The Best Peppermint Bark Recipe

The Best Peppermint Bark Recipe is one of my favorites to make during the Christmas Season. Read below on how to make a dessert hit with only a couple of ingredients!

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The Tradition

Peppermint Bark is a tradition in my family. (We have many others.) I can remember making it and having it every Christmas. The simplicity of it makes such a nice after dinner treat. The taste is nostalgic and always brings back the best memories.

Is peppermint bark a tradition in your family? Let me know below!

This Christmas treat is the perfect blend of chocolate and peppermint. I make mine subtle so the peppermint is not overpowering. It took a lot of experimenting with the right amount of peppermint extract to get it right.

Tradition is so important. One thing I found out recently is that my great grandmother on my maternal side used to bake sourdough bread! The family did not keep the starter though. If that were true, I would have gotten passed down an almost 100 year old starter! I was so bummed when I found out. But I thought it was really cool that I took up a passion that she had.

It’s a time saver.

I say this because you can make this up to two weeks in advanced and it stays fresh! I typically make this the week before Christmas. This allows me to have one treat done well in advanced since I typically make 4 dessert or treat items. Peppermint bark is so delicious but what makes it even better is the convenience of it.

Tips to make it easier

My biggest tip is DO NOT try and set it in the fridge or freezer to help it cool faster. This will cause the layers to separate and you will waste a lot of perfectly good chocolate because of it.

Another good tip is to use a double boiler. I use this term lightly since I do not have one. I just use a boiling pot of water and then put a pyrex mixing bowl on top. This creates the same effect as a double boiler. It allows you to have more control of the temperature of the chocolate so you do not burn it. I would keep it on a low burner the whole time.

I have not bought a true double boiler yet. I don’t have a ton of storage in my house so having one extra thing just makes me cringe. I hate everything being to cramped. Lately I’ve been getting rid of anything “extra”. I love the more simplistic approach.

Ingredients:

• Chocolate Almond Bark
• White Bark
• Peppermint Extract
• Peppermint Bits

That’s it! That’s what’s amazing about this recipe. Everyone will love this as a treat for the holidays. I’m telling you, you can do some outstanding treats with very little ingredients!

Equipment:

• 2.5 quart sauce pot
• Glass bowl to sit on top
• Wooden spoon
• Baking tray
• Parchment paper

How to make Peppermint Bark

You start by boiling water in your pot and then reducing to a simmer. Place bowl on top and break your chocolate up and put in your bowl. Once you do this you do not want to leave the stove.

Use your spoon to continuously stir and make sure it does not burn. If it starts to get dry, turn the heat off to let cool for a little bit and then turn back on to a simmer. When it is almost all melted, add in your peppermint and stir.

Once mixed, remove from heat and pour onto a baking sheet lined with parchment paper and smooth out to desired thinness. (Everyone has different opinions on this, I tend to go heavier than I do in the pictures. But I’m giving this batch away to someone I know likes it thinner.)

Let it set, about a half hour. Then repeat the process with the White Bark. Once it’s done, pour onto set chocolate and work quickly to spread out.

It will slightly melt the chocolate below and you don’t want the brown to come through the white. Then, spread your peppermint bits as your heart desires.

The final product