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Slab of peppermint bark topped with crushed candy canes on parchment

Easy Peppermint Bark

A layer of semisweet chocolate topped with peppermint white chocolate and crushed candy canes. 5 ingredients, no candy thermometer. Makes about 24 pieces.
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Prep Time 20 minutes
Cook Time 5 minutes
Setting 50 minutes
Total Time 1 hour 15 minutes
Servings: 24 pieces
Course: Candy, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 12 oz semisweet chocolate chopped, or chips
  • 16 oz white chocolate good-quality bars, chopped
  • ½ tsp peppermint extract
  • 2 tsp coconut oil divided, optional, for smoother melting
  • ½ cup crushed candy canes about 8 regular candy canes

Method
 

  1. Line a 9x13-inch rimmed baking sheet or pan with parchment.
  2. Melt the semisweet chocolate with 1 teaspoon coconut oil in the microwave in 30-second bursts, stirring each time, until smooth. Spread into an even layer in the pan.
  3. Refrigerate about 20 minutes, until set but not rock hard.
  4. Melt the white chocolate with the remaining coconut oil in 20-second bursts, stirring often, until smooth. Stir in the peppermint extract.
  5. Spread the white chocolate over the dark layer and immediately sprinkle with the crushed candy canes, pressing them in gently.
  6. Refrigerate about 30 minutes until firm, then break or cut into about 24 pieces.

Notes

Crush candy canes in a zip-top bag with a rolling pin and sift out the fine dust for a cleaner look. Store in an airtight container in a cool spot up to 2 weeks, or in the fridge up to 1 month.