How do I prevent the layers of my bark from separating?

The layers of your bark may separate (not adhere) if you aren't using good quality chocolate or don't let the chocolate set for long enough. u003cbr/u003eu003cbr/u003eBe sure you are using high quality baking chocolate (preferably bars) and white chocolate that does not contain palm oil. And let your chocolate set until it is completely firm.

How do I break apart my bark?

You can use your hands or a knife to break apart the bark into large pieces. u003cbr/u003eu003cbr/u003eI find that using a large knife works best (it allows you to be more precise with the size of the bark). Roughly cut or break the bark into triangles.

How do I know if my bark is set?

You can tell if the layers of your bark are set if they are completely firm all the way through. u003cbr/u003eu003cbr/u003eSome types of chocolate will also have a visible color change (getting darker) once they are set.

How do I crush candy canes for the bark?

To crush your candy canes, use a knife or place them in a Ziploc bag and crush them with a rolling pin. u003cbr/u003eu003cbr/u003eThe candy cane pieces can be sharp, so be sure to do either method on a large cutting board.

Peppermint Bark (Only 3 Ingredients!)

Description

This classic homemade peppermint bark recipe is two layers of chocolate (dark chocolate and white chocolate) topped with crushed candy canes. It's an easy, festive holiday treat that's fun to give as a present or serve for dessert.

Ingredients

Scale

5 - 6 standard candy canes (about ¼ cup crushed )
12 ounces semisweet chocolate ((good quality chips or bars)* )
12 ounces white chocolate ((good quality chips or bars))
½ teaspoon peppermint extract (optional)

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Instructions

Line a baking dish: line an 8” x 8” or 9” x 9” baking dish with foil or parchment paper.
Crush the candy canes: place the candy canes in a Ziploc bag and crush them with a rolling pin. Or add them to a food processor and pulse until crushed.
Melt the semisweet chocolate: add the semisweet chocolate to a medium, microwave-safe bowl. Microwave in 30 second increments, stirring after each 30 seconds, until melted smooth. Pour into the prepared baking dish and spread into an even layer. Refrigerate for 15 - 20 minutes, or until firmly set.
Melt the white chocolate: add the white chocolate to a medium, microwave-safe bowl. Microwave in 30 second increments, stirring after each 30 seconds, until melted smooth. Optionally, stir in the peppermint extract. Pour on top of the semisweet chocolate and spread into an even layer.
Add candy canes: sprinkle the crushed candy canes on top of the white chocolate.
Refrigerate: refrigerate the bark for 45 - 60 minutes, or until firmly set. Remove and chop or break into pieces.

Notes

*Using good quality chocolate will help prevent the 2 chocolate layers from separating (I use Ghiradelli baking chips or bars). Avoid using white chocolate with palm oil as it can also cause the 2 layers to separate.

Prep Time: 10 minutes
Category: Dessert
Cuisine: American

Keywords: bark, candy cane, Christmas, holidays, peppermint