December 16, 2011 by Flora Dawn
Peppermint bark is a simple and delicious holiday treat. In fact, I can’t believe people buy the stuff, it’s so easy to make.
Although I typically make mine with white chocolate and peppermints (or candy canes), I keep seeing it in catalogs and stores with both dark and white chocolate layers. And of course I had to give this version a try.
My family gave this Double Chocolate Peppermint Bark two thumbs up. I made the layers of chocolate thin, so each bite wasn’t overwhelming; however, it is still pretty sweet.
Making Peppermint is super easy, in fact I think it’s one of the best holiday recipes to make with the kids. From crushing candy canes, to breaking the final product into bite-size pieces, this recipe provides plenty of hands on kitchen fun.
And even though this recipe is super simple, I think it’s pretty and tasty enough to share with family and friends.
And for some reason, I really want to crush this stuff up and sprinkle it on a big bowl of ice cream. Just a thought 🙂
Here is the first chocolate layer, spread fairly thin.
And here is the finished product.
Double Chocolate Peppermint Bark
This is one of those recipes that doesn’t actually have to be measured accurately to work, so it’s a great treat to make with the kids.
- 1 1/2 cups semi-sweet or dark chocolate chocolate chips (or chocolate melts)
- 1 1/2 cups white chocolate chips (or white chocolate melts)
- about 1/2 cup crushed candy canes or hard peppermint candies (I place them in a sealed plastic bag and smash with a rolling pin)
- Line a baking sheet with parchment or a silicone mat.
- In a microwave safe bowl, microwave the semi-sweet chocolate in 30 second intervals until melted and smooth, stirring as needed.
- Using a rubber spatula or table knife, spread the chocolate evenly across the prepared baking sheet. I made this layer really thin, but you can spread it to your desired preference. Refrigerate or freeze the chocolate layer until firm (about 5-10 minutes in the freezer or a bit longer in the fridge).
- In a microwave safe bowl, microwave the white chocolate in 30 second intervals until melted and smooth, stirring as needed. Pour the white chocolate over the hardened chocolate layer and spread carefully to evenly coat (some of the dark chocolate was showing through, but I didn’t stress too much). Immediately sprinkle the crushed peppermint candies over the white chocolate layer and return to the freezer or fridge to harden. Break into pieces and store in an airtight container (we like to keep it in the fridge).