Peppermint Bark

So, I know that this is my second chocolate peppermint posting this month, but as soon as December comes around that seems like the perfect combination for all sorts of holiday treats. This particular treat piqued my interest for a very special person’s birthday, my Mom. Of course my Mom lives across country from me so we will have to see how it all turns out shipping chocolate across country, but that’s a different story.


This original recipe was for a layer of white chocolate and crushed peppermint candies, followed by a layer of a stiff dark chocolate peppermint ganache and another layer of white chocolate and crushed peppermint candies. For me, that sounded like an awful lot of white chocolate that I’m not too wild about, so I changed the recipe a little bit. Here’s more or less what it was:

Layer 1-Chocolate

2/3 c dark chocolate-I used Ghirardelli and they now have those little discs that aren’t chocolate chips but are good for melting

15 crushed peppermint candies

-In a double boiler melt the chocolate, stirring until it reaches about 110 F with a candy thermometer. Using an offset spatula spread the chocolate into a 12x9 rectangle on a foil lined sheet pan. This will be a pretty thin layer. Sprinkle a layer of crushed peppermint candies over the chocolate. Place sheet pan in fridge to set up for about 15 minutes or so.

Layer 2-Chocolate peppermint ganache

1 c dark chocolate

3 oz heavy cream

¾ tsp peppermint extract

-Melt chocolate and heavy cream in saucepan or double boiler, gently stirring to combine. It may look like it doesn’t want to mix, but it will. You don’t want to incorporate air by whipping so just stir it gently. When the chocolate is melted, remove from heat and stir in the extract. Spread ganache over first layer of chocolate and put in fridge for about a half hour until set.

Layer 3-White chocolate

7 oz white chocolate

15 crushed peppermint candies

-Melt white chocolate, stirring until it reaches 110F. Spread over the ganache layer being careful to not mix the dark chocolate. Sprinkle with remaining peppermint candies and pop in the fridge until set and then cut into pieces.

And that’s it! It’s so nice and creamy and just looks really fancy. It’s a really delicious holiday treat that is so easy to do.

*For shipping I just layered it with wax paper and popped it in a tin. Since its winter I’m not super worried about melting, but if you pack the box with packing peanuts it helps insulate a bit.