
- ¾ tsp peppermint extract, divided
- 3 regular-size candy canes, crushed
Instructions
- Line an 8-inch square pan with parchment paper.
- Melt 2 chopped white chocolate bars with ½ tsp vegetable oil until smooth, mix in ½ tsp peppermint extract, and spread in the pan. Refrigerate for 10 minutes.
- Melt bittersweet chocolate with ½ tsp vegetable oil, stir in ¼ tsp peppermint extract, spread over chilled white chocolate, and refrigerate for 10 minutes.
- Melt remaining chopped white chocolate with last ½ tsp vegetable oil, mix in remaining ¼ tsp peppermint extract, spread on bittersweet chocolate, and top with crushed candy canes.
- Refrigerate for about an hour to set, then break into squares.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure chocolate does not overheat to avoid grainy texture.
Store peppermint bark in an airtight container for 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 12g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg