This Peppermint Bark is one of the quickest and most delicious holiday candies you can make! Chocolate and peppermint are the perfect dessert combination.

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Easy Dark Chocolate Peppermint Bark

Name: Easy Dark Chocolate Peppermint Bark
Prep time: 10 min
Cook time: 10 min
Yield: 1 1/2 pounds
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

This layered peppermint bark is a delectable blend of dark chocolate, white chocolate, and peppermint. It’s a holiday tradition in our family. Not only is it delicious to snack on, it makes a scrumptious gift for friends and neighbors.

The kids and I like to bake up adorable Christmas cookies, almond roca and peppermint bark during winter break each year. I’m not sure, but I think there might be more eating of the treats than finished goodies for gifting, but it’s a blast doing it and it brings the family together.

Best Way to Make Peppermint Bark

This peppermint bark is an insanely simple candy to make! Just melt dark chocolate, infuse it with some peppermint extract, place it in a baking pan and let it set in the refrigerator. Top it with melted white chocolate, then finished with a sprinkle of candy cane pieces. 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 combination.

It’s important to note, this recipe is best using a 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, I don’t advise using white chocolate chips in this Peppermint Bark recipe.

Easy Dark Chocolate Peppermint Bark

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 1 1/2 pounds

Easy Dark Chocolate Peppermint Bark

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

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.

https://www.suburbansimplicity.com/easy-dark-chocolate-peppermint-bark/

SuburbanSimplicity.com

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.

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 pieces, use a fine strainer and remove all the candy dust. The larger pieces make a more attractive topping.