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Your basic peppermint bark recipe gets a caffeinated kick. A jolt of espresso infuses that unmistakable favorite Starbucks flavor into Peppermint Mocha Chocolate Bark. It’s an easy Christmas candy recipe that takes just five ingredients and a few minutes to prepare. Perfect to add to holiday treat platters or to give as a gift to the coffee lovers in your life!
Not Your Basic Peppermint Bark
I just never get into the seasonal drink flavors at Starbucks. Truthfully I’m just not a hot coffee drinker, preferring to stick to cold brew or occasionally a mocha smoothie.
Not that I haven’t taken inspiration from these coffee shop favorites to make things like Salted Caramel Mocha Chocolate Bark and Pumpkin Spice Latte Overnight Oats. And the topping on Cranberry Bliss Bars even inspired me Cranberry Bliss White Chocolate Bark!
Now that Christmastime is here, it’s all about the Peppermint Mocha. So I knew I had to turn that flavor into a chocolate bark too! It’s a kicked-up version of classic peppermint bark with a thin layer of coffee-infused chocolate topped with a drizzle of white chocolate as a nod to the whipped cream or foamed milk on top of your espresso drink. But it’s not complete without a sprinkle of crushed peppermint candy.
Peppermint Bark Ingredients
Here’s a quick shopping list of what you’ll need. Be sure to read the labels to ensure your ingredients are gluten free, if needed. The full amounts are in the recipe card at the bottom of the post.
- Chocolate and white chocolate almond bark or melting wafers
- Instant espresso powder
- Peppermint extract
- Candy canes or peppermint candies
Can I use chocolate chips instead of almond bark or candy melts?
Technically, yes, you can use chocolate chips to make chocolate bark. While I wouldn’t recommend it for coating chocolate covered pretzels or cake pops or truffles, it will work for bark. That being said, since it is not tempered and doesn’t have anything added to ensure a smooth finish, you may not get the shiny finish. It can “bloom” which is basically cloudy streaks. This is safe to eat, just not quite as pretty.
How to Make Chocolate Bark
Start by lining a sheet pan. While you can use wax paper, I aways use silicone baking mats since they are now quite affordable and eco-friendly.
Make chocolate layer. Melt your chocolate in the microwave or over a double boiler, then quickly stir in the espresso powder and peppermint extract. Immediately pour the chocolate on the prepared baking sheet and spread it into a thin layer using an offset spatula.
Decorate the top. Drizzle with the melted white chocolate and sprinkle with crushed candy canes or peppermint candies.
Cool and break. Let it harden, placing it into the refrigerator briefly, if needed. Break the peppermint chocolate bark into pieces and store in an airtight container.
Storing Chocolate Bark
Chocolate bark can be kept at room temperature for several weeks in an airtight container. Just be sure to keep it away from any heat sources (including bright windows).
If you want to make it in advance and keep it for up to a couple of months, you can freeze it by following these steps to avoid condensation and moisture ruining your beautiful bark through the freezing and thawing process.
Can I freeze it?
Yes, to freeze, place the bark into plastic freezer bags and squeeze out all of the air to remove any possible moisture from the air. Next, place the bags inside a plastic storage container so that the peppermint chocolate bark doesn’t get broken as you shift things around in your freezer.
When thawing, you’ll want to keep the containers closed while you allow the bark to slowly come to room temperature in order to prevent moisture from condensing on it.
More Christmas Candy Recipes
Peppermint Mocha Chocolate Bark
Ingredients
- 12 oz. chocolate candy coating, candy melts , or chips
- 1 Tablespoon instant espresso powder
- 1 teaspoon peppermint extract
- 4 oz. white chocolate candy coating, , candy melts, or chips
- 1/4 cup crushed peppermint candies or candy canes (about 3-4 candy canes)
Instructions
- Line a large baking sheet with a silicone mat or wax paper.
- Melt the chocolate in the microwave or double boiler according to package instructions. If there are not melting instructions, in a double boiler (or on pot set atop another with about an inch of water), bring the water to a simmer in the bottom, and gently melt the chocolate. Or microwave for 30 seconds, stir, then microwave at 15-30 second intervals until melted and smooth.
- As soon as the chocolate is melted, quickly stir in the espresso powder and peppermint extract, then pour onto the prepared sheet and spread into a thin layer with a small offset spatula.
- Melt the white chocolate the same way in a double boiler or the microwave and transfer to a sandwich bag. Cut off the corner and drizzle over the bark.
- Sprinkle with crushed peppermint candies or candy canes.
- Let harden completely, putting into the refrigerator if necessary. Break into pieces and store in an airtight container.
Did you make this?
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