Layered Peppermint Bark

Layered Peppermint Bark

80
carol 0

"I never liked peppermint bark until I tried this recipe. The soft ganache center contrasts perfectly with the crunchy peppermints."

Ingredients

1 h 25 m servings 204 cals
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Original recipe yields 32 servings

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Nutrition

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Ready In

  1. Line a 9x12 inch baking pan with aluminum foil or parchment paper.
  2. Melt half of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermints evenly over white chocolate. Chill until firm, about 15 minutes.
  3. Meanwhile, melt the dark chocolate, heavy cream, and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour the chocolate layer over the chilled white chocolate layer; spread evenly. Chill until firm, about 20 minutes.
  4. Meanwhile, melt the remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over the chilled bark. Sprinkle with the remaining peppermint pieces; chill until firm, about 20 minutes. Cut or break into small pieces to serve.

Reviews

80
  1. 115 Ratings

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Most helpful

Great peppermint bark, I made EXACTLY per recipe. NEXT TIME I will do this: 1) Omit cream from chocolate, it makes it too soft and melts on hands too easily. 2) Melt ALL of the white chocolate...

Most helpful critical

I made this because it sounded s-o-o-o good. It tastes good-----BUT. When it came time to cut it the Dark Chocolate layer completely serperated from the bottom. In fact, the bottom white choco...

Great peppermint bark, I made EXACTLY per recipe. NEXT TIME I will do this: 1) Omit cream from chocolate, it makes it too soft and melts on hands too easily. 2) Melt ALL of the white chocolate...

Excellent recipe. I only gave it 4 starts since I modified it after reading another review. I omitted the cream. I used crushed candy canes (4) and folded them into the white chocolate. I didn'...

I got great reviews on my bark! I used about 1 lb of both milk and white chocolate for a 9x13 dish and also used peppermint oil vs extract. I crushed 12 candy canes and sifted the finer pieces o...

Fabulous! I accidentally put in way too much peppermint extract into the dark chocolate layer, but it tasted perfect. I did as others suggested and sifted the broken candy canes and added the ...

I made the recipe almost exactly as shown, though I used semi-sweet instead of dark chocolate, and used 24 oz of white and 12 oz semi-sweet (chocolate chips in 12 oz bags). I used the creme in ...

Make sure you use GOOD QUALITY chocolate (like Ghiradelli). Turned out delicious. I was a little nervous about the dark chocolate layer squishing out after reading the other reviews, but decid...

I followed this recipe exactly, and it was wonderful! If you omit the cream, you will not get the ganache filling that makes it so awesome! I spread the white chocolate and made a little ridge...

As an old time maker of this delicious treat it is important to get the timing of adding the white chocolate to the dark chocolate at right time. Everyone always say to chill the white chocolat...

I made it just like the recipe said and used ghirardelli chocolate. It was a definite hit!