Peppermint Bark Chocolate Confection (Printable Version)

Layered dark and white chocolate topped with crushed peppermint candy for a festive treat.

# What You Need:

→ Chocolate Layers

01 - 7 oz high-quality dark chocolate (60–70% cocoa), chopped
02 - 7 oz high-quality white chocolate, chopped

→ Peppermint Topping

03 - 6 peppermint candy canes (about 2.6 oz), crushed

→ Optional

04 - ½ tsp peppermint extract, divided

# How to Make It:

01 - Line a 9x13 inch baking sheet with parchment paper.
02 - Melt the dark chocolate in a heatproof bowl set over simmering water or microwave in 30-second intervals, stirring until smooth.
03 - If desired, stir ¼ tsp peppermint extract into the melted dark chocolate.
04 - Pour melted dark chocolate onto the prepared sheet and spread evenly to a ¼ inch thickness. Chill for 15–20 minutes until set.
05 - Melt the white chocolate using the same method; optionally add remaining ¼ tsp peppermint extract.
06 - Once dark chocolate is firm, pour melted white chocolate over it and spread evenly with an offset spatula.
07 - Immediately sprinkle crushed peppermint candy evenly over the white chocolate and gently press into the surface.
08 - Refrigerate for at least 30 minutes until fully set.
09 - Break or cut into approximately 20 pieces. Store in an airtight container at cool room temperature for up to 2 weeks.

# Expert Tips:

01 -
  • It looks like you spent hours in a fancy candy shop, but it's honestly one of the easiest things you can make
  • That perfect snap when you bite into the peppermint layer feels like a little celebration in your mouth
  • You can make a batch in 20 minutes of active work, then let the fridge do the rest while you sip hot cocoa
  • Everyone assumes it's store-bought until you casually mention you made it, and watching their reaction never gets old
02 -
  • Chocolate seizing is real and happens when even a tiny bit of water gets into melted chocolate—it'll turn grainy and thick. Keep your melting vessel completely dry, and never let steam touch your chocolate. I learned this by accidentally misting my beautiful dark chocolate once. Never again.
  • Chilling between layers isn't just a suggestion—it's what keeps your layers distinct instead of turning into one muddy middle section. The first layer needs to be completely set, or your white chocolate will sink in and mix.
  • Crushing the candy canes finely matters. Big chunks look impressive but are harder to bite through. I aim for pieces roughly the size of coarse sugar—big enough to see, small enough to actually enjoy.
03 -
  • Use a vegetable peeler to shave dark chocolate over the white layer before the peppermint goes on—it looks restaurant-level impressive and takes 30 seconds
  • If your melted chocolate is too thick, add a tiny amount of coconut oil (not water or butter) to thin it out without affecting the flavor or texture

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