Easy microwave peppermint bark is my favorite homemade holiday candy. It’s quick, super simple, and takes no time to put together.
Using the microwave is by far the easiest way to melt chocolate. The double boiler method used to be the tried and true method and was recommended for any recipe that required melting chocolate. Years ago I was watching Ina Garten. She talked about hating most of the typical methods for melting chocolate and found the microwave was the easiest, quickest, and most effective. I decided there and then if using the microwave is Ina’s method, it is my method too.
Ingredients
Dark Chocolate: The bottom layer of the bark is dark chocolate, otherwise known as bittersweet chocolate. I absolutely love the intense, rich flavor of dark chocolate. As it isn’t as sweet as milk or semi-sweet chocolate, it keeps the bark from being too sweet. Dark chocolate typically ranges from 60-90% cocoa, I used a bar that was 66%.
Peppermint Extract: I wanted to amp up the peppermint flavor, so I added a drop of ultra-flavorful extract to the chocolate. Definitely optional and not necessary if you don’t have peppermint extract available or prefer a more subtle flavor.
White Chocolate: The second layer of the bark. It is very sweet and contrasts nicely with dark chocolate.
Candy Cane: Crushed up on top of the bark. Adds peppermint flavor and looks pretty and festive. I used one medium-sized candy cane, 2-3 minis would also work.
Instructions
Start by crushing up your candy cane, so it is ready to go.
Grab a sheet pan and layer it with parchment paper.
Next, melt the chocolate. As I discussed above, the microwave makes the incredibly easy. Finely chop the dark chocolate bar, as shown above, and add it to a glass bowl. Microwave for 15 seconds, then stir. Continue this process until the chocolate is melted.
Immediately pour the melted chocolate onto the center of the parchment paper and spread it into a thin layer. An offset spatula works beautifully for this, a butter knife will also do the trick. Refrigerate the sheet pan while you repeat the entire process with the white chocolate.
Spread the melted white chocolate over the dark chocolate. Don’t worry if it isn’t a perfectly even layer. Mine certainly wasn’t. Sprinkle the warm, melted white chocolate with the crushed candy canes.
Refrigerate for at least 30 minutes to allow the chocolate to harden. Once hardened, remove the bark from the parchment paper. Chop the peppermint bark into pieces and enjoy!
Easy Microwave Peppermint Bark
Ingredients
- 8 ounces dark (bittersweet) chocolate finely chopped
- ¼ tsp peppermint extract optional
- 8 ounces white chocolate finely chopped
- 1 medium sized candy cane unwrapped and crushed
Instructions
- Line a baking sheet with parchment paper; set aside.
- Unwrap the candy canes and place in a small Ziploc bag. Using a rolling pin, smash them into small pieces.
- Place the dark chocolate in a medium, heatproof bowl. Microwave in 15-second increments, stirring after each, until completely melted. Stir the peppermint extract into the melted chocolate. Using an offset spatula, spread the melted chocolate in an even, thin layer on the prepared cookie sheet in an approximately 8-inch rectangle The chocolate will not cover the entire surface of the sheet pan. Place the cookie sheet in the refrigerator while you prepare the white chocolate.
- Melt the white chocolate using the same microwave method. Remove the cookie sheet from the refrigerator and, using an offset spatula, spread the melted white chocolate on top of the dark chocolate layer.
- Immediately sprinkle the crushed candy canes on top of the melted white chocolate and gently press into the chocolate to adhere.
- Refrigerate at least 30 minutes. Use a sharp knife to break the bark into pieces. Store the bark in an airtight container in the refrigerator.