For this year’s holiday baking season, I wanted to try some new recipes. However, since it is our first holiday season together with Leila, I have been sticking to the theme “simple holiday baking!” After testing a few new easy holiday recipes that I wanted to give out to my neighbors, I wanted to share one of my favorites with you: swirled double chocolate peppermint bark! It is SO easy to make, especially with Reynold’s disposable bakeware with parchment paper inserts. No mess = my kind of holiday baking. With a baby, I don’t have time for a lot of cleanup, so this recipe is perfect! I just love the way the swirled chocolate looks. People will think you spent hours on it, when it actually only takes minutes to make. This double chocolate peppermint bark recipe is perfect to take with you to a holiday party. The best part is that you can prepare it and transport it in the Reynold’s disposable bakeware, which is so nice.
All you will need for this swirled double chocolate peppermint bark recipe is: a bag of semi-sweet chocolate chips, white chocolate chips, and candy canes. Yes, that is correct, you only need THREE ingredients! How much easier can it get? The hardest part of this double chocolate bark recipe is not the swirling, which is what you might think. It is making sure you don’t overheat the chocolate. If you heat it too much, it will burn and become thick instead of melted. I have made this mistake many times, so trust me, be careful with your chocolate! If you are worried about it, I recommend buying a few bags of chocolate chips just in case. You will use them eventually anyways, right?
The safest way to melt the semi-sweet and white chocolate chips is using a double boiler, or, what I do, put the chocolate chips in a stainless steel bowl over a tiny bit of boiling water in a pot. The steam from the boiling water is enough to gently heat the stainless steel bowl and melt the chocolate without burning it. You can also microwave the chocolate in 30 second increments, but I have overheated my chocolate this way many times so please be careful if you use this method. Ideally you will want to melt the two chocolates at the same time, but if you only have one set-up for stove-top melting, melt the semi-sweet chocolate chips first, then the white chocolate. You will have enough time to swirl in the white chocolate before it hardens if you work fast.
The swirling part is very easy. Just drop a few spoonfuls of melted white chocolate over the semi-sweet milk chocolate and use a butterknife to swirl all around. After it sets in the refrigerator, the swirled chocolate design looks so pretty on this chocolate bark!
This double chocolate peppermint bark is a nice homemade holiday gift. Caution: it is highly addicting! Make sure to make a few extra pieces for yourself 😉
For more ways to make this holiday season the most delicious one yet, be sure to check out Reynold’s Kitchen for more delicious recipe ideas!
In addition, click here to get a $1 off coupon of one Reynold’s Bakeware item.
- 5 candy canes
- 1 12 oz bag semi-sweet chocolate chips
- 4 oz white chocolate chips
- Crush the candy canes in a ziplock baggy using a hammer or back of a butterknife.
- Melt the semi-sweet chocolate chips and white chocolate chips in two separate double boilers at the same time. You can also microwave them in 30 second increments, stirring with a spoon in between, or in a stainless steel bowl over a little bit of boiling water.
- Spread the melted semi-sweet chocolate chips over parchment paper in a baking tray using a spatula.
- Drop spoonfuls of melted white chocolate on top, and use a butterknife to swirl all around.
- Sprinkle the crushed candy cane pieces on top.
- Chill in the refrigerator until set, about 1 hour.
- Break the bark into pieces and store in an airtight container.