Rich, smooth chocolate layers topped with refreshing peppermint pieces create the perfect holiday treat that’s both elegant and easy to make.

Scale

12 oz dark chocolate (60-70% cocoa), chopped

8 oz white chocolate, chopped

12–15 standard candy canes

1/2 teaspoon pure peppermint extract

Pinch of sea salt

Red food coloring (optional)

Parchment paper for lining

1. Line 9×13 inch baking sheet with parchment paper, leaving overhang

2. Place candy canes in sealed plastic bag and crush with rolling pin until uniform pieces

3. Melt dark chocolate using double boiler method, stirring until smooth

4. Pour dark chocolate onto parchment, spread evenly with offset spatula

5. Refrigerate 15 minutes until just set but still slightly tacky

6. Melt white chocolate using same method, stir in peppermint extract and coloring

7. Pour white chocolate over dark layer, spread gently to cover completely

8. Immediately sprinkle crushed candy canes over warm white chocolate

9. Gently press pieces into surface for good adhesion

10. Refrigerate 1-2 hours until completely firm and set

11. Remove from pan using parchment overhang and break into irregular pieces

Use high-quality chocolate for best results and smooth melting

Keep all equipment completely dry – water will cause chocolate to seize

Don’t over-crush candy canes – you want pieces, not powder

Store in airtight container at room temperature up to 3 weeks

Makes excellent holiday gifts when packaged in decorative boxes

Keywords: peppermint bark, holiday candy, chocolate bark, Christmas treats, homemade candy