There are few scents and tastes that instantly conjure the magic of the holiday season quite like the crisp coolness of mint paired with rich, decadent chocolate. And when we talk about iconic holiday sweets, homemade Peppermint Bark reigns supreme. This simple, two-layered confection a foundation of deep dark chocolate topped with creamy white chocolate and studded with glittering shards of crushed candy cane is not just a treat; it’s a tradition.
Forget the overpriced tins of store-bought versions. Making your own Peppermint Bark at home is surprisingly easy, incredibly satisfying, and yields a result that is fresher, brighter, and entirely customizable. Whether you’re looking for the perfect edible gift, a dazzling centerpiece for your dessert platter, or just a simple project to do with the family on a cold afternoon, this recipe delivers maximum impact with minimal effort. We will guide you through every step, from selecting the finest chocolate to achieving that perfect snap, ensuring your homemade Peppermint Bark is a masterpiece of mint chocolate bliss. Get ready to embrace the festive spirit and fill your kitchen with the irresistible aroma of holiday cheer!
Why You’ll Fall in Love with This Peppermint Bark Recipe: The Perfect Holiday Treat
The allure of Peppermint Bark is multifaceted. It satisfies multiple cravings simultaneously, combining the bitterness of dark chocolate, the sweetness of white chocolate, and the refreshing crunch of peppermint candy. This isn’t just another chocolate recipe; it’s a sensory experience that defines the winter season. If you’ve never attempted homemade candy before, Peppermint Bark is the perfect entry point, offering high reward for low technical difficulty.
A Balance of Flavor and Texture
What truly sets great Peppermint Bark apart is the contrast. You start with a robust base. We recommend using good quality dark or semi-sweet chocolate for the bottom layer. This richness is essential because it cuts through the sweetness of the subsequent layers. The dark chocolate layer provides a deep, complex, almost earthy foundation.
Next comes the white chocolate layer, infused with pure peppermint extract. This layer must be creamy and smooth, acting as the perfect canvas for the festive color and intense flavor. Unlike many recipes that simply layer melted chocolate, we specifically incorporate peppermint extract into the white chocolate to ensure that minty flavor permeates every single bite. The pairing of rich dark chocolate with creamy, mint-flavored white chocolate creates that iconic mint chocolate flavor profile we all crave during the holidays.
Finally, the texture. The smooth, melt-in-your-mouth chocolate layers are sharply contrasted by the jagged, crunchy shards of crushed candy canes. Every bite of this homemade Peppermint Bark offers a satisfying audible snap, followed by the creamy melt of the chocolate, and culminating in the sweet, fiery hit of the peppermint pieces. This delightful juxtaposition of creamy and crunchy is addictive and makes this chocolate bark far superior to most commercial versions that often use lower-quality compounds or flavorings.
Speed, Efficiency, and Gifting Potential
This Peppermint Bark recipe is remarkably quick to prepare. Aside from chilling time, the active prep work takes less than 30 minutes. This makes it an ideal choice for busy holiday bakers who need a festive dessert or gift in a hurry. You don’t need to turn on the oven, nor do you need specialized baking equipment just a microwave or a simple double boiler setup.
Furthermore, Peppermint Bark is the quintessential edible gift. Once broken into irregular pieces, the colorful shards look stunning packaged in cellophane bags, layered in decorative tins, or arranged on cookie trays. A large batch, like the one this recipe yields, can easily produce gifts for dozens of friends, neighbors, and teachers. Who wouldn’t love receiving a bag of beautiful, homemade chocolate bark? It truly embodies the generosity and warmth of the season, cementing its place as an absolute must-make holiday treat.
Why You Should Try This Peppermint Bark Recipe Over Others
While the concept of chocolate bark seems simple, achieving the perfect snap, preventing the chocolate from seizing, and ensuring the two layers adhere correctly requires precise technique and attention to ingredient quality. This specific recipe focuses on maximizing flavor and structural integrity, resulting in the best homemade Peppermint Bark you will ever make.
Focus on Quality Ingredients and Stability
Our recipe strongly emphasizes the use of good quality chocolate. This is not negotiable for excellent chocolate bark. Cheap chocolate contains stabilizers and oils that often melt inconsistently or taste waxy. By investing in quality chips, feves, or bars (look for reputable brands with higher cocoa butter content), you guarantee a smoother melt and a richer flavor profile. The difference in taste when using high-quality ingredients versus standard baking chips is palpable.
