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+ servings
chocolate candies cut into wedges topped with crushed peppermint candy.
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5 from 2 votes

Small Batch Peppermint Bark

Peppermint bark is so easy to make! This delicious treat is made with semi-sweet chocolate, white chocolate, peppermint extract, and a crushed candy cane.
Prep Time5 minutes
Cook Time10 minutes
Cooling Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: bark, candy, chocolate, gift, peppermint bark, small batch peppermint bark
Servings: 8 pieces
Author: Joanie Zisk

Equipment

Ingredients

  • 4 ounces semi-sweet chocolate , chopped
  • 1 teaspoon canola oil , divided
  • 4 ounces white chocolate , chopped
  • teaspoon peppermint extract
  • 1 candy cane , crushed

Instructions

  • Prepare a 5x5-inch baking dish by lining both the bottom and sides with parchment paper. Make sure to leave some extra paper hanging over the edges; this will help you lift the set bark out later.
  • Place the chopped semi-sweet chocolate in a small bowl along with ½ teaspoon of oil. Microwave the chocolate in 15-second increments, stirring vigorously with a rubber spatula or a spoon after each increment, until the chocolate is completely melted and smooth.
  • Pour the melted semi-sweet chocolate into the pre-lined baking dish. Refrigerate for about 10 minutes to allow it to partially set as you proceed to melt the white chocolate.
  • Place the chopped white chocolate in a small bowl with the remaining ½ teaspoon of oil. Melt in 15 second increments, stirring vigorously with a rubber spatula or a spoon after each increment, until the white chocolate is completely melted and smooth. Once melted, stir in the peppermint extract.
  • Carefully pour the melted white chocolate over the chocolate layer. Immediately sprinkle the crushed candy over the top. To crush the candy, place the candy cane in a sealed ziplock bag and roll with a rolling pin until crushed.
  • Refrigerate for at least 30 minutes or until set.
  • Once the bark has hardened, lift the candy out of the dish by grabbing the ends of the parchment paper or wax paper and pull it out of the dish. Remove the bark from the parchment and break into pieces as large or as small as you'd like with either your hands or a knife.
  • Store bark in the refrigerator. Leftovers keep well in the refrigerator for up to 3 weeks.

Notes

  • The calorie count is an estimate. It will depend on the size of each piece of bark.
Expert Tips
  • Master the Microwave Melt: When it comes to melting chocolate in a microwave, patience is key. Heat in 15-second intervals, giving the mixture a thorough stir with either a spoon or a rubber spatula after each cycle. The goal is a smooth, fully melted consistency. Don't try to speed up the process, as chocolate can easily scorch.
  • Peppermint Proportions: Peppermint extract is potent. A little truly does go a long way. If you prefer a stronger minty kick, feel free to add a touch more extract. But remember, it's easier to add more than to take away, so proceed with caution.
  • Layering: Wait for the first layer of chocolate to almost set before adding the next one.
  • Parchment Paper: Make sure your 5x5-inch baking dish is lined well to ensure easy removal.

Nutrition

Serving: 1piece | Calories: 149kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 4mg | Sodium: 14mg | Potassium: 121mg | Fiber: 1g | Sugar: 15g | Vitamin A: 7IU | Calcium: 37mg | Iron: 1mg

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