Dark Chocolate Peppermint Bark (Printable)

Luscious dark chocolate combined with crunchy peppermint candies for a festive treat with a refreshing twist.

# What You Need:

→ Chocolate

01 - 12 oz high-quality dark chocolate, chopped

→ Peppermint

02 - 1/2 tsp peppermint extract
03 - 1/2 cup crushed peppermint candies or candy canes

# How to Make It:

01 - Line a baking sheet with parchment paper.
02 - Melt the chopped dark chocolate in a heatproof bowl over a saucepan of simmering water, stirring until smooth. Alternatively, melt in a microwave in 30-second intervals, stirring in between until fully melted.
03 - Remove the melted chocolate from heat and stir in the peppermint extract until evenly combined.
04 - Pour the melted chocolate onto the prepared baking sheet and spread it evenly to about 1/4 inch thickness.
05 - Sprinkle the crushed peppermint candies evenly over the chocolate layer.
06 - Gently press the peppermint pieces into the chocolate surface using a spatula to ensure they adhere.
07 - Allow the chocolate bark to cool at room temperature for 30 minutes, then transfer to the refrigerator for 20 to 30 minutes until completely set.
08 - Once solidified, break the bark into pieces and store in an airtight container.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent fifteen minutes—your secret is safe with me
  • The contrast of smooth dark chocolate with that snappy peppermint candy creates a moment of joy with every piece
  • It's a gift that feels handmade and thoughtful, the kind people actually want to eat
02 -
  • Don't skip the room temperature cooling step—rushing straight to the fridge creates bark that's too brittle and shatters instead of snapping. The two-stage cool is the secret to that perfect texture.
  • Quality chocolate changes everything. I spent years wondering why mine never tasted as good as my grandmother's until I realized she'd always used chocolate that actually cost something. It's the one place in this recipe where investing matters.
03 -
  • A bench scraper or thin offset spatula is worth having in your kitchen—it spreads chocolate more evenly than a regular spoon and makes you feel like you know what you're doing
  • If you find yourself with chocolate that's cooled too much to spread, gently reheat it over the double boiler for just a few seconds rather than starting fresh—salvaging is always better than redoing

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