Double Chocolate Swirled Peppermint Bark

Double Chocolate Swirled Peppermint Bark

Peppermint Bark is the easiest holiday treat! Semi-sweet and white chocolate are flavored with a hint of peppermint, beautifully swirled together, and topped with a flurry of crushed candy cane pieces. This recipe is no bake, requires just 4 simple ingredients, and makes the perfect edible gift or addition to any cookie plate.

Course Dessert

Cuisine Dessert

Keyword Easy No Bake Desserts, No Bake Christmas Desserts

Prep Time 20

Cook Time 0

Servings pieces

Calories 159kcal

Author Stephanie Simmons

Ingredients

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
1/4 to 1/2 tsp peppermint extract, more or less to taste
12 mini candy canes, crushed Or 2-4 full size ones

Instructions

Prep: Line a large cookie sheet with aluminum foil. Unwrap your candy canes and add to a ziploc bag. Smash them with a rolling pin to crush them up. Finely chop your chocolates.
Melt the Chocolate - Stovetop: You can melt the chocolate on the stovetop, or microwave (see below). Use a double boiler or make your own by setting a heatproof bowl over a pot with about an inch of simmering water - the bowl should not touch the water - test this out first. Keep the heat on low, and add the chocolate to the bowl while it's set over the pot of water. Stir the chocolate frequently, scraping the bottom of the bowl. Once just a few lumps of chocolate remain, remove the bowl from the pot and stir vigorously to use the residual heat to melt the remaining chocolate. Repeat for both types of chocolate.
Melt Chocolate - Microwave: 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, stirring between each interval. 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 any remaining lumps.
Add the Peppermint Extract: Stir 1/4 teaspoon peppermint extract into each bowl of chocolate. Taste, and add a bit more if desired. I sometimes go up to 1/2 tsp in each.
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 melted semi-sweet chocolate onto your prepared baking sheet, and spread it into an even layer (it won't cover the whole cookie sheet, but it'll cover a lot of it). Pour the melted 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 remaining melted 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 it set up at room temp (or use the fridge to speed this up!) until completely hardened.
Serve + Store: Break into small 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 2-4 weeks in the fridge, or 1-2 months in the freezer.

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