Peppermint Chocolate Holiday Treat

Last December, I found myself with half a bag of candy canes and a craving I couldn't name. I melted some dark chocolate on a whim, stirred in peppermint extract, and within an hour I had something that tasted like winter itself. It's been my go-to ever since.

I brought a batch to a friend's party once, arranged on a simple white plate. People kept asking if I'd ordered it from a chocolatier. I didn't correct them right away—it felt good to let the compliment linger before admitting I'd made it in my pajamas that morning.

Ingredients

• High-quality dark chocolate (70% cocoa), 200 g, chopped: The backbone of this recipe, so don't skimp—cheap chocolate seizes easily and tastes flat. I learned this the hard way with a waxy store brand that refused to melt smoothly.
• Pure peppermint extract, 1/2 tsp: A little goes a long way here. I once added a full teaspoon and it tasted like toothpaste, so measure carefully and start small if you're unsure.
• Crushed peppermint candies or candy canes, 30 g: These add crunch and festive flair. I crush mine inside a sealed plastic bag with a rolling pin—it's oddly satisfying and keeps the mess contained.

Instructions

Prepare your surface:

Line a small baking sheet (about 20x20 cm or 8x8 inch) with parchment paper, smoothing out any wrinkles. This prevents sticking and makes cleanup almost nonexistent.

Melt the chocolate gently:

Place chopped dark chocolate in a heatproof bowl over a saucepan of barely simmering water, stirring until glossy and smooth. If you prefer, microwave in 30-second bursts, stirring between each—just watch it like a hawk so it doesn't scorch.

Add the peppermint:

Remove the bowl from heat and stir in peppermint extract until it disappears into the chocolate. The scent will hit you immediately, sharp and wonderful.

Spread and top:

Pour the melted chocolate onto your prepared sheet and spread it evenly to about 0.5 cm thickness. Sprinkle crushed peppermint candies over the top while it's still wet, pressing them in lightly so they stick.

Chill until firm:

Slide the sheet into the refrigerator for at least 40 minutes. When it's completely set, break it into rustic shards or cut neat squares with a sharp knife.

Save

One evening, my niece helped me crush the candy canes, giggling every time the bag crackled under the rolling pin. She ate more than she crushed, but we still had enough. When we broke the finished bark into pieces, she said it looked like stained glass, and I've thought of it that way ever since.

Storing and Keeping

I keep mine in an airtight container at cool room temperature, tucked away from sunlight. In warmer weather, the fridge works better—it stays firm and snappy. Either way, it lasts up to two weeks, though it rarely makes it past a few days in my house.

Making It Your Own

For a marbled effect, melt white chocolate separately and drizzle it over the dark layer before sprinkling the peppermint. I've also swapped the candies for chopped pistachios or dried cranberries when I wanted something less minty. It's forgiving like that—you can follow your cravings and it still works.

Things to Keep in Mind

Use vegan chocolate if you want it dairy-free, and always double-check candy ingredients for hidden allergens. Most chocolates contain soy lecithin, and some peppermint candies have milk powder, so read labels if you're sensitive.

• Let the chocolate cool slightly before adding extract so the heat doesn't evaporate the oils.
• Don't rush the chilling—soft chocolate breaks messily and loses that satisfying snap.
• A sharp knife dipped in hot water cuts cleaner lines if you prefer uniform pieces.

Save

This recipe taught me that simple doesn't mean boring. Sometimes the best things come from a few good ingredients and a little bit of waiting.

Questions & Answers

→ What kind of chocolate works best?

High-quality dark chocolate with around 70% cocoa provides a rich base that balances well with peppermint's brightness.

→ How do I melt chocolate without burning it?

Use a double boiler to melt chocolate gently or microwave in short intervals, stirring frequently for smooth texture.

→ Can I substitute peppermint extract?

Yes, pure peppermint extract is ideal for fresh flavor, but natural mint oils or crushed candies can enhance the minty profile.

→ How long should the chocolate mixture chill?

Chill at least 40 minutes or until completely firm to ensure easy breaking and a perfect texture.

→ Are there options for topping variations?

Definitely. Try crushed nuts, chocolate chips, or a white chocolate drizzle for a different look and flavor experience.