Chocolate Peppermint Bark Recipe

Rating 5.0
| 0
Chocolate peppermint bark is a delicious candy that’s perfect for the holiday season. Cool peppermint candy mingles with sweet white chocolate and dark rich chocolate for an easy giftable treat.
Dessert
New American
4
ingredients
11
steps
35
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
30
18 oz
dark chocolate, see notes
1 tsp
peppermint extract, see notes
18 oz
white chocolate, see notes
3/4 cup(s)
crushed peppermint candy, divided

Directions 11 steps | 35 Minutes

Step 1

Line a baking sheet with parchment paper. Chop the dark chocolate into small pieces. In a small bowl, add 14-ounces of the chocolate and melt in 30-second increments at 70% power, stirring between each increment until completely melted.

Step 2

Add the remaining 4 ounces of dark chocolate to the bowl and stir until fully melted.

Step 3

Stir in the peppermint extract.

Step 4

Pour the dark chocolate onto the parchment paper. Using an offset spatula, spread it to the thickness you desire. Refrigerate the dark chocolate to set in the refrigerator.

Step 5

While the dark chocolate is setting, chop the white chocolate into small pieces. In a small bowl, add 14-ounces of the chocolate and melt in 30-second increments at 70% power, stirring between each increment until completely melted.

Step 6

Add the remaining 4 ounces of white chocolate to the bowl and stir until fully melted.

Step 7

Stir in half of the crushed peppermint candy into the white chocolate.

Step 8

Layer the white chocolate over the dark chocolate.

Step 9

Sprinkle the remaining peppermint candy on top of the white chocolate. Refrigerate the bark until set.

Step 10

Break into pieces using either your hands or a mallet.

Step 11

Package pieces of the peppermint bark in decorative bags or enjoy them at home.


Notes:

  • Use high-quality chocolates for delicious bark. Try to avoid using chocolate chips. If you do not want to chop chocolate, use chocolate wafers.

  • Dark chocolate can be swapped for semi-sweet or milk chocolate.

  • Use alcohol-based peppermint extract so the chocolate does not seize. 

  • Make sure to buy white chocolate made with cocoa butter and not palm oil. Using white chocolate made with palm oil may cause the white and dark chocolate layers to separate.

Nutrition Per Serving
View All
CALORIES
214
FAT
14 g
PROTEIN
2.5 g
CARBS
20.7 g

FOOD FOR THOUGHT?

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