Easy 4-ingredient peppermint bark has a layer of semisweet chocolate topped with a layer of white chocolate and crushed candy canes. Peppermint bark makes a delicious holiday treat!
Line an 8x8 baking pan with parchment paper, and set aside.
In a small microwave-safe bowl, melt the semisweet chocolate in the microwave for 30 seconds.
1 ½ cup semisweet chocolate chips
Stir. Continue microwaving and then stirring in 15-second intervals until completely melted.
Pour the melted chocolate into the prepared pan and spread into an even layer.
Place the pan in the refrigerator for about 3-4 minutes to let it partially set. Don't let it completely set and harden. If the chocolate completely sets, the white chocolate won't stick well.
In a separate microwave-safe bowl, melt the white chocolate using the same interval method that you used to melt the semisweet chocolate.
6 ounces white chocolate baking bar
Once the white chocolate has melted, stir in the peppermint extract.
¼ teaspoon peppermint extract
Spread the melted white chocolate onto the semisweet chocolate.
Immediately sprinkle the crushed candy canes on top.
⅓ cup roughly crushed peppermint candy canes
Refrigerate until hardened or for at least 30 minutes.
When you're ready to serve, remove from the baking pan.
Cut into uneven pieces starting at the edges and working into the center.
Notes
White chocolate: I highly recommend using a good-quality white chocolate baking bar that contains cocoa butter instead of almond bark or white chocolate coating that is made with palm oil. Look for white chocolate bars by brands like Ghirardelli or Baker's.
Semisweet chocolate: Feel free to use milk, dark, or bittersweet chocolate instead of semisweet.
Peppermint extract: Be sure to use peppermint, not mint, extract. Mint extract is a blend of peppermint and spearmint extracts, and it won't give you the same flavor.
Candy canes: Feel free to buy the pre-crushed bagged candy canes or to crush your own.