Chocolate and Peppermint Bark

This post may contain affiliate links. Please read my disclosure policy .

Why do we all dig choc & mint? Each year, I tell myself I’ll change it up for the hols, but nope. Here I am, back at it with my fav choc & mint bark. It’s super simple but looks like you worked hard on it. In truth, you did not.

You just melt choc, swirl it, top with candy cane bits, & call it a day. No bake. No tough gear. No mess. Just melt, pour, swirl, set. Done.

I’ve used this recipe when I needed a fast gift, a last min snack, or real talk a late night munch with hot cocoa & Xmas films. (Yep, still watch Elf yearly. No shame.)

And the best part? You can switch it up. Use milk choc if you like it sweet. Add salt to mix sweet with salty. Add nuts for fun. Same base, dress it up your way.

Why I love this recipe (and you will too):

It’s a cinch. Hard to mess up.

The taste is great. Rich choc + cool mint = hols vibe.

Looks slick with no sweat. That swirl? Chef’s kiss.

Ace for gifts. Folks love homemade treats.

It’s festive but not too much. No need for fussy gingerbread houses.

Bit of a story: This recipe was a fluke. Years back, I had left over candy canes. Had dark & white choc too. One night, I tried melting the choc, smashing the candy, & mixing.

Ended up eating half the pan that night. Been making it since.

What you need: Here’s your list:

8 oz dark choc

8 oz white choc

1 tsp mint extract

1/2 cup smashed candy canes

Pinch of salt (just trust me it’s epic)

Perks of the ingredients:

Dark Choc: Full of good stuff, helps the heart, & it’s choc, enough said.

White Choc: Smooth & creamy, nice with dark. Plus, good for bones.

Mint Extract: Eases the tummy & smells like Xmas.

Candy Canes: Crunchy & minty, all for the hols feel.

Sea Salt: Makes choc pop & cuts the sweet.

How to make it: It’s easy. Here’s the step by step:

Prep your pan. Line with parchment.

Melt the dark choc. Nuke in 30 sec hits, stir each time.

Melt the white choc. Same thing, but add mint when done.

Layer it up. Smooth the dark choc on your pan.

Swirl it. Add white choc & swirl. Don’t mix too much.

Top it off. Add candy pieces (& salt if using) before setting.

Chill it. Fridge for 2 hours or till hard.

Snap & eat. Break it once firm & try not to eat it all at once.

Tips (from my oops moments):

Use good choc. Bad choc makes sad bark.

Don’t overheat. Choc gets cranky & rough.

Crush smart. Candy goes everywhere. Use a bag & a rolling pin.

Work fast. If choc sets too fast, your swirls won’t look good.

Ways to use it:

On a festive plate.

In cute gift boxes.

With hot drinks.

As dessert with ice cream.

Storing your bark:

Room Temp: Sealed, up to 2 weeks.

Fridge: Good for 3 weeks.

Freezer: A month. Thaw before eating.

Thoughts:

You’ll keep making this choc & mint bark not ‘cause you have to, but ‘cause you want to. It’s festive, simple, & oh so good.

Cook up a batch, give it away, or keep it all. You win both ways.

Oh, & if you make this, shoot me a pic. I want to see those twists.