In search of winter baking inspiration? We asked the Culinary Institute of America to share their favorite recipes to help you whip up treats like a professional pastry chef. For beginner bakers and cooks, this peppermint bark recipe is a no-brainer. Not only is it easy to prepare, but it’s also a fun and versatile project to work on with little helpers. Feel free to adjust the toppings to your liking.
Peppermint BarkCourse: DessertCuisine: AmericanDifficulty: Easy
This easy recipe for peppermint bark is courtesy of the Culinary Institute of America.
8 oz. candy canes, crushed
⅛ tsp peppermint oil
8 oz. tempered (for candy making) dark chocolate, or dark chocolate candy melts, melted
8 oz. tempered white chocolate, or white chocolate candy melts, melted
- Line a 10-by-15-inch baking sheet with parchment paper.
- Place the candy canes in a heavy plastic bag. Crush lightly with a rolling pin.
- Mix the peppermint oil into the dark chocolate.
- Pour white chocolate on the baking sheet. Spread with an offset palette knife to an even thickness. Let set at room temperature for about 1 hour.
- When the white chocolate has set, spread the dark chocolate on top of the white in an even layer. (This should be done immediately, or no more than 1 hour after the white chocolate has set).
- Sprinkle the crushed candy canes uniformly on the surface of the dark chocolate before it sets.
- Allow to set at room temperature for 1 hour or longer. Break in pieces to serve. Store in an airtight container in the refrigerator.