Peppermint Bark Pieces Delight (Printable Version)

A seasonal layered chocolate and peppermint candy creation, ideal for gifting or enjoying.

# What You Need:

→ Chocolate Layers

01 - 7 oz semi-sweet or dark chocolate, chopped
02 - 7 oz white chocolate, chopped

→ Peppermint Topping

03 - 1/2 cup crushed peppermint candy canes or hard peppermint candies (6 to 8 pieces)

# How to Make It:

01 - Line a 9x13 inch baking sheet with parchment paper.
02 - Melt the chopped semi-sweet or dark chocolate in a heatproof bowl over barely simmering water or in short microwave bursts, stirring until smooth.
03 - Pour the melted dark chocolate onto the prepared baking sheet and spread evenly with a spatula to about 1/4 inch thickness. Chill in the refrigerator for 15 minutes until set.
04 - Using the same method, melt the white chocolate and allow it to cool slightly to prevent melting the dark chocolate layer.
05 - Remove the baking sheet from the refrigerator. Pour the melted white chocolate over the set dark chocolate layer and spread gently.
06 - Evenly sprinkle the crushed peppermint candies over the white chocolate layer, pressing them in lightly.
07 - Refrigerate for at least 30 minutes until fully set.
08 - Break or cut into approximately 20 pieces and serve or store in an airtight container.

# Expert Tips:

01 -
  • It looks like you spent hours in a fancy chocolaterie, but takes barely more time than a coffee break
  • The crispy-then-melting texture is honestly addictive, and everyone asks for your secret
  • You can wrap pieces in cellophane and suddenly you're that person who gives thoughtful homemade gifts
  • It tastes like the holidays in a single bite, without any complicated techniques
02 -
  • Temperature control is everything. Room-temperature white chocolate poured onto cold dark chocolate will set unevenly and crack. Let it cool slightly—that 60 seconds makes all the difference.
  • Peppermint candies release moisture as they sit. If you add them to warm chocolate and then wait too long to refrigerate, they can soften the white layer. Speed matters here—sprinkle and chill within a few minutes.
  • Humidity is your silent enemy. Make peppermint bark on a dry day. High humidity can make the chocolate bloom (turn gray and streaky) as it cools. I learned this after a summer batch looked spotted and sad.
03 -
  • Use a double boiler instead of direct heat—chocolate is sensitive and appreciates the gentle, indirect warmth. It's like giving it a warm hug instead of a shock.
  • Let white chocolate cool for 60 seconds before pouring over dark chocolate; those few seconds prevent the lower layer from softening and the colors from muddying together.
  • Crush peppermint candies by placing them in a zip-top bag and using a rolling pin; it's controlled, satisfying, and you can feel when the size is right without checking.

Go Back