Peppermint Chocolate Bark (Printable version)

Refreshing layers of dark and white chocolate combined with cool peppermint flavors.

# Ingredient List:

→ Chocolate Layers

01 - 7 oz dark chocolate (minimum 60% cocoa), chopped
02 - 7 oz white chocolate, chopped

→ Peppermint

03 - 1 tsp pure peppermint extract
04 - 4 peppermint candy canes or hard peppermint candies, crushed

# How to Make It:

01 - Line a 8x12 inch baking sheet with parchment paper.
02 - Melt dark chocolate in a heatproof bowl over simmering water or microwave in 30-second intervals, stirring until smooth.
03 - Stir ½ teaspoon peppermint extract into melted dark chocolate.
04 - Pour dark chocolate onto lined baking sheet and spread evenly to approximately 0.2 inch thickness.
05 - Refrigerate the baking sheet for 15 minutes to set the dark chocolate layer.
06 - In a clean bowl, melt white chocolate using the same method as dark chocolate.
07 - Incorporate the remaining ½ teaspoon peppermint extract into melted white chocolate.
08 - Pour white chocolate over chilled dark chocolate and spread gently to cover completely.
09 - Immediately sprinkle crushed peppermint candies evenly over the white chocolate layer.
10 - Refrigerate for at least 1 hour until the chocolate layers are fully set.
11 - Break the set chocolate bark into 16 pieces and store in an airtight container.

# Expert Suggestions:

01 -
  • It looks like you spent hours in a chocolate shop, but takes less time than watching a movie.
  • The contrast of cool peppermint against rich chocolate feels like a small holiday in your mouth.
  • You can make a batch and have gifts ready, or keep it hidden for yourself on tough days.
02 -
  • Temperature is everything—white chocolate burns faster than you'd think, so microwave in 20-second bursts and stir between each one.
  • If you skip the 15-minute first chill, the layers will blend into chocolate soup; don't rush this step even though it feels unnecessary.
  • Crushing the peppermint candies by hand in a sealed bag keeps dust off your counter and makes you feel like you're preparing something special.
03 -
  • Use high-quality chocolate—the kind with cocoa butter, not vegetable oil—because it sets cleaner and tastes noticeably different.
  • If your white chocolate seizes (gets thick and grainy), add a tiny bit of coconut oil and stir gently; this trick has saved many batches.

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