Peppermint Bark is one of the holiday classics that shouldn’t be missed! It’s always a crowd-pleaser and is easier to make than you’d think.
What’s the best way to melt chocolate?
The easiest way to ensure your chocolate doesn’t seize while melting is to use the double boiler method. Bring 1 and 1/2 – 2 cups of water to a boil in a medium-sized pot over high heat then turn it down to low. Put a heat-resistant glass bowl over the pot and add the chocolate. Stir the chocolate constantly as it melts. Once the chocolate is completely melted remove it from over the pan and mix in the peppermint extract until it’s combined.
How do you layer the types of chocolate so it doesn’t all mix together?
The smooth layers of chocolate look like they might be complicated, but all it really takes is a little time to give the first layer a chance to set so the layers don’t melt together. After pouring the first layer of chocolate into a parchment-lined sheet pan, give the pan a few shakes to make sure the chocolate is laying evenly in the pan or spread it with an offset spatula like this one.
Refrigerate the dark chocolate layer for at least 30 minutes to make sure the white chocolate doesn’t seep into the dark chocolate layer. Once you’ve smoothed the white chocolate layer over top, sprinkle the crushed peppermint candies over top so it hardens together into one piece.
What kind of peppermint candy should you use?
If you make your Peppermint Bark during the holidays, grab some peppermint candy canes. If you can’t find them or are making this some other time of year, peppermint starlight mints will work just fine. To break them up, unwrap them and place them into a plastic bag then use a cup or rolling pin to gently break up the candies.
Unlike our recipe for the best Chocolate Bark, you’ll want to keep Peppermint Bark refrigerated as the white chocolate may melt at room temperature if it’s kept out too long. In the refrigerator, it should last up to 3 weeks in an airtight container.
If you’d like to freeze it, place wax paper between each layer to keep them from sticking together. I like to make a batch each of Peppermint Bark and Chocolate Bark (with different toppings) and put an assortment on a plate to take as a hostess gift or add to a party table.Print
- 8 oz. dark chocolate premium baking bar
- 8 oz. white chocolate premium baking bar
- ¾ tsp. peppermint extract, divided
- ¼ cup crushed peppermint candies
- Prepare 8×8 baking pan with parchment paper (or aluminum foil if you don’t have any).
- Break the dark chocolate baking bar into pieces. Heat water in a pan then melt the dark chocolate over it in a heat resistant bowl. Once completely melted, add ¼ teaspoon of the peppermint extract and mix thoroughly. Pour into baking pan and place in refrigerator to set, about 30 minutes.
- Break white chocolate baking bar into pieces. Melt white chocolate using the double boiler method also, being sure to use a clean bowl. Add remaining ½ teaspoon of peppermint extract and mix thoroughly. Pour over dark chocolate evenly. Sprinkle crushed peppermint candies over white chocolate. Refrigerate until set.
- Starting from the edges, lift the chocolate and break or cut into pieces.
- Store in an airtight container, in the refrigerator or at room temperature if using immediately.
This post originally appeared in December 2019 and was revised and republished in November 2020.