Peppermint Bark Recipe

An assortment of peppermint bark in various flavors cut and ready to serve

4.60 from 5 votes

Easy peppermint bark made with a bottom layer of dark chocolate and a top layer of white with just the right amount of peppermint extract and crushed peppermint.

Prep Time10

Cook Time5

Total Time15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 458kcal

Author: Jocelyn Delk Adams

Ingredients

11 ounces white chocolate
11 ounces bittersweet chocolate
½ teaspoon peppermint extract
⅓ cup crushed peppermints about 15 candies

Instructions

Prep a half sheet pan by adding either parchment paper or a silicone mat.
In one medium bowl, melt bittersweet chocolate over a pan with 1 inch simmering water. Careful not to get water in the chocolate or get it too hot.
Remove from pan and pour onto prepared pan. Spread with an offset spatula leaving a ½ edge uncovered around all sides. Set in refrigerator for 8-10 minutes. Don’t allow it to fully set. We want the edges set and the middle still a little glossy. If it’s completely set, the layers won’t stay together.
While that’s cooling, in another medium bowl add white chocolate and peppermint extract. Place over pan of simmering water and melt gently. (White chocolate has a tendency to melt faster and overheat, so make sure you take it off the heat occasionally to not burn it.)
Once melted, remove the pan from the refrigerator and quickly pour and spread the white chocolate over the bittersweet chocolate. Do this by placing all the white chocolate at one short edge of the bittersweet, then using an offset, quickly spreading it in one direction. We don’t want to melt the chocolate underneath and make a swirl pattern; we want two distinctive layers.
Sprinkle crushed peppermints over top and allow to chill in the refrigerator for another 30 minutes.

Video

Notes

Melt the chocolate gently. A metal bowl melts it faster, but don’t walk away! Once most of it’s smooth, take it off the heat and let the rest melt down with the residual warmth.
Use an offset spatula. It spreads the chocolate into nice, even layers.
Crush your candy the easy way. Toss the peppermints in a Ziploc and go to town with a rolling pin or meat mallet.
Don’t let the first layer fully set. You want it slightly firm but still glossy so the white chocolate sticks without separating.
Let the bark chill. Once the top layer's on, pop it in the fridge to set before breaking it into pieces.

How to Store this Peppermint Bark

Fridge: Once the bark is fully set and broken into pieces, store it in an airtight container with parchment or wax paper between the layers. I like keeping it in the fridge so it keeps that clean snap and doesn’t melt if your kitchen runs warm. It'll last a few weeks, easy.
Freezer: Layer it with parchment and pop it in a freezer-safe container. It’ll keep for about a month. The candy on top might get a little soft, but the chocolate will still taste great.

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