Peppermint Bark
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This treat is a holiday staple – Peppermint Bark screams Christmas. If you’re a peppermint fan, you will love this easy Christmas recipe. Semi-sweet and white chocolate are melted down and spread out then topped with crushed peppermint candies. Doesn’t get any easier or yummier!
Not only does peppermint bark look and taste like Christmas but it goes full circle as a nice Christmas gift. Wrap some of this delicious “candy” in a cute bag or on a tray and your gift receiver will love you!
I decided to use semi-sweet chocolate/dark chocolate instead of milk chocolate as white chocolate is pretty sweet. I added a little peppermint extract just to the semi-sweet chocolate to gift an extra boost of peppermint flavor.
To make peppermint bark, simply:
Melt down semi-sweet chocolate, spread onto a prepared pan and chill for 20 minutes.
Melt down white chocolate, spread on top of dark chocolate then spread peppermint candies on top. Chill for 20 minutes.
Break up and eat!
What a great treat to have at your Christmas celebration – put it out on a platter and just let everyone enjoy a bite or two. Careful though! It can be addicting.
Also – this can be frozen so if you have leftover or want to make it ahead of time, simply store in a freezer bag for later use!
Merry Christmas!
Peppermint Bark
Dark Chocolate and white chocolate are covered with peppermint candies then broken up to create dlicious peppermint chocolate treats called peppermint bark.
Ingredients
- 24 ounces high quality dark chocolate or semi-sweet chocolate, cut up
- 24 ounces high quality white chocolate, cut up
- 1/2 teaspoon peppermint extract
- 1 teaspoon neutral oil, divided (like vegetable oil or coconut oil)
- 1 cup crushed peppermint candies
Instructions
- Line a baking sheet with pachment paper or a non-stick baking mat. A silicone baking pan works really well for this if you have one.
- There are two ways to melt the dark chocolate and white chocolate.
Double Boiler Method:
- Fill a pot with 2 inches of water and bring it to a gentle simmer. Place a heatproof bowl on top (it should sit over the water, not touch it). Add the dark chocolate and 1/2 teaspoon oil to the bowl and stir until fully melted and smooth. Stir in 1/2 teaspoon peppermint extract. Spread the dark chocolate onto your prepared baking sheet and spread into an even layer with an offset spatula or spoon (about 1/4 inch thick). Place the pan in the refrigerator for 10 minutes to set slightly. It should not be rock hard, just firm enough that the white chocolate won't swirl into it.
- Repeat this process for the white chocolate, adding 1/2 teaspoon oil to the white chocolate as well. Once melted, pour the white chocolate over the dark chocolate and spread evenly. Add the crushed candy canes over the warm white chocolate, gently pressing them into the chocolate so they adhere. Refrigerate for 30 minutes then break apart into pieces. Enjoy!
Microwave Method:
- Place the dark chocolate and 1/2 teaspoon oil in a microwave-safe bowl. Microwave at 20 second intervals, stirring after each round, until smooth and fully melted. Stir in peppermint extract then pour and spread evenly onto your prepared baking sheet. Refrigerate for 10 minutes.
- Repeat the same process for the white chocolate, adding 1/2 teaspoon oil as well. Once melted, pour the white chocolate over the dark chocolate spreading evenly. Add crushed candy canes, gently pressing them into the chocolate. Refrigerate for 30 minutes or until set then break apart and enjoy.
Notes
Store peppermint bark in a container at room temperature for up to 2 weeks, in the refrigerator for 4 weeks and up to 3 months in the freezer.
