A classic festive Christmas bark is not just delicious to eat, but also so incredibly easy to make with no cooking involved. Make a big batch of bark and wrap it up for a delightful homemade gift or to serve as a snack when unexpected guests show up. Children will also love to be involved in the decorating—it's an excellent way to kick off the holiday season!
A good quality cooking chocolate will always work best for making holiday bark. Do not use eating chocolate as it has a much higher in sugar and does not set as well. We used chocolate callets (small chocolate discs) since those will melt quickly and have a lovely smooth finish.
This bark has three types of chocolate to make it even more exciting—there’s peppermint-infused dark chocolate, a hefty swirl of milk chocolate, and a good finishing drizzle of white for visual contrast. Decorate as you wish by breaking up candy canes, pushing red and green candy into the melted chocolate or sprinkling with Christmas stars and sprinkles. Let the artist in you loose!
- 10 ounces dark chocolate callets
- 4 ounces milk chocolate callets
- 4 ounces white chocolate callets
- 4 teaspoons organic peppermint extract
- Garnishes: candy canes, M&Ms, sprinkles
Gather the ingredients. Line a baking sheet with non-stick baking paper.
Put 8 ounces of the dark chocolate into a glass or metal bowl over a pan of gently simmering water. Do not let the bowl touch the water. Allow the chocolate to melt slowly. The chocolate can also be melted in the microwave, but it is easier to over-melt and thereby burn the chocolate using this method.
Once melted, add the peppermint extract and stir in with a wooden spoon and remove from the heat. Add the remaining dark chocolate, stirring it through the warm chocolate until completely melted. Adding the chocolate this way will lower the temperature of the already melted chocolate and is a process called tempering. Tempering gives the finished chocolate a lovely shine and snap.
Melt both the milk and white chocolate the same way. Keep all three chocolates on a low simmer once melted while you prepare your decorations.
Pour the dark peppermint chocolate onto the paper-covered tray. Smooth it over the paper with a spatula or a tablespoon creating decorative waves. The chocolate does not need to spread across the whole sheet; it needs to be deep enough to hold your chosen decorations.
Drizzle the milk and then the white over the dark in lovely freeform swirls. Decorate as you wish with candies and sprinkles. Pop the tray into the refrigerator to set.
Once set, the bark can be broken into chunks ready to eat, wrap, or store in an airtight tin.
- Because the chocolate has been tempered, it will keep for a few weeks in the tin.