Chocolate Peppermint Bark

Looking for a holiday treat everyone loves and is super easy? Then you will like Chocolate Peppermint Bark! It is an incredibly simple layered white chocolate and milk chocolate bark flavored with peppermint and topped with crushed candy canes.

Chocolate Peppermint Bark

PRINT RECIPE
Servings: 50

INGREDIENTS:

• 2 (12 ounce) packages milk chocolate chips
• 2 (12 ounce) packages white chocolate chips
• 2 teaspoons peppermint extract 
• 8 peppermint candy canes, crushed, divided

DIRECTIONS:

• Line a 12×18 inch jelly roll pan with aluminum foil.
• Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch.
• Stir in the peppermint extract.
• Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes.
• Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes.
• Stir in 1/4 cup of the crushed candy canes.
• Spread the white chocolate mixture evenly over the milk chocolate.
• Sprinkle the remaining candy cane pieces evenly over the white chocolate layer.
• Chill until set, about 1 hour.
• Break into small pieces to serve. (see note below)

RECIPE NOTES for chocolate peppermint bark

A few changes…

• Substituted Wilton Dark Chocolate Wafers mixed with chocolate chips because that is what I had on hand.
• Substituted Almond Bark for the white chocolate chips
• My pan size was 15 1/2 x 10 1/2″, but I think next time I will try a larger pan that makes thinner bark that would make breaking easier.
• Do not attempt to break the bark into pieces right from the refrigerator as I found that the dark and light layers separated.  When allowed to come to room temperature before breaking, this was not a problem.

 
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