Go Back Email Link
Print

Peppermint Bark

Classic and easy peppermint bark that's a winner every holiday season!
Total Time: 45 minutes
Author: Lori Vaughn

Ingredients

  • 10 oz dark chocolate*
  • 20 oz white chocolate*
  • 3/4 tsp peppermint extract
  • About 3-4 candy canes, crushed

Instructions

  • Line a half sheet baking pan with parchment paper.
    Prepare crushed peppermint by placing candy canes in a bag and use a kitchen mallet or rolling pin to crush into fine pieces.
  • Start by melting the dark chocolate. Place the dark chocolate in a double broiler and begin to melt until the chocolate reaches about 110 degrees and almost but not all of the chocolate has been melted. Remove from heat mix together well until all of the chocolate is completely melted and the mixture is smooth and glossy.
    (You can also melt in the microwave by doing bursts of 20-30 seconds, mixing each time. When the chocolate is ALMOST all the way melted, but not completely, it's ready to be taken out. Just continue to stir until it melts. You just don't want to over heat the chocolate to seize.)
  • Pour the melted chocolate onto the lined baking sheet and spread out with a spatula until about 1/4 inch thin, or until desired thickness. Set aside and let the chocolate cool and harden.
    Don't stick it in the fridge to cool as it may cause streaks in your chocolate. Just let it harden at room temperature for best tempering.
  • Melt the white chocolate using the same method as the dark chocolate above. Add your peppermint extract at the end and stir well. Pour on top of the hardened dark chocolate, spread evenly, and immediately place the crushed peppermint on top.
  • Let cool and then cut or break apart into pieces.

Notes

  1. Use high quality chocolate to achieve best melting results.
  2. You can buy pre-tempered melting wafers from the grocery store to simplify the careful melting steps above. 
  3. For chocolate tempering tips, check out this guide from Orson Gygi!