Easy Dark Chocolate Peppermint Bark Recipe

Easy Dark Chocolate Peppermint Bark Recipe

This layered peppermint bark recipe is a delectable blend of dark chocolate, white chocolate, and peppermint. It’s a holiday tradition, everyone loves.

Not only is it delicious to snack on, but it also makes a scrumptious gift for friends and neighbors. Peppermint just screams holiday 🙂

Holiday traditions revolve around baking up adorable Christmas cookies, almond roca, and peppermint bark during winter break each year.

How to Make A Peppermint Bark Recipe

This Dark Chocolate Peppermint Bark is an insanely simple candy to make!

Step 1

First, line a 9×12 pan with foil or parchment paper.

Next, melt dark chocolate, infuse it with some peppermint extract, place it in a prepared baking pan and let it set in the refrigerator to harden.

Step 2

Then, top it with melted white chocolate (whatever method you prefer for melting – stovetop or microwave) and finish with a sprinkle of candy cane pieces.

Step 3

Finally, break into pieces and enjoy! The layers of the dark and white chocolate and the pop of peppermint from the candy canes are the perfect combinations.

It’s important to note, this recipe is best using high-quality white chocolate (dark chocolate, too)  Brands like Ghirardelli, Lindt, Callebaut or Valrhona work well. Although they’re great for recipes like Cranberry White Chocolate Oatmeal Cookies, we don’t advise using white chocolate chips in this Peppermint Bark recipe.

Should Peppermint Bark Be Refrigerated?

Yes, Peppermint Bark should be refrigerated.  Both to harden it once it’s first made, and then to keep it fresh. You can refrigerate your chocolate bark for up to one month–which is perfect during the holiday season!

Peppermint Bark Helpful Tips 

• This recipe is very versatile. You can use semi-sweet, milk chocolate, or dark chocolate…it all tastes delicious!
• To make sure the chocolates “stick” together, it’s best to not let the dark chocolate harden completely before layering on the white chocolate. (Room temperature should be good.)
• Although I haven’t tried it, you should also be able to use semi-sweet or milk chocolate with this recipe.
• To break the candy canes into pieces either pulse in your food processor or place them in a Ziploc bag and smash with a kitchen mallet or rolling pin.

Also, if you want a more polished look for your peppermint bark, after you break the candy canes into small pieces, use a fine strainer and remove all the candy dust. The larger pieces make a more attractive topping.

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Dark Chocolate Peppermint Bark

Dark and white chocolate with peppermint bits sprinkled on top. Yummy! So pretty, and great for gift giving.

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 24 pieces

Calories: 168kcal

Author: Erin Henry

Ingredients

• 12 ounces high quality white chocolate (broken into pieces)
• 12 ounces high quality dark chocolate (broken into pieces)
• 1/4 teaspoon peppermint extract (more if you prefer a strong peppermint flavor)
• 3 regular size candy canes (crushed)

Instructions

• Line a 9x12 pan with aluminum foil or parchment paper. Smooth out any wrinkles and set aside.
• Melt the dark chocolate (use the method you prefer, either double boiler, or microwave.) In microwave, cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency. Stirring occasionally, until completely smooth.
• Mix in peppermint extract, then spread the melted chocolate in an even layer in the prepared pan. Place the pan in the refrigerator while you prepare the white chocolate.
• Place the white chocolate in a medium heatproof bowl and follow instructions for melting as above.
• While it's still slightly soft, remove the pan from the refrigerator and spread the melted white chocolate in an even layer on top of the dark chocolate layer. Immediately sprinkle the crushed candy canes on top of the melted white chocolate and gently press into the chocolate to make it stick. Refrigerate until complete hard and set, at least 30 minutes. Store the bark in an airtight container in the refrigerator for up to 1 month.

Notes

It's best to use high quality chocolate in this recipe.

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

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Nutrition

Calories: 168kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 3mg | Sodium: 16mg | Potassium: 142mg | Fiber: 2g | Sugar: 13g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg

Course: Dessert, Snack

Cuisine: American

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This Peppermint Bark is so easy and fun to make! It tastes great and looks pretty, especially if you’re giving it for gifts!

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