I am in love with peppermint bark! It is one of my all time favorite desserts, and always the first one I make during the holiday season. My daughter loves to help smooth the chocolate across the pan and then lick the bowl clean…quite literally she sticks her entire face into the bowl.
I like a very pepperminty (no, this is not a word but should be) peppermint bark so I use up to 2 teaspoons of peppermint extract in each batch of chocolate. But, 1 to 1 1/2 teaspoons also tastes delicious. Here’s my recipe!
3 candy canes, crushed into small pieces
16 ounces good quality semisweet chocolate
16 ounces good quality white chocolate
2-3 teaspoons peppermint extract
Place the candy canes in a plastic bag and crush with a large metal spoon or flat side of a meat mallet. Line a sheet pan with parchment paper.
In a saucepan, bring an inch of water to a simmer. Set a heatproof bowl over the top of the saucepan (water should not touch the bowl). You may also use a double boiler.
Melt the semisweet chocolate in the bowl. When the chocolate is almost completely melted, stir in 1 to 1 1/2 teaspoons of peppermint extract. Immediately pour the mixture on to the sheet pan, smoothing into an even layer. Cool in the refrigerator for one to two hours.
When the first layer is completely cool, melt the white chocolate (follow the same instructions as above). When the white chocolate is almost completely melted, stir in 1 to 1 1/2 teaspoons of peppermint extract. Immediately pour and smooth over the semisweet chocolate layer. Sprinkle on the crushed candy canes.
Cool in the refrigerator for one to two hours.
Tip: The candy cane pieces are rough, so flip the peppermint bark over to the semisweet side before breaking apart with your hands.