A chocolate bark recipe that has a creamy, minty filling just like a Peppermint Patty. This candy is quick and easy; it is loved by ALL!
Peppermint Patty’s are one of my all time favorite candy bars. That cool, creamy, minty filling hooks me every time. I’m always surprised at home strong the mint flavor is, but that is ok because the dark chocolate is a nice balance. I know this is weird, but I like to take a bite of a Peppermint Patty, then take a sip of cold water…it is the ultimate in refreshing.
Turns out you can make a super simple Peppermint Patty bark that is just as good as the real thing. You only need a handful of ingredients and a microwave!
WHERE IS THE PEPPERMINT PATTY CHOCOLATE BARK RECIPE RECIPE?
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What Is A Chocolate Bark Recipe?
Chocolate bark is one of the easiest candies you can make. Chocolate is melted and spread onto a flat baking sheet then it can be topped with almost any ingredient you desire! I’ve made Butterfinger Bark, Caramel Almond Bark using chocolate and I’ve also used white chocolate for this Tropical White Chocolate Bark, and this Toasted Coconut Sugar Cookie Bark.
When it comes to a chocolate bark recipe, you are limited only by your imagination!
How To Make Peppermint Patty Chocolate Bark
For this recipe, I like to use melting wafers, specifically Ghirardelli. I think they are smooth, melt nicely and taste good too. I use a total of 3 chocolate package, which I melt in batches. 1 1/2 bags is melted for my bottom layer and the other half will be my top layer.
The center or the peppermint filling is made with white chocolate wafers, mint extract, and marshmallow fluff. You can vary the amount of extract called for in the recipe, I use a tablespoon, you really do need quite a bit to get through all that chocolate flavor.
A note about extract and chocolate, the melting wafers are perfect for recipes that call for extract. If you add any liquid to chocolate chips it will seize up and become useless.
Pour my first chocolate layer on a parchment lined baking sheet and freeze it for about 10 minutes. In the meantime, I melt my white wafters, stir in the extract, followed by the fluff. The mixture will be thick and pull away a bit. You do have to work fast. Spread this layer onto your chocolate as best as you can. Freeze for another 5-10 minutes. Melt the last of the chocolate and cover your white layer. Freeze until set.
Cut your bark into desired shapes and sized. The chocolate bark can be stored at room temperature in an air-tight container. Chocolate bark freezes wonderfully!
- 3 10 oz packages Ghirardelli wafers
- 1 10 oz package white wafers
- 1 7 oz container marshmallow fluff
- 1 tablespoon mint extract
- Line a baking sheet with parchment paper, set aside,
- In a microwave safe bowl, microwave 1 1/2 packages of the chocolate wafers until smooth. Pour the chocolate onto the prepared sheet. Place the chocolate in the freeze for 10 minutes.
- In another microwave safe bowl, melt the white chocolate until smooth. Stir in the marshmallow fluff and the peppermint extract. Spread the white chocolate layer over the chocolate layer and place back in the freezer for 10 minutes. Microwave the remaining chocolate and cover the white chocolate layer.
- Cut bark into pieces. Store bark in an air-tight container.
Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 282 Total Fat 13g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 5g Cholesterol 3mg Sodium 68mg Carbohydrates 39g Fiber 3g Sugar 26g Protein 2g