Homemade Peppermint Bark
You will love this easy and delicious homemade peppermint bark recipe made with white and dark chocolate chips. Great for holiday gifting! The instructions below prepare traditional peppermint bark shards. If you prefer, you can use shape the peppermint bark into shapes by using metal cookie cutters as molds.
Ingredients
- 1 box classic candy canes
- 1 (10-ounce) bag high-quality white chocolate chips
- 1 (10-ounce) bag high-quality semisweet chocolate chips
- 2 teaspoons vegetable oil divided
Instructions
- Line a half sheet pan with aluminum foil or parchment paper. Set aside. Unwrap the candy canes and place in a Ziplock freezer bag. Using a rolling pin, gently crush the candy canes into very small pieces. Set aside.
- Set up a double boiler (heatproof bowl set over a saucepan of simmering water). Place the semisweet chocolate chips into the bowl and add a teaspoon of vegetable oil. Stir mixture with a spatula until the chocolate melts completely and is very smooth.
- Pour the melted chocolate onto the lined sheet pan and spread with an offset spatula until the layer is roughly ¼-inch thick. Place sheet pan in the refrigerator and chill for 30 minutes or until hard.
- Using the same method, melt the white chocolate chips (combining with 1 teaspoon vegetable oil) over the double boiler, stirring until melted and smooth. Remove the chilled semisweet chocolate from the refrigerator and pour the melted white chocolate on top of the semisweet chocolate layer. Use an offset spatula to spread it over the dark chocolate layer - it should be roughly ¼-inch thick. Immediately sprinkle with crushed candy canes.
- Transfer peppermint bark to the refrigerator and chill for 30 minutes or until hard and set. Remove from the refrigerator and break into medium shards. Layer peppermint bark shards between layers of wax paper in a container and store in a cool place or the refrigerator for up 2 weeks.
Serving: 1serving, Calories: 224kcal, Carbohydrates: 27g, Protein: 2g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Cholesterol: 4mg, Sodium: 21mg, Fiber: 1g, Sugar: 24g