Peppermint Bark Recipe

Every Christmas, my grandmother would fill our home with the sweet aroma of peppermint. It wasn’t cookies or candy canes she was making, but her signature Peppermint Bark. The rich chocolate and vibrant peppermint combination was a sign that the festive season had truly begun. As kids, my siblings and I would eagerly watch her craft this special treat, hoping for that first delicious bite.

One Christmas, she entrusted me with the recipe, noting that it was a family heirloom. She told me about how her own grandmother had passed it down to her. Now, I wish to share this cherished recipe, adding my own touch, with all of you, so you can build your own family memories around it.

How to Prepare Homemade Peppermint Bark

Ingredients for Homemade Peppermint Bark

  • Premium semisweet chocolate chunks – The foundation of our bark.
  • Luxury white chocolate chunks – This will give the creamy top layer.
  • Neutral oil, like canola – Helps with the sheen and consistency.
  • Peppermint essence – The star ingredient that brings the minty kick.
  • Crushed peppermint candies or candy canes – For the festive look and extra minty burst.

Directions for Homemade Peppermint Bark

  1. Begin by preparing a 9-inch pan. Grease it lightly and lay it with waxed paper ensuring it’s smooth.
  2. In a double boiler, melt the semisweet chocolate chunks with a teaspoon of canola oil. Consistently stir to avoid any burning. Once melted, infuse it with half of the peppermint essence.
  3. Pour this chocolate blend into your pan, ensuring an even spread. Sprinkle half of your crushed candies over it. Chill for an hour or until it sets firmly.
  4. For the next layer, melt the white chocolate chunks in the same double boiler fashion, adding the remaining oil. Once silky smooth, incorporate the remaining peppermint essence.
  5. Layer this white chocolate mix over the set semisweet chocolate. Finish by scattering the rest of the crushed candies on top. Press them gently so they adhere. Chill again until solid.
  6. Once set, take it out, break into desired pieces, and enjoy the minty, chocolatey delight!

Can I store the Peppermint Bark outside?

Absolutely! Store the bark in an airtight container at room temperature, and it’ll last for up to three days. For longer storage, consider the refrigerator, where it can stay fresh for up to a week.

Is it possible to freeze the Peppermint Bark?

Yes, it’s freezer-friendly! Arrange the bark pieces on a tray and flash freeze. Then, transfer them to a sealable bag or container. It can be stored frozen for up to six months. Thaw it in the fridge or at room temperature before serving.

Can I use other types of chocolate?

Of course! While semisweet chocolate provides a great balance, you can experiment with dark or milk chocolate as the base layer. Just ensure it’s of high quality for the best taste.

How to prevent the chocolate from seizing?

The addition of a neutral oil like canola prevents the chocolate from seizing, especially when the peppermint essence is added. Always ensure to melt the chocolate over a gentle heat and avoid direct contact with water.

Any variations to this Peppermint Bark recipe?

While this recipe is fantastic as it is, you can always add nuts or dried fruits for an extra layer of flavor and texture. Be creative and make it your own!

How do I get a perfect break in the bark?

Once the bark is set firm, use a butter knife to create slight indentations on the surface, then use your hands to break them along these lines. This method ensures you get beautiful rustic pieces.

Peppermint Bark (Special Christmas)

Prep Time 15 minutes
Cook Time 7 minutes
Refrigerate 2 hours
Servings 1 pound
...

Ingredients
  

  • 8 ounces high-quality semisweet chocolate broken into pieces
  • 2 teaspoons canola oil divided
  • 1/2 teaspoon peppermint extract divided
  • 8 ounces high-quality white chocolate broken into pieces
  • 25 peppermint candies crushed, divided

Instructions
 

  • Lightly grease a 9-inch square pan. Line the pan with waxed paper, smoothing out any wrinkles.
  • Combine semisweet chocolate and 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted. Remove from the heat and stir in 1/4 teaspoon peppermint extract.
  • Pour melted chocolate into the prepared pan, and spread evenly to cover the bottom. Sprinkle 1/2 of the crushed candy over the chocolate and refrigerate until completely hardened, about 1 hour.
  • Combine white chocolate and remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until white chocolate is melted. Remove from the heat and stir in remaining 1/4 teaspoon peppermint extract.
  • Pour melted white chocolate into the pan, directly over the hardened chocolate layer; spread evenly. Sprinkle the remaining crushed candy over top and gently press in. Refrigerate until completely hardened, about 1 hour.
  • Remove from the pan and break into small pieces to serve.
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