This easy 4-ingredient no-bake Peppermint Bark is flavored with peppermint extract and candy canes to deliver a holiday treat perfect for giving or enjoying yourself.
Line a large baking sheet with parchment paper or a silicone mat.
Unwrap 8 candy canes, place them into a heavy-duty sandwich bag, and crush them using a rolling pin or heavy cup. Remove 2 tablespoons of the candy canes and set aside.
Place the dark or semisweet chocolate chips in a medium heat-safe bowl and microwave in 30-second intervals, stirring between each interval, until melted. Stir until smooth.
Pour the chocolate out over the parchment paper, and using an offset spatula, spread the melted chocolate into a roughly 9″x 13″ rectangle. Place the chocolate in the refrigerator to set for 15-20 minutes.
Once the dark chocolate layer has set, place the white chocolate chips into a clean heat-safe medium bowl and microwave in 30-second intervals, stirring between each interval, until melted. Stir until smooth. Add the peppermint extract and reserved 2 tablespoons of crushed candy canes and stir quickly to just incorporate.
Pour the white chocolate over the semisweet chocolate layer and use an offset spatula to spread evenly to cover the chocolate layer with the white chocolate. Working quickly, sprinkle the remaining crushed candy canes evenly over the white chocolate. Use your hands to gently push the candy canes into the white chocolate to adhere.
Allow this mixture to fully harden at room temperature or in the refrigerator. It will take 30-60 minutes.
Once fully hardened, remove the bark from the parchment paper or silicone mat and break or cut it into pieces.
Notes
Storage: Store the peppermint bark in an airtight container for up to 2 weeks in a cool, dark pantry. If your house is overly warm, it is best to store the bark in the refrigerator for up to two weeks.White Chocolate: The type of white chocolate you use is crucial to the success of this recipe. You must use white chocolate that contains actual cocoa butter, not just palm oil or coconut oil. Without cocoa butter present in white chocolate, the white chocolate layer will not bond to the dark chocolate layer.Peppermint Extract: Use only pure peppermint extract, not peppermint oil or mint extract. If you don’t have it on hand, simply omit it! The bark will still have a minty flavor due to the candy canes, but won't be quite as pungent.Chocolate: If you don't care for white chocolate or maybe you would rather not use dark chocolate, simply use only one variety of chocolate and double the amount used.Using a Double Boiler to Melt the Chocolate: If you would rather not use the microwave to melt your chocolate, you can opt to use a double boiler. To do this, fill the bottom of a large pot with about 3 inches of water and bring it to a simmer over medium heat. Reduce heat to low, then place a large heatproof bowl on top. Add the dark chocolate chips or chopped chocolate and stir occasionally until the chocolate has melted. Repeat this process using a clean bowl for the white chocolate layer.