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'm not going to lie, I actually LOVE chocolate bark. I mean, if you read my blog regularly you probably already know that.
And if you're new here, "hi my name is Kim and I'm addicted to chocolate bark".
If I'm being honest, it goes back to my childhood. As most food related memories do.
My dad loved almond bark. Honestly, he was OBSESSED with it! All of us kids would buy him some every year for the holidays.
Over the years I got my dad to branch out a bit. After that, 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 is given to all our friends and family as Christmas gifts. It makes great gifts for teachers, coworkers, and random strangers too!
I make way too much so we have to pass it off to whoever digs chocolate. There's no shame in my bark giving game!
Given my job is cooking, I make tons of Christmas recipes every year. So, it's super important to share it with others.
Honestly, it's good Christmas karma!
Ingredient Notes:
- Chocolate - You can use any kind of chocolate you like but I used milk chocolate for this chocolate bark.
- White Chocolate - Use white chocolate so the swirls really stand out.
- Peppermints - I love crushing peppermints for this but you could also use candy canes. Or buy already crushed peppermint from a store.
How to Make Chocolate Peppermint Bark
- First, line a cookie sheet with parchment paper.
- Next, melt the chocolates in a bowl over a saucepan filled with hot water on the stovetop. You could also melt it in the microwave.
- Then, 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 Zip-loc bag and use a rolling pin to crush them.
- Next, sprinkle crushed peppermints over the bark.
- Then, place cookie sheet in fridge to set up the chocolate.
- Lastly, remove the cookie sheet from fridge and break the bark into pieces.
- Serve!
How to Store Chocolate Peppermint Bark
- Store the 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
- First option - White chocolate only.
- Second option - Milk chocolate only.
- Third option - Dark chocolate for a healthier version.
- Fourth option - You can add pretzels to the bottom layer. I call it Pretzel Bark with Peppermint and it is magical.
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
- More Holiday Recipes!
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Chocolate Peppermint Bark
Ingredients
- 8 ounces milk or semi-sweet chocolate
- 8 ounces white chocolate
- ÂĽ cup crushed peppermints
Instructions
- Line a cookie sheet with parchment paper. Set aside.
- Fill two saucepans about â…“ 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!
Video
Notes
Nutrition
Thanks for visiting today!
If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find a lot more Christmas recipes as well.
Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.
Toodles! xx
Tammie
I really like my recipes easy! Can anyone tell me how long & on what temp to melt the chocolate in the microwave? It's easier lol.
Kim Beaulieu
I'm not a big fan of melting it in the microwave, it can ruin it way too quickly. Particularly since every microwave is so different. When I occasionally use it to melt chocolate I typically figure 1 to 2 minutes, but I check and stir every 15 to 30 seconds after the first minute. It can turn hard and unusable so quickly in the microwave. I love the glass heat safe bowl over a saucepan filled with water method. More dishes though so it can be a pain.
sonaly
PEPPERMINT CHOCOLATE This is pure delight for your taste buds.
Karly
This bark is so pretty! Thanks for linkin' up with What's Cookin' Wednesday!
Kim Beaulieu
Thanks so much Karly. And thank you for hosting. Always fun to see what people are sharing.
sahana
yum yum! Thank you for sharing with us at #HomeMattersParty . We would love to have you again next week.
Kim Beaulieu
Thanks so much. And thank you for hosting. Much appreciated.
Lori
Can chocolate chips be used?
Kim Beaulieu
Hi Lori. You can use chocolate chips for bark. They tend to be a bit finicky when melting in the microwave though. You can add a tiny bit of coconut oil to help keep them from seizing or just check them really often if you prefer using the microwave.
I'd recommend a double boiler if using chocolate chips. One caveat with that is you have to be super careful no water touches the chocolate or it will seize. I always keep a dry kitchen towel nearby and use it to wipe the bottom of the saucepan or bowl the microwave is in. That ensures no water will drip from the the bottom as you pour the chocolate on the pan.
Let me know if you have any more questions.