This Dark Chocolate Peppermint Bark is one of the classic recipes that just remind me of the holidays. I love the combination of chocolate and peppermint and it looks so pretty, too, with the layered chocolates. Best of all, it’s really easy to make and is great for a crowd!
You’ll need just five easy ingredients and a couple of helpful kitchen tools to get started.
Dark Chocolate Peppermint Bark
- 8 oz. Baker’s Semi-Sweet Baking Chocolate, chopped.
- 8 oz. Baker’s White Chocolate Baking Chocolate, chopped.
- 2 candy canes or 4 red and white peppermint candies
- 2 drop of peppermint oil or ½ tsp of peppermint extract
- ½ teaspoon canola or vegetable oil (optional)
1. Place the peppermint sticks or candies in a heavy Ziploc bag and crush with a rolling pin. First whack them and then roll them with the rolling pin, till they are about the consistency of crushed ice.
2. Melt the semi-sweet chocolate in the microwave in burst of 20 seconds. Stir well after each burst.
3. Spread the melted chocolate on the prepared cookie sheet in a largish rectangle, about ¼ inch thick. Refrigerate for 10 minutes to harden.
4. Meanwhile, melt the white chocolate in the microwave in burst of 20 seconds. Stir well after each burst. When the chocolate is melted, stir in the peppermint oil.
5. Spread the melted white chocolate on top of the cooled semi-sweet chocolate layer.
6. Sprinkle the crush peppermint candies over the top. Refrigerate for 30 minutes to harden.
7. Use your hands to break into pieces as large or as small as you want.
8. Store in an airtight container (in the refrigerator) for up to 2 weeks. Or freeze up 2 months.
For barks, I prefer using peppermint oil over peppermint extract. Peppermint extract is alcohol based and will seize up the chocolate. If using Peppermint Extract, make sure to add vegetable or canola oil along with the extract to avoid seizing and to keep the chocolate smooth and viscous.
What’s one of your favorite holiday recipes that remind you of the season?