Dark Chocolate Peppermint Bark

A delicious holiday treat that makes for a great homemade gift. These are one of our favorite candies much like the Turkish delight and these sesame candy bars.

❤️ Why You'll Love It This is a super easy recipe for a quick snack or to nibble on during gathering, a chocolaty dessert, and a great homemade gift.

Also if you are not a fan of dark chocolate, this is a nice way use up any dark chocolate bars you might have at home. 📝 Recipe Ingredients

Ingredient Notes

• For the dark chocolate, I've used a combination of 85% and 90% but of course you can use whatever you like. You can also use dark chocolate chips.
• Choose a good quality white chocolate that is made with cocoa butter.
• Use any mint candy you like it does not have to be candy canes.
• For the peppermint extract, you can also use peppermint oil or flavor.

🥄 Recipe Instructions

• Using a sharp knife, chop the dark chocolate into pieces and place in a microwave safe bowl.
• Melt chocolate in a double boiler or microwave for 30-second intervals stirring in between until it is smooth. Mix in peppermint extract.
• Spread the melted chocolate evenly in a n aluminum foil or parchment paper-lined sheet pan. Refrigerate for 15-20 minutes or until hard.
• Chop the white chocolate and place in a microwave safe bowl. Melt in microwave the same as we did with the dark chocolate.
• Let it cool down then spread it over the dark chocolate layer. Sprinkle the crushed candy on top then refrigerate for another 15-20 minutes to harden.
• Cut into squares or triangles or whatever shape you prefer.

💡 Expert Tips

• You can use whatever chocolate you like, I have use a combination of 85% and 90% dark chocolate.
• You can omit the white chocolate part and just sprinkle the crushed peppermint candies over the dark chocolate. You can also go wild with this recipe and make it a three layer chocolate, maybe even color the white chocolate.
• Peppermint extract is essential as it gives the dark chocolate more minty flavor. You can use peppermint flavor or oil as well.
• You can use chocolate chips instead of bars just use a good quality chocolate.
• Also, make sure you buy a good quality white chocolate made with real cocoa butter.
• Crush the candies by placing them in a zip lock bag and use a rolling pin or meat mallet to break.

🧺 Storage Peppermint bark should be refrigerated in an airtight container until before serving.

Can also be frozen for up to 1 year.

Related Recipes

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• Indulge in the rich, creamy goodness of homemade fantasy fudge! This delicious treat is made with just a few simple ingredients.
• Indulge in the ultimate chocolate-peanut butter treat with these rich and creamy buckeye balls. Made with a smooth peanut butter center coated in a layer of chocolate, these bite-sized treats are sure to be a hit.
• Cakesicles are a fun and delicious treats made with cake crumbs, frosting and coated with candy melts or chocolates. Easy to make and decorate for different occasions.
• Turkish Delight Recipe, also called Lokum in Turkey, is a delicately flavored jelly candy that can be served all year round. Although rosewater is used to scent this recipe, other flavors can also be used.

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Thank you.

Notes

• You can use whatever chocolate you like, I have use a combination of 85% and 90% dark chocolate.
• You can omit the white chocolate part and just sprinkle the crushed peppermint candy over the dark chocolate. You can also go wild with this recipe and make it a three layer chocolate, maybe even color the white chocolate.
• Peppermint extract is essential as it gives the dark chocolate more minty flavor. You can use peppermint flavor or oil as well.
• You can use chocolate chips instead of bars just use a good quality.
• Make sure you buy a good quality white chocolate made with real cocoa butter.
• It is better to cool down the white chocolate a bit before adding to the dark chocolate layer so the dark chocolate will not melt. But even if it melts, it will make a nice swirl at the top plus this all will be covered with crushed candies so no worries.
• Crush the candies by placing them in a zip lock bag and use a rolling pin or meat mallet to break.
• I've divided my recipe into small 40 triangles as I have spread mine a little thinner than usual. You are free to make yours as thick or thin as you like and divide them however you prefer.
• Peppermint bark should be refrigerated until before serving. Can also be frozen for up to 1 year.