top of page

Holiday-Perfect Peppermint Bark

I can't think of a more quintessential holiday treat than peppermint bark!

With a middle layer of semi-sweet chocolate sandwiched between two layers of mouthwatering peppermint-infused white chocolate, topped with crushed peppermint pieces---this recipe is sure to please. This bark is perfect to serve at your holiday party, give as a gift, munch on while you're opening gifts, and even freeze for later!

Photography: Leah Walker Wilson | @lwwphoto


· 12 oz. High Quality White Chocolate (I use Callebaut chocolate)

· 12 Oz. High Quality Semi-Sweet Chocolate (I use Callebaut chocolate)

· 1 Teaspoon Coconut or Vegetable Oil (Divided)

· 1 Teaspoon Nielsen Massey Peppermint Extract (Divided)

· ½ Cup Crushed Peppermint Pieces

Tools/Equipment Needed:

· Silicon Baking Mat or Wax Paper

· Offset spatula or rubber spatula

· Baking Sheet

Photography: Leah Walker Wilson | @lwwphoto


1. Line the bottom of a cookie sheet with a silicon baking mat or wax paper. Set aside.

2. In a microwave safe glass bowl, melt the semi-sweet chocolate with ½ teaspoon oil. (*MAKE SURE NOT TO BURN CHOCOLATE!) Melt chocolate according to directions on the back of the package. Use a silicon spatula to stir vigorously between each increment until chocolate is melted and smooth.

3. Next, stir in ½ teaspoon of peppermint extract into the melted semi-sweet chocolate and pour into the bottom of the lined baking sheet. Place into the freezer for 8-10 minutes, or until almost completely set.

4. In a microwave safe glass bowl, melt the white chocolate with ½ teaspoon oil. (Be careful as white chocolate burns very easily!) Stir in the ½ teaspoon peppermint extract.

5. Carefully, pour the melted white chocolate over the semi-sweet chocolate in the prepared baking pan. Sprinkle with the crushed peppermint pieces and gently press down with your fingers or offset spatula so they stick to the chocolate.

6. Place the bark in the freezer for 30 minutes to 1 hour or until completely hardened.

7. After the bark has hardened, remove from pan and peel off the wax paper or silicon mat. Using a sharp knife, cut into squares or break with your hands into large pieces.

Photography: Leah Walker Wilson | @lwwphoto

Be sure to tag @kbtable in your posts so we can see your creations!

Peppermint Bark REVISED recipe
Download PDF • 123KB

52 views0 comments

Recent Posts

See All

Asian Beef Pot Roast with Sriracha Aioli

This easy and delicious pot roast is a great option for seamless family dinners! Cook it in your slow cooker, crock pot, or Instant pot.. After a long day of work or school, this is the perfect meal t


bottom of page