This year, I veered from tradition and made this festive Swirled Peppermint Bark! Though white chocolate peppermint bark is a tasty holiday treat, adding dark chocolate to the mix was genius!
Swirled Peppermint Bark
My kids all love peppermint bark. In fact, they adore any minty dessert. The picky hubby prefers his mint in his toothpaste.
Despite the one picky palate, I make some version of peppermint bark every Christmas. This year I upped the ante by starting with a chocolate base and swirling in some white chocolate spiked with peppermint followed by a sprinkle of crushed candy canes.
How to Make Peppermint Bark
You have numerous options, making white chocolate bark, layered chocolate bark or swirled chocolate bark. All delicious (unless, of course, you only like mint in toothpaste!).
- I generally make white chocolate peppermint bark. Super easy, all you must do is mix together melted white chocolate, crushed candy canes and some peppermint extract (a little goes a long way). Spread on a lined baking sheet and let cool before breaking into bite sized pieces.
- With white chocolate, you need not worry as much about chocolate bloom, the discoloration seen on dark chocolate when it’s not tempered.
- Layered peppermint bark is another option if you prefer having a dark chocolate component. Putting a layer of white chocolate on top camouflages any imperfections if your dark chocolate happens to bloom.
- But to prevent bloom, you can add some vegetable oil or shortening to the chocolate when you melt it. Make sure to melt gently, meaning don’t totally melt the chocolate. Let the residual heat finish the job.
- Or you can use Chocolate Melting Wafers like I did in this swirled peppermint bark recipe. Just follow the package instructions on how to melt properly.
- Beware that the dark chocolate melts will harden quickly (especially if your kitchen is cold in the winter; I speak from experience!). So have both chocolates melted so you can drizzle on the white chocolate and swirl before the dark chocolate hardens.
- I like to take a quart ziploc bag with the corner trimmed to pipe lines of the white chocolate across the dark chocolate. Then I take a table knife and make perpendicular cuts through both chocolates creating a fun, swirled design.
- Pop your tray in the refrigerator until the bark is hard enough to cut or break into pieces.
- Note that there is a difference between peppermint oil, which is more potent, and peppermint extract. I always use the extract, but if you have peppermint oil, only a drop or two is needed.
- My technique is more like marbleizing as when you swirl, you’ll see more circular patterns. Either technique will produce beautiful chocolate bark.
Two Sweetie Pies
Thanks again to my lovely friend, Danielle, for another magnificent recipe! She is my go-to blogger for decadent treats. I promise you will love whatever you try from her blog!!! We share a recipe from each other’s sites every second Monday of the month.
- Equal Parts dark and white chocolate melts, melted according to package directions or 10 ounces each of chopped semi-sweet chocolate and white chocolate*
- 1/4 teaspoon peppermint extract
- Candy canes, crushed (Danielle used Ghirardelli Peppermint Chunks, but I couldn't find these), about 1/4+ cup
Line a baking pan with parchment.
Gently melt the dark chocolate in the microwave. Pour on the dark chocolate and spread out over parchment with an offset spatula.
Gently melt the white chocolate. Mix in peppermint extract and mix to combine. Pour the white chocolate on top in lines from one short end to the other.**
Use the tip of a table knife to cut through the chocolate from one long side to the other.
Sprinkle on the crushed candy cane pieces.
Chill a few minutes until hard, then break into pieces.
If you use real chocolate, not chocolate melts, you may want to add 1 teaspoon of vegetable oil to the dark chocolate to minimize bloom.
*I only used about 6 ounces of the white chocolate disks
**I like to put the white chocolate into a quart sized ziploc bag, then snip off a corner to have better control making lines across the dark chocolate.