- 8×8 inch pan
- 8 oz dark chocolate (chopped)
- 8 oz white chocolate (chopped)
- 1 teaspoon vegetable oil OR shortening OR coconut oil (divided)
- 1/4 teaspoon peppermint extract (not essential oil, not “mint”)
- 8 crushed peppermint candies
- Line an 8×8 or 9×9 inch square pan with parchment paper, leaving an overhang so you can lift out the entire bar later.
- Melt the dark chocolate. Stir in 1/2 teaspoon shortening OR coconut oil, and 1/8 teaspoon peppermint extract. Evenly spread it in the prepared pan. Freeze until just solid.
- Melt the white chocolate. Stir in the remaining 1/2 teaspoon shortening OR coconut oil, and 1/8 teaspoon peppermint extract. Carefully spread over the frozen dark chocolate, taking care not to push down too much or the dark chocolate will start melting into it.
- Sprinkle the crushed peppermint candies over the white chocolate and gently push into the top without disturbing the chocolate.
- Freeze the chocolate bark until solid. Leave out at room temperature for 10 minutes before breaking or cutting into pieces. Store in an airtight container for 2 weeks – best in the fridge.
Tips to make this recipe:
- Freeze well: Make sure you freeze the individual layers until completely firm and chilled. If your bottom layer is not frozen enough, pouring on the white chocolate layer will mix it all up.
- Pick the right chocolate: You need melting chocolate for this recipe, NOT heat-stable baking chips! Melting chocolate chips or just regular chocolate bars will work just fine. Buy a premium bar like Lindt if you want to be all fancy. Do not use candy melts.
- Adjust the peppermint extract to taste: Use less or more, just make sure you don’t add too much. You can leave it out entirely if you want a milder peppermint taste.