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Classic Old-Fashioned Peppermint Bark

This timeless peppermint bark is one of those recipes that transports you straight back to Grandma's kitchen during the holidays. It's incredibly easy to make but looks so impressive on a cookie tray! The combination of creamy white chocolate and rich dark chocolate with crushed candy canes is pure nostalgia in every bite.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 12 oz dark chocolate chips or chopped dark chocolate
  • 12 oz white chocolate chips or chopped white chocolate
  • 1 teaspoon peppermint extract divided
  • 1 cup crushed candy canes about 8-10 regular candy canes

Method
 

  1. Line a 9x13 inch baking sheet with parchment paper and set aside.
  2. Melt the dark chocolate in a double boiler or microwave in 30-second intervals, stirring between each until smooth. Stir in 1/2 teaspoon peppermint extract.
  3. Pour the dark chocolate onto the prepared baking sheet and spread evenly to about 1/4-inch thickness. Refrigerate for 20 minutes until firm.
  4. Melt the white chocolate the same way as the dark chocolate and stir in the remaining 1/2 teaspoon peppermint extract.
  5. Pour the white chocolate over the hardened dark chocolate layer and spread evenly. Immediately sprinkle the crushed candy canes over the top, gently pressing them into the chocolate.
  6. Refrigerate for at least 1 hour until completely set. Break into irregular pieces and store in an airtight container in the refrigerator for up to 2 weeks.