4-Ingredient Peppermint Bark Recipe | A Taste of Koko (2024)

FAQs

How do you get peppermint bark to stick together? ›

The trick for chocolate peppermint bark layers that stick together is to add the white chocolate layer before the semisweet layer is completely set.

After 20 rounds of recipe testing, in 1998, Williams Sonoma founder Chuck Williams and the Williams Sonoma Test Kitchen team developed the signature recipe for The Original Peppermint Bark that sparked a food trend that is celebrated by chocolate enthusiasts around the world during the holiday season.

Frequently Asked Questions. How long is peppermint bark good for? Peppermint bark will last at room temperature for 2 weeks or in the refrigerator for 3 weeks.

Tins or treat bags of homemade peppermint bark make such a lovely holiday gift. Pair with Christmas cookies in a jar or homemade vanilla sugar for a sweet homemade treat anyone would love to receive!

Don't let chocolate come in contact with water or steam, which cause it to seize. (Peppermint extract is made with alcohol so even though it's liquid, it won't seize). Let bark sit at room temperature for few minutes before slicing/breaking to prevent layers from separating.

The main reason that peppermint bark layers can separate is it you try to layer a white chocolate made with palm oil over a dark chocolate that's made with cocoa butter. The palm oil can prevent the two layers from sticking together. Be sure to let the bark chill until it's completely set.

Williams Sonoma introduced its version and popularized it in 1998, though the confection existed as early as 1966 in the United States. Peppermint bark is a variation on chocolate bark, which is thought to be derived from traditional French mendiants, though the true origins of this connection have been lost.

Discovered by Laura Lamb at Costco Hot Finds, the Kirkland Signature Peppermint Bark has made its triumphant return to the bakery department and fans have been sounding the alarm upon its arrival.

Costco's Kirkland Signature Peppermint Bark

The popular holiday bark includes white and dark chocolate coated in crushed peppermint candy for a sweet and minty taste, and the 21-ounce container costs $9.99.

Peppermint bark will keep for weeks if stored in an airtight container at room temperature. This makes it a great gift idea around the holidays—make a big batch at the beginning of December and grab what you need for easy gifts for teachers, neighbors, and friends.

Does peppermint bark need to be in the fridge? ›

Homemade peppermint bark will last for several weeks. You can store it in an airtight container on the counter or in the fridge. If you store it in the fridge, I recommend letting it sit out for awhile before serving it (or else the chocolate gets a little bit hard!).

Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break, or cut, the bark into small irregular pieces. Store in an airtight container in the refrigerator for up to two weeks.

Peppermint bark, chocolate-covered mints, or other chocolate and peppermint combinations can potentially cause chocolate toxicity in dogs. Ingesting a small amount of chocolate may only cause GI upset.

Kirkland-brand peppermint bark comes in 21-ounce containers and costs mere 9.99.

The layer of rich dark chocolate and the creamy mint layer with bits of peppermint crunch are a perfect blend of flavors and textures. They're best when kept in the refrigerator as it really helps keeps the mint and chocolate flavors crisp so they stand out more.

A hot glue gun works best, but tacky glue can also be used. I choose to use the hot glue gun, with silver sparkle glue sticks.

You'll need parchment paper to make the recipe work properly; don't try to replace it with aluminum foil or plastic wrap. The bark looks attractive either cut or broken into ragged pieces. I pllace in cookie boxes lined with red cellophane.

Look to this quick, mess-free tip for crushing peppermint candies. Coarsely crush the peppermint candies in a resealable plastic bag using the smooth side of a meat mallet. Since the candies are so hard, the heftiness of the mallet is the best thing for breaking them up quickly.