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Posted in Food & Wine, HH LIFESTYLE, Hidden Hills Magazine, Recipes


If you saw the cover of our most recent issue, I’m sure you noticed the incredibly tasty looking peppermint bark. Well now you’ll be able to taste it for your self!

Peppermint Bark Recipe by Michelle Lopez


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It was my freshman year roommate who first introduced me to peppermint bark: a layer of minty white chocolate on top  of dark chocolate, all topped off with chunks of peppermint candy cane. That Christmas, her mother splurged on a tin full of peppermint bark from Williams Sonoma and sent it to her as a treat. We kept the tin under her bed, trying to ration it out between the two of us for the rest of the year. It didn’t last more than a month.


  • 12 ounces good quality semisweet chocolate, chopped into 1/2 inch pieces
  • 1 1/2 teaspoons good quality peppermint extract, divided into two 3/4 teaspoon portions
  • 1 pound good quality white chocolate, chopped into 1/2 inch pieces
  • 3 candy canes, crushed into small pieces {Makes around 1 pound of chocolate}


Prepare a 9 x 13 inch baking dish by lining it with aluminum foil, smoothing out any wrinkles. Use enough aluminum foil to create an overhang over the sides of the pan. Set aside.

Make a double boiler by filling a medium sized saucepan with 2 inches of water. Find a heatproof glass or metal bowl that is big enough to cover the saucepan, and set it on top of the saucepan – be sure the bottom of the bowl does not touch the water. Voila! You’ve made a double boiler. Place over medium-low heat and add 12 ounces chopped semisweet chocolate to the heatproof bowl. Use a heatproof rubber spatula to constantly stir the chocolate as it melts. Please do not rush this step! Burned chocolate is no fun for anybody. It may take up to 15 minutes to melt the chocolate completely.

Once the chocolate has melted, remove from the heat and quickly whisk in 3/4 teaspoon peppermint extract. Pour into the prepared baking dish and use a rubber spatula to spread into a thin, even layer. Firmly tap the dish against the counter to remove any air bubbles, before setting aside at room temperature to set for about 10 minutes. While the dark chocolate is cooling, melt the white chocolate using the same steps as listed above. Once you’ve added the peppermint extract, pour over the semisweet chocolate and spread in an even layer. Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate if necessary. Set aside at room temperature to cool and firm, about 2 to 3 hours. Once the chocolate has set, lift the bark out of the pan using the aluminum foil and break it into pieces. Store in an airtight container at room temperature for up to 2 months.

      • Screen Shot 2015-12-30 at 5.49.49 PM
      • Screen Shot 2015-12-30 at 5.49.49 PM