Chocolate Peppermint Bark Candy

Chocolate peppermint bark is a sweet holiday treat that instantly puts everyone in the festive spirit With layers of dark and white chocolate dotted with crisp peppermint this is an easy recipe that has become a must have in my family each December Whether you are planning homemade gifts or need a quick Christmas dessert this bark ticks every box

When I first tried making this with my kids we could not believe how simple it was We now turn it into a yearly tradition packaging up tins for friends and neighbors The smell of peppermint always takes me right back to that first snowy afternoon we spent together in the kitchen

Ingredients

• Semi sweet chocolate chips: These are the backbone of the bark Choose high quality chips for a glossy finish and smooth taste Look for brands that melt evenly
• White chocolate wafers: They make the sweet creamy top layer Ghirardelli is my favorite because it melts perfectly and never scorches You want real cocoa butter listed high on the label
• Peppermint extract: Just a splash is what transforms this from basic chocolate to total holiday magic Look for pure extract rather than imitation for the best clean peppermint taste
• Crushed peppermints or candy canes: These add signature color crunch and flavor Use candy canes for bold red white flair or round mints for slightly softer bites Pick ones that are fresh so they do not get sticky

Step-by-Step Instructions

Melt the Dark Chocolate:

Pour the semi sweet chocolate chips into a glass bowl and microwave in 30 second bursts Stir after each round until smooth and fully melted This prevents overheating and helps keep the chocolate silky

Spread and Cool the Chocolate Base:

On a clean counter or parchment paper spread the melted chocolate in a 9 by 13 inch rectangle Use an offset spatula or knife to get even thickness Allow the chocolate to cool at room temperature If you rush this in the fridge the layers may separate later

Melt the White Chocolate and Add Peppermint:

Place white chocolate wafers in a glass bowl and microwave using the same short bursts Stir until everything is liquid smooth Mix in the peppermint extract right away so it blends in without clumping

Layer and Top:

Carefully pour the peppermint white chocolate mixture over the cooled semisweet chocolate base Spread gently so the dark layer stays put Sprinkle the crushed candy canes or peppermints evenly over the top Press softly so they stick

Set and Slice:

Let the bark harden at room temperature until completely set Once firm use a sharp knife to cut into pieces You can break it into jagged shards for a classic look or slice into neat squares

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Adding peppermint extract is where the whole recipe turns into a holiday classic The scent fills the whole house every December my kitchen becomes a peppermint wonderland When we made this last year my youngest beamed with pride as she handed out pieces to our neighbors

How To Store Your Bark

Keep your peppermint bark in an airtight container at cool room temperature This keeps it crisp and prevents the chocolate from sweating If your kitchen runs warm place the container in the fridge but bring to room temperature before serving so the flavors shine

Simple Ingredient Swaps

You can use dark chocolate chips in place of semi sweet for a deeper cocoa flavor or swap out white chocolate for milk chocolate if you prefer a milder bite Try almond extract instead of peppermint for a twist or toss in roasted nuts for crunch

Serving Suggestions

Pile the bark high on a tray for parties or tuck a few shards into festive gift bags I love layering it between waxed paper in tins to hand out for holiday treats You can even crumble pieces on top of ice cream for an easy dessert upgrade

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Peppermint Bark History

Peppermint bark is a cherished American Christmas candy with roots in classic French mendiants and chocolate making traditions It bridges the old and new swirling chocolate and mint together in a way that just feels like the holidays to me

Recipe FAQs

→ How do I prevent the chocolate layers from separating?

Allow the base chocolate layer to cool and set until slightly firm but not completely hard, ensuring the top layer adheres well.

→ Can I use peppermint oil instead of extract?

Peppermint oil can be used, but reduce the quantity as oil is much stronger than extract. Start with a drop and adjust to taste.

→ What type of chocolate works best?

Semi-sweet chocolate chips provide a rich contrast, while white chocolate wafers offer smooth melting and balanced sweetness.

→ How should I store chocolate peppermint bark?

Store in an airtight container at room temperature for up to two weeks, away from heat and direct sunlight.

→ Is it possible to use other toppings?

Chopped nuts, sprinkles, or festive candies make great alternatives or additions to the classic crushed peppermint.

→ Can I make it ahead for gifts?

Yes, chocolate peppermint bark can be prepared in advance and packaged in cellophane or tins for convenient holiday gifting.