Double Chocolate Swirled Peppermint Bark is the easiest holiday treat! It’s no bake, only requires 4 ingredients, and makes the perfect edible gift or addition to any cookie plate.
Here’s all you need to make this festive peppermint bark:
- White chocolate
- Semi-sweet chocolate
- Peppermint extract
- Crushed candy canes
That’s it! This recipe is ridiculously easy. Do make sure to buy a good quality baking chocolate bar for this, like ghirardelli or baker’s, rather than using chocolate chips. It’ll melt much more nicely and will set up better.
To make sure your chocolate melts nicely, chop it finely and melt it in a double boiler or in a microwave safe bowl, in 15-20 second intervals for the white chocolate, and 25-30 second intervals for the semi sweet chocolate. Stir between each time interval, and once the chocolate is mostly smooth, give it some vigorous stirring – the residual heat from the bowl will finish melting the chocolate!
(The chocolate in the photo below is not chopped as finely as it should be for melting – it’s just a pretty photo of chopped chocolate that I wanted to use, haha!)
This white chocolate is chopped to a much better size for melting!
Once your chocolate is melted, stir in a little peppermint extract to taste. You can add it to both the chocolates, just one, or you can skip it if you just want the mint taste to come from the candy canes on top.
Pour the semi sweet chocolate onto a foil-lined baking sheet, and spread it evenly. Pour the white chocolate all over the top, and spread it out evenly. Then, use a toothpick or a butter knife to make swirls in the chocolate, before it sets. Sprinkle crushed candy cane pieces on top, and let it harden in the fridge!
Once it’s completely set, break the peppermint bark into whatever size pieces you like! Box it up and add a cute bow for an easy gift for neighbors, teachers, friends or really anyone. Or, add it to cookie plates! I keep my leftover peppermint bark in the fridge – I find it keeps best that way. And, I usually layer it with pieces of wax paper in between, to help keep all the candy cane pieces from falling off.
Happy last-minute baking to anyone who still is baking, and Merry Christmas!
Did you make this recipe? Snap a photo and leave a comment!
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Double Chocolate Swirled Peppermint Bark
- 12 ounces semi-sweet chocolate, finely chopped Use a good quality baking bar like ghirardelli or baker's
- 12 ounces white chocolate, finely chopped Use a good quality baking bar like ghirardelli or baker's
- peppermint extract, to taste
- crushed candy canes
- Prep: Line a large cookie sheet with foil. Crush your candy canes and chop your chocolate.
- Melt the Chocolate: Melt each chocolate, using a double boiler or a heat-proof bowl over a pot with about an inch of simmering water - the bowl should not touch the water. You can also melt the chocolate in the microwave, in a heat-safe bowl. Use 15-20 second intervals for the white chocolate (I find it to be a little more heat sensitive) and 25-30 second intervals for the semi sweet. Stir between each interval, and once the chocolate is almost completely melted (in either method), remove it from the heat and vigorously stir - the residual heat of the bowl will melt the remaining lumps.
- Assemble the Peppermint Bark: Reserve a spoonful or two of semi-sweet chocolate for adding on top of your peppermint bark, if desired (this can help you create more dramatic swirls). Pour the semi sweet chocolate onto your baking sheet, and spread it evenly (it won't cover the whole cookie sheet, but it'll cover a lot of it). Add the white chocolate on top, and spread it over the semi-sweet. Use a butter knife or toothpick to create swirls in the chocolate. Add any extra semi-sweet chocolate, if desired, in small spots here and there, and swirl it into the white chocolate for an extra dramatic look (this is what I did!).Sprinkle your crushed candy canes on top. Let set at room temp (or use the fridge to speed this up!) until completely hardened.
- Serve + Store: Break into pieces once completely set. Enjoy! Store in an airtight container in the fridge. Place peppermint bark in layers, with wax paper between each layer. This lasts for weeks and weeks in the fridge!
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