Two-Layer Peppermint Bark with Dark and White Chocolate (Print-Friendly Version)

Peppermint bark is a slab of dark chocolate topped with white chocolate and crushed mint candy. Let the first layer partly set before adding the second. The recipe retains a published King Arthur formula, with added handling explanations and clear limits on substitutions.

in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile

House placeholder — AdSense units launch here

# Ingredients You’ll Need:

01 - 2 2/3 cups bittersweet chocolate, chopped

02 - 1/4 to 1/2 teaspoon peppermint extract, or 3 to 5 drops peppermint oil

03 - 2 cups white chocolate, chopped

04 - 1/4 cup peppermint crunch or crushed hard peppermint candies

# How to Make It:

01 - Line a flat tray with parchment or suitable foil. Prepare the crushed candy and dry tools. Check that any peppermint oil is food-grade and intended for chocolate; follow its concentration guidance.

02 - Gently melt the chopped dark chocolate, stirring and removing it from heat when the remaining small pieces can melt in residual warmth. Keep water and steam out of the bowl.

03 - Add the specified small amount of suitable peppermint flavoring and stir. Spread the dark chocolate evenly over an approximately 8-by-12-inch area on the lined tray.

04 - Let the dark layer partly set: it should hold its shape while remaining receptive to the topping. Do not rely on a fixed timer or deliberately chill it into a completely hard sheet.

05 - Gently melt the white chocolate using its label directions. This simple method is not a full tempering procedure and does not guarantee a tempered finish.

06 - Mix half the crushed peppermint candy into the white chocolate. Spoon across the dark base in several patches and spread lightly into an even layer without pulling up the base.

07 - Scatter the remaining candy over the white surface while it can still adhere, pressing gently. Leave the tray level until the whole slab is set.

08 - Lift with support underneath and break or cut into portions on a board. Store covered with parchment between stacked layers, following the storage guidance above.

# Extra Suggestions:

01 - Add the white layer while the dark layer is partly set.

02 - A fully hardened lower layer can separate from its topping.

03 - Melting alone is not a complete tempering process.

04 - Store covered in a cool place for up to one week, following the linked formula.

Return