Chocolate Peppermint Bark

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

1. First, line a cookie sheet with parchment paper.
2. 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.
3. Then, spoon each chocolate randomly on cookie sheet then use a butter knife to make patterns in the bark.
4. Crush peppermint candies. I usually put them in a Zip-loc bag and use a rolling pin to crush them.
5. Next, sprinkle crushed peppermints over the bark.
6. Then, place cookie sheet in fridge to set up the chocolate.
7. Lastly, remove the cookie sheet from fridge and break the bark into pieces.
8. 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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5 from 1 vote

Chocolate Peppermint Bark

This chocolate peppermint bark is super quick and easy to make. Don't pay a fortune for it in stores! Just make your own.

Course Candy

Cuisine American

Keyword chocolate peppermint bark, peppermint bark

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 24

Calories 112kcal

Equipment

• Cookie Sheet
• Parchment Paper
• Double Boiler

Ingredients

• 8 ounces milk or semi-sweet chocolate
• 8 ounces white chocolate
• ¼ cup crushed peppermints

US Customary - Metric

Instructions

• Line a cookie sheet with parchment paper. Set aside.
• Fill two saucepans about ⅓ 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

You can also melt the chocolate in the microwave if you prefer. 

 

Original posted on December 1, 2014.

Nutrition

Calories: 112kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 11mg | Potassium: 54mg | Sugar: 11g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 0.3mg

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.

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Toodles! xx