Move over boring candy canes, there’s a new tasty treat in town! Chocolate bark has become more and more popular over the years, and for good reason. While they’re simple to put together, they also make a thoughtful (and delicious) gift for family, friends, coworkers, and neighbors alike. Without a doubt, nothing will spread the holiday spirit quite like this peppermint hot cocoa bark recipe.
Of course, one of the best things about bark recipes is how many different types of barks you can make. This peppermint hot cocoa bark recipe, for example, adds a chocolately twist to to the classic peppermint flavor. With milk chocolate and white chocolate swirls mixing with marshmallowy goodness, it’s the perfect holiday treat.
Ingredients:
- 30 oz. milk chocolate wafers
- 1 packet hot cocoa
- 10 oz. white chocolate wafers
- 7 oz. marshmallow fluff
- 2 tsp peppermint extract
- 1 cup chopped peppermint kisses (or candy canes)
Directions:
Step 1
Start by preparing your baking sheet by lining it with parchment paper, or you can use a silicone baking mat instead. Because these are reusable and dishwasher safe, they’re great for anyone trying to be less wasteful.
Step 2
Now, in a microwave safe bowl, melt half of the milk chocolate wafers until they’re smooth. Since chocolate is very temperamental (especially white chocolate), you’ll want to microwave it in short spurts. It’s especially important not to overheat chocolate, or it will crystalize and end up hardening to the point of no return. Instead, heat the bowl for 20 seconds, then stir the wafers, and return back to the microwave for another 20 seconds. Repeat this pattern until the chocolate is smooth. Next, whisk in the hot cocoa packet until completely combined and pour the chocolate onto the prepared baking sheet. Place it in the freeze for 10 minutes.
Step 3
After the chocolate has solidified slightly, remove the tray from the freezer and set aside. Then, in another microwave safe bowl, melt the white chocolate and smooth with a spatula. Stir in the peppermint extract and marshmallow fluff. Spread the mixture over the hardened milk chocolate layer and place the baking sheet back in the freezer for an another 10 minutes.
Step 4
Meanwhile, microwave the remaining milk chocolate, pour onto the white chocolate layer and spread until completely covered. Gently crush peppermint kisses and sprinkle it on top, then place the baking sheet in the freezer until set, about 1 hour or so.
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