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My recipes often stem from a family memory or recipe that has been used for years. Peppermint bark is not a tried-and-true old family staple. Grandma Conrad loved peppermint, and in her later years, decided to make her own peppermint bark. Grandma started making this right before the big trend and excitement of peppermint bark where it could be seen and purchased everywhere.
I remember how excited she was for the ease of the recipe and perfect outcome each and every time. She had no written recipe, but it was fairly easy to replicate.
The ingredients that make this the best bark
- Bittersweet chocolate helps cut the sweetness of the white chocolate. The slightly darker chocolate, as opposed to a milk chocolate, imparts an intense flavor that holds up to the peppermint.
- White chocolate is made up of cocoa butter and none of the cocoa solids. It has a light flavor and is pretty sweet. The important thing to remember with this recipe is to use white chocolate rather than white almond bark. Almond bark is made with vegetable fats and no cocoa butter. But with peppermint bark, the flavor of cocoa butter is important, making real white chocolate very important.
- Peppermint candy is the topping that lets everyone know what they’re about to enjoy. Candy canes are usually plentiful at this time of year, but small peppermint candies also work.
- Peppermint extract is the star of this recipe. Add a little bit and the chocolate is instantly transformed into a seasonal treat. The extract contains no water, only oil, and it mixes into the chocolate with ease.
Peppermint bark may be the easiest and quickest Christmas candy to make! If you don’t have time for baking, making, or creating, this is the recipe for you. And if you do have lots of time and you make all the goods every year, giving candy to all your loved ones, this will be a perfect addition to your array!
Watch how to make the best peppermint bark recipe
The Best Peppermint Bark
- 24 oz bittersweet chocolate
- 24 oz white chocolate
- 1 cup crushed peppermint
- ¾ tsp peppermint extract
- Place peppermint candy in a large plastic bag and crush into small pieces with a meat pounder. Set aside.1 cup crushed peppermint
- Line a 9×13 baking sheet with parchment paper and set it aside.
- Heat 4 cups of water in a 4-quart saucepan over medium-low heat. Set a large glass bowl on the saucepan so the bottom does not touch the barely simmering water. Add the bittersweet chocolate to the glass bowl. Stir and slowly allow the chocolate to melt. Once all of the chocolate is melted and smooth, pour onto the prepared baking sheet. Smooth to an even layer and sprinkle with ¼ cup of crushed peppermint candy.24 oz bittersweet chocolate
- Wash and dry the bowl and set over the barely simmering water. Add the white chocolate. Stir until the chocolate is smooth, then remove from the heat. Add the peppermint extract, stir, and pour over the bittersweet chocolate. Smooth to an even layer and top with remaining peppermint candy pieces.24 oz white chocolate, ¾ tsp peppermint extract
- Allow to cool at room temperature until hardened, 2-3 hours. Once the bark is hard, cut or break into pieces. Store in an airtight container for up to two weeks.