If you love Williams & Sonoma Peppermint Bark you will love this recipe. Melted creamy dark chocolate base with white chocolate over the top sprinkled with chopped peppermint pieces. Its easy and very good, perfect for dessert snack boards to gift boxes for family and friends.
How to Make Peppermint Bark
- Place the dark chocolate in a medium bowl and microwave for 30 second increments until melted. Stir until smooth. Make sure you don’t allow any water to touch your chocolate.
- Spread the chocolate on a parchment lined 9″x 13″ baking sheet. The smaller the baking sheet the thicker your candy will be. Dark chocolate will be on the bottom.
- Chill chocolate in refrigerator for 15 minutes to firm.
- Place the white chocolate wafers in a medium bowl and microwave for 30 second increments until melted. Add the peppermint extract and stir until smooth.
- Spread the white chocolate over the chilled dark chocolate layer. Top with crushed and chopped candy canes. Return to refrigerator to chill about 15 minutes before breaking into pieces.
- ‘If you want to cut the bark into shapes just use a cookie cutter, as I did in the snack board.
Tip: You can also use dark chocolate chips and white chocolate chips with cocoa butter but don’t mix chocolate wafer melts with the chips. The palm oil in the chocolate wafers will not mix well with the cocoa butter in the chips. You may have a challenge getting the two chocolates to mix if one is soy lecithin, coconut or cocoa butter and the other palm oil.
Peppermint Bark
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 20 minutes
- Yield: 14 -2″ serving pieces
- Category: Dessert- Candy
- Method: Microwave
- Cuisine: American
Ingredients
12 ounces Ghirardelli Dark Chocolate melting wafers
16 ounces Ghirardelli White Chocolate melting wafers
1/2 teaspoon peppermint extract
1 cup chopped peppermint candy canes
Instructions
- Place the dark chocolate in a medium bowl and microwave for 30 second increments until melted. Stir until smooth.
- Spread the chocolate on a parchment lined 9″x 13″ baking sheet. You can also use aluminum foil. *
- Chill chocolate in refrigerator for 15 minutes to firm.
- Place the white chocolate wafers in a medium bowl and microwave for 30 second increments until melted. Add the peppermint extract and stir until smooth.
- Spread white chocolate over chilled dark chocolate.
- Top with crushed and chopped candy canes.
- Return to refrigerator to chill about 15 minutes before breaking into pieces.
- Break into pieces as desired.
- To Cut the bark use a metal cookie cutter for shapes, or very sharp knife for squares.
Notes
* if using foil, have enough to go up the sides of the pan for easy removal.
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