Peppermint Bark

Hello there! Phase 2 of my Christmas treats trio!

So as a classical Christmas gift, peppermint bark can’t go wrong. I mean, you’ve got your choice of chocolate (dark, milk, or white) along with your choice of topping (nuts, peppermint, Andes…) to cater to whomever you wish.


My sister and I love dark chocolate (the darker, the better!) so we chose to use dark chocolate for this, but feel free to use white chocolate (but did you know white chocolate isn’t even chocolate???)

Andres Cake

It’s like a sea of chocolate with peppermint foam

I think the best part of the making the bark is breaking it up all into pieces. But of course we forgot to take pictures of that so you’ll just have to settle for this gorgeous sea of chocolate. Also, we were going to layer some white chocolate over it, but a.) we used it all up for the pretzel rods, b.) it sort of seized up after a while, and c.) we don’t like white chocolate anyway.

Sigh. Things don’t always go your way, but that’s a good thing. Else we’d all be overgrown toddlers.


SIX days until Christmas! Who’s excited? I just finished my finals, but if you’re in college, high school, middle school, or elementary school, I wish you the best of luck on your finals (except luck has nothing to do with it. Just hard work. So study hard!)

Merry Christmas!

x Audrey

Peppermint Bark


  • 1 (10-12 oz) bag of chocolate
  • choice of topping: nuts, peppermint, etc.)


  1. Place a piece of parchment paper over a baking sheet.
  2. In a double boiler, melt your chocolate. Then spread over your parchment paper in an even layer (it doesn’t have to be perfect; you’re breaking it up anyway!)
  3. Crush your peppermint or nuts into fine bits. Then sprinkle it all over the chocolate.
  4. Refrigerate for 30 min-1 hr or until hardened. Break into bits and enjoy, or gift it to someone!

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