Easy Peppermint Bark (Using Chocolate Chips)
This homemade peppermint bark is as easy to make as it is delicious. Bittersweet and semi-sweet chocolate chips are used for the chocolate layer, while peppermint and vanilla extracts add the perfect sweet minty flavor to the white chocolate layer. Crushed peppermint candies top everything off, adding the perfect minty crunch to every bite.
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Servings: 24
Equipment (Shop on Amazon)
Ingredients
Chocolate Layer
- 4 oz Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips (shop on Amazon)
- 4 oz Ghirardelli Semi-Sweet Chocolate Baking Chips (shop on Amazon)
- ¾ tsp avocado oil (shop on Amazon)
White Chocolate Peppermint Layer
- 8 oz Ghirardelli Classic White Chips (shop on Amazon)
- ¾ tsp avocado oil
- ½ tsp peppermint extract (shop on Amazon)
- ¼ tsp vanilla extract (shop on Amazon)
Peppermint Topping (See Note 2 below)
- 1-2 tbsp finely crushed peppermint topping (very small, fine pieces)
- 1-2 tbsp roughly crushed peppermint topping (larger chunks)
Instructions
Layer 1: Chocolate
- Cover your half sheet pan in parchment paper and set aside.
- Pour the bittersweet and semi-sweet chips into a small measuring cup (or simply weigh them in your measuring cup on the kitchen scale). Add ¾ tsp avocado oil and stir so all the chips are coated.
- Microwave the chocolate chips at 50% power in 20-25 second increments, stirring vigorously in between. Heating the chips at half power will make this step take a bit longer, but it gives you more control and lessens the chance of your chocolate burning or seizing up.
- Once the chocolate is completely melted to the point that it is smooth and pourable, pour it in the center of your parchment and spread it into a 8"-9" square shape. It doesn't have to be perfect! However, you want whatever thickness you choose to be consistent.
- Put the sheet pan with your chocolate layer in the fridge for about 2 minutes (a MAX of 3 minutes if you spread it into a smaller square and the chocolate is thicker). The thinner you spread your bottom layer of chocolate, the less time you should leave it in the fridge. Remove the pan from the fridge and set it on the counter while you prepare the white chocolate peppermint layer. You do NOT want the bottom layer to be completely set when you pour the white chocolate on. At the same time, you don't want it to be too liquidy either, so this short chill in the fridge seems to strike the best balance. By the time you finish prepping the white chocolate layer, the bottom layer should be partially set and the two layers should be able to meld well.
Layer 2: White Chocolate & Peppermint
- Add the Ghirardelli white chips to a small measuring cup, along with the avocado oil, peppermint extract, and vanilla extract. Stir until all the chips are coated.
- In the same fashion as the first layer- microwave the white chocolate chips at 50% power in 20-25 second increments until completely melted, stirring vigorously in between. The white chocolate will be a bit thicker when heated, so you need to really stir it aggressively.
- Once the white chocolate is melted, pour it over the chocolate layer. Gently spread it over the entire square with your offset spatula (or leave a bit of dark chocolate peeking around the edges, like I did below). Be careful not to dig into the chocolate layer below- you don't want to mix the layers together.Immediately add peppermint toppings of your choosing. I prefer about half finely crushed peppermint dust and half larger crumbles. With your hands or a spatula, lightly press the peppermint pieces into the white chocolate.
- Leave the peppermint bark sitting on your counter for at least 2 hours to allow it to fully set and to allow time for the two layers to fully meld together. I have found that keeping the bark out on the counter instead of putting it in the fridge helps prevent the layers from separating when you cut the bark. Once fully set, cut your peppermint bark and store the pieces in an airtight container or bag. Enjoy!
Notes from the Happy To Be Here Kitchen
Note 1. Chocolate: I LOVE Ghirardelli chocolate, and this recipe is 100% inspired by the peppermint bark squares they sell during the holiday season. However, feel free to use whatever brand of chocolate you have in your pantry. Just keep in mind that the quality of the chocolate will determine the overall quality of your bark, affecting texture and flavor.
Note 2. Peppermint Extract: I think the quality of the peppermint extract used has a lot to do with how wonderful this bark tastes. Some peppermint extracts start to taste a little toothpaste-y to me, but not this one. This extract from Nielsen-Massey is the best I've ever tried, and I highly recommend it.
Note 3. Crushed Peppermint Toppings: I use bottled peppermint toppings from Maggie Lyon Chocolatiers (pictured below), but feel free to use another brand or simply crush some candy canes/peppermint candies for the topping. I like to use half finely crushed peppermint (almost like peppermint dust) because it sticks very well to the white chocolate and provides a more even peppermint flavor. Then I add larger chunks that not only look pretty but add some extra crunch.
Note 4. If Your Chocolate Seizes Up: Sometimes chocolate can be temperamental when you heat/melt it, especially since we're taking a shortcut by using the microwave instead of a double boiler. If your chocolate seizes up (becomes extremely thick, almost pasty), don't throw it out right away! Add a teaspoon of butter and microwave it for another 25-35 seconds before aggressively stirring it- you want to almost whip it. Although it will not return to a perfect liquid/melted state, you should see it begin to loosen and eventually turn spreadable.
I have (unfortunately) had to do this myself with white chocolate chips, and you really can't tell the difference once you have assembled the bark and let it set. In my opinion, it's a better option than wasting the ingredients. However, here are a couple tips for preventing seizing when melting the chocolate:
Note 4. If Your Chocolate Seizes Up: Sometimes chocolate can be temperamental when you heat/melt it, especially since we're taking a shortcut by using the microwave instead of a double boiler. If your chocolate seizes up (becomes extremely thick, almost pasty), don't throw it out right away! Add a teaspoon of butter and microwave it for another 25-35 seconds before aggressively stirring it- you want to almost whip it. Although it will not return to a perfect liquid/melted state, you should see it begin to loosen and eventually turn spreadable.
I have (unfortunately) had to do this myself with white chocolate chips, and you really can't tell the difference once you have assembled the bark and let it set. In my opinion, it's a better option than wasting the ingredients. However, here are a couple tips for preventing seizing when melting the chocolate:
- Do NOT add cold liquid to melted chocolate, as it is almost guaranteed to cause the chocolate to seize up. So, for this recipe, do not forget to add the extract to the white chips before microwaving.
- Use a lower power when microwaving and heat the chocolate in small increments. While it may take more time to melt the chocolate at only 50% power, it gives you much more control over the melting process. You don't want to burn your chocolate, and you want to stir it frequently to avoid seizing.
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