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.

Tips for Making this Dark Chocolate Peppermint Bark

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:

• Slow and steady wins the race for melting chocolate. Chocolate can burn at high temperatures, so it’s important to heat slowly and stir often. Keep it under 120 degrees F. If you melt your chocolate in the microwave, stick with 15-30 second intervals and stir in between.
• Keep everything dry. Double check your utensils, dishes, and surfaces before they come in contact with your melted chocolate. You want them to be perfectly dry without one drop of water in sight. Water will cause the chocolate to react and seize up – which is not the result you want!
• Let it set. Make sure your dark chocolate sets completely before adding your white chocolate on top. Otherwise, the two can swirl and you’ll get a marbled effect instead of separate layers.
• Crush your candy the right way. I recommend putting your peppermints (or candy canes) in a plastic baggy first. Then use a rolling pin or a heavy mug to gently crush them. I like a mixture of small bits and bigger pieces.

FAQs for this Peppermint Bark Recipe

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!).

Share Your Creations with Me!

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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Dark Chocolate Peppermint Bark with Hazelnuts

Yield: 2 dozen

Prep Time: 20 minutes

Chill Time: 30 minutes

Total Time: 50 minutes

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Ingredients

• ½ cup chopped hazelnuts
• 1 12 ounce bag dark chocolate chips
• 1 12 ounce bag white chocolate chips
• ½ cup crushed peppermints
• 1 tablespoon coconut oil

Instructions

1. First, toast your hazelnuts. Finely chop them and then place them in a dry skillet on medium heat, watching them carefully. Toast them until they are golden brown and set aside. 
2. Melt your chocolate. You can do this in a double boiler or a microwave-safe bowl in 30-second intervals. Melt your dark chocolate first. Layout your cupcake liners and pour one spoonful of dark chocolate into the liner. Sprinkle your desired amount of hazelnut pieces on top of the dark chocolate. I used about 10 crushed pieces. Place these liners in the freezer for 5 minutes. 
3. While you wait for the dark chocolate to harden, melt your white chocolate. Add the coconut oil to the white chocolate to make it more smooth. Once melted add half of your crushed peppermints to the white chocolate. 
4. Pour a spoonful of the white chocolate and peppermint mixture onto the dark chocolate filled liners. Sprinkle the top with more crushed peppermint.
5. Place in the refrigerator to harden and enjoy! Keep stored in the refrigerator or freeze them!

Did you make this recipe?

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