This peppermint bark recipe is fun and yummy, plus it makes beautiful Christmas homemade food gifts for the holidays!
Prep Time20 minutesmins
Cook Time20 minutesmins
Additional Time1 hourhr
Total Time1 hourhr40 minutesmins
Course: Desserts
Cuisine: American
Calories: 173kcal
Author: LittleCooksReadingBooks.com
Ingredients
12-ouncedark chocolatechopped into 1/2 inch pieces if using a block
1-2teaspoonspeppermint extract
1poundwhite chocolatechopped into 1/2 inch pieces if using a block
20-30crushed round peppermintsor 6-8 crushed candy canes for topping
Instructions
Line a 9x13 baking pan with aluminum foil.
Crush candy canes or round peppermints.
In a double boiler, heat water in the bottom portion on low to medium.
In the top of the double boiler, add a small portion of the dark chocolate. Stir constantly to melt. Gradually keep adding dark chocolate until all is melted. (Do not rush this part!)
Remove the top of the double boiler from heat and stir in the peppermint extract into the melted chocolate.
Immediately spread the melted chocolate into the prepared pan. Let it set for 10 minutes.
While semi-sweet chocolate is setting, repeat the melting process with the white chocolate.
Once melted, remove from heat and pour over semi-sweet chocolate.Spreading into a smooth layer.
Immediately press crushed peppermints into top of the white chocolate.
Let bark set for around 1 hour. Peel from aluminum foil and break apart or carefully cut into squares with a sharp knife or pizza cutter.
Store in an airtight container (for up to 2 weeks!).
Notes
The key to a successful peppermint bark is to use only quality chocolate (we like Ghirardelli, but use whatever your favorite it!). Don't use the cheap/generic stuff for this recipe! If you don't like dark chocolate, you can use semi-sweet chocolate instead.I like a milder peppermint flavor, so I only add 1 teaspoon of peppermint extract to just the semi-sweet chocolate portion. If you like a stronger flavor, up the peppermint extract to 2 teaspoons--adding 1 teaspoon to the dark/semi-sweet chocolate and 1 teaspoon to the white chocolate.