Peppermint Bark

This festive Peppermint Bark is an easy and delightful holiday treat made in the Omni toaster oven. With swirls of dark and white chocolate, crushed candy canes, and a sprinkle of flaky sea salt, this recipe is as beautiful as it is delicious. Perfect for gifting or enjoying at home, this bark requires just a few simple steps.

Cuisine

American

Course

Dessert

Difficulty

Easy

Duration

20 Minutes

Diet

Vegetarian, Gluten-Free

Cooking Technique

Bake

Keywords

Candy Canes, Chocolate, Holiday Dessert, Instant Pot Culinary Team, Omni Toaster Oven

Prep Time

10 Minutes

Cook Time

7-8 Minutes

Servings

8-10 Pieces

Ingredients

1 white chocolate bar (4 oz.), broken into pieces
2 dark chocolate bars (4 oz. each), broken into pieces
8 candy canes, crushed
Flaky sea salt, as needed

Instructions

Line the toaster oven tray with parchment paper, ensuring it covers the entire surface to prevent sticking.
Arrange the chocolate bars directly on the parchment paper, starting with one layer of dark chocolate, then white chocolate, and finishing with another layer of dark chocolate. Place the pieces close together, leaving no gaps.
Preheat the Omni toaster oven to 200°F / 95°C on the Bake function. Place the tray in the oven and Bake for 7-8 minutes, or until the chocolate is melted and glossy but not bubbling.
Remove the tray from the toaster oven. Using a toothpick or skewer, swirl the melted dark and white chocolate to create a marbled effect, being careful to maintain the overall rectangular shape of the bark.
Immediately sprinkle the crushed candy canes evenly over the swirled chocolate, followed by a light sprinkle of flaky sea salt for added texture and flavor.
Refrigerate the tray with the peppermint bark cool for 2 hours, or until very chilled.
Once the chocolate is firm, break the bark into pieces of your desired size. Store in an airtight container at room temperature or in the refrigerator for up to 1 week.