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Double Chocolate Peppermint Bark

This combination is rich yet refreshing. To keep this as dark, rich, creamy as possible, I opted for double chocolate peppermint bark.
Prep Time5 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Desserts, Recipe
Servings: 4 servings
Calories: 200kcal

Ingredients

  • 1 cup dark chocolate chips
  • 1 cup milk chocolate chips
  • 1 teaspoon pure peppermint paste or extract
  • 2-3 crushed mini candy canes (or 1 large one)

Instructions

  • Place dark chips in a microwave safe bowl, and the milk chips in another microwave safe bowl.
  • Microwave each on high for 45-60 seconds, stirring hallway though. Ensure that the chips are completely melted and smooth.
  • Add paste or extract to dark chocolate chips and mix well. (You can also add half of the extract / paste to each bowl of chips once melted and smooth).
  • Spread the dark chips onto a prepared cookie sheet lined with parchment paper. Freeze for 10 minutes. Once semi set, spread the milk chips gently over the dark, swirling them together a bit if you’d like too.
  • Sprinkle with crushed candy canes, and gently press down to ensure they stay in the chocolate. Freeze for another 20 minutes or until set. Bread into pieces by hand or carefully with a knife. Store in the fridge until boxing up to gift! Enjoy!

Notes

  • Non-dairy / vegan chips can be subbed in for regular chips to make this recipe dairy free or vegan.
  • Calories listed are approximations only and should not be used for strict daily caloric calculations.