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Delicious homemade Chocolate Peppermint Bark on a festive holiday background.

Chocolate Peppermint Bark

Indulge in the festive classic of Chocolate Peppermint Bark, featuring rich dark chocolate, creamy white chocolate, and crunchy peppermint pieces—a perfect holiday treat for sharing.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 175
Ingredients Method Notes

Ingredients
  

Chocolate Layers
  • 1 pound high-quality dark chocolate, finely chopped Ensure high quality for best flavor.
  • 1 pound high-quality white chocolate, finely chopped Use good quality white chocolate for creaminess.
Flavor Enhancers
  • 1/2 teaspoon peppermint extract For that classic peppermint flavor.
  • 1/4 teaspoon pure vanilla extract Enhances the overall taste.
Toppings
  • 1 cup crushed peppermint candies (approximately 10-12 candy canes) These add a festive crunch.
  • 1 tablespoon vegetable oil or coconut oil (optional) For smoother melting.
  • 1 pinch sea salt (optional) Enhances flavor.

Method
 

Preparation
  1. Melt the dark chocolate in a heat-safe bowl over simmering water or in the microwave in 30-second intervals, stirring until smooth. Optionally, add oil for smoother consistency.
  2. Check the melting temperature of the dark chocolate, ensuring it is between 88-90°F (31-32°C).
  3. Stir in the vanilla extract until fully combined.
  4. Prepare a 12x17 inch baking sheet lined with parchment paper or a silicone baking mat.
  5. Spread the melted dark chocolate evenly on the lined baking sheet, about 1/8 inch thick.
  6. Chill in the refrigerator for 20-30 minutes until firm.
  7. Melt the white chocolate using the same method as the dark chocolate and optionally add oil.
  8. Stir in the peppermint extract into the melted white chocolate.
  9. Pour the melted white chocolate over the chilled dark chocolate and spread evenly.
  10. Immediately sprinkle the crushed peppermint candies over the white chocolate layer, pressing them in gently.
  11. Sprinkle a pinch of sea salt over the top if desired.
  12. Chill the bark for at least 1-2 hours or 30 minutes in the freezer until firm.
  13. Once set, transfer the bark to a cutting board and break it into irregular pieces.
  14. Store the peppermint bark in an airtight container in a cool, dry place.

Notes

For a twist, consider using dairy-free chocolate or sugar-free variants to cater to dietary preferences. Package the bark beautifully for gifts during the holiday season.