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Nothing says “Merry Christmas” quite like the mixture of chocolate and peppermint. {It also says, “2 hours in the gym per square inch”, but really – at this point in the year WHO CARES?!}

I love the simplicity of this Peppermint Bark recipe and am happy to share it via Linky Party {I love saying ‘Linky Party’ – it’s so festive} on TBA’s blog. So here we go:

Peppermint “Christmas Cheer”
1 package of semi-sweet chocolate chips
1/4 cup heavy cream
1 tsp peppermint extract

Melt these together in a double boiler until smooth, then spread out on a cookie sheet lined with foil (I just use a spatula to make it nice and smooth). Put in the refrigerator for about 45 minutes.

Then –> 1 package of white chocolate chips
1/4 cup heavy cream

Melt these two together in your double boiler, then pour over the semi-sweet chocolate chips. {Make sure you clean out your bowl really well so the white chocolate stays white. Or I guess you could experiment and see if it would swirl nicely. Whatever…..either way, it’s going to the same place, so I guess it REALLY doesn’t matter.} Spread this out all over the top of the semi-sweet chocolate until it’s even and smooth. Then crumble some peppermints on top!

I refrigerate mine overnight so it’s easy to cut into squares the next morning. It’s so pretty! Like Christmas jewels:

Hint: I don’t actually own a double boiler. I just use a regular ole’ pot and a ceramic bowl that fit inside of it without going down into the water. It works just as well.

Hint, again: To crumble your candy canes or peppermints – don’t dirty up your food processor. That’s just a pain. I just put about 4-5 candy canes in a freezer bag, wrapped it in a towel and beat the heck out of it with a frying pan. Talk about getting some of that Christmas traffic/road rage frustration out! Man!



I think it’s cute to serve this in a little Chinese take-out container. They sell Christmasy ones for about 50¢ at Michaels.

Enjoy! Link up! Click here.

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