Classic dark chocolate peppermint bark gets a new look by swirling dark and white chocolate together. You can also layer them if you wish. Be sure to use real peppermint oil (not extract) so your chocolate won't seize into a big clump. —James Schend, Taste of Home Deputy Editor
Dark Chocolate Peppermint Bark Recipe photo by Taste of Home
2 packages (10 to 12 ounces each) white baking chips
1/2 teaspoon peppermint oil
1/4 cup dark chocolate chips
2 tablespoons crushed peppermint candies
Line a 15x10x1-in. pan with parchment; set aside.
In a double boiler or metal bowl over hot water, melt baking chips until 2/3 are melted. Remove from heat; stir in peppermint oil until smooth. Spread into prepared pan. Melt dark chocolate chips in another bowl. Drizzle over top of white layer; cut through mixtures with a knife to swirl. Sprinkle with peppermint candies (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.
Dark Chocolate Peppermint Bark Tips
How do you store dark chocolate peppermint bark?
Like other bark recipes, you can store this peppermint bark recipe either in the fridge or at room temperature in an airtight container. It'll last about two weeks at room temperature and about a month in the fridge. You can also freeze bark for up to six months.
How do you serve dark chocolate peppermint bark?
Enjoy it yourself or gift it to others. It makes the perfect food gift!
What is the best chocolate to use for this dark chocolate peppermint bark?