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Peppermint Bark

A delightful combination of rich chocolate and cool peppermint, perfect for festive occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

For the chocolate layers
  • 12 oz semisweet chocolate chips Ensure chocolate is good quality for the best flavor.
  • 12 oz white chocolate chips Can substitute with colored white chocolate.
  • 1 tsp peppermint extract Adjust to taste.
For the topping
  • 1 cup crushed peppermint candies or candy canes Use halal-friendly options.

Method
 

Preparation
  1. Line a large baking sheet with parchment paper.
  2. In a microwave-safe bowl, melt the semisweet chocolate chips in 30-second intervals, stirring each time until fully melted and smooth.
  3. Pour the melted semisweet chocolate onto the prepared baking sheet and spread it into an even layer.
  4. Chill in the refrigerator for about 15 minutes to allow the chocolate to harden.
  5. Melt the white chocolate chips in a similar manner until smooth.
  6. Stir in the peppermint extract into the melted white chocolate.
  7. Remove the baking sheet from the fridge, pour the white chocolate over the hardened semisweet layer, and smooth it out evenly.
  8. While the white chocolate is still soft, sprinkle crushed peppermint candies over the top.
  9. Place the baking sheet back in the fridge for at least 30 minutes, or until completely set.
  10. Once hardened, remove from the parchment paper and break into pieces for serving.

Notes

Store in an airtight container at room temperature for up to 2 weeks or in the fridge for longer. Freezing is also an option for up to 3 months. Use the microwave in short bursts to reheat if needed.