Layers and layers of smooth, silky white chocolate and milk chocolate with a crunchy and minty contrast of candy cane pieces. Don’t be alarmed by the addition of vegetable oil, it gives the bark a glossy finish and that snap when you break the pieces apart.
To get smooth distinct layers of chocolate, shake the pan between each layer before putting it in the refrigerator to chill. And immediately sprinkle on the candy cane pieces or else the chocolate will start hardening up and the pieces will not adhere to the chocolate.
Peppermint bark is traditionally broken into chunks but if you want to make shapes with cookie cutters or cut into squares, dip your knife or cookie cutter in hot water.
Love peppermint bark? You can get it in candle form! Root Candles has transformed my classic peppermint bark into a festive candle. For more information, visit RootCandles.com.
Update: My Peppermint Bark has been featured on Huffington Post!