Easy way to make Peppermint Bark at home (With Dark Chocolate)

Easy instructions for making homemade peppermint bark! You won’t ever have to purchase store-bought peppermint again because this recipe uses dark chocolate, white chocolate that has been flavor-infused with peppermint, and crushed candy canes as the final garnish.

This is the ideal addition to your list of holiday cookies and it doesn’t require baking!

Simple Christmas Recipe

I’ll be handing everyone plenty of this simple homemade peppermint bark, along with handmade brownies that have been elegantly wrapped and sugar cookies that have been adorned.

When I was little, peppermint bark was always one of my favorite stocking stuffers, but I recently decided to make my own instead of waiting for Santa to leave me some.

Fortunately, it tastes just as good as store-bought and is surprisingly simple to make.

Making Peppermint Bark: A Guide

1. Dark Chocolate Layer: In a lined pan, spread the melted chocolate after heating it in the microwave (or a double boiler) on low. While you make your white chocolate, this will start to firm up a little, but don’t let it set fully.
2. White Chocolate: Repeat the process, adding a few crushed candy canes before spreading the white chocolate layer.
3. Pour the white chocolate evenly over the dark chocolate and spread it out with the back of a spoon until it completely covers the dark chocolate. Complete cooling.

Making Peppermint Bark

If you have time to let it cool to room temperature, which can take many hours, this bark is best. It can be refrigerated if you’re in a hurry, but it’s better to let it cool at room temperature.

Simply break the chocolate into tiny pieces after it has cooled. Rubber gloves are a wonderful option for this operation if you have any on hand to prevent the chocolate from melting.

Tips for peppermint bark

Chocolate and Layers

• Before adding the second coat, do not let the previous layer dry (if the first layer sets too much, the layers will separate).
• Use high-quality chocolate; many types of chocolate chips won’t harden as they should. The finest results come from white chocolate that contains cocoa butter.
• Avoid refrigeration (during or after making).
• This can be made with only white chocolate or just dark/milk chocolate.
• If your layers separate, you can remelt the chocolate over low heat. Pour the white chocolate on top of the dark chocolate in the pan and then gently swirl them together.

CANDY CANES AND PEPPERS

• Some peppermint barks merely top themselves with crushed candy canes, but I prefer the crunch of the candy canes throughout the white chocolate, which gives the treat a wonderful texture and flavor.
• Don’t overmix the white chocolate after adding the candy canes; you want to prevent the candy canes from melting, so fold them in just enough to combine them. Then, spread the mixture over the dark chocolate.
• Crushed candy cane pieces are the perfect finishing touch.

Keeping Peppermint Bark Fresh

Similar to the majority of chocolates, peppermint is best kept in a firmly sealed container in a cool, dark location. I like to store it at room temperature and avoid putting it in the freezer.

The two weeks that peppermint should last make it the ideal gift!

Peppermints Bark

An easy method for making your peppermints bark! You won’t ever have to purchase store-bought peppermint again because this recipe uses dark chocolate, white chocolate that has been flavor-infused with peppermint, and crushed candy canes as the final garnish.

Ingredients

• 8 ounces dark chocolate chopped into small pieces (I like to use a premium baking bar, and usually choose 60%)
• 8 ounces premium white chocolate chopped into small pieces
• ½ teaspoon peppermint extract not “mint” extract
• ⅓ cup crushed candy cane pieces divided

Instructions

1. Wax paper is used to line an 8 by 8 baking pan. Place aside.
2. Put chopped dark chocolate in a bowl that can go in the microwave. for 30 seconds, heat. Removing from microwave, mix thoroughly. Once more, microwave the chocolate in 15-second bursts, stirring thoroughly in between each one, until completely melted. Add 1/4 teaspoon of peppermint extract and stir.
3. Pour melted dark chocolate evenly into the bottom of the baking dish that has been prepared. While your white chocolate layer is being prepared, set it aside (but do not refrigerate).
4. Put the chopped white chocolate in a bowl that can go in the microwave. for 30 seconds, heat. Removing from microwave, mix thoroughly. Once more, microwave the white chocolate in 15-second bursts, stirring thoroughly in between each one, until completely melted.
5. Add the last of the peppermint extract. To the white chocolate, add 1/4 cup of crushed candy canes, and gently fold until combined.
6. Over the layer of dark chocolate, spread white chocolate evenly (and gently, in case the chocolate has not fully hardened).
7. The remaining candy cane pieces should be sprinkled over the white chocolate layer immediately.
8. Before slicing or breaking the peppermint bark into pieces and savoring it, let it be completely firm at room temperature.

Notes

• Don’t let the layers dry out (if the first layer sets too much, the layers will separate).
• Use high-quality chocolate; many types of chocolate chips won’t harden as they should. The finest results come from white chocolate that contains cocoa butter.
• Avoid refrigeration (during or after making).
• This can be made with only white chocolate or just dark/milk chocolate.
• If your layers separate, you can remelt the chocolate over low heat. Pour the white chocolate on top of the dark chocolate in the pan and then gently swirl them together.

Nutrition information

Calories: 91 | Carbohydrates: 9g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 70mg | Sugar: 7g | Vitamin A: 5IU | Calcium: 19mg | Iron: 0.9mg