This chocolate peppermint bark is super quick and easy to make. Don’t pay a fortune for it in stores! Just make your own.
I seriously LOVE chocolate bark. If you read my blog semi-regularly you probably already know that. If you’re new here, “hi my name is Kim and I’m addicted to chocolate bark”.
My thought is it goes back to my childhood, as most food related memories do.
My dad loved almond bark, he used to just go crazy for it. We would all buy him some every year for the holidays.
Over the years I got my dad to branch out a bit. I think I made him every single flavour of bark over the years. I miss making it for him. He was always my best taste tester.
These days my bark makes it way around. You could say my bark is a bit of tramp. I give it to friends and family as Christmas gifts. I send it to school with the hooligans. Hubs takes it to work.
I make way too much so we have to pass it off to whoever digs chocolate. With the amount of Christmas recipes I make over the holiday season it’s super important to eat a few bites then send it on its way.
How to Make Chocolate Peppermint Bark
- Line a cookie sheet with parchment paper.
- Melt the chocolates in a bowl over hot water on the stove. You could also melt it in the microwave.
- Spoon each chocolate randomly on cookie sheet then use a butter knife to make patterns in the bark.
- Crush peppermint candies. I usually put them in a ziploc bag and use a rolling pin to crush them.
- Sprinkle crushed peppermints over the bark.
- Place cookie sheet in fridge to set up the chocolate.
- Remove from fridge once set and break the bark into pieces.
How to Store Chocolate Peppermint Bark
- You can store your bark in a container in a cool dry place for about 2 weeks.
- It can also be stored in the fridge or freezer for 1-2 months.
Variations on Chocolate Peppermint Bark
- You can use only white chocolate if desired.
- Milk chocolate only would be a great variation as well.
- Dark chocolate would taste amazing and be perfect for the healthier snackers in your life.
- You can add pretzels to the bottom layer. I call it Pretzel Bark with Peppermint and it is magical.
We love chocolate recipes so very much but everyone has their limits. I think I need to learn how to half batch my recipes. Since my son moved out a couple of years ago we’ve noticed a huge increase in the amount of food that goes uneaten. I always knew he ate a ton, but that was eye opening. I swear he must have a hollow leg. He’s thin as can be, but eats like a horse.
Me, not so much. I just look at candy recipes and I gain ten pounds. I just have to smell it and I swear I gain weight. But I refuse not to take a few bites of everything I make.
To me, my blog is a journey of what we eat and how we live our lives. So what I post is typically what we eat.
The only exception is around Christmas time. We eat about half of it, then give half away. It’s the only way to be able to keep up with the holidays without having to buy new clothes.
I think that’s how blogs should be. As real as possible. I would hate to blog about food we never eat. That would feel so weird to me. I’m too open for that. I tend to be a completely open book. On the blog, and in my life. I just don’t know how to be any other way.
So stay tuned for lots of Christmas treats coming up. If you happen to be out shopping buy me some new jammies in a larger size.
There’s no way I can avoid the Christmas Blogging 10 Pound Gain. It’s unavoidable right. I should just embrace it and go on a shopping spree.
Other recipes you will love as much as Chocolate Peppermint Bark:
- Oreo Bark
- White Chocolate Oreo Cookie Balls
- Gingerbread Hot Chocolate
- Red Velvet Cookie Stacks with Cream Cheese Frosting
- Red Velvet Swirl Fudge
- Mini Peanut Butter Christmas Crack
- Microwave Pistachio Brittle
- Chocolate and Peppermint Fudge
- Gingerbread Fudge
- More Holiday Recipes!
Places to stalk Cravings of a Lunatic!
Chocolate Peppermint Bark
- Line a cookie sheet with parchment paper. Set aside.
- Fill two saucepans about 1/3 of the way full with water. Pop them on the stove and bring to a boil, lower the temperature a bit so it's a low boil. Place a heat safe glass bowl over top of each saucepan. Be sure the bottom of the bowl does not touch the top of the water.
- Place one kind of chocolate in each of the two bowls. Keep the water hot so the chocolate can melt. This double boiler method is my favourite way to melt chocolate.
- Once each chocolate is smooth you can spoon them alternately onto the cookie sheet. Continue to spoon onto the cookie sheet until all the chocolate is gone. Now take a butter knife and drag it slowly though the colours to create the marble effect. I go in one direction, then the other until I get the effect I want.
- Toss the peppermints over top. I love having some broken pieces, and some larger pieces. It just makes for fun bites.
- Pop the bark in the fridge for an hour or two to allow it to set up. Snap the pieces by hand, or cut with a knife.
- Serve with a big old chocolate and peppermint loving smile!
Our Holiday Food Party Crew is celebrating Christmas with a fun group post today. Make sure you stop by all their posts to see what they baked for you. It’s going to be a delicious day!
- Buche de Noel from That Skinny Chick Can Bake
- Cranberry Moscow Mule from The Girl in the Little Red Kitchen
- Chocolate Gingerbread Crumb Cake from Hungry Couple
- Gingerbread Cupcakes with Chai Spiced Frosting from Jen’s Favorite Cookies
- Apres Ski Boozy Tea from Pineapple and Coconut
- Raspberry Almond Torte from Magnolia Days
- Fruit and Nut Bars from What Smells So Good
I love my Holiday Food Party Peeps. Celebrating the holidays with family and friends is what it’s all about. I wish all of us ladies lived closer so we could all celebrate in person. We’ll have to settle for a virtual party. Which is fun since we get to celebrate with you!
Happy Holidays. Keep tuning in for LOTS of great holiday recipes.
Thanks for visiting today!