Chocolate Peppermint Bark

This bark is built in thin layers: melted dark chocolate is spread, topped with peppermint candy, then finished with white chocolate and more peppermint for a clean snap and minty finish.

By Julienne

Cook time: 10 minutes

Servings: 16

Ingredients

• 20 g crushed peppermint candies or candy canes crushed, divided
• 300 g dark chocolate chips or chopped dark chocolate divided
• 5 g coconut oil divided
• 0.5 g fine salt divided
• 25 g crushed peppermint candies or candy canes crushed, divided
• 300 g white chocolate chips or chopped white chocolate divided
• 5 g coconut oil divided
• 0.5 g fine salt divided
• 15 g crushed peppermint candies or candy canes crushed, divided

Instructions

1. Line 2 baking sheets with parchment paper. Reserve 20 g of the crushed peppermint candies for the finish and keep the remaining 40 g nearby. Pans are lined and the peppermint is portioned.
2. In a heatproof bowl set over a small saucepan of barely simmering water, melt 300 g of the dark chocolate with 5 g of the coconut oil and 0.5 g of the salt, stirring until smooth. The dark chocolate is fully melted and glossy with no visible lumps.
3. Spread the melted dark chocolate in a thin, even layer over the lined pans, dividing it as evenly as possible between the 2 pans. The dark chocolate layer looks even and covers each pan thinly.
4. Sprinkle 25 g of the crushed peppermint candies over the dark chocolate, then let the sheets sit for about 5 minutes until the surface is just beginning to firm. Peppermint is visible across the chocolate and the surface is starting to set.
5. Melt 300 g of the white chocolate with the remaining 5 g of coconut oil and the remaining 0.5 g of salt until smooth. The white chocolate is smooth and pourable.
6. Drizzle or spread the white chocolate over the set dark chocolate layer, then immediately scatter the remaining 15 g of crushed peppermint candies over the top. The top layer is covered and the peppermint is evenly distributed.
7. Chill the bark until completely firm, about 20 to 25 minutes, then lift from the parchment and break into pieces. The bark snaps cleanly when broken and feels fully set at room temperature.