Peppermint Bark

5 / 5 (1 review) 4 Comments

I tried several different Peppermint Bark recipes and modified a few things until I came up with the yummiest Peppermint Bark ever! It’s super easy too! Peppermint Bark is a Christmas tradition. It makes a fabulous neighbor gift to give during the holidays.

Ingredients

  • 12 oz. semi-sweet, milk or dark chocolate chips (I used Ghirardelli Milk chocolate chips 11.5 oz. bag )
  • 12 oz. white chocolate chips (I used Ghirardelli white chocolate chips 11.5 oz. bag)
  • 4-6 candy canes, crushed

Directions

1.  Break up the candy canes and toss them into a ziploc bag.  Using a rolling pin, crush the peppermint into tiny pieces or desired size. Set aside.

2. Pour each bag of chips into separate glass mixing bowls. Melt your “base” (milk chocolate) chips first. You can do this in the microwave, stirring every 30 seconds or in a double broiler. (If you don’t have a double broiler like me, you can just boil a small amount of water in a sauce pan and place your glass bowl on top so the boiling water will heat the bottom of the glass bowl and melt the chocolate).

3. When the chips are melted, pour the chocolate onto a parchment paper lined 13 x 9 baking sheet. Spread the chocolate in to an even layer on your cookie sheet, leaving about 1 inch of space around the perimeter of the pan.

4. At this point, you can either put the base chocolate in the fridge to harden before adding the second chocolate to create two distinct layers OR you can melt the 2nd (white) bag of chips, pour it on top right away and use a knife to create beautiful swirls in the white chocolate!

5. Sprinkle on your peppermint candy.

6. Chill in the fridge about an hour. (I keep mine in the fridge until I need it, otherwise it starts to go a little soft)

Estimated cost for ingredients – $6.00
Estimated time, start to finish – 20 min

Peppermint Bark

5 / 5 (1 review)
Prep Time: 20 min | Cook Time: 60 min
Yield: 9x13 pan | Serves: 36-48

Ingredients

  • 12 oz. semi-sweet, milk or dark chocolate chips (I used Ghirardelli Milk chocolate chips 11.5 oz. bag )
  • 12 oz. white chocolate chips (I used Ghirardelli white chocolate chips 11.5 oz. bag)
  • 4-6 candy canes, crushed

Instructions

  1. Break up the candy canes and toss them into a Ziploc bag. Using a rolling pin, crush the peppermint into tiny pieces or desired size. Set aside.
  2. Pour each bag of chips into separate glass mixing bowls. Melt your "base" (milk chocolate) chips first. You can do this in the microwave, stirring every 30 seconds or in a double broiler. (If you don't have a double broiler like me, you can just boil a small amount of water in a sauce pan and place your glass bowl on top so the boiling water will heat the bottom of the glass bowl and melt the chocolate).
  3. When the chips are melted, pour the chocolate onto a parchment paper lined 13 x 9 baking sheet. Spread the chocolate in to an even layer on your cookie sheet, leaving about 1 inch of space around the perimeter of the pan.
  4. At this point, you can either put the base chocolate in the fridge to harden before adding the second chocolate to create two distinct layers OR you can melt the 2nd (white) bag of chips, pour it on top right away and use a knife to create beautiful swirls in the white chocolate!
  5. Sprinkle on your peppermint candy.
  6. Chill in the fridge about an hour. (I keep mine in the fridge until I need it, otherwise it starts to go a little soft)
Ingredients: Chocolate
Meal Type: Desserts, Christmas
Categories: Cookies and Treats

Comments & Reviews

  • Ami

    You should use some paraffin wax if using chocolate chips. Chips are tempered specifically to hold their shape and when you make candy with them they have a tendency to not set right and will be crumbly. But if you add some wax – or use chocolate the is specifically made for candy making you won’t have as many issues.

  • Jen

    I would agree. Use the Melting Chocolates. If you have a Winco, go to their bins, and you’ll get THE best deals on melting chocolates, and they’re good!

  • Sue

    I make this and add about one teaspoon of peppermint extract to the white chocolate. I like a little mint taste in the chocolate as well, as I don’t think the crushed peppermint gives me enough of that minty flavor 🙂

  • MIke

    Not sure exactly WHY, but I’m presuming because I let the chocolate layer set TOO firm before pouring the white layer, but when I went to cut mine, the two layers separated.

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