Chocolate Peppermint Bark (Printable Version)

Rich dark and white chocolate layered with crushed peppermint candies for a festive treat.

# Ingredient List:

→ Chocolate Layers

01 - 7 oz high-quality dark chocolate (60–70% cacao), chopped
02 - 7 oz high-quality white chocolate, chopped

→ Peppermint

03 - 1/2 tsp pure peppermint extract, divided
04 - 1/2 cup crushed peppermint candy canes or peppermint hard candies (about 3 large candy canes or 10 hard candies)

# Step-by-Step Instructions:

01 - Line a 9x13 inch baking sheet with parchment paper.
02 - Melt dark chocolate in a heatproof bowl over barely simmering water or in the microwave in 30-second intervals, stirring until smooth. Stir in 1/4 teaspoon peppermint extract.
03 - Pour the melted dark chocolate onto the prepared sheet and spread evenly to approximately 1/4 inch thickness. Refrigerate for 10 to 15 minutes until just set.
04 - Melt white chocolate using the same method as the dark chocolate. Stir in the remaining 1/4 teaspoon peppermint extract.
05 - Pour the melted white chocolate over the set dark chocolate layer and quickly spread to cover it without melting the layer beneath.
06 - Evenly sprinkle the crushed peppermint candies over the white chocolate layer, pressing lightly to help them adhere.
07 - Refrigerate for at least 30 minutes until fully set.
08 - Lift the bark from the sheet using the parchment paper and break into irregular pieces by hand.

# Tips from hearthlykitchen:

01 -
  • It looks impossibly fancy but uses only four real ingredients and a baking sheet.
  • The dark chocolate base stays snappy even when the white layer softens, so every bite has contrast.
  • Crushed candy canes give you that cool burn right after the sweetness hits.
  • You can break it however you want and pretend the crooked pieces were intentional.
02 -
  • If water gets into the chocolate while melting, it will seize into a grainy mess that cannot be saved, so keep your bowl and utensils completely dry.
  • The dark layer must be just set before you add the white chocolate, or the two will swirl together unintentionally and turn muddy gray.
  • Crushed candy canes can get sticky in humidity, so add them right before chilling and store the finished bark somewhere cool and dry.
03 -
  • Chill your baking sheet in the freezer for five minutes before spreading the dark chocolate so it sets faster and you can add the white layer sooner.
  • If you dont have peppermint extract, crush extra candy canes and let them steep in the melted chocolate for two minutes, then strain out the chunks before spreading.
  • Pour any leftover melted chocolate into silicone molds and chill them separately; they become bonus treats that dont need to look perfect.

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