Boozy Peppermint Bark

Yule love how easy it is to make Boozy Peppermint Bark at home! Simply splash peppermint schnapps into melted dark and white chocolate, swirl the two together then sprinkle with crushed candy canes.

This recipe is inspired by my cat. A furry scoundrel who drove me to drink today after appearing with a three-foot long snake in her mouth. After screaming bloody murder from the top of my lungs–and the top of the table I jumped on, the screaming surpassed Mariah Carey octaves when the serpent stuck its forked tongue out at me.

I swear glass would’ve shattered had one been in my hand.

Now there’s a glass in each of my hands because I cannot handle the slithering memories sober. Even double fisting drinks isn’t erasing the trauma. What I need is a 100 proof IV of peppermint schnapps, but since I can’t pour DeKuyper directly into my veins I’m pouring it into my peppermint bark recipe instead.

Usually I make bark with peppermint extract, but hard times call for hard liquor. They also call for pricey chocolate. Guittard is the good stuff and, if you ask me, it’s the only way to go when making bark. Each year Williams Sonoma uses 1 million pounds of Guittard in their world-famous peppermint bark, but you only need to use 12 ounces. It’s expensive but worth every penny.

Yule love how easy it is to make Boozy Peppermint Bark at home. Especially because it’s a 4 ingredient, no bake recipe. Simply melt dark chocolate in one bowl, melt white chocolate in another, splash peppermint schnapps into both then swirl together and sprinkle with crushed candy canes. Technically, you don’t even need a recipe but since Santa’s coming to town I’m including one for goodness sake.

For the merriest mix of Christmas flavors, this smooth and sweet bark is the best gift to give friends this holiday season.

Before sharing the recipe for Boozy Peppermint Bark, here are a few tips to help you out:

Ingredient Tips and Tricks

For an alcohol free version of this recipe, use peppermint extract instead of peppermint schnapps.

High quality chocolate makes all the difference with this recipe. I splurged on Guittard for the dark and Lilly for the white. Chocolate chips are not meant for melting and, therefore, are not recommended.

Preparation Tips and Tricks

Candy canes can be crushed ultra file with a food processor or left in larger chunks when crushed in a zip-top bag by a rolling pin.

Chocolate can be melted with a double boiler or by nuking it in 30 second intervals in the microwave. If using the microwave, be sure to place chocolate in a heat-safe bowl and stir after each 30 second interval to avoid seizing.

Once bark has set, break into serving-sized pieces with your hands, a knife or a whack of a hammer.

How to Store Boozy Peppermint Bark

Store bark in an airtight container in the refrigerator up to 2 weeks.

To freeze bark, wrap first in waxed paper then in foil and place in an airtight container up to 2 months. Thaw in the refrigerator before unwrapping to avoid condensation.

I hope you enjoy this recipe for Boozy Peppermint Bark. Please leave a comment and rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you’re crazy about the flavor of peppermint check out this recipe for Peppermint Mocha Cookies. Rich, chocolaty cookies with hints of your favorite coffee drink are dipped in creamy white chocolate then speckled with crushed candy canes. Make Santa’s night with a plateful of his most-liked cookies and a tall glass of cold milk.

Boozy Peppermint Bark

Heather Wolf

Smooth, sweet and so much better than store bought, this Boozy Peppermint Bark is the merriest mix of Christmas flavors.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Chill 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Candy and Sweets

Cuisine American

Servings 24

Ingredients

  

• 12 ounces high-quality 72% cacao dark chocolate bar chopped
• 1 1/2 tsp peppermint schnapps divided
• 16 ounces high-quality white chocolate bar chopped
• 3 candy canes crushed

Instructions

 

• Line a 10 x 15 inch cookie sheet with aluminum foil. Smooth out any wrinkles in the foil then set aside.
• Melt dark chocolate using a double boiler over simmering water then stir in 3/4 teaspoon of peppermint schnapps.
• Spread melted chocolate onto prepared cookie sheet. Note: layer will be very thin.
• Melt white chocolate with double boiler over simmering water then stir in remaining 3/4 teaspoon of peppermint schnapps.
• Using a spoon, drop white chocolate by dollops over dark chocolate then swirl the two together with a butter knife.
• Sprinkle top with crushed candy canes then refrigerate for 1 hour until set.
• Remove foil from bottom then break bark into serving-sized pieces.
• Store bark in an airtight container in the refrigerator up to 2 weeks.

Keyword bark, boozy, peppermint, schnapps