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Perfect Peppermint Bark

This Perfect Peppermint Bark recipe delivers a satisfying snap of rich chocolate and a cool peppermint burst. Easy to make and visually stunning, it's the perfect holiday treat for gifting or enjoying yourself. This recipe guarantees a perfect batch every time.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course: Candy, Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces dark chocolate, finely chopped at least 60% cacao
  • 1 teaspoon vegetable shortening optional
  • 12 ounces white chocolate, finely chopped
  • 1 teaspoon vegetable shortening optional
  • 1/2 teaspoon peppermint extract
  • 1/2 cup crushed peppermint candies

Equipment

  • Baking sheet (approximately 9x13 inches)
  • Parchment paper or silicone mat
  • Double boiler or heatproof bowl and saucepan
  • Rubber spatula
  • Knife or food processor
  • Microwave-safe bowls (optional)
  • Measuring cups and spoons

Method
 

  1. Line a baking sheet with parchment paper or a silicone mat.
  2. Melt the dark chocolate using a double boiler or microwave. If using a double boiler, place the chocolate and shortening (if using) in a heatproof bowl over simmering water, stirring until smooth. If microwaving, heat in 30-second intervals, stirring in between, until smooth.
  3. Pour the melted dark chocolate onto the prepared baking sheet and spread evenly into a thin layer.
  4. Chill the dark chocolate in the refrigerator for 20-30 minutes, or until firm but not completely hard.
  5. Melt the white chocolate using a double boiler or microwave. If using a double boiler, place the chocolate and shortening (if using) in a heatproof bowl over simmering water, stirring until smooth. If microwaving, heat in 20-second intervals, stirring in between, until smooth. Stir in the peppermint extract.
  6. Carefully pour the melted white chocolate over the chilled dark chocolate layer and spread evenly.
  7. Immediately sprinkle the crushed peppermint candies evenly over the white chocolate layer. Gently press the peppermint pieces into the chocolate.
  8. Return the baking sheet to the refrigerator and chill for at least 1-2 hours, or until completely firm.
  9. Once firm, remove from the refrigerator and break into irregular pieces.

Notes

Store Peppermint Bark in an airtight container in a cool, dry place for up to 2 weeks, or in the refrigerator for longer storage. If chocolate seizes, add a teaspoon of vegetable shortening or a tablespoon of hot water and stir vigorously. Experiment with different chocolates and toppings like nuts, sprinkles, or sea salt. To create a marbled effect, drizzle melted dark chocolate over the white chocolate and swirl before chilling.