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. Smooth, sweet and so much fresher than store bought, this bark is the merriest mix of Christmas flavors.
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. To summarize, it’s worth every freaking penny.
Yule love how easy it is to make Boozy Peppermint Bark at home. Especially because it’s a four 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.
Boozy Peppermint Bark
- 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
- 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.
- 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.
- 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.