Peppermint Bark is synonymous with Christmastime. Almost every holiday party I attend has a plateful of Peppermint Bark, and it’s always gone by the end of the shindig.
The combination of milk chocolate, white chocolate, and peppermint is just perfect, and it’s something that anyone can make!
Tips for Making Bark
The recipe is below, but here’s some information you probably should know before you get started. I’ve learned these things from trial and error (mostly error!), so I’m going to share them with you so you don’t have to learn the hard way like I did!
1.) I love using chocolate chips, but I have a hard time finding out which brands are going to completely harden once they’ve cooled. Since I’ve had trouble with that in the past I recommend using almond bark. It tastes great as well and will set correctly every time!
2.) You can use a double boiler if you prefer, but to me it’s easier and quicker to melt your chocolate in the microwave. Place your chocolate pieces in a microwave-safe bowl and turn your power down to 50%. Set the microwave to 2-3 minutes and stir every 30 seconds.
3.) You don’t need to completely melt your chocolate in the microwave. Once it’s mostly melted, just stir it until it’s completely smooth. That way you don’t microwave it into oblivion! 😉
4.) Make sure you pour your peppermint extract in BEFORE you microwave the chocolate. If you do it after it’s melted, your chocolate will probably seize up and then you won’t be able to use it.
5.) I really REALLY like the flavor of milk and white chocolate mixed together, but if you don’t, make sure you wait until your bottom layer of chocolate hardens before you pour your top layer on.
I really like to package this in an adorable Christmas tin and give it to friends, teachers, or neighbors.
Here’s a quick and easy tutorial from Cynthia Shaffer to make cute customized tins that anyone would love! Use any color you’d like and embellish with stickers, jewels, stenciled words/letters, really anything you can think of!
- 12 oz chocolate almond bark
- 12 oz white almond bark
- 2 tsp peppermint extract (separated)
- 1 cup Andes Peppermint Chips
- Pour 1 tsp peppermint extract into your chocolate pieces.
- Melt your chocolate almond bark in the microwave or in a double boiler.
- Spread into a cookie sheet.
- Pour 1 tsp peppermint extract into your white chocolate pieces.
- Melt your white almond bark in the microwave or in a double boiler.
- Spread on top of the chocolate layer.
- Top with 1 cup of peppermint chips.
- Let cool and harden, then break into pieces.