Ingredients
Method
Step-by-Step
- Line a baking sheet with parchment paper, making sure the surface is completely dry. Have all ingredients measured before melting the chocolate because the layers set quickly once spread.
- Melt the semisweet or bittersweet chocolate gently in a heatproof bowl set over barely simmering water, or use short microwave intervals. Stir frequently and stop heating as soon as the chocolate is smooth.
- Spread the melted dark chocolate into an even layer on the parchment-lined baking sheet. Chill it for about 20 to 30 minutes, or until the surface is firm enough to support the next layer.
- Melt the white chocolate carefully using the same gentle method, remembering that white chocolate scorches more easily. Stop while a few small pieces remain and stir until residual heat finishes melting them.
- Stir the peppermint extract into the melted white chocolate. Spread it over the firm dark-chocolate layer, working gently so the lower layer stays intact.
- Immediately sprinkle the crushed candy canes over the white chocolate. Press the pieces lightly into the surface so the peppermint topping holds after the bark sets.
- Refrigerate the bark until completely firm, usually 1 to 2 hours total depending on the thickness of the layers. Break or cut it into pieces, then store it airtight in a cool place or in the refrigerator.
Notes
Keep every bowl, utensil, and surface completely dry because even a small amount of water can cause chocolate to seize. Melt white chocolate slowly and avoid overheating it. For the best texture, keep finished bark cool and airtight.