Layered Peppermint Crunch Bark
Indulge in the festive taste of Layered Peppermint Crunch Bark. Smooth white chocolate meets rich bittersweet chocolate, all layered with crunchy peppermint candy canes. This easy and delightful treat is perfect for your holiday celebrations. Make a batch tonight and spread the cheer!
Equipment
- Mixing Bowl
- Chef's Knife
- Wooden Spoon
- Frying Pan
- Saucepan
Ingredients
- 17 ounces white chocolate finely chopped
- 6 ounces crushed peppermint candy canes divided
- 7 ounces bittersweet chocolate
- 5½ tablespoons whipping cream
- ¾ teaspoon peppermint extract
Instructions
- Turn a large baking sheet bottom side up and cover it securely with foil. Mark a 12x9-inch rectangle on the foil. Stir the white chocolate in a metal bowl set over a saucepan of barely simmering water until melted and smooth. Remove from heat, pour onto the marked rectangle, and spread evenly. Sprinkle with 1/4 cup crushed candy canes and chill for 15 minutes. In a saucepan, melt bittersweet chocolate, cream, and peppermint extract over medium-low heat, cool, then pour over the white chocolate layer. Refrigerate until firm, about 25 minutes. Re-warm remaining white chocolate, pour over the bittersweet layer, and sprinkle with remaining candy canes. Chill until firm, then cut into pieces.
Notes
- Storage: Keep your bark in an airtight container at room temperature for up to two weeks. For longer storage, refrigerate it.
- Freezing: Yes! You can freeze the bark for up to three months. Just ensure it’s wrapped tightly to avoid freezer burn.
- Pairing: This bark pairs beautifully with hot cocoa or coffee. It’s also perfect for holiday platters alongside other sweets.
- Variations: Try substituting the peppermint for different flavors, like orange zest or espresso powder, to create unique variations.
- Decorations: Use colorful sprinkles or chopped nuts as toppings along with the peppermint for added texture and visual appeal.