Peppermint Bark and Dark Chocolate Almond Kisses. We love making chocolate bark for Christmas. It’s the easiest thing to throw together, and very year the peppermint bark has become a signature in ringing in the season! Like all barks, simply melt chocolate, then pour over parchment paper (like little pancakes or disks), freeze to harden, then repeat with white chocolate and top with bits of peppermint candies. So simple! You’ll love making these every year!
When making the bark, it’s always best to use good quality chocolate. I only used half a package of the bittersweet chips to make the barks, and the other half to make some chocolate almond kisses.
I didn’t add any extract or oil with mine, I felt the candy bits offered the perfect amount of cool flavor of mint.
I even made a few extra barks with an assortment of mixed nuts and raisins on top. So much fun! You can make an assortment of barks by adding almost anything your heart desires, pretzels, nuts, and even dried fruits.
I decided to make some petite chocolate almond kisses at the same time as well. They are little melted chocolate drops (about the size of my thumb) topped with an almond, my favorite!
Chocolates make the sweetest little Christmas gifts, don’t they?
And, everyone LOVES receiving them during the holidays! Hope you get to make this Peppermint Bark and Dark Chocolate Almond Kisses this weekend and share the love! Have a great weekend everyone!
Peppermint Bark and Dark Chocolate Almond Kisses
- 1 (10 ounce) Ghirardelli bittersweet chocolate morsels (60% cacao), divided
- 1 (12 ounce) white morsel chips
- 6 to 8 peppermint candies, crushed
- 3/4 cup natural almonds
- optional: 1/4 cup mixed nuts and raisins
- parchment paper
For Peppermint Bark
First, carefully crush the candies while still wrapped.
Unwrap the candies and set aside.
Using a double boiler, bring water to a low simmer, about one inch. Place the smaller pot or bowl on top. Pour 1 cup ( half the package) of bittersweet chocolate. Gently stir with a spatula to melt chocolate. Remove from stove.
Place a sheet of parchment paper onto a baking sheet or large tray. Using a spoon, carefully pour a small amount of melted chocolate onto parchment paper. Gently spread in a circular motion with a back of the spoon, into a mini pancake size. Continue until chocolate is completed.
Place into freezer to harden, about 20 minutes.
Repeat, melting the entire package of white chocolate. Here you will have to work quickly before white chocolate hardens. When ready, remove the tray with chocolate disks from freezer. Use a teaspoon, pour a small amount of white chocolate over each chocolate disk, flatten and quickly sprinkle on top with bits of peppermint candies.
Place them into the refrigerator to chill and harden for about 20 to 30 minutes. Place in air-tight containers. Refrigerate up to 2 weeks.
Yields: 16 to 17 peppermint bark disks
Dark Chocolate Almond Kisses
Repeat and melt the remaining bittersweet chocolate, about 1 cup.
Drop very small amounts (about 1/2 teaspoon) onto parchment paper. Place one almond on top of each and gently press down to set it into the chocolate. Chill and store in air-tight container.
Yields: 50 to 53 almond kisses