Peppermint bark, tied up with a bow

YOUR LITTLE RECIPE CARD

Let’s make something sweet.

Original recipe concept · not kitchen-tested. Make a small trial before preparing it for guests.

Gather your ingredients

Tick ingredients as you gather them. Checkmarks stay on this page for this visit.

• 8 oz dark or semisweet baking chocolate, chopped
• 2 oz white baking chocolate, chopped
• 2 tablespoons crushed peppermint candy

Make it, step by step

1. Line a small tray with parchment. Crush the peppermint in a sealed bag using a rolling pin, keeping the pieces small and setting aside very large shards.
2. Melt the dark chocolate in a dry microwave-safe bowl at half power in 20-second bursts, stirring between each. Stop when nearly melted and stir until smooth. Melt the white chocolate separately in the same way.
3. Spread the dark chocolate into a rectangle about 8 by 6 inches. Spoon small ribbons of white chocolate across the surface and drag a skewer through them for loose swirls.
4. Sprinkle with the crushed peppermint while the surface is still wet. Chill until fully firm, approximately 30–45 minutes.
5. Break into small pieces with clean hands. This simple version is not tempered, so it may soften in a warm room or develop harmless surface bloom. Keep it cool.

Ingredients & serving notes

Chocolate commonly contains milk and soy. Peppermint candy pieces are hard and are unsuitable for small children.

Keeping it lovely

Store covered in the refrigerator, away from strong-smelling foods. Package only once fully set; keep cool during transport and follow ingredient-package storage guidance.

For perishable food, use the USDA food-handling guidance. Times and results vary with ingredients and equipment.