I am not and never have been a fan of white chocolate (it’s not even really chocolate). I am, however, a huge fan of peppermint. Peppermint Bark is traditionally white chocolate flavored with peppermint extract and sprinkled with crushed peppermint candies. I prefer Andes Mints so I use dark chocolate, peppermint extract and white chocolate.
For those of you that hear “candy” and immediately think “thermometer,” “hard,” “omg!”…This is probably about the fastest, easiest recipe you will ever make.
Amount Per Serving
Calories 168Calories from Fat 99
% Daily Value*
Total Fat 11g17%
Saturated Fat 7g35%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.002g
Total Carbohydrates 14g5%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.
Line a cookie sheet with wax paper. Using a double boiler, melt the bittersweet chocolate. Pour in one teaspoon of extract and stir until combined. Pour onto wax paper and spread to an even thickness. Chill.
Use a double boiler to melt white chocolate. Add the remaining teaspoon of extract. Spread over chilled dark chocolate. Sprinkle with peppermint candies. Chill.
Remove the chilled candies from the refrigerator and cut into squares or break into chunks.
You can also drizzle with dark chocolate after sprinkling on the candies.
I sometimes add drops of red food coloring to the white chocolate and create swirls with a fork/toothpick before sprinkling with candy.