Peppermint Bark with a Dark Chocolate Base

These holiday-favorite Peppermint Bark squares feature a rich dark chocolate foundation topped with creamy white chocolate and crisp peppermint bits. They’re the perfect festive treat to savor or share!

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Did You Know?
Peppermint bark is a modern classic that rose to popularity in the late 20th century. Combining chocolate and peppermint candy canes, it’s become a staple treat during the holiday season.

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Yield:

Makes about a 9 x 9-inch pan of bark, serving 8–10.

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Ingredients

For the Dark Chocolate Layer:

• 12 ounces high-quality dark chocolate (60–70% cacao), chopped
• 1/4 teaspoon peppermint extract (adjust to taste)

For the White Chocolate Layer:

• 12 ounces high-quality white chocolate, chopped
• 1/4 teaspoon peppermint extract (adjust to taste)

For the Topping:

• 1/2 cup crushed peppermint candies or candy canes (about 6 medium candy canes)

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Instructions

Step 1: Prepare the Pan
Line a 9 x 9-inch baking dish or a small rimmed baking sheet with parchment paper, leaving an overhang for easy lifting. Ensure the pan and tools are completely dry to prevent the chocolate from seizing.

Step 2: Make the Dark Chocolate Layer
Melt the dark chocolate using a double boiler or microwave in short increments, stirring frequently until smooth. Stir in 1/4 teaspoon peppermint extract. Spread the melted dark chocolate evenly into the prepared pan. Chill in the refrigerator for about 20 minutes until it’s just beginning to set.

Step 3: Make the White Chocolate Layer
Melt the white chocolate gently until smooth. Stir in the remaining 1/4 teaspoon peppermint extract. Let the white chocolate cool slightly, then carefully pour it over the chilled dark chocolate layer. Gently spread it with an offset spatula.

Step 4: Add the Peppermint Topping
Immediately sprinkle the crushed peppermint candies over the white chocolate, pressing lightly so they adhere. Return the pan to the refrigerator and chill for at least 30 minutes, or until fully set.

Step 5: Break and Serve
Once the bark is firm, lift it out using the parchment overhang. Transfer to a cutting board and cut or break into uneven pieces. Serve immediately or store in an airtight container.

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Nutritional Information (Per Serving)

Approximate values based on a 1 1/2- to 2-inch square piece.
Calories: ~200, Carbohydrates: 20g, Fat: 12g, Protein: 2g, Sugar: 16g, Fiber: 1g, Sodium: 20mg

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10 Kitchen Tips, Great Ideas, How to Save Money

1. Use Quality Chocolate: Higher-quality chocolate melts smoother and tastes better.
2. Adjust Mint to Taste: Start with the recommended amount of peppermint extract and add more by drops if you prefer a stronger flavor.
3. Watch Your Heat: Melt chocolate gently to avoid scorching; low and slow is best.
4. Bulk Buying: Buy candy canes on sale or in bulk to save money.
5. Repurpose Leftovers: Sprinkle leftover bark pieces over ice cream or hot cocoa.
6. Airtight Storage: Store in a sealed container at a cool room temperature.
7. Try Different Chocolates: Use what you have—milk, bittersweet, or white chocolate.
8. No Candy Canes? Use any hard peppermint candies you have on hand.
9. Gift-Ready: Package bark in festive tins or bags for a budget-friendly gift.
10. Pair with Hot Drinks: Enjoy bark with coffee, tea, or cocoa for a complete treat.

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Best Choice: High-Quality Chocolate
Opt for premium chocolate bars rather than chips. High-quality chocolate melts more smoothly, sets better, and offers a richer, more indulgent flavor. Your peppermint bark will shine with every decadent bite!