Peppermint Bark
Peppermint bark is a festive holiday treat made by layering creamy white chocolate with crunchy peppermint shards and dark chocolate drizzle. It features a satisfying contrast of smooth, melt-in-your-mouth texture and crisp, refreshing bites. The final product is a glossy, crackly bark that can be broken into rustic shards for sharing or gifting.
Equipment
- Baking sheet
- Heatproof bowl
- Spatula
- Parchment paper
- Knife or rolling pin
Ingredients
- 300 g white chocolate high-quality, chopped or in chips
- 150 g dark chocolate 70% cacao, chopped or in chips
- 1 cup peppermint candies wrapped store-bought or homemade, crushed
- a pinch salted butter optional, for richness
- 1/4 tsp sea salt flakes for sprinkling on top
Instructions
- Line a baking sheet with parchment paper to prepare for pouring the melted chocolate.
- Place the white chocolate in a heatproof bowl and melt it over gently simmering water, stirring occasionally until smooth and shiny. The chocolate should feel silky and warm to the touch.
- Pour the melted white chocolate onto the prepared baking sheet and use a spatula to spread it into an even layer, about 1/4-inch thick. Notice the glossy surface as you spread.
- Sprinkle the crushed peppermint candies generously over the warm white chocolate, pressing them lightly into the surface to adhere.
- Let the white chocolate set at room temperature for about 30 minutes until it firms up and becomes less shiny.
- Meanwhile, melt the dark chocolate in a separate bowl using the same double boiler method until smooth and glossy.
- Once the white chocolate layer is firm, drizzle the melted dark chocolate over it in thin lines, or spread it gently for more coverage, creating a layered contrast.
- Sprinkle a few more crushed peppermint shards on top of the dark chocolate before it hardens for extra crunch and flavor.
- Refrigerate the assembled bark for at least one hour until completely set and firm.
- Once set, break the bark into rustic shards using your hands or a knife, revealing the beautiful layered texture and peppermint bits inside.
- Finish by sprinkling a pinch of sea salt flakes on top for a savory contrast, then serve or package for gifting.
Notes
Ensure the chocolate layers are evenly spread for clean breaks. Avoid refrigerating too early to prevent condensation spots. Use coarse peppermint shards for the best crunch and flavor.