Moreover, we offer an optional but recommended addition: coconut oil or vegetable shortening in the dark chocolate layer. Why is this critical? When you are working quickly to spread the dark chocolate, this small addition helps stabilize the cocoa butter, resulting in a silkier, more flowable consistency. This slight addition prevents the dark chocolate from setting too quickly before you can create an even, thin foundation, which is essential for the structure of the finished Peppermint Bark. Achieving that clean, perfect break requires thin, consistent layers.
Mastering the Peppermint Infusion
A common mistake in simple Peppermint Bark recipes is relying solely on the crushed candy canes for the mint flavor. This often results in a weak, unevenly flavored bark. Our recipe ensures maximum flavor saturation by incorporating pure peppermint extract directly into the white chocolate layer. This step is vital for that intense, cool blast of mint that should define true Peppermint Bark.
We provide a crucial warning: do not use peppermint oil. While the flavor is concentrated, the high oil content can destabilize the cocoa solids and cause the chocolate to seize instantly, turning your smooth white chocolate into a grainy, unworkable paste. By using the specific pure peppermint extract quantity listed, you achieve intense flavor without compromising the integrity of the white chocolate. This simple tip saves you time, frustration, and wasted ingredients.
Ease of Preparation and Consistency
This recipe is engineered for consistency. We provide exact weights for the chocolate (ounces), which is far more accurate than cup measurements, especially for solid chocolate forms. Accuracy ensures that the layers are perfectly balanced. The detailed instructions cover both microwave and double boiler methods, allowing you to choose the technique you are most comfortable with while still guaranteeing success. By following the precise chilling times and the instructions on quick assembly (Step 6), you prevent the layers from separating a frequent issue with lower-quality bark recipes.
The Peppermint Bark created using this method not only looks professional with its distinct, clean layers but holds its structure beautifully at room temperature (if stored in a cool environment), making it ideal for transport and display during festive gatherings. If you enjoy simple, no-bake holiday favorites, you might also enjoy making our Whipped Shortbread Cookies or warming up with a cup of Slow Cooker Hot Chocolate alongside your fresh bark.
Ingredients and Necessary Utensils for Classic Peppermint Bark
Success in making perfect Peppermint Bark begins with preparation. Gathering all your measured ingredients and having the right tools ready ensures a smooth, quick process, especially when dealing with fast-setting chocolate.
Precise Ingredients List
The quality of these core ingredients will determine the richness and texture of your finished chocolate bark. Remember, choose products that you enjoy eating on their own.
- Dark Chocolate Layer:
- 16 ounces (about 2 2/3 cups) good quality Dark Chocolate or Semi-Sweet Chocolate (chips, feves, or finely chopped bar). We recommend 60% cocoa solids or higher for a robust flavor that contrasts well with the sweetness of the white chocolate.
- 1 tablespoon solid Coconut Oil or Vegetable Shortening (optional, but highly recommended). This acts as a flow agent, ensuring a thin, smooth, and crack-free dark chocolate layer.
- White Chocolate Layer and Toppings:
- 24 ounces (about 4 cups) good quality White Chocolate (chips, feves, or finely chopped bar). Crucially, ensure this is true white chocolate made with cocoa butter, not a white confectionery coating (which contains palm oil or other substitutes).
- 1/2 teaspoon pure Peppermint Extract. Use extract, not oil, for safe incorporation into the chocolate.
- 1 1/2 cups crushed Peppermint Candy Canes or Hard Peppermint Candies (approximately 12 to 15 standard-sized candy canes).
A Note on White Chocolate for Peppermint Bark
White chocolate is notoriously tricky to melt. It is much more susceptible to seizing than dark chocolate because of its high sugar and milk solids content. Investing in high-quality white chocolate (often labeled as “couverture”) ensures a buttery, smooth melt. If the package explicitly states it contains cocoa butter, you are on the right track. This attention to detail significantly impacts the texture of your homemade Peppermint Bark.
Essential Tools and Utensils
While chocolate bark is simple, having the right equipment makes the process mess-free and efficient.
Melting Equipment
- Two large, heat-proof, clean, and dry bowls: One for the dark chocolate, one for the white chocolate. Any trace of water can cause chocolate to seize immediately.
- Saucepan and Trivet (for double boiler method) OR Microwave oven: If using the double boiler, the saucepan should allow the bowl to sit securely on top without touching the simmering water below.
