Prevent your screen from going dark as you follow along.
  1. Gently melt the dark chocolate, heating it on very low heat or over hot water until it barely melts

  2. Stir in the peppermint oil, then spread it into an 8" x 12" oval on parchment paper or foil.

  3. Allow the chocolate to set, but not harden completely.

  4. Melt the white chocolate. For best results (and a hard, shiny finish), consider tempering the chocolate rather than just melting it.  

  5. Mix the melted white chocolate with about half the peppermint crunch. Spread the mixture over the dark chocolate.

  6. Sprinkle the rest of the peppermint crunch on top, pressing it in gently.

  7. Allow the peppermint bark to cool until hardened, then break or cut it into chunks.

  8. Store peppermint bark airtight at room temperature for up to a week; freeze for longer storage.

Tips from our Bakers

  • When chocolate chips melt, they're thicker, less pourable, and generally harder to handle than melted bars or chunks of chocolate. That's why we recommend bar chocolate, rather than chocolate chips, for this recipe.