What To Make For Christmas | Peppermint Bark (For Beginners and Advanced)

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate chips

Stevia reduces sugar content, while semi-sweet chips are more affordable.

white chocolate

🥗Healthier: yogurt coating

💰Cheaper: vanilla candy melts

Yogurt coating has less sugar, while candy melts are budget-friendly.

peppermint extract

🥗Healthier: vanilla extract

💰Cheaper: mint extract

Vanilla is often more accessible, while mint extract can be less expensive.

crushed peppermint candies

🥗Healthier: sugar-free peppermint candies

💰Cheaper: generic brand peppermint candies

Sugar-free options reduce calories, and generic brands save money.

Line a 9 by 13 inch dish with non-stick aluminum foil.

Chop 9 ounces of semi-sweet or bittersweet chocolate and add it to a small heatproof bowl.

Chop the reserved 3 ounces of chocolate and set it in a separate bowl.

Microwave the 9 ounces of dark chocolate at 30 second intervals, stirring in between, until smooth (about 1.5 minutes).

Add the reserved chocolate to the melted chocolate, one tablespoon at a time, stirring until melted to temper the chocolate.

Add 1/4 teaspoon of peppermint oil to the tempered chocolate and stir.

Crush 1 cup of hard peppermint candies or candy canes in a freezer-safe gallon size zip-top bag using a kitchen mallet or rolling pin.

Add 1 to 2 tablespoons of crushed peppermint candy to the chocolate and stir.

Pour the dark chocolate into the prepared pan and spread it out with a spatula, leaving it thicker if desired.

Chop the white chocolate and microwave it at 30 second intervals, stirring in between, until melted and tempered in the same way as the dark chocolate.

Add 1/4 teaspoon of peppermint oil to the melted white chocolate and stir.

Check the dark chocolate layer; if it looks dull and not shiny, use a blow dryer on low heat to make it shiny before adding the white chocolate.

Pour the white chocolate over the dark chocolate layer and spread it with an offset spatula.

Sprinkle crushed peppermint over the top and arrange them for a festive look.

Let the chocolate set completely before lifting it out of the pan using the foil.

Turn the bark over and peel off the foil, then cut into large shards and break into smaller pieces.

Cooking Techniques

Equipment Needed

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Dietary

Allergens