Make a festive and delicious holiday treat even easier with your microwave. This peppermint bark candy is a great way to use up leftover candy canes as well!
Bowl or large measuring cup safe for microwave use
Baking sheet, large rectangular casserole dish or similar
Parchment paper, wax paper, or nonstick foil
Spoon or spatula
Rolling pin, meat mallet, or similar
Ingredients
11ounceBag white chocolate chips
12 ounceBag semi sweet chocolate chips
½tspPeppermint extract
6largeCandy canes(peppermint flavored)
Instructions
Line a baking sheet with wax paper (or similar)
Pour the whole bag of semi-sweet chocolate chips into a microwave-safe bowl
12 ounce Bag semi sweet chocolate chips
Cook on high for 1 minute and stir. Then, cook in additional 30-second increments, stirring in between until chocolate is entirely melted and smooth (about 2 minutes total in 1000W microwave)
Stir in ½ tsp peppermint extract, mixing thoroughly
½ tsp Peppermint extract
Pour the melted chocolate into your lined pan, using a spatula or the back of a spoon to distribute it (it doesn’t need to touch the edges)
Place the pan into the refrigerator or freezer for about 20 minutes to cool
While your first layer is cooling, place unwrapped candy canes into a Ziploc bag
6 large Candy canes
Crush the candy canes using the flat side of a mallet
Now, pour the white chocolate chips into a microwave safe dish. Cook on high for 1 minute, and repeat the process of cooking for 30 seconds and stirring until smooth (about 1 ½ minutes total in a 1000W microwave)
11 ounce Bag white chocolate chips
Remove the first chocolate layer from the fridge, and pour the melted white chocolate over top of it
Sprinkle the candy cane pieces over top of the white chocolate layer, and gently push them down so they adhere to the chocolate
Return the pan to the refrigerator freezer for another 30 minutes, or until chocolate is firm
Pull the bark out of the pan using the wax or parchment paper
Break into pieces using your hands, a mallet, or even a sharp knife
Notes
If you prefer, the semi-sweet chocolate chipsmay be substituted by an equivalent amount of milk or dark chocolate instead
To make white chocolate peppermint bark, omit the semi-sweet chocolate and double the white chocolate chips (then you only need to pour and cool once)
You may substitute 18-20 mini candy canes or a bag of peppermint hard candies for the large candy canes if needed
If your chocolate begins to seize, add 1 Tbsp coconut oil or shortening and heat it for 30 seconds to help smooth it again (but it shouldn’t be an issue generally)
Score the bottom layer of chocolate with a knife before pouring the top layer if you’re having trouble with the layers separating
Peppermint bark keeps well in an airtight container for about 2 weeks. Extend it to 3 by storing in the fridge
This recipe doubles (or triples) well if you want to make large batches to give as gifts - a tin or cello bag is perfect for wrapping it up
Exact nutritional values will vary based on brand of ingredients and quantity consumed, so please consider this a guideline only