- Rubber Spatulas or Silicone Whisks: For stirring the chocolate while it melts.
Prep and Assembly Tools
- Large Baking Sheet (10×15 inches or similar): The size determines the thickness of your finished Peppermint Bark. A larger sheet yields thinner, snappier bark.
- Parchment Paper or Silicone Baking Mat: Absolutely mandatory. This allows you to easily lift the solidified bark slab. Ensure the paper extends slightly over the edges.
- Heavy-duty Zip-Top Bag: Essential for crushing the candy canes without creating a huge mess.
- Rolling Pin or Heavy Pan: Used for crushing the peppermint candies.
- Offset Spatula or Butter Knife: The best tools for spreading the chocolate thinly and evenly.
- Sharp Chef’s Knife or Bench Scraper: For cutting the chilled bark into manageable pieces.
Detailed Recipe Steps for Perfect Peppermint Bark
Follow these steps carefully to ensure beautiful, contrasting layers and that signature holiday crunch in your chocolate bark.
STEP 1: PREPARE THE WORK SURFACE
Before you begin melting, preparation is key. Line a large baking sheet (approximately 10×15 inches or a similar size) with parchment paper or a silicone baking mat. Ensure the lining extends over the sides to create handles; this makes removing the finished bark much easier. Set the prepared pan aside. We use a standard half-sheet pan size, which is perfect for achieving a desirable thickness for the chocolate bark.
STEP 2: CRUSH THE CANDY CANES
This is arguably the most satisfying step! Place the peppermint candy canes into a heavy-duty zip-top bag. For extra protection against piercing the bag, consider double-bagging the candies. Seal the bag, pressing out as much air as possible. Using a rolling pin, a meat tenderizer, or the bottom of a heavy pan, carefully smash the candies until they are crushed into a mixture of small and medium-sized pieces. Avoid turning the candies into fine powder; you want definite shards for texture and visual appeal. Set the crushed candy aside in a small bowl.
STEP 3: MELT THE DARK CHOCOLATE LAYER
Combine the dark chocolate (16 ounces) and the optional 1 tablespoon of coconut oil or shortening in a large, heat-proof bowl. Choose the melting method that works best for you:
Microwave Method: Heat the chocolate in 30-second intervals, stirring well after each interval. Chocolate retains heat, so it’s important to stir vigorously to distribute the warmth and melt the un-melted pieces. Continue heating and stirring until the chocolate is about 90% smooth and only a few tiny lumps remain. Stir vigorously until those last lumps dissolve from the residual heat. This ensures you do not overheat the chocolate, which can make it grainy.
Double Boiler Method: Place the bowl over a saucepan filled with 1 to 2 inches of simmering (not boiling) water (ensure the bottom of the bowl does not touch the water, as direct steam can cause seizing). Stir constantly using a rubber spatula until the chocolate is completely smooth and melted. Once melted, immediately remove the bowl from the heat.
STEP 4: SPREAD AND SET THE DARK LAYER
Pour the melted dark chocolate onto the center of the prepared baking sheet. Use a spatula or offset knife to spread the chocolate evenly into a thin layer, approximately 1/8 to 1/4 inch thick. Work quickly to cover the entire surface or create a large rectangle shape. Aim for uniformity; uneven areas will cause the finished Peppermint Bark to break inconsistently.
Transfer the baking sheet to the refrigerator and chill the dark chocolate for approximately 20 to 30 minutes. It must be completely set and firm to the touch. This step is crucial: if the dark layer is sticky or soft, the white chocolate will blend into it, ruining the clean two-tone look.
STEP 5: MELT AND FLAVOR THE WHITE CHOCOLATE
Place the white chocolate (24 ounces) into a clean, dry, heat-proof bowl. White chocolate is more sensitive to heat than dark chocolate. Be extra cautious here. Use the microwave method in shorter bursts (15-second intervals) or use the double boiler method over very low heat.
Once the white chocolate is nearly smooth, remove it from the heat source. If using the microwave, let it stand for 30 seconds before stirring. Once smooth, stir in the 1/2 teaspoon of pure peppermint extract until the mixture is fully incorporated and smooth. Avoid overheating the white chocolate, which can make it grainy or difficult to spread. The finished mixture should be liquid enough to pour but not piping hot.
