triple layer peppermint bark

★★★★★ 1 Review
Kitchen Crew
By Kitchen Crew

Peppermint bark is a holiday favorite. It’s popular at Christmas parties and often given out as gifts to family and friends. But, it can be expensive to purchase or make at home. We’ve simplified the process and came up with a triple layer peppermint bark you’re going to love. Two layers of creamy white chocolate have a peppermint crunch and the smooth chocolate layer is filled with minty flavor. Just make sure to use high-quality chips. They melt very smoothly. Impressive, delicious, and affordable, serve this as part of Christmas dessert or package for a hostess gift.

serves 2 pounds of peppermint bark
prep time 10 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For triple layer peppermint bark

  • 2 bag
    Ghirardelli white chocolate chips (11 oz each)
  • 1 bag
    Ghirardelli semi-sweet chocolate chips (11 oz)
  • 20
    peppermint candies
  • 1/4 tsp
    peppermint oil
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How To Make triple layer peppermint bark

  • 1
    Gather the ingredients.
  • 2
    Put a gallon zipper bag inside a second zipper bag. Remove the plastic wrap from the peppermint candy and put the candy inside the gallon size zipper bags.
  • 3
    Zip up both bags and then crush the peppermint candies with a meat tenderizer or a hammer (it should equal 1/2 cup crushed).
  • 4
    Melt 1 bag of white chocolate chips in a bowl over boiling water stirring until smooth (the water should not touch the bowl). When it is smooth, turn off the heat. Stir in 1/4 cup of crushed peppermint.
  • 5
    Pour the melted white chocolate chip and peppermint mixture over a small cookie sheet lined with parchment paper and smooth out towards the edges. Refrigerate for 20 minutes.
  • 6
    Melt the bag of semi-sweet chocolate chips in a bowl over boiling water stirring until smooth (again, the water should not touch the bowl). When the chocolate is smooth, turn off the heat. Stir in 1/4 tsp peppermint oil into the semi-sweet chocolate.
  • 7
    Pour the semi-sweet chocolate over the white chocolate layer. Smooth out over the white layer by smoothing out towards the edges and not back and forth. Refrigerate for another 20 minutes.
  • 8
    Melt the last bag of white chocolate chips in a glass bowl over boiling water stirring until smooth (the water should not touch the bowl).
  • 9
    Pour the melted white chocolate over the semi-sweet chocolate layer. Smooth out the white layer by smoothing it out towards the edges and not back and forth.
  • 10
    Sprinkle the remaining crushed peppermint candy over the white chocolate. Refrigerator for another 20 minutes.
  • 11
    Take the refrigerated bark out and let it sit on the counter for 10 minutes to cut the chill. This will make it easier to cut without the layers coming apart.
  • 12
    Next, cut the bark into pieces.
  • 13
    Each type of chocolate for this peppermint bark can be melted in the microwave. To microwave, put the chocolate or white chips in a glass bowl. Cook for 30-second intervals. Stir in between intervals so it cooks evenly. When the chocolate is smooth, it’s ready. At this point, follow the directions above.
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