This post was last updated on December 5, 2014 to include new images and a recipe video.
Are you ready to fall in love with a peppermint bark recipe?
Because this is that peppermint bark recipe.
While I originally posted these delicious, minty, pieces of chocolatey goodness back in 2012, we wanted to redo the images, spruce up the content, and add a recipe video. This reicpe is pretty popular this time of year and I think it’s because of how simple it is to make and how delicious it is.
Did I mention it’s delicious?
Making your own peppermint bark, like making homemade toffee, is super, super easy.
Let’s look at the ingredients, shall we?
Dark chocolate. White Chocolate. Crushed Peppermint. Peppermint Extract.
I mean, c’mon, right?
I LOVE no-fail, tasty recipes with 4 ingredients. So this peppermint bark recipe makes me pretty happy.
For storage, 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.
I’m also really glad I got to redo the photos because pretty peppermint bark deserves pretty pictures. And a recipe video (coming soon!).
For the recipe, I use chocolate bars and melt them in a double boiler but you could also use chocolate morsels and melt them in the microwave. Either way is totally fine.
And, if you’re going for ridiculously easy, you could buy pre-crushed peppermint at the grocery store instead of crushing little peppermint candies.
But, I gotta be honest with you, crushing little peppermint candies is pretty fun so there’s that.
Alright, I hope I’ve convinced you to make these little guys.
You will so not be disappointed.
Oh – and, if you have kiddos (or pretty much anyone else lives with you), you will put a smile on their face when you tell them you’re making some peppermint bark.
- 12 ounces good quality dark chocolate chopped
- 12 ounces good quality white chocolate chopped
- 1 1/2 cups crushed peppermint candies roughly 15 individual candies, can also use candy canes or pre-crushed peppermint
- 1/2 tsp mint or peppermint extract
- 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. (Alternately, you could melt the chocolate in the microwave by placing in a microwave-safe bowl and heating and stirring in 20-30 second intervals).
- 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. After it has melted and is smooth, add half of the crushed peppermint and stir to combine.
- Pour over the 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 back into freezer for 30-45 minutes to allow to fully harden.
- Once completely hardened, remove from freezer and break into small pieces with your hands.
- Store in an air-tight container in the refrigerator.