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How to make traditional Peppermint Chocolate Bark

Rarely does a single recipe become worthy of its own blog post; but this is the exception. These are by far THE best chocolate chip cookies...EVER! Inspired by Mrs. Field's use of ground oatmeal, this recipe will make you famous with friends and family.

Written by
Sephra
Published on
October 8, 2014 at 4:25:26 PM PDT October 8, 2014 at 4:25:26 PM PDTth, October 8, 2014 at 4:25:26 PM PDT

Peppermint Chocolate Bark is the perfect holiday gift! It's super easy to make but looks VERY impressive.

Kids will love helping you in the kitchen sprinkling the peppermint pieces on top.

Here we give you not one, but two Peppermint Chocolate Bark recipes – Sephra style!

The two Peppermint Chocolate Bark recipes below use Sephra Chocolate Melts, which can be melted in the microwaveable bag.

Make all Dark Peppermint Chocolate Bark – or combine it with White Melts and try a little drizzle of the Milk on top. Any chocolate bark option you can think up will be fun and delicious. We promise!

With further ado, here are the recipes...

White Chocolate Peppermint Bark

You will need:

1x 2lb bag Sephra White Chocolate Melts ¼ teaspoon oil-based peppermint extract 1x cup crushed red and white striped peppermint candy

How to make:

Line a half-sheet pan with parchment paper or aluminium foil and spray very lightly with pan spray, then set aside.

Unwrap the peppermints if they are individually wrapped. Chop the candies in a food processor until the pieces are the size of small peas.

Or you can place them in a food bag and bash with a rolling pin until crushed. Set the peppermint bits aside.

Following the directions on the bag, melt the White compound coating in its own bag in the microwave.

Working quickly, transfer the melted product to a bowl and stir in the peppermint extract and two thirds of the crushed peppermint candy.

Spread the mixture onto the prepared sheet pan with a rubber spatula to a thickness of slightly less than ¼”. While the mixture is liquid, sprinkle the remaining crushed peppermint candy on top.

Let sit for about an hour and peel away the parchment and break the bark into chunks. And that's you!

There's no need to refrigerate. The White Peppermint Chocolate Bark stores just fine at room temperature until you're ready to serve or package for gifts.

Layered Chocolate Peppermint Bark

This combination of Dark and White Chocolate Melts with the peppermint is spectacular. Which one's your favorite?

You will need:

1x 2lb bag Sephra Dark Chocolate Melts 1x 2lb bag Sephra White Chocolate Melts ¼ teaspoon (or to taste) oil-based peppermint extract 2x cups crushed red and white striped peppermints

To make:

Line a half-sheet pan with parchment paper or aluminium foil and spray very lightly with pan spray, then set aside.

Unwrap the mints if they are individually wrapped. Coarsely chop them in a food processor until they are the size of small peas.

The candies can also be crushed by putting them in a food bag, expelling the air, and hitting them with a rolling pin. Set the peppermint bits aside.

Follow the package directions to melt the Dark Chocolate Sephra Melts in the bag in the microwave. Working quickly, transfer the melted product to a bowl and mix in the peppermint extract.

Immediately pour the melted chocolate onto the prepared pan and spread with a rubber scraper to less than ¼” depth.

You can let sit at room temp for about an hour or place the whole pan in the refrigerator for 30 minutes or until solid.

Take the pan out of the refrigerator and let stand at room temperature while you make the topping. Follow the package directions to melt the White Chocolate Melts in the microwave.

Then – again working quickly – transfer the melted product to a bowl and stir in one cup of the peppermint candy bits.

Quickly spread the mixture over the hardened dark chocolate. While the white chocolate is still liquid, sprinkle some of the remaining crushed peppermint candies over the white chocolate, to taste.

Let sit at room temperature until hardened (this is usually around 45 minutes for room temperature or 30 minutes in the fridge until completely solid.

Remove from parchment and break into chunks. This Layered Peppermint Chocolate Bark also stores well at room temperature until you're ready to serve or package for gift giving.

Just make sure you spread the chocolate thin enough to make it breakable and more flavorful.

If the bark is too thick, it's not only hard to break, but not nearly as yummy as if it's thin!