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Peppermint Bark with Dark and White chocolate

Classic Christmas Peppermint Bark with Dark and White Chocolate

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24 pieces (depending on how you break it)

Equipment

  • Double boiler or heatproof bowl + saucepan Melting chocolate slowly and evenly is crucial. If you don’t have a double boiler, use a metal or glass bowl set over a saucepan of simmering water.
  • Spatula or offset spatula For smoothing out chocolate layers evenly.
  • Baking sheet A standard half-sheet pan is ideal.
  • Parchment paper Prevents sticking and makes it easier to lift and break the bark.
  • Knife or mallet For crushing peppermint candies.
  • Measuring Spoons For precise flavor balance.

Ingredients
  

For the Dark Chocolate Layer

  • 12 ounces 340g high-quality dark chocolate (at least 60% cocoa content), chopped or in chips
  • 1 teaspoon peppermint extract not mint extract

For the White Chocolate Layer

  • 12 ounces 340g white chocolate, chopped or in chips (use real white chocolate with cocoa butter, not white baking chips if possible)
  • ½ teaspoon peppermint extract

Topping

  • ¾ cup crushed peppermint candies or candy canes about 6 large candy canes

Optional (for added texture and flair)

  • 1 tablespoon crushed chocolate cookies or chocolate sprinkles
  • A pinch of sea salt to enhance chocolate flavor

Instructions
 

Step 1: Prepare Your Workspace

  1. Line a baking sheet with parchment paper and set aside. Clear space in your fridge or freezer for chilling the bark later.

Step 2: Melt the Dark Chocolate

  1. Using a double boiler or a heatproof bowl over simmering water, melt the dark chocolate slowly, stirring until smooth. Once melted, remove from heat and stir in 1 teaspoon of peppermint extract.

Step 3: Spread and Chill

  1. Pour the melted dark chocolate onto the prepared baking sheet. Use a spatula to spread it into an even layer, about ¼ inch thick. Place the sheet in the fridge or freezer for 15–20 minutes, until just set but not rock-hard.

Step 4: Melt the White Chocolate

  1. Clean your bowl and melt the white chocolate using the same method. Stir constantly and be extra cautious — white chocolate can seize quickly if overheated. Once smooth, add ½ teaspoon peppermint extract and mix well.

Step 5: Add the White Chocolate Layer

  1. Remove the dark chocolate layer from the fridge. Pour the white chocolate gently over it and spread evenly with a spatula, covering the surface. Work quickly to keep the layers from melting into each other.

Step 6: Sprinkle the Topping

  1. Immediately sprinkle crushed peppermint candies across the white chocolate layer while it's still wet. Press lightly with the palm of your hand so they stick. Add optional toppings like sea salt or cookie crumbles now, if using.

Step 7: Chill Until Set

  1. Return the tray to the fridge or freezer and chill for at least 30 minutes, or until fully set.

Step 8: Break and Serve

  1. Once set, lift the bark from the pan using the parchment paper and transfer to a cutting board. Use your hands or a knife to break into irregular pieces.