Why do the layers of my peppermint bark separate?

The dark layer was fully hard and cold when the white layer went on, so the two set as separate sheets. Pull the dark layer while it is barely set and faintly tacky, and pour the white chocolate lukewarm so the two layers finish setting as one.

My chocolate seized in the microwave. Can I still make peppermint bark?

Usually, yes. Stop heating, then stir in 1 teaspoon of coconut oil and stir steadily for a minute. If it stays grainy, add hot water 1 teaspoon at a time until it loosens. Next time, use a bone dry bowl and 30 second bursts. Your peppermint bark will still set up glossy.

Should I use candy melts or real chocolate for peppermint bark?

Real chocolate, every time. Candy melts set hard but taste waxy and melt dull, while a semisweet and white chocolate you would happily eat plain give this peppermint bark its snap and flavor. With only six ingredients, the chocolate is the recipe.

How far ahead can I make peppermint bark for gifts?

Make this peppermint bark up to 2 weeks ahead and store it in a sealed tin at cool room temperature with parchment between the layers. For longer storage, the fridge gives you 3 weeks and the freezer 2 months, thawed still sealed.

Can I use peppermint candies instead of candy canes?

Yes. Round peppermint candies crush exactly like canes and taste the same in peppermint bark. Crush a mix of fine dust and small shards: the dust melts into the white chocolate for flavor everywhere, and the shards keep the crunch on top.

Peppermint Bark: Ultimate 20-Minute Christmas Candy

Ingredients

Scale

12 ounces semisweet chocolate, chopped, or good quality chips
12 ounces white chocolate, chopped, or good quality chips
1/2 teaspoon peppermint extract, divided
1 teaspoon coconut oil, optional, for shine or rescue
1/2 cup crushed candy canes, about 6 standard canes, crushed in two sizes
Pinch of flaky sea salt, optional

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Instructions

Line a rimmed baking sheet with parchment paper. Put the candy canes in a zip bag and crush them with a rolling pin, keeping a mix of fine dust and small shards.
Add the semisweet chocolate to a dry microwave safe bowl. Microwave in 30 second bursts, stirring well after each, stopping while a few small lumps remain. Stir until fully smooth, then stir in 1/4 teaspoon peppermint extract.
Pour the dark chocolate onto the parchment and spread it into an even layer about 1/4 inch thick. Freeze for about 7 minutes, until matte at the edges but still faintly tacky in the center.
Melt the white chocolate the same way in a clean dry bowl. Stir in the remaining 1/4 teaspoon peppermint extract and let it cool 2 minutes so it is lukewarm, not hot.
Pour the white chocolate over the barely set dark layer and spread gently edge to edge. Scatter the crushed candy canes over the whole surface and press very lightly with a clean palm.
Return the tray to the freezer for 5 minutes, then let it stand at room temperature for 5 minutes.
Run a large knife under hot water, dry it, and cut the slab into shards. Finish with flaky salt if using.

Author: Chef Hanna Zest
Prep Time: 12 minutes
Cook Time: 8 minutes