Peppermint Bark Chocolate Treat (Printable)

A festive treat with layered chocolate and crushed peppermint candies for a cool finish.

# Ingredient List:

→ Chocolate Layers

01 - 7 oz semisweet or dark chocolate, chopped
02 - 7 oz white chocolate, chopped

→ Peppermint

03 - 1/2 cup crushed peppermint candy canes or hard peppermint candies (6–8 pieces)
04 - 1/2 tsp peppermint extract (optional)

# How to Make:

01 - Line a 9x13 inch baking sheet with parchment paper.
02 - Melt semisweet or dark chocolate in a heatproof bowl over simmering water or in short intervals in the microwave, stirring until smooth.
03 - Pour melted dark chocolate onto the prepared sheet and spread evenly to a thickness of 1/4 inch. Refrigerate for 15 minutes until set.
04 - Melt white chocolate using the same method and stir in peppermint extract if using.
05 - Pour melted white chocolate over the set dark chocolate and gently spread to cover.
06 - Immediately sprinkle crushed peppermint candies evenly over the white chocolate layer, gently pressing them in with parchment if necessary.
07 - Refrigerate for at least 1 hour until fully set.
08 - Break into pieces and store in an airtight container at cool room temperature for up to 2 weeks.

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen, but your secret is it takes barely twenty minutes of actual work.
  • The contrast between creamy chocolate and that sharp peppermint snap becomes addictive after the first bite.
  • It's naturally gluten-free without any fussing, making it perfect for sharing with friends who have dietary restrictions.
02 -
  • Tempered chocolate makes a satisfying snap when you bite it, but if you don't have the skills for tempering, this recipe still works beautifully without it—the cold fridge does most of the heavy lifting.
  • If your kitchen is warm, your bark might stay softer than you'd like, so keep it in the coolest spot you have and store it in an airtight container to keep it from absorbing moisture from the air.
03 -
  • If you want a marbled effect instead of clean layers, swirl the two chocolates together before the dark layer fully sets—it takes practice to look intentional rather than accidental, but it's worth attempting.
  • Keep your baking sheet level in the fridge so the chocolate sets evenly, and if your layers crack slightly when you break them apart, that's actually a good sign the chocolate tempered itself during cooling.

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