Holiday Peppermint Bark is a quintessential holiday treat that combines the rich creaminess of chocolate with the refreshing crunch of peppermint. It’s simple to make, looks stunning in a festive tin, and makes the perfect gift or addition to your holiday dessert table.
Whip up a batch for loved ones or for your own seasonal cravings with this easy must-try recipe for the holidays. Now, let’s dive into this festive recipe and create a holiday classic everyone will love!
What You’ll Need
Thinking of giving this as a holiday gift? Check out these fun containers and decorations to make it extra special!
Helpful Tips
- Use high-quality chocolate: The better the chocolate, the better your bark will taste. Look for chocolate with a smooth melt and rich flavor.
- Crush peppermint: Place candy canes in a resealable bag and gently crush them with a rolling pin. This keeps the pieces contained and minimizes sticky dust.
- Work quickly when layering: Pour the second layer of chocolate while the first is still slightly warm to help them adhere without mixing.
- Customize Your Toppings: Feel free to add other toppings, such as chopped nuts or drizzles of additional chocolate, for a personalized touch. Gift-Worthy Treat: Package your peppermint bark in decorative tins or boxes, and tie with a festive ribbon for a thoughtful holiday gift.
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Holiday Peppermint Bark Recipe
Ingredients
- 8 ounces dark chocolate chopped or dark chocolate chips
- 8 ounces white chocolate chopped or white chocolate chips
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed candy canes plus extra for garnish
Instructions
- Line a baking sheet (about 9×13 inches) with parchment paper or a silicone baking mat. This will prevent the bark from sticking and make for easy removal.
- In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring in between until smooth. Be careful not to overheat; you want it just melted and glossy.
- Pour the melted dark chocolate onto the prepared baking sheet. Using a spatula, spread it into an even layer about 1/4 inch thick. Place the baking sheet in the refrigerator for about 15-20 minutes, or until the dark chocolate is set.
- While the dark chocolate is setting, melt the white chocolate in a separate microwave-safe bowl using the same method (30-second intervals, stirring until smooth). Once melted, stir in the peppermint extract to give it that festive flavor.
- Remove the baking sheet from the refrigerator and pour the melted white chocolate over the set dark chocolate layer. Use a spatula to spread it evenly over the dark chocolate.
- While the white chocolate is still warm, sprinkle the crushed candy canes evenly over the top, pressing them down gently to ensure they adhere.
- Return the baking sheet to the refrigerator for another 30 minutes, or until the white chocolate is fully set.
- Once set, remove the bark from the refrigerator and lift it out of the baking sheet using the parchment paper. Break the bark into pieces of your desired size.
Notes
- Store any leftovers in an airtight container at room temperature for up to two weeks.
When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.