Peppermint Bark & Poor Self-Control

Peppermint Bark & Poor Self-Control

With Christmas around the corner, that can only mean one thing: peppermint bark season… and, okay, also office parties, Secret Santas, and that one gift exchange where you somehow end up with a mug that says “Live, Laugh, Spreadsheet.”

One of my absolute favorite Christmas candies is peppermint bark. I will happily drop $50 on those fancy little tins because I cannot be trusted around chocolate and mint in the same zip code. So of course I said, “I’ll make it from scratch and save money!”

Narrator: She did not save money. She just gained unlimited access to peppermint bark.

But honestly? Worth it.

Peppermint bark is the perfect edible gift:

• Looks fancy

• Takes very little effort

• Impresses co-workers, neighbors, your mail carrier, and that one friend who “doesn’t really like dessert” but somehow keeps grabbing more pieces

So let’s make it.

Ebonee’s Perfect Peppermint Bark

Ingredients

• 12 oz semi-sweet chocolate, chopped

• 12 oz white chocolate, chopped

• ½ cup crushed peppermint candies or candy canes

• ½ tsp peppermint extract

Instructions

1. Prep the pan
   Line a baking sheet with parchment paper. This keeps the bark from welding itself to the pan and turning into “peppermint rubble.”

2. Melt the semi-sweet chocolate
   Use a double boiler or the microwave (in 20–30 second bursts, stirring in between) until smooth and glossy.
   Stir in the peppermint extract, then spread the chocolate into a rectangle on your parchment-lined pan.
   Pop it in the fridge for about 1 hour to set.

3. Melt the white chocolate
   Same deal: double boiler or microwave in short bursts until smooth.
   Stir in half of your crushed peppermint candy. This gives little crunchy bits throughout the top layer.
   Gently spread the white chocolate over the chilled semi-sweet layer.

4. Top with more peppermint
   Sprinkle the remaining crushed peppermint evenly over the top. Press it down very gently so it sticks, but don’t swirl or you’ll end up with pink bark (unless that’s your thing).
   Chill for another hour, or until everything is firm.

5. Break and serve
   Once set, break into pieces. You can go for rustic shards or more even squares if you’re Type A about your candy. Either way, it’s delicious.

Pro Tip from a Peppermint Bark Addict

Good chocolate = good bark.
Great chocolate = hide-it-from-your-family bark.

My go-tos:

• Guittard – my favorite to bake with; melts like a dream and tastes incredible.

• Ghirardelli – also a solid, delicious choice.

This is one of those times to splurge a little. You’re only using a few ingredients, so the chocolate really has to shine.