Peppermint bark has been a part of my Christmas holidays for as long as I can remember. It seems like no matter which side of the family we visited, there was always a container of homemade peppermint bark in some shape.
When you make it, you can break your bark apart or you can cut it. I use a pizza cutter to make even squares, especially if I’m stacking them into a package or bag for a gift. But, the fun thing about this treat is that it doesn’t have to look perfect because broken or cut, it’s still a beautiful holiday candy!
How To Make Peppermint Bark
- 1 12-ounce semi-sweet chocolate, chopped into 1/2 inch pieces
- 1 teaspoon peppermint extract
- 1 pound white chocolate, chopped into 1/2 inch pieces
- Crushed candy canes or round peppermints for topping
- Line a 9×13 baking pan with aluminum foil.
- Crush candy canes or round peppermints.
- In a double boiler, heat water in the bottom portion on low to medium.
- In the top of the double boiler, add a small portion of the semi-sweet chocolate. Stir constantly to melt. Gradually keep adding semi-sweet chocolate until all is melted. (Do not rush this part!)
- Remove the top of the double boiler from heat and stir in the peppermint extract into the melted chocolate.
- Immediately spread the melted chocolate into the prepared pan. Let it set for 10 minutes.
- While semi-sweet chocolate is setting, repeat the melting process with the white chocolate.
- Once melted, remove from heat and pour over semi-sweet chocolate.Spreading into a smooth layer.
- Immediately press crushed peppermints into top of the white chocolate.
- Let bark set for around 1 hour. Peel from aluminum foil and break apart or carefully cut into squares with a sharp knife or pizza cutter.
- Store in an air-tight container (for up to 2 weeks!).
I like a milder peppermint flavor, so I only add 1 teaspoon of peppermint extract to just the semi-sweet chocolate portion. If you like a stronger flavor, up the peppermint extract to 2 teaspoons and add 1 teaspoon to the semi-sweet chocolate and 1 teaspoon to the white chocolate.
The key to a successful peppermint bark is to use only quality chocolate. Don’t use the cheap/generic stuff for this recipe!