Get the Recipe:
Peppermint Bark
Get ready to indulge in the ultimate holiday treat! Peppermint bark recipe is a festive fusion of dark and white chocolate, topped with a peppermint crunch. Perfect for gifting or sweet snacking!
Ingredients
- 12 ounces (340 g) semisweet or bittersweet chocolate, roughly chopped
- 12 ounces (340 g) white chocolate, roughly chopped
- 1/2 teaspoon peppermint extract, divided
- 1 1/2 cups crushed peppermint candies
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Instructions
- Line a half sheet pan with aluminum foil, making sure to smooth the lining.
- Place the dark chocolate in a microwave-safe bowl. Heat in the microwave at half-power in 30-second increments until the chocolate melts when stirred.
- Add 1/4 teaspoon peppermint extract, and stir to combine.
- Spread the melted chocolate in an even layer on the prepared pan. (It should be roughly 10" by 15".) Place in the refrigerator for 30 minutes.
- With about 5 minutes left on the chill time for the dark chocolate, melt the white chocolate. Place it in a microwave-safe bowl. Heat in the microwave at half-power in 30-second increments until the chocolate melts when stirred.
- Add 1/4 teaspoon peppermint extract, and stir to combine.
- Remove the chilled dark chocolate from the refrigerator. Pour the white chocolate over the top of the dark chocolate. Working quickly and carefully, spread the melted white chocolate over the dark chocolate.
- Sprinkle the peppermint candies on top of the white chocolate. Gently press the candies into the chocolate.
- Place the pan in the refrigerator for an hour or until the bark has set.
- Remove the pan from the refrigerator, and cut or break the bark into pieces.
Notes
- The yield will vary depending on whether you want large or small pieces.
- Store in an airtight container at room temperature or in the refrigerator up to 2 weeks.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
