Peppermint Bark Recipe

Okay, I know it’s January and you’re probably sick of holiday candy…

Peppermint Bark Recipe and images by Lacey Baier, a sweet pea chef

At least, I thought I was until Dustin brought up peppermint bark.

Making your own bark candy, like toffee, is super, super easy.

Peppermint Bark Recipe and images by Lacey Baier, a sweet pea chef

Let’s look at the ingredients, shall we?

Dark chocolate.  White Chocolate.  Crushed Peppermint.

Peppermint Bark Recipe and images by Lacey Baier, a sweet pea chef

I mean, c’mon, right?

Plus, this peppermint bark recipe is so easy, it practically makes itself.

Peppermint Bark Recipe and images by Lacey Baier, a sweet pea chef

I keep mine in the fridge because I like the cold, crisp snap of the chocolate with the fresh bite of the peppermint.

So refreshing.  So good.  So easy.

Peppermint Bark Recipe and images by Lacey Baier, a sweet pea chef

Let the holiday season continue!

Peppermint Bark

12 ounces good quality dark chocolate, chopped
12 ounces good quality white chocolate, chopped
1 1/2 cups crushed peppermint candies
Optional: 1/2 tsp. mint or peppermint extract

Directions

Line a baking sheet with parchment paper. Set aside.

Create a double boiler by heating a shallow amount of water in a large stock pot and placing a large bowl over the pot so that no steam escapes. Make sure the bowl does not touch the simmering water below.

Add the dark chocolate to the double boiler and allow to melt. Once melted, pour over parchment paper and spread as evenly as possible with a spatula. Place tray in the freezer while you prepare the white chocolate.

Prepare white chocolate in clean bowl exactly as with dark chocolate. Add mint/peppermint extract, if desired, at this time. After it has melted, add half of the crushed peppermint and stir to combine. Pour over chilled dark chocolate and spread evenly with a spatula. Spread as quickly as possible to avoid having the melted dark chocolate mix with the white chocolate. Generously sprinkle remaining peppermint over the white chocolate topping. Place in freezer for 30-60 minutes to allow to fully harden.

Once completely chilled and hardened, remove from freezer and break into small pieces. Store in air-tight container in the refrigerator.

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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

1 comment… add one

  1. Debbie @ PinkTexasChick December 3, 2013, 11:26 am

    I just had some Ghirardelli peppermint bark for the first time and then I made it my mission to make some. I’m going to try your recipe this weekend. Thanks! :)

    Reply

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