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Festive Peppermint Chocolate Bark

Prep Time: 15 mins


  • 250g dark chocolate
  • ½ tsp peppermint essence*
  • 50g white chocolate
  • ¼ cup dried cranberries
  • ¼ cup pistachios


  • Line a baking tray with baking paper.
  • Melt down dark and white chocolate in seperate bowls. If using peppermint essence, mix it into the dark chocolate once melted.
  • Tip the melted dark chocolate onto the baking tray and smooth out with a spatula.
  • Dot the melted white chocolate onto the dark, then using a toothpick or chopstick swirl it around.
  • Finely chop pistachios and cranberries. Sprinkle overtop.
  • Put bark in fridge for a few hours to firm up, then break into shards.


* If using a food grade peppermint essential oil you may need more or less to taste.
Store in an airtight container in the fridge.