STEP 6: ASSEMBLE AND TOP THE BARK
Retrieve the chilled dark chocolate layer from the refrigerator. Pour the melted, flavored white chocolate over the solidified dark chocolate layer. Quickly use a spatula or offset knife to spread the white chocolate evenly over the dark chocolate, covering the entire surface. Work fast, as the cold dark chocolate will cause the white chocolate to set almost immediately upon contact.
Immediately and generously sprinkle the reserved crushed candy canes (1 1/2 cups) over the top of the wet white chocolate layer. Gently press the peppermint pieces into the white chocolate with the back of a spoon or your fingertips to ensure they adhere firmly. This pressure is important for keeping the candy attached once the bark is broken.
STEP 7: CHILL AND BREAK THE BARK
Return the baking sheet to the refrigerator and chill for at least 1 to 2 hours, or until both layers of the Peppermint Bark are completely firm and solid. The bark should feel hard and cold throughout.
Remove the bark from the refrigerator. Lift the entire slab of bark off the baking sheet using the parchment paper handles. Place the bark on a large cutting board. Peel the parchment paper away from the bottom.
You can use a large, sharp knife to cut the bark into neat squares, or for a rustic look, simply use your hands to break the chocolate slab into irregular, bite-sized pieces. The “bark” look is achieved through these organic breaks. Store the finished Peppermint Bark in an airtight container at cool room temperature for up to 2 weeks, or in the refrigerator for extended freshness.
Tips, Variations, and Troubleshooting for Your Chocolate Bark
Making chocolate bark is generally straightforward, but a few professional tricks and tips can elevate your results and help you navigate potential pitfalls, ensuring your Peppermint Bark is always perfect.
Pro Tips for Avoiding Common Peppermint Bark Mistakes
Avoiding Chocolate Seizing
The number one enemy of melted chocolate is water. Even a tiny drop of moisture (from steam, a damp bowl, or a wet spatula) can cause the chocolate to “seize,” turning it from a smooth liquid into a thick, grainy mess. Ensure all bowls and utensils are perfectly dry. When using the double boiler method, make absolutely sure the simmering water is kept at a low simmer and does not touch the bottom of the melting bowl.
The Perfect Snap
A satisfying snap comes from a thin, evenly spread layer of chocolate. If your layers are too thick, the Peppermint Bark will be chewy and difficult to break. By using the coconut oil/shortening in the dark layer (Step 3), you help achieve that thin, even spread. Secondly, ensure the bark is fully chilled a cold bark breaks cleanly, while a slightly warm bark bends and chews.
Ensuring Adhesion
You must spread the white chocolate over the dark layer immediately after the white chocolate is melted and flavored, and then immediately sprinkle the candy canes. If the white chocolate starts to set before the candy is added, the peppermint will not stick. Apply a slight downward pressure when sprinkling the candy to set it firmly into the cooling chocolate.
Delicious Peppermint Bark Variations
While the classic dark/white combination is perfect, you can easily customize this recipe to suit different dietary needs or flavor preferences.
- Triple Chocolate Bark: Before adding the white chocolate, drizzle a thin layer of melted milk chocolate over the set dark chocolate layer. Chill for five minutes, then proceed with the white chocolate layer. This adds another layer of complexity.
- Vegan Peppermint Bark: Use high-quality dairy-free dark chocolate (many 70% or higher bars are naturally vegan) and specialized vegan white chocolate chips (usually made with cocoa butter and rice milk or oat milk powder). Ensure the candy canes do not contain gelatin (most standard ones are corn syrup-based and safe).
- Extra Crunch: Incorporate crushed pretzels or salted almonds into the dark chocolate layer before it sets. The salty crunch contrasts beautifully with the sweet mint chocolate.
- Alternative Extracts: While mint is traditional, you could try using a few drops of orange extract or almond extract instead of peppermint for a totally different holiday bark experience.
- Dipped Peppermint Bark: Instead of crushing the candy canes, dip whole, straight candy canes halfway into the melted white chocolate and place them on the set dark chocolate layer before chilling.
Storage and Shelf Life
Properly stored, homemade Peppermint Bark lasts quite a long time. Store broken pieces in an airtight container. If you keep it in a cool, dark pantry or cellar (around 65°F / 18°C), it will stay fresh for up to two weeks. Storing it in the refrigerator extends the life to about one month, but allow it to warm up slightly before serving for the best texture and flavor release. If you are making other holiday sweets like Gingerbread Fudge, store the bark separately to prevent flavor migration.
