Peppermint bark is one of those seasonal favorites that everyone seems to enjoy. If you’ve never made it before, you are in for a very pleasant surprise. This super easy recipe assembles quickly with minimal fuss.
Not surprisingly, the “secret” to outstanding peppermint bark is to use high-quality chocolate. If you prefer, you can use all dark or all white chocolate for this recipe.
Yield: 2 pounds
Total Prep Time: 2 hours, including refrigeration
16 oz. high-quality dark chocolate, chopped into small pieces
16 oz. high-quality white chocolate, chopped into small pieces
1 c. crushed peppermint candy
Place peppermint candy in a heavy-duty freezer bag and cover with a towel. Pound bag with a meat mallet or rolling pin until finely crushed. Set aside. (This can be done in a food processor, if preferred).
Line a small, rimmed baking sheet with parchment paper. If necessary, dampen the bottom of the outer edges of the parchment paper to hold it in place.
In a double broiler, melt the dark chocolate until smooth. Transfer while warm and melted to parchment paper and spread with a plastic spatula until uniformly thick.
Thoroughly clean double broiler before melting the white chocolate. Once smooth, stir in the crushed peppermint pieces until evenly distributed. Pour the white chocolate mixture on top of the dark chocolate layer. Spread until evenly distributed over the dark chocolate layer.
Place baking sheet in the refrigerator for at least 2 hours. Once harden, break peppermint bark into pieces before serving or storing.
- 16 oz. high-quality dark chocolate, chopped into small pieces
- 16 oz. high-quality white chocolate, chopped into small pieces
- 1 c. crushed peppermint candy