Perfect Peppermint Bark is so easy to make from scratch for the holiday season! This recipe has three types of chocolate, crushed peppermints and crushed pretzels for more texture!
Line a large baking sheet with parchment paper and set aside.
Melt the dark chocolate in the microwave in 10 second intervals, mixing between each time to prevent burning until it has completely melted.
Mix the peppermint extract into the chocolate, pour it out over the baking sheet and spread it fairly thin since you’ll be adding 2 more layers.
Place it in the fridge for 15 minutes to harden while you melt the milk chocolate.
Once the dark chocolate has hardened, add the milk chocolate and spread it out as well.
Cool again for 15 minutes and melt the white chocolate. (You may need to add a few drops of coconut oil to the white chocolate, as it tends to be thicker and burn more easily when heated than the other chocolate.)
Pour ½ of the white chocolate into a small bowl and stir in 8-10 drops of red food coloring. Add more food coloring as needed.
Spread the white chocolate over the milk chocolate quickly, as the heat may cause the milk chocolate to melt and swirl into the top layer.
Drizzle the red colored chocolate over the white chocolate and use a toothpick to swirl it into the white chocolate.
Sprinkle the peppermint and pretzels over the bark and refrigerate for another 30 minutes to allow all of the layers to set up.
Break it up with your hands or a knife and serve immediately or store for up to 2 week in an airtight container.