Layered Peppermint Crunch Bark is a recipe to make during the holidays every single year!
You’ve probably seen Layered Peppermint Crunch Bark packages and sold in the store. This is the homemade version, and it’s so much better! Make it, package it up and gift it to friends and neighbors for the holidays. It’s such a delicious treat to munch on, and it’s easy to make!
- white chocolate
- bittersweet chocolate
- candy canes
- whipping cream
- peppermint extract
How to make Layered Peppermint Crunch Bark:
You will lay out some foil on a baking sheet and mark a 9×12-inch rectangle on the foil. White chocolate is melted in a pan. Some of the white chocolate is then spread out onto the foil within the borders of the marked rectangle.
Note about white chocolate:
Don’t be tempted to buy white chocolate chips. They’ll seize when you try to melt them. Use a chunk of white chocolate, chop it up and melt it.
Crushed candy canes are sprinkled on top and then it’s chilled until set. Bittersweet chocolate melted and mixed with cream and peppermint extract is spread onto the cooled white chocolate. Then it’s chilled until this layer is set.
Finally, you’ll re-warm the white chocolate and spread it onto the top. The remaining crushed candy canes are sprinkled on top. You’ll chill this layer until firm and then cut into pieces.
Isn’t it beautiful? I love the layers. The combination of white chocolate with the mint-flavored bittersweet chocolate and the crunch of candy canes is all so good together.
Another big bonus is that it looks so pretty too!
This is one holiday dessert recipe that you’re going to want to add to your festive treat platters every year. Enjoy!
Here are a few more peppermint dessert recipes you might like to try:
- Peppermint Brownies
- Peppermint Oreo Truffles
- Chocolate Peppermint Stars
- Peppermint Texas Sheet Cake
- Christmas Peppermint Patties
- Peppermint Cheesecake Cake
- Peppermint Chip Brownies
- Chocolate Cupcakes with Peppermint Frosting
Layered Peppermint Crunch Bark
- 17 ounces white chocolate, finely chopped (don't use white chocolate chips)
- 6 ounces crushed peppermint candy canes, divided
- 7 ounces bittersweet chocolate
- 5½ tablespoons whipping cream
- 3/4 teaspoon peppermint extract
- Turn a large baking sheet bottom side up. Cover securely with foil. Mark a 12x9-inch rectangle on the foil. Stir the white chocolate in metal bowl set over saucepan of barely simmering water (do not allow the bottom of the bowl to touch the water) until the chocolate is melted and smooth and a candy thermometer registers 110°F (the chocolate will feel warm to the touch). Remove the pan from over the water. Pour 2/3 cup of the melted white chocolate onto the marked rectangle on the foil. Using an icing spatula, spread the chocolate to fill the rectangle. Sprinkle with 1/4 cup crushed candy canes. Chill until set, about 15 minutes.
- In a medium saucepan, stir the bittersweet chocolate, cream and peppermint extract over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour the bittersweet chocolate mixture over the white chocolate rectangle. Using an icing spatula, spread the bittersweet chocolate in an even layer. Refrigerate until very cold and firm, about 25 minutes.
- Re-warm the remaining white chocolate in a bowl set over barely simmering water to 110°F. Working quickly, pour the white chocolate over the firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with the remaining crushed candy canes. Chill just until firm, about 20 minutes. If you let the bark go much longer than this- it will be very hard to cut neatly.
- Lift the foil with the bark onto a work surface; trim the edges. Cut the bark crosswise into 2-inch wide strips. Using a metal spatula, slide the bark off the foil and onto the work surface. Cut each strip crosswise into squares. You can also cut the squares diagonally into triangles.