Peppermint Bark
Peppermint Bark
Ingredients
For the Dark Chocolate Layer
- 12 ounces dark chocolate, finely chopped, or dark chocolate chips
For the White Chocolate Layer
- 16 ounces white chocolate, finely chopped, or white chocolate chips
- 1/2 teaspoon peppermint extract
For the Topping
- 6 peppermint candies, standard size, crushed (about 1/2 cup)
- 2 ounces dark chocolate, finely chopped, or dark chocolate chips
Instructions
- 1
Line a large baking sheet (approximately 13x18 inches) with parchment paper, allowing some overhang on the sides to easily lift the bark later. Set aside.
⏱️ 2 min
- 2
Prepare the crushed peppermint candies. Place the unwrapped candies in a sturdy zip-top bag and crush them using a rolling pin or meat mallet until they are in small, irregular pieces. Set aside.
⏱️ 5 min
- 3
Melt the dark chocolate for the base. Place the 12 ounces of chopped dark chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water. Stir occasionally until completely smooth and melted. Alternatively, microwave in 30-second intervals, stirring well after each, until melted and smooth.
⏱️ 5 min
- 4
Pour the melted dark chocolate onto the prepared baking sheet. Using an offset spatula or the back of a spoon, spread the chocolate evenly into a thin layer, about 1/8-inch thick. Work quickly as the chocolate will begin to set.
⏱️ 3 min
- 5
Place the baking sheet in the refrigerator for 10-15 minutes, or until the dark chocolate layer is just set but still slightly tacky.
⏱️ 15 min
- 6
While the dark chocolate is chilling, melt the white chocolate. Place the 16 ounces of chopped white chocolate in a clean heatproof bowl set over a saucepan of simmering water. Stir occasionally until completely smooth and melted. Be careful not to overheat white chocolate, as it can seize. Alternatively, microwave in 20-second intervals, stirring well after each, until melted and smooth.
⏱️ 5 min
- 7
Remove the melted white chocolate from the heat and stir in the peppermint extract until well combined.
⏱️ 1 min
- 8
Retrieve the baking sheet from the refrigerator. Pour the melted white chocolate evenly over the set dark chocolate layer. Spread it gently with an offset spatula to create a smooth, even layer.
⏱️ 3 min
- 9
Immediately sprinkle the crushed peppermint candies generously over the white chocolate layer. Then, scatter the 2 ounces of chopped dark chocolate (for topping) over the white chocolate and peppermint.
⏱️ 3 min
- 10
Return the baking sheet to the refrigerator for at least 45 minutes, or until the bark is completely firm and set.
⏱️ 45 min
- 11
Once fully set, remove the bark from the refrigerator. Lift the parchment paper from the baking sheet. Break the bark into irregular pieces by hand or by using a sharp knife. Store in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for longer storage.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Peppermint Bark
Ingredients
For the Dark Chocolate Layer
- 12 ounces dark chocolate, finely chopped, or dark chocolate chips
For the White Chocolate Layer
- 16 ounces white chocolate, finely chopped, or white chocolate chips
- 1/2 teaspoon peppermint extract
For the Topping
- 6 peppermint candies, standard size, crushed (about 1/2 cup)
- 2 ounces dark chocolate, finely chopped, or dark chocolate chips
Instructions
- 1
Line a large baking sheet (approximately 13x18 inches) with parchment paper, allowing some overhang on the sides to easily lift the bark later. Set aside.
⏱️ 2 min - 2
Prepare the crushed peppermint candies. Place the unwrapped candies in a sturdy zip-top bag and crush them using a rolling pin or meat mallet until they are in small, irregular pieces. Set aside.
⏱️ 5 min - 3
Melt the dark chocolate for the base. Place the 12 ounces of chopped dark chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water. Stir occasionally until completely smooth and melted. Alternatively, microwave in 30-second intervals, stirring well after each, until melted and smooth.
⏱️ 5 min - 4
Pour the melted dark chocolate onto the prepared baking sheet. Using an offset spatula or the back of a spoon, spread the chocolate evenly into a thin layer, about 1/8-inch thick. Work quickly as the chocolate will begin to set.
⏱️ 3 min - 5
Place the baking sheet in the refrigerator for 10-15 minutes, or until the dark chocolate layer is just set but still slightly tacky.
⏱️ 15 min - 6
While the dark chocolate is chilling, melt the white chocolate. Place the 16 ounces of chopped white chocolate in a clean heatproof bowl set over a saucepan of simmering water. Stir occasionally until completely smooth and melted. Be careful not to overheat white chocolate, as it can seize. Alternatively, microwave in 20-second intervals, stirring well after each, until melted and smooth.
⏱️ 5 min - 7
Remove the melted white chocolate from the heat and stir in the peppermint extract until well combined.
⏱️ 1 min - 8
Retrieve the baking sheet from the refrigerator. Pour the melted white chocolate evenly over the set dark chocolate layer. Spread it gently with an offset spatula to create a smooth, even layer.
⏱️ 3 min - 9
Immediately sprinkle the crushed peppermint candies generously over the white chocolate layer. Then, scatter the 2 ounces of chopped dark chocolate (for topping) over the white chocolate and peppermint.
⏱️ 3 min - 10
Return the baking sheet to the refrigerator for at least 45 minutes, or until the bark is completely firm and set.
⏱️ 45 min - 11
Once fully set, remove the bark from the refrigerator. Lift the parchment paper from the baking sheet. Break the bark into irregular pieces by hand or by using a sharp knife. Store in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for longer storage.
⏱️ 5 min