The holidays just aren’t the same without a little bit of peppermint bark. This dark chocolate peppermint bark tastes divine, but it’s actually incredibly easy to make. I’ve added toasted hazelnuts for a fresh twist on an old favorite. It’s perfect to batch for holiday gifts or to bring as a treat for gatherings and parties.
Peppermint bark is known for being easy to make, but I have a few tips for how to make this recipe turn out perfect every time:
Here are some of the most common questions about making this dark chocolate peppermint bark with hazelnuts:
Can I double or triple this recipe?
Yes! You can make large batches of this peppermint bark recipe and get all your gift making done in one shot.
Can I substitute the hazelnuts?
Although I personally love hazelnuts, you can leave them out of this recipe or sub them with walnuts or pecans.
Can I make this in a big pan like traditional peppermint bark?
Yes, you definitely can. I really like the convenience of using cupcake liners and getting perfect, adorable portions. But you can also spread this recipe out in a big pan and break it apart. Use parchment paper on the bottom of the pan so the bark doesn’t stick.
Can I sub milk chocolate for the dark chocolate?
I use dark chocolate because it keeps the recipe from being overly sweet and there’s a nice contract between the dark and white chocolate flavors. However, milk chocolate will also work.
How do I store this dark chocolate peppermint bark? How long does it keep?
This peppermint bark should be stored in the refrigerator and will keep for up to 3 weeks. If you’re giving it as a gift, it’s okay for it to be at room temperature for a couple of days (it probably won’t last that long, anyway!).
Did you make this peppermint bark recipe? I’d love to see your creations on Instagram! Make sure to tag your post with #azbrecipes or #azestybiterecipes so I’ll be sure to see them. Enjoy!
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