Peppermint Bark is one of my most favorite holiday treats of the season. The combination of white and dark chocolate with the hit of cool peppermint makes it totally addictive. It’s the most delicious addition to your holiday cookie plate and is a show stopper of a treat! I fill mason jars with Peppermint Bark, add a special sticker and attach a big red bow for a striking holiday gift.
I used to buy this treat in the store until I realized how easy it is to make at home. It’s a perfect project with the kids! They love spreading the chocolate and sprinkling the crushed peppermint candies. The only issue is patience. You need need to let the chocolate layers set completely in between steps. This is critical to having beautiful layers of chocolate.
While the recipe is pretty straightforward, there are a few things to keep in mind to ensure the best result:
*Use the best chocolate you can find. I used Ghirardelli Chocolate and it really made a huge difference.
*Now that you have upped your chocolate game, take care of it! Don’t overcook/overheat the chocolate.
*Pull the chocolate out of the microwave before it’s completely melted. Stir until the last bits of chocolate are melted and smooth.
*Let the layers chill completely before moving on to the next step. When adding a new layer of chocolate, make sure the melted chocolate cools to slightly more than lukewarm. You want to be careful not to melt the layers of chilled chocolate with the new layer of chocolate.
*Store finished project in the refrigerator. If it sits at room temperature, it softens.
This is super simple once you get the technique down and takes only a few ingredients. I used good chocolate, peppermint extract, crushed peppermint candies and a few tools to help the process. You need a sheet pan, parchment paper, and an off set spatula. I’m sure you could use a knife or regular spatula to spread the melted chocolate if you are more comfortable with that tool. Also, I used a ruler and a pencil to draw the rectangle onto the parchment paper. After you draw the rectangle on the parchment paper, flip it over so that when you spread the chocolate, the pencil doesn’t get mixed into your bark.
- 16 ounces good quality white chocolate (I used Ghirardelli), finely chopped
- ½ cup crushed peppermint candies
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate (I used Ghirardelli), finely chopped
- 6 tablespoons whipping cream
- ¾ teaspoon peppermint extract
- Place parchment paper on the back of a sheet pan.
- Draw 8-by-10-inch rectangle on parchment paper. Flip paper over (face down) so that pencil doesn't bleed into chocolate.
- Place ¾ of the white chocolate in a heat-proof bowl. During this step - do not overheat chocolate. Microwave on high for 20 seconds. Stir chocolate with rubber spatula, return to microwave for 20 seconds and stir again. Repeat, only if needed, until chocolate is JUST melted. Immediately stir in remaining white chocolate, stirring often until completely smooth. If you need more heat, put back in microwave for another 10-15 seconds.
- Pour ⅔ cup melted white chocolate onto parchment paper and spread evenly to fill 8-by-10 rectangle. Sprinkle with about ¼ cup crushed peppermint candies. Chill until completely set, about 20 minutes.
- Place semisweet chocolate in microwave bowl with whipping cream and peppermint extract. Mix together.
- Heat in microwave for 20 seconds. Stir with rubber spatula and return to microwave for 20 seconds. Repeat, if needed until chocolate is melted and smooth. Do not overheat chocolate. Cool to barely lukewarm.
- Pour semi sweet chocolate in long lines over white chocolate rectangle and spread evenly.
- Refrigerate until very cold and firm, about 30 minutes.
- Reheat remaining white chocolate in bowl. Pour white chocolate over firm semi sweet chocolate layer and spread evenly. Immediately sprinkle with about ¼ cup crushed peppermint candies.
- Chill until firm, about 30 minutes.
- Cut or break the bark into pieces.
- Store in refrigerator.