Why did my white chocolate turn grainy or seize?

White chocolate seizes when water touches it or when it overheats in the microwave. Even a damp spatula can cause graininess. Melt at 50 percent power in 30-second bursts, stop at 90 percent melted, and stir smooth off the heat. Keep all water and steam far from the bowl.

Can I use almond bark instead of real chocolate?

Yes, almond bark works and is very forgiving for beginners since it melts smoothly and sets firmly. The flavor is sweeter and less complex than real chocolate, so use the full measure of peppermint extract. Choose real bar chocolate when gifting, since the taste difference is noticeable.

How far ahead can I make peppermint bark for Christmas gifts?

Make it up to two weeks ahead and store it in an airtight container in the refrigerator, layered between parchment sheets. The flavor stays bright and the snap stays crisp. Avoid the freezer, because condensation makes the candy cane topping sticky as it thaws.

Why are my layers separating?

Layers separate when the bottom layer is chilled too long and turns ice cold, so the top layer cannot bond to it. Chill the dark layer only 12 to 15 minutes, until firm but still cool, then pour the white chocolate over it right away. Pouring warm white chocolate over a frigid layer is the classic cause.

Do I need peppermint extract if I already use candy canes?

Yes, the extract does the real flavor work. Candy canes contribute mostly crunch and looks, with only mild mint flavor. Half a teaspoon of pure peppermint extract per twelve ounces of chocolate gives the cool, even peppermint taste that defines the candy. Without it, the bark tastes like plain chocolate with crunchy bits.

Homemade Peppermint Bark | Crisp, Cool And Gift-Ready

Ingredients

Scale

12 ounces (340 g) semi-sweet or dark chocolate, chopped
12 ounces (340 g) white chocolate, chopped
1 teaspoon pure peppermint extract, divided
1/2 cup crushed candy canes (about 6 candy canes)

Cook Mode Prevent your screen from going dark

Instructions

Line a rimmed baking sheet with parchment paper, leaving overhang on two sides for easy lifting.
Place the unwrapped candy canes in a zip-top bag and crush with a rolling pin into small chunks and coarse crumbs.
Melt the dark chocolate in a microwave-safe bowl at 50 percent power in 30-second bursts, stirring between each, until about 90 percent melted. Stir smooth off the heat, then stir in 1/2 teaspoon peppermint extract.
Pour onto the prepared sheet and spread into an even 1/4-inch layer. Refrigerate 12 to 15 minutes, until firm but not ice cold.
Melt the white chocolate the same way, stopping at 90 percent melted and stirring smooth off the heat. Stir in the remaining 1/2 teaspoon peppermint extract.
Pour over the chilled dark layer and spread gently to cover. Immediately sprinkle with the crushed candy canes and press very lightly so they anchor.
Refrigerate about 1 hour until completely firm. Lift from the parchment and break into pieces.

Author: Cookaza
Prep Time: 20 minutes
Cook Time: 10 minutes