Baking · No-bake holiday sweets
Dark Chocolate Peppermint Bark
A blend of bittersweet wafers and chips makes a dark chocolate base for crunchy cacao nibs. Peppermint and vanilla give this Christmas treat a fragrant finish without a sugary candy topping.
Illustrative image
- Total
- 50 min
- Active
- 10 min
- Servings
- Calories
- 93 cal / serving
- Difficulty
- Medium
Ingredients · 16 servings
- 6 ounces 74% bittersweet chocolate wafers
- 2 ounces bittersweet chocolate chips
- 1/8 teaspoon peppermint extract
- 2 tablespoons cacao nibs
Navitas Naturals Cacao Nibs - Organic - Raw - 16 oz16 OZ · $31.69 - 1/4 teaspoon vanilla extract
Checked items are in your order. Amounts scale with servings; products are sold as whole packages.
Steps
Line the tray
Line a rimmed sheet pan with parchment. Dry a heatproof bowl and spatula thoroughly; stray water can make the chocolate seize.
Melt over steam
Bring 1 inch water to a gentle simmer in a small saucepan. Set the bowl above it without touching the water. Add wafers and chips, stirring over low heat for 8 to 10 minutes until smooth. Remove the bowl and wipe its underside dry.
⏱ 8–10 min
Flavor and spread
Stir peppermint and vanilla extracts into the melted chocolate quickly and thoroughly. Spread onto parchment in an approximately 8-by-10-inch rectangle, about 1/8 inch thick. Scatter cacao nibs evenly across the surface and press them in lightly with the spatula.
Chill and portion
Refrigerate for 30 minutes, until fully firm. Break into 16 small pieces. This quick-set bark is not tempered and can soften in a warm room; keep it cool until serving.
⏱ 30 min
Nutrition per serving estimated
1 serving = 1 small piece (1/16 of batch)
- Calories
- 93
- Protein
- 1.1 g
- Carbs
- 7 g
- Fat
- 6.3 g
- Fiber
- 2.7 g
- Sugar
- 4 g
- Sodium
- 0 mg
Estimated from package nutrition labels and USDA FoodData Central values. Actual values vary.
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Read recipe →Tips and substitutions
Use the smallest extract measures accurately; too much liquid can thicken melted chocolate.
Gentle heat preserves a smooth texture; avoid splashing simmering water into the bowl.
Replace the chips with an equal weight of the same bittersweet wafers for a single-chocolate version.
For a milk-free variation verify the ingredients and cross-contact statements on both chocolate packages; cacao percentage alone does not establish this.
Storage, serving and make-ahead
Storage
Keep airtight in the refrigerator at 40°F (4°C) or below for up to 2 weeks. Avoid hot serving areas, where untempered bark will soften.
Serving suggestions
Arrange a few pieces on a Christmas dessert tray shortly before serving, keeping the rest chilled.
Make ahead
Make up to 1 week ahead and refrigerate in an airtight container with parchment between layers. Let the closed container stand briefly before opening to reduce condensation.
Allergens and product labels
Check each product label for allergen details.
Questions about this recipe
Does this bark need an oven?
No. It is a no-bake confection: melt the chocolate gently over steam, then chill it until firm.
Do bittersweet wafers contain soy?
Ingredients vary by chocolate. Check your package label for soy, milk and cross-contact information; do not infer allergens from the word bittersweet alone.
About this recipe
Estimates use package labels and USDA data; actual values vary.
By Akechi · Published .
Ingredient amounts are for cooking; products are sold as retail packages and pantry extras may be needed. Browse all recipes.