Living Well - Peppermint Bark

I know that peppermint bark is typically made around the holidays. I also know that my teen requested it during the summer for her gaming group get-together as a treat (I am teaching her the importance of always “bringing something” when a guest at someone’s house…) What I didn’t realize is that I already had all the ingredients (and tools) in my pantry!

Most people I know do not own a proper double-boiler. Instead, I took the large pot we use for pasta with about 2″ of water at the bottom and placed a metal bowl on top. The bowl needs to be larger than the opening to the pot as you want to heat the bowl using steam and not have it directly sitting IN the boiling water.

I have made this recipe before but used peppermint extract from the grocery store. There is a profound difference in how the peppermint bark tastes when you use quality, 100% pure peppermint essential oil (labeled for internal use of course.) The store-bought extract seemed to lose a lot of its flavor when added to the chocolate, but the essential oil stayed strong.

During the holidays I use chocolate melted in the same way and coat pretzel rods. These make great holiday and/or teacher gifts when wrapped and stuffed in a coffee mug. I may have to experiment with different Vitality oils to change the end result – Cinnamon Bark, Citrus Fresh, Ginger, and Lavender come to mind!

Print Recipe
Peppermint Bark
Super pepperminty milk and white chocolate peppermint bark.
Course Treat
Cuisine General
Prep Time 20 minutes
Passive Time 45 minutes
Servings
people
Ingredients
Course Treat
Cuisine General
Prep Time 20 minutes
Passive Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Line a cookie sheet (must have a lip on the edge) with wax paper.
  2. Over a double boiler, melt semi-sweet chocolate chips, 1 tablespoon oil, and 5 drops Peppermint Vitality essential oil. Stir until completely melted. Spread with a spatula onto wax paper. Sprinkle with 1/2 of peppermint candy pieces. Place in freezer for 10-15 minutes until firm.
  3. Over a double boiler, melt white chocolate chips, 1 tablespoon oil, and 10 drops Peppermint Vitality essential oil. Stir until completely melted.
  4. Remove pan from freezer. Spread melted white chocolate onto semi-sweet chocolate with a spatula, being sure to work quickly as to not melt and mix the chocolate layers. Sprinkle with remaining peppermint candy pieces and return to freezer for 20-30 minutes.
  5. Remove pan from freezer and remove wax paper from chocolate. Using a large sharp knife, break bark into pieces (best done when chocolate is still frozen.) Place into bags or on a plate to serve!
Recipe Notes

I increased the amount of Peppermint Vitality essential oil I used (10 drops for the semi-sweet chocolate and 15 for the white chocolate) because we wanted an extra-pepperminty bark. You may want to put ALL the peppermint oil into the white chocolate and none in the semi-sweet layer. Just a matter of artistic preference I suppose!