What’s better than fresh peppermint bark from the refrigerator? Peppermint bark made from Belgian chocolate! I used Savory Sweet Life’s recipe to make some delicious peppermint bark last week and it was so easy, and so tasty. You should try it.


The key to this recipe is having all of the ingredients prepared beforehand. You need two chocolate bars, a bunch of peppermints, a cookie tray with a lip, parchment paper, a hammer, and a plastic bag.

  1. Put the peppermints in the bag and smash them to pieces. Separate the dust from the crumbles – you’ll use both.
  2. Chop up all your chocolate and keep it separated by type. I used milk chocolate and milk chocolate, but I bet dark chocolate would be good too.
  3. Line your cookie tray with parchment paper and set it nearby.
  4. Melt your first type of chocolate. You can do this with a double boiler if you have one, but I just microwaved mine in four 30-second increments, stirring between each set.
  5. Pour the chocolate into the pan and spread it out as a thin layer. Set it in the refrigerator for 20 minutes to cool.
  6. Add the peppermint dust to your second chocolate and repeat the microwave steps.
  7. Pour and spread it over the first layer in the cookie tray. Sprinkle the bigger peppermint pieces on top and set it in the refrigerator for 20 minutes to cool.
  8. Once it is solid and you can pick up the parchment paper without it bending, break the bark into smaller pieces to eat. Enjoy!  Note: The box my Christmas cards came in made a great gift box.

The photos from this set are posted on Picasa Web:

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