introduction
This peppermint bark mixes dark and white chocolate with crushed candy canes. It is easy to make and great for gifts. If you like peppermint treats, try a peppermint chocolate chip cookies recipe for another sweet idea.
why make this recipe
You can make this bark fast with few steps. It looks pretty and tastes like chocolate and mint. It stores well and makes good gifts.
how to make Double Chocolate Swirled Peppermint Bark
Follow the directions below. Work in a clean, dry place. Use good quality chocolate if you can. Chill to set faster if you need to.
Ingredients :
- 12 ounces semi-sweet chocolate, finely chopped (339 grams)
- 12 ounces white chocolate, finely chopped (339 grams)
- 1/4 to 1/2 tsp peppermint extract
- 12 mini candy canes, crushed
Directions :
- Line a large cookie sheet with aluminum foil.
- Unwrap candy canes and put them in a ziploc bag.
- Smash candy canes with a rolling pin until crushed.
- Finely chop both chocolates.
- Set up a double boiler with about an inch of simmering water in a pot.
- Place a heatproof bowl over the pot so the bowl does not touch the water.
- Keep the heat low and add semi-sweet chocolate to the bowl.
- Stir the chocolate often and scrape the bottom of the bowl.
- When a few lumps remain, remove the bowl and stir to melt the rest.
- Repeat the stovetop melting steps for the white chocolate.
- Or melt white chocolate in the microwave in 15–20 second intervals, stirring between each.
- Microwave semi-sweet chocolate in 25–30 second intervals, stirring between each.
- When chocolate is almost melted, remove and stir vigorously to finish melting.
- Stir 1/4 teaspoon peppermint extract into each bowl of chocolate.
- Taste and add up to 1/2 teaspoon peppermint extract to each if desired.
- Reserve a spoonful of semi-sweet chocolate for extra swirls if you want.
- Pour melted semi-sweet chocolate onto the prepared baking sheet.
- Spread the semi-sweet chocolate into an even layer.
- Pour the melted white chocolate on top of the semi-sweet layer.
- Spread the white chocolate over the semi-sweet chocolate.
- Use a butter knife or toothpick to create swirls in the top layer.
- Add small spots of any remaining melted chocolate and swirl them in for a dramatic look.
- Sprinkle the crushed candy canes evenly on top.
- Let the bark set at room temperature or chill in the fridge until fully hard.
- Break the bark into small pieces once completely set.
- Store in an airtight container with wax paper between layers.
how to serve Double Chocolate Swirled Peppermint Bark
Break into bite-size pieces and serve on a plate. Offer it with coffee or hot chocolate. Wrap pieces in cellophane for small gifts.
how to store Double Chocolate Swirled Peppermint Bark
Keep the bark in an airtight container in the fridge for 2–4 weeks. For longer storage, freeze up to 1–2 months. Put wax paper between layers so pieces do not stick.
tips to make Double Chocolate Swirled Peppermint Bark
- Use dry tools and bowls to keep chocolate from seizing.
- Chop chocolate small so it melts evenly.
- Stir often when melting to avoid hot spots.
- Taste the chocolate after adding peppermint; a little goes a long way.
- Chill only if you need it set fast; room temp also works.
variation (if any)
- Use dark chocolate instead of semi-sweet for a stronger flavor.
- Add chopped nuts for crunch.
- Use crushed peppermint candies instead of candy canes.
- Add a pinch of sea salt on top for contrast.
FAQs
Q: Can I skip the peppermint extract?
A: Yes. The bark will be plain chocolate without the mint. Add extract to taste.
Q: Can I use chocolate chips instead of bars?
A: You can, but baking bars melt more smoothly. If you use chips, watch melting time.
Q: How thin should the chocolate layers be?
A: Spread each layer evenly but not too thin. Aim for about 1/8 to 1/4 inch thickness.
Q: Can I make this ahead for gifts?
A: Yes. Store in the fridge or freezer and wrap when ready to give.
Conclusion
For a full recipe reference and step photos, see the original double chocolate swirled peppermint bark – Blue Bowl.