We've made a lot of chocolate bark recipes around here, but I figured it was time for the OG bark, Peppermint Bark. This Peppermint Bark is so delicious with layers of bittersweet and white chocolates and finely crushed peppermint sprinkled on top.
This Peppermint Bark is so easy to make. It gets chilled twice, 30 minutes each, after both layers of chocolate are added. This helps ensure you get those clean layers of bittersweet chocolate and white chocolate.
Measuring Your Ingredients:
- I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
Place the bittersweet chocolate in a small bowl and microwave in 15 second intervals, stirring each time, until melted.
Line a cookie sheet with parchment paper and pour the bittersweet chocolate out. Use an offset spatula to spread it evenly.
Transfer the cookie sheet to the fridge to chill for at least 30 minutes until it has set.
Place the white chocolate in a small bowl and microwave in 15 second intervals, stirring each time, until melted.
Drizzle the white chocolate over the bittersweet chocolate and use an offset spatula to spread it evenly until the bittersweet chocolate is fully covered.
Sprinkle crushed candy cane on top. Transfer the cookie sheet to the fridge to chill for another 30 minutes until it has set. Once set, break apart the bark into smaller pieces. Enjoy!
Leftover bark should be placed in an airtight container and chilled in the fridge.
Peppermint Bark
This Peppermint Bark is so delicious with layers of bittersweet and white chocolates and finely crushed peppermint sprinkled on top.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Total Time: 1 hour and 15 minutes
- Yield: 12-15 servings
- Category: Dessert
Ingredients
- 16 oz bittersweet chocolate, finely chopped
- 16 oz white chocolate, finely chopped
- Candy canes, finely crushed
Instructions
- Place the bittersweet chocolate in a small bowl and microwave in 15 second intervals, stirring each time, until melted.
- Line a cookie sheet with parchment paper and pour the bittersweet chocolate out. Use an offset spatula to spread it evenly.
- Transfer the cookie sheet to the fridge to chill for at least 30 minutes until it has set.
- Place the white chocolate in a small bowl and microwave in 15 second intervals, stirring each time, until melted.
- Drizzle the white chocolate over the bittersweet chocolate and use an offset spatula to spread it evenly until the bittersweet chocolate is fully covered.
- Sprinkle crushed candy cane on top.
- Transfer the cookie sheet to the fridge to chill for another 30 minutes until it has set.
- Once set, break apart the bark into smaller pieces. Enjoy!
Notes
- Leftover bark should be placed in an airtight container and chilled in the fridge.
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