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peppermint bark

peppermint bark

Peppermint bark is a delightful holiday treat made with layers of rich chocolate and crunchy peppermint candy. Perfect for gifting or enjoying yourself, this festive dessert is easy to make and sure to impress.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 200 kcal

Equipment

  • 1 baking sheet
  • 1 parchment paper
  • 1 double boiler or microwave-safe bowl
  • 1 spatula
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 plastic zip-top bag or food processor

Ingredients
  

  • 8 oz semi-sweet chocolate, chopped
  • 8 oz white chocolate, chopped
  • ½ cup crushed peppermint candies
  • ½ teaspoon peppermint extract optional

Instructions
 

  • Line a baking sheet with parchment paper, making sure it covers the edges completely.
  • Melt the semi-sweet chocolate in a double boiler or microwave. If using a microwave, heat in 30-second intervals, stirring after each, until smooth and fully melted.
  • Pour the melted semi-sweet chocolate onto the prepared baking sheet. Use a spatula to spread it evenly into a rectangle, about ¼ inch thick. Refrigerate for about 10 minutes, or until set.
  • While the semi-sweet layer is chilling, melt the white chocolate in the same manner as the semi-sweet chocolate.
  • Once the white chocolate is melted, remove the baking sheet from the refrigerator. Pour the melted white chocolate over the set semi-sweet chocolate layer.
  • Using a spatula, spread the white chocolate carefully to cover the entire surface.
  • Sprinkle the crushed peppermint candies evenly over the white chocolate layer. If desired, drizzle a few drops of peppermint extract over the top for extra flavor.
  • Refrigerate the entire sheet for 20-30 minutes, or until the chocolate is completely set.
  • Once set, remove from the refrigerator and break into pieces or cut into squares.

Notes

To crush the peppermint candies, you can place them in a zip-top bag and use a mallet or roll with a rolling pin, or pulse them in a food processor.
Feel free to customize the recipe by adding other toppings such as nuts or different flavored extracts.
Store the peppermint bark in an airtight container at room temperature for up to two weeks.