Peppermint Bark Recipe
This recipe for classic peppermint bark is layers of white and dark chocolate topped with crushed candy canes. A holiday favorite that’s quick to make and perfect for parties and gift giving.
Prep: 10min
Total: 15min
Serving Size: 1 serving
Nutrition Facts: calories 276 kcal, Carbohydrate 27 g, Protein 2 g, Fat 17 g, Saturated Fat 10 g, Cholesterol 7 mg, Sodium 27 mg, Fiber 1 g, Sugar 24 g, servingSize 1 serving
Ingredients:
- 12 ounces semisweet chocolate chips (or chopped semi sweet chocolate)
- 16 ounces white chocolate chips (or chopped white chocolate)
- 1/2 teaspoon peppermint extract
- 3/4 cup crushed candy canes
Instruction:
- Place the semisweet chocolate chips in a medium bowl and microwave for 30 second increments until melted. Stir until smooth.
- Spread the chocolate into a roughly 9″x 13″ rectangle on a piece of parchment paper. Place the chocolate in the fridge for 15 minutes to set.
- Place the white chocolate chips in a medium bowl and microwave for 30 second increments until melted. Add the peppermint extract and stir until smooth.
- Spread the white chocolate over the semisweet chocolate layer. Top with candy canes. Let harden in the fridge for about 20 minutes or until the chocolate is completely set. Remove from the fridge and let the bark sit at room temperature for about 10 minutes. Cut or break into pieces and serve.
Peppermint Bark
Incredibly simple white chocolate and semi-sweet chocolate layered bark flavored with peppermint and topped with crushed candy canes. Review recipe Notes before starting.
Prep: 30min
Total: 1h45min
Yield: 1
Ingredients:
- 12 ounces (339g) white chocolate, coarsely chopped and divided*
- 6 ounces (170g) semi-sweet or bittersweet chocolate, coarsely chopped*
- 1 and 1/2 teaspoons vegetable oil or coconut oil, divided
- 1/2 teaspoon peppermint extract, divided
- 2–3 regular-size candy canes (24–36g total), crushed
Instruction:
- Line the bottom and sides of a 9-inch or 8-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. Or use a lined baking sheet. Set aside.
- Bottom layer: There are a few ways you can melt the chocolate. You can use a double boiler over just barely simmering water or you can use the microwave. The microwave is a little more convenient for most, so my directions are for a microwave. (If using a double boiler, follow this recipe, but melt the chocolate layers in your double boiler over simmering water.) Place 6 ounces of white chocolate in a small heatproof bowl or a liquid measuring cup. Add 1/2 teaspoon of oil. Melt in 20-second increments, stirring vigorously with a rubber spatula or spoon after each increment, until completely melted and smooth. White chocolate and chocolate overheat easily, so it’s important to do this in increments. Once melted, stir in 1/4 teaspoon peppermint extract. Pour melted white chocolate into the prepared baking pan, and, with an offset spatula or spoon, spread into a thin smooth layer. (If using a baking sheet, make it as thin as you’d like… I usually spread it out to about 8×12 inches.) Place the baking pan in the refrigerator for 10–15 minutes or until almost completely set. If it sets completely, the bark layers could separate.
- Place semi-sweet chocolate in a small heatproof bowl or a liquid measuring cup. Add 1/2 teaspoon of oil. Repeat melting, just as you did with the white chocolate in step 2. Once melted, stir in remaining 1/4 teaspoon peppermint extract. Pour all of the semi-sweet chocolate over the white chocolate layer and spread it into a smooth layer. Place the baking pan back in the refrigerator for 10–15 minutes or until almost completely set.
- