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Peppermint Mocha Chocolate Bark

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Servings: 36
  • Course: Dessert

With just a few simple steps, you can transform plain chocolate into a divine treat with this chocolate bark recipe. We stir chopped peppermint candies and chocolate-covered espresso beans into this chocolate bark, which is perfect for a gift.

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  • 2 cups chopped bittersweet or semisweet chocolate (or chips)
  • 30 peppermint candies, coarsely chopped
  • 1/4 cup chocolate-covered espresso beans, coarsely chopped
  • Reynolds KITCHENS™ Parchment Paper with SmartGrid®


Step 1

Line a rimmed baking sheet with Reynolds KITCHENS™ Parchment Paper with SmartGrid®. (Take care to avoid wrinkles.)

Step 2

Place chocolate in a medium microwave-safe bowl; microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. (Alternatively, place in the top of a double boiler over hot, but not boiling, water. Stir until melted.)

Step 3

Combine candy and espresso beans in a small bowl. Stir half of the mixture into the melted chocolate. Scrape the chocolate onto the foil and spread it into a 9-inch square. Sprinkle with the remaining candy mixture, pressing any large bits in. Refrigerate until set, about 30 minutes.

Step 4

Transfer the bark and parchment to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.

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