Nutritional Values and the Benefits of Dark Chocolate in Peppermint Bark
While Peppermint Bark is undeniably a celebratory treat, using high-quality chocolate does offer some surprisingly beneficial components, especially when balanced against the sweetness of the candy canes and white chocolate.
Estimated Nutritional Breakdown (Per 1-Ounce Serving)
Since this recipe uses various brands of chocolate and candy canes, these values are estimates based on using good quality semi-sweet chocolate (60% cocoa) and standard white chocolate.
| Component | Approximate Value (per 1 oz serving) | Daily % (RDA) |
|---|---|---|
| Calories | ~140 – 160 kcal | 7-8% |
| Total Fat | ~8 – 10g | 10-13% |
| Saturated Fat | ~5 – 6g | 25-30% |
| Carbohydrates | ~15 – 18g | 5-6% |
| Sugar | ~12 – 15g | N/A |
| Protein | ~1 – 2g | 2-4% |
Disclaimer: These values are estimated. For precise nutritional information, calculate using the specific brands of chocolate and candy canes utilized.
The Benefits of Dark Chocolate
Choosing dark chocolate as the base for your Peppermint Bark isn’t just a flavor decision; it’s a nutritional upgrade. Unlike milk chocolate, dark chocolate (especially those above 60% cocoa solids) is rich in key beneficial compounds:
- Antioxidants and Flavonoids: Dark chocolate is loaded with powerful organic compounds that function as antioxidants, including polyphenols, flavanols, and catechins. These compounds help combat free radicals in the body.
- Improved Blood Flow: The flavanols in dark chocolate can stimulate the lining of arteries (the endothelium) to produce nitric oxide, which signals the arteries to relax, potentially lowering blood pressure and improving blood flow.
- Mineral Rich: Quality dark chocolate is a good source of several essential minerals, including iron, magnesium, copper, manganese, potassium, phosphorus, and zinc. These minerals play roles in everything from energy production to bone health.
- Mood Enhancer: Chocolate contains natural compounds like tryptophan and theobromine, which are known to enhance mood and provide a gentle energy lift, making this holiday treat truly satisfying.
By balancing the intense sweetness of the white chocolate and peppermint candies with a deep, antioxidant-rich dark chocolate base, you create a holiday indulgence that provides both intense flavor and a touch of nutritional value. Remember, moderation is key a small, satisfying piece of this beautiful Peppermint Bark is the perfect way to enjoy the season responsibly. For more festive ideas and sweet inspiration, don’t forget to check out my collection of holiday treats on Pinterest!
FAQs about Peppermint Bark
How do I prevent my white chocolate from seizing when making Peppermint Bark?
White chocolate seizes easily because of its high sugar content and sensitivity to heat. To prevent this, ensure all equipment is perfectly dry, melt the white chocolate very slowly over low heat or in short 15-second microwave bursts, and never let the temperature get too high. Stir vigorously off-heat until the last lumps dissolve, and use peppermint extract rather than peppermint oil to avoid adding excess fat that can destabilize the cocoa solids.
Can I use milk chocolate instead of dark chocolate for the bottom layer?
Yes, you can substitute milk chocolate, but be aware that it will result in a sweeter, less intense Peppermint Bark. The traditional recipe relies on the slight bitterness of dark chocolate (60% cocoa or higher) to contrast sharply with the sweet white chocolate and candy canes. If you use milk chocolate, consider reducing the total sugar in the recipe or adding a pinch of sea salt to the dark layer to enhance the contrast.
How should I store homemade Peppermint Bark and how long does it last?
Store your homemade Peppermint Bark in an airtight container away from direct sunlight and heat. If kept in a cool, dark place (like a pantry), it will maintain its quality for about two weeks. Storing it in the refrigerator can extend its freshness up to one month. Be sure to separate it from other strongly flavored items to prevent flavor absorption.
What is the best way to crush the candy canes for Peppermint Bark?
The best and least messy way is to place the candy canes in a heavy-duty zip-top freezer bag (or double-bag them). Use a rolling pin, a flat meat tenderizer, or the bottom of a heavy skillet to gently but firmly smash them. You want a mix of small pieces and definite shards, rather than a fine powder, for maximum texture in the finished Peppermint Bark.
Why did my chocolate layers separate or fail to stick together?
Layer separation usually occurs if the bottom dark chocolate layer was too cold or was sweating when the warm white chocolate was added. Ensure the dark layer is firm but not frozen, and immediately apply the white chocolate after melting. The residual warmth of the white chocolate is necessary to slightly soften the surface of the dark chocolate, creating a bond between the layers of the Peppermint Bark.
