This Chocolate Peppermint Bark is such an easy delicious treat! Whip up a batch in just a few minutes. This white chocolate peppermint bark is the perfect neighbor gift, or something to have out at holiday parties! If you are looking for more great and easy bark recipes, make sure you check out my Mint Oreo Bark and my Loaded Reese’s Peanut Butter Cup Bark.
We are in the final stretch friends!
We spent the day yesterday celebrating our oldest’s birthday, doing our very best to make him feel special and loved amidst the craziness of the holidays. It’s not such an easy task! This is coupled with his realization, as he has gotten older, that his birthday is also the anniversary of my mom’s death. His grandmother passed away just a few hours after he was born. Some of her last words were about her joy at welcoming another grandson into the world. It’s a lot for an eleven year old to sit with. I have really done my best in the last few years to assure him that his grandmother would want his birthday to be filled with joy and love and happiness. Not so much tears. I do, however, take joy in the notion that I am raising a son who is empathetic enough to realize what a hard day it is for his mom.
Life seems to, so often, be about feeling multiple things at once.
And then we eat Chocolate Peppermint Bark.
HOW DO YOU MAKE CHOCOLATE PEPPERMINT BARK
This recipe couldn’t be more simple and you really only need a few ingredients for it. Plus a baking sheet, and some aluminum foil and you are good to go!
- Spread the aluminum foil over the baking sheet.
- Melt the milk chocolate. Good quality chocolate is best for this recipe, but if you go with the cheaper stuff I won’t tell.
- Spread the melted chocolate over the aluminum foil, but no need to spread it to the edges. If you do, it will be harder to cover it with the white chocolate. Refrigerate about a half hour.
- Melt the white chocolate. Take the baking sheet out of the refrigerator and working quickly spread the white chocolate to cover it.
- Top with peppermint baking chips.
- Allow to cool and set completely and then break apart.
TIPS AND TRICKS FOR THIS CHOCOLATE PEPPERMINT BARK
- As I mentioned above, don’t spread the first layer of chocolate all the way to the edges of the baking sheet. It will make it too difficult to cover with the white chocolate.
- IF you didn’t listen and did cover the baking sheet completely with the first layer of chocolate, then melt 2 1/2 cups of white chocolate to make sure that you have enough.
- When melting your chocolate, go slow. Either use a double broiler (a bowl filled with the chocolate over a simmering pot of water) or melt in the microwave on half power and at short intervals, stirring in between.
- If you do a double broiler, make sure the steam does not come up around the bowl. It will make your chocolate seize up.
- Instead of using candy canes broken up for the topping, use Andes Peppermint Baking Chips! They add perfect peppermint flavor, but are softer!
OTHER GREAT PEPPERMINT RECIPES
If you can’t get enough peppermint, here are some other great recipes for you to try!
- Candy Cane Cake Roll
- Candy Cane Fudge
- Chocolate Fudge Peppermint Poke Cake
- Chocolate Peppermint Cake Mix Cookies
- Peppermint Hot Chocolate
- Chocolate Peppermint Sugar Cookie Bars
Chocolate Peppermint Bark
- 2 cups milk chocolate chips
- 1/2 teaspoon peppermint extract
- 2 cups white chocolate chips
- 1 cup Andes Peppermint Crunch Baking Chips
- Line a 10 by 16 inch jelly roll pan with aluminum foil.
- Melt the chocolate chips in the microwave. Start by cooking for 1 minute at half power. Then cook in 30 second intervals, stirring well in between. Be careful not to overcook. A lot of the melting will happen by stirring.
- Mix in the peppermint extract and quickly spread it over the aluminum foil, not going all the way to the edges. Let cool completely, about a half hour in the refrigerator. (Keep in the refrigerator until right before spreading the white chocolate.)
- Melt the white chocolate chips in the microwave. Very quickly, spread the melted white chocolate over the milk chocolate. Quickly spread the peppermint baking chips, gently press it into the white chocolate. Allow it to cool completely.
- Break apart at room temperature to minimize the amount of peppermint chips that fall off.
Other great no bake treats
This post contains affiliate links, if you click on them and then make a purchase, I make a small amount of money at no additional cost to you. Thank you in advance for supporting Wine & Glue.