Peppermint bark is a delicious, festive treat that pleases just about everyone who tries it. This medicated recipe perfectly features the peppermint flavor that many of us have grown accustomed to associating with the holiday season, as well as both white and semi-sweet chocolate layers. This peppermint buddah-bark is perfect for potlucks, cookie swaps, or even as a personal gift! You be the judge.

Yields approximately 15-20 pieces

Here’s What You Need:

12 ounces white chocolate

6 ounces semi-sweet chocolate

4 tablespoons cannabis-infused coconut oil

½ teaspoon peppermint extract

3 candy canes (crushed)

9×9 baking pan

aluminum foil or parchment paper

How to Make Peppermint Buddah-Bark

To begin, line a 9×9 baking pan with some parchment paper or aluminum foil, making sure to wrap the foil over the sides of the pan, and smoothe out any wrinkles as you go. This step will ensure a quick clean up, and will also allow for the peppermint bark to easily pop off the pan when it comes time to break it into individual pieces.

Next, melt both the semi-sweet chocolate chips and the white chocolate chips. To do this, create a double boiler using a heat-safe bowl and a saucepan filled with water. Choose a bowl that fits snugly over the top of the saucepan (do not use a bowl that sits precariously on top of the pot), and you also want to ensure that the bottom of the bowl does not touch the water, or you risk burning the chocolate.

As an aside, this recipe uses 3 layers of chocolate for the bark (white, semi-sweet, white), feel free to switch up the quantities of the chocolate and reverse the layering (semi-sweet, white, semi-sweet) if you so please!

Back to business. Next you’re going to bring the water in the saucepan to a simmer, and place the heat-safe bowl containing your white chocolate chips over the sauce pan.

Melt the white chocolate chips until they’re smooth.

Then, add in 4 tablespoons of cannabis-infused coconut oil, as well as the ½ teaspoon of peppermint extract, and stir until both oils have fully dissolved into the white chocolate. Aside from medicating the dish, the coconut oil will also create a nice shine in the bark, and allow it to have a good “snap” when breaking up the pieces.

Once the melted white chocolate is smooth again, pour half of it into the prepped pan. Tilt the pan after you pour in half of the melted white chocolate to ensure an even coating/first layer.

Place the pan in the refrigerator and allow the first layer of chocolate to harden completely, roughly 30 minutes or so.

While your first layer of bark is setting, you want to repeat the above steps in order to prepare a second double boiler for your semi-sweet chocolate chips.

Once your semi-sweet chocolate chips are completely melted, remove the bowl from the double boiler.

Then, take the pan containing the first layer of white chocolate from the refrigerator and proceed to pour the entire bowl of melted semi-sweet chocolate chips over the first layer. It is extremely important that the initial layer of white chocolate is completely hardened, as introducing the second layer will cause them to mix if this is not the case.

Spread the second layer of semi-sweet chocolate chips evenly throughout the pan using a spatula or baker’s knife.

Place the pan back into the refrigerator as you wait for the second layer of chocolate to set, again roughly 30 minutes or so.

When the second layer of chocolate has set, add the third and final layer of white chocolate over top the semi-sweet layer. Spread this third layer evenly with a spatula.

Next, place the candy canes into a seal-able, ziploc bag, and proceed to crush them into tiny pieces using the back of a ladle or a rolling pin.

Sprinkle the crushed candy canes over top the third and final layer of white chocolate, covering the entire surface, and then place the pan back into the refrigerator until the bark is completely set (30 minutes to 1 hour).

When ready to eat, remove the bark from the refrigerator and pull up on the sides of the aluminum foil – the bark should lift right out of the pan!

Break the bark into individual pieces, and either package them up to give as a gift, or serve them to your guests immediately!

Enjoy!