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Double-Chocolate Peppermint Bark

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If you’ve waited until the last minute and still haven’t conjured up any treats for the holidays, this is a real quick one to throw together.

I have loved peppermint bark since I tasted it at Williams-Sonoma many years ago.  However, when I found out how easy it is to make, I have been making it homemade ever since.

I don’t have much time to chat as I am so busy right now, so here’s the recipe….enjoy.  I have also been hiding this from my husband.  If he happens to check my blog, the jig is up, he will be on the prowl.


Line a 13 x 9 inch pan with foil.  Set aside.

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In top of a double-boiler or in microwave (I used the microwave), melt dark chocolate chips.  Spread into prepared pan.  Refrigerate until JUST ABOUT set, about 15-20 minutes.  The just about part is important as this will help meld your chocolate together.

In top of a double boiler or in  microwave, melt white chocolate chips.  Stir in peppermint extract.  Spread on top of dark chocolate.  Sprinkle with crushed peppermint candies.


Refrigerate until set, about an hour.  Remove from pan and break into pieces.  Store at room temperature.


You won’t stop at just one.

Print Recipe

Double-Chocolate Peppermint Bark

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 13 x 9 sheet pan

Ingredients

  • 1 pound dark chocolate chips
  • 1 pound white chocolate chips
  • 1/2 teaspoon peppermint extract
  • 3/4 cup crushed peppermint candies, such as Starlight mints

Directions

  • Line a 13 x 9 inch pan with foil. Set aside.
  • In top of a double-boiler or in microwave (I used the microwave), melt dark chocolate chips. Spread into prepared pan. Refrigerate until JUST ABOUT set, about 15-20 minutes. The just about part is important as this will help meld your chocolate together.
  • In top of a double boiler or in microwave, melt white chocolate chips. Stir in peppermint extract. Spread on top of dark chocolate. Sprinkle with crushed peppermint candies.
  • Refrigerate until set, about an hour. Remove from pan and break into pieces. Store at room temperature.

One Year Ago: Holiday Time


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Comments

  10. Beautiful bark!!

    Did you post this year about gift ideas? If so, I missed it. Last year you posted about putting together gifts from items purchased at Marshall’s, TJMaxx, etc… It was fantastic!

    Reply

  17. Looks delicious. I have been eating the Ghirardelli squares this week but you may have convinced me to break down and make some of the real stuff with big texture and pretty homemade appeal.

    Reply

  33. Oooh, I love this stuff and make it every year, until this year. I do dark, milk and white. Then one of my daughters sneaks it all. I hope your Christmas is blessed with love, family and joy.

    Reply

  36. I made these last year to give as gifts, but the chocolate layers separated. But I couldn’t figure out why. Now I know! Don’t let it set up all the way! Thank you, thank you, thank you!

    Reply

  37. This is wonderful!! I made it on Wednesday and it’s perfect. Very little separated. I only let the dark chocolate set up for about 10 minutes before adding the white. It worked perfectly!

    Reply

  41. These cookies look wonderful! Love adding new cookies to my Christmas repertoire! Hope you all have a wonderful holiday and keep the yummy sweets coming…
    xoxo Kristin from Bitchin’ Lifestyle

    Reply

  42. Some time ago, I needed to buy a house for my corporation but I didn’t earn enough money and couldn’t order something. Thank heaven my sister adviced to take the home loans from reliable creditors. Thence, I did so and was happy with my credit loan.

    Reply

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