Make peppermint bark

Peppermint bark looks like something from a shop, and it’s one of the easiest candies to make at home: two kinds of chocolate, a few candy canes and a tray. The only skill is gentle heat and a little patience while the layers set.

Gather and prep

You’ll need:

• 12 ounces dark or semisweet chocolate, chopped
• 12 ounces white chocolate, chopped
• 4 or 5 candy canes, about 1/2 cup once crushed
• 1/2 teaspoon peppermint extract, optional
• Parchment paper

Line a rimmed baking sheet, or a 9 by 13 inch pan, with parchment paper. Make the paper reach up the sides so you can lift the bark out later.

Put the candy canes in a zip-top bag and crush them with a rolling pin until they’re pea-sized pieces with some powder. Pour them into a small bowl. The pieces can be sharp, so crush them carefully.

Make it

1. Melt the dark chocolate. Use a heatproof bowl over a pan of barely simmering water, or the microwave in 30-second bursts, stirring each time. Stop when it’s nearly melted and stir until it’s smooth.
2. Spread it on the parchment in a thin, even layer, about 1/4 inch thick.
3. Chill for 15 to 20 minutes, until firm but not hard.
4. Melt the white chocolate the same way, and stir in the peppermint extract if you’re using it.
5. Pour the white chocolate over the dark and spread it to the edges.
6. Scatter the crushed candy canes over the top straight away, and press them lightly so they stick.
7. Chill for at least an hour, until completely firm.
8. Lift out the bark and break or cut it into pieces.

Keep water out of the chocolate at every step, including steam from the pan. A single drop can make it go stiff and grainy. Melted chocolate and a hot pan can both burn, so use oven gloves for the pan and be careful with the bowl.

A note on thickness

Spread the layers thinner for a snappy, delicate bark, or thicker for a chunkier one. Aim for about 1/4 inch for each layer. A thicker bark needs a little longer to chill. To cut it neatly, use a large, sharp knife and press down firmly, or just break it by hand into uneven pieces, which looks good too.

Make it yours

• Use milk chocolate for the bottom layer, if you like it sweeter
• Add a drop of peppermint extract to the dark chocolate too
• Swirl the layers together with a toothpick for a marbled top
• Sprinkle on crushed cookies, white sprinkles or a pinch of sea salt

What goes wrong

• The chocolate went thick and grainy. Water got in, or it overheated. Stir in a teaspoon of vegetable oil and it may smooth out. Otherwise start again.
• The layers peel apart. The dark layer was too hard when you poured the white. Put the white on while the dark is just firm.
• The candy cane melted into the chocolate. The white chocolate was too hot. Let it cool for a few minutes before pouring, and sprinkle the candy last.
• It’s too soft to snap. It needs more time in the fridge, or the room is warm.
• It’s streaky and dull. It got warm after setting. Keep it somewhere cool.

If your kitchen is warm, set the tray on the coldest shelf of the fridge. Chocolate that sets slowly in the warm tends to look dull rather than glossy, so a quick, cold set gives a better shine.

Give it away

Break the bark into rough pieces and pack it in a tin or box, with parchment between layers. Store it airtight in a cool place for a couple of weeks, and keep it away from heaters and sun. If a friend has a nut or dairy allergy, check the chocolate labels before you give it, and say what’s in it.

Make it a winter evening

Make a double batch on a quiet weeknight, with music on and the oven off. Leave half in a tin on the table and take the other half to someone as a small gift, along with a few sugar cookies if you’ve baked them.