This is our favorite PeppermintBark recipe, complete with three types of chocolate and crushed peppermint -- do holiday treats get any better than this?!
CRUSHPEPPERMINT: Add the unwrapped candy canes to a large plastic bag (or two; the peppermint has a tendency to rip through plastic bags as it is crushed). Seal the bag without air in it, and then crush with a rolling pin or meat mallet until coarse crumbs are formed. Set aside.
PREP: Line an 8x8 or 9x9-inch pan with parchment paper, leaving some as an overhang for easy removal. Set aside for now. Coarsely chop the white, semi-sweet, and milk chocolate. Top tip for snappy and beautiful bark: Be patient when melting the chocolate and avoid rapid temperature changes (don't microwave too long or excessively, stir too much, and don't refrigerate/freeze layers or finished bark).
CHOCOLATE BASE LAYER: Add all EXCEPT 2 tablespoons (See Note 2) of the chopped semi-sweet and milk chocolate to a large microwave-safe bowl. Add 1/2 teaspoon oil. Microwave for 15 seconds and then stir vigorously for 15 seconds. Continue to do this until the chocolate is mostly melted. The key to not scorching and ruining the chocolate/bark is to melt in very short bursts and to stir a lot (so much melting happens outside of the microwave) We never want the chocolate to get hot, just warm enough to melt gradually; once it's smoothly melted, it should be room temperature.Once the chocolate is mostly melted, add the set-aside 2 tablespoons of chocolate and stir until it melts. Be patient and resist the urge to microwave unless it isn't melting after stirring for 1 minute. (Then you can microwave in bursts of 5 seconds at a time.) Once the chocolate is fully melted and smooth, pour in the 1/4 teaspoon (use 1/2 tsp for a stronger peppermint flavor) peppermint extract and mix to combine. Pour the chocolate mixture into the prepared pan and smooth in an even layer with an offset spatula or regular spatula. Do not refrigerate. Set aside at room temperature for now.
WHITE CHOCOLATE TOP LAYER: Add all EXCEPT 2 tablespoons of the chopped white chocolate to a large microwave- safe bowl. Add 1/2 teaspoon oil. Follow the directions above for melting. Add in the reserved 2 tablespoons white chocolate and mix until melted. Once smooth, drizzle evenly on top of the chocolate base layer until all the chocolate is poured on top. Carefully and slowly smooth the white chocolate into an even layer with the back of a spoon being careful to not swirl the two layers together. Immediately, sprinkle the crushed candy canes on top (add as much or as little as you'd like). Set aside at room temperature (not in the fridge) until the bark is completely hardened, about 3-5 hours. Don't refrigerate the bark -- we're trying to keep the chocolate at a consistent temperature to ensure glossy, snappy bark!
BREAK APART: Once hardened, remove from the pan using the overhang. Break or cut (See Note 3) into pieces as big or small as you'd like. Enjoy!
STORAGE: When properly stored, this bark is best consumed within 2 weeks Store in a tightly sealed container in a cool, dark place at room temperature. It does not need to be refrigerated.
Video
Notes
Note 1: Baking bars: To be successful in making peppermint bark that doesn't separate, streak, discolor, or become crumbly you'll want to grab high quality baking bars and coarsely chop the chocolate. Chocolate chips/baking morsels have stabilizers that keep them from melting completely smooth. Additionally, chocolate chips or "chocolate flavored" chocolates typically contain palm kernel oil which will inhibit the bonding of the layers. Without this bonding, the two layers will separate when you break or cut the bark.Note 2: Why we pull out some of the chocolate first: Melting the chocolate slowly while stirring often ensures that the chocolate cools and hardens before the cocoa butter (the natural white fat) can rise to the surface and make the bark look streaky. Adding unmelted chocolate to the bowl near the end of mixing not only cools down the overall chocolate temperature, but "seeds the batch" which encourages the chocolate to set with the right crystals which makes it smooth and hard at room temperature. Heating and cooling chocolate to stabilize it for making this candy gives the chocolate a smooth, glossy finish, ensures it won't melt easily on fingers, and allows it set up nicely.Note 3: Cutting bark: If you'd prefer to cut the bark instead of break it, you’ll want to use a large and very sharp knife. Run the knife under very hot water, dry it off with a kitchen towel, and then make one quick and decisive cut. Repeat this process for each cut you make.