What is the difference between peppermint extract and peppermint oil?
Peppermint extract is alcohol-based, while peppermint oil is highly concentrated and pure oil-based. Chocolate and oil do not mix well, and using oil can cause the chocolate to seize and become unusable. Always opt for pure peppermint extract when flavoring melted chocolate layers for Peppermint Bark to ensure a smooth, stable consistency.
Conclusion: The Magic of Homemade Peppermint Bark
This journey into making classic homemade Peppermint Bark is more than just a recipe; it’s an opportunity to create a cherished holiday memory. With its stunning contrasting layers the deep, rich flavor of the dark chocolate base and the bright, cool essence of the minty white chocolate top this chocolate bark stands out as a true star of any festive spread.
We’ve covered everything you need to know: from selecting high-quality ingredients that guarantee a smooth melt and rich flavor, to mastering the melting techniques that prevent frustrating seizing, and finally, achieving that satisfying, sharp snap that defines premium Peppermint Bark. Remember the crucial tips: use extract, not oil, ensure your layers are chilled just right before assembly, and crush those candy canes to create beautiful, festive shards.
Whether you’re wrapping these beautiful pieces for holiday gifting, serving them alongside your whipped shortbread cookies, or simply hoarding a stash for yourself, homemade Peppermint Bark embodies the simplicity and cheer of the season. It’s a rewarding, low-effort endeavor that delivers high-impact results, making your holiday celebrations sweeter and more memorable.
Now it’s your turn! Grab those ingredients, crank up the holiday music, and get ready to create a batch of the best Peppermint Bark you’ve ever tasted. We love hearing about your kitchen successes. If you try this recipe, please let us know in the comments below what your favorite part was and if you tried any delicious variations. Happy baking, and happy holidays!
CLASSIC HOMEMADE PEPPERMINT BARK
Ingredients
Equipment
Method
- PREPARE THE WORK SURFACE: Line a large baking sheet (approximately 10x15 inches or a similar size) with parchment paper or a silicone baking mat. Ensure the lining extends over the sides to make removing the finished bark easier. Set the prepared pan aside.
- CRUSH THE CANDY CANES: Place the peppermint candy canes into a heavy-duty zip-top bag. Seal the bag, pressing out as much air as possible. Using a rolling pin, a meat tenderizer, or the bottom of a heavy pan, carefully smash the candies until they are crushed into a mixture of small and medium-sized pieces. Set the crushed candy aside in a small bowl.
- MELT THE DARK CHOCOLATE LAYER: Combine the dark chocolate and the optional coconut oil or shortening in a large, heat-proof bowl. Melt the chocolate using the microwave method (30-second intervals, stirring well after each) or the double boiler method until completely smooth.
- SPREAD AND SET THE DARK LAYER: Pour the melted dark chocolate onto the center of the prepared baking sheet. Use a spatula or offset knife to spread the chocolate evenly into a thin layer, approximately 1/8 to 1/4 inch thick. Transfer the baking sheet to the refrigerator and chill for approximately 20 to 30 minutes, or until the layer is completely set and firm to the touch.
- MELT AND FLAVOR THE WHITE CHOCOLATE: Place the white chocolate into a clean, dry, heat-proof bowl. Melt the white chocolate using shorter bursts (15-second microwave intervals) or over very low heat in a double boiler, as white chocolate is more sensitive to heat. Once the white chocolate is nearly smooth, remove it from the heat source and stir in the 1/2 teaspoon of peppermint extract until the mixture is fully incorporated and smooth.
- ASSEMBLE AND TOP THE BARK: Pour the melted white chocolate over the solidified dark chocolate layer. Quickly use a spatula or offset knife to spread the white chocolate evenly over the dark chocolate. Immediately and generously sprinkle the reserved crushed candy canes over the top of the wet white chocolate layer. Gently press the peppermint pieces into the white chocolate to ensure they adhere firmly.
- CHILL AND BREAK THE BARK: Return the baking sheet to the refrigerator and chill for at least 1 to 2 hours, or until both layers are completely firm and solid. Remove the bark from the refrigerator, peel away the parchment paper, and place it on a cutting board. Use a large, sharp knife to cut the bark into squares, or simply use your hands to break the chocolate slab into irregular, bite-sized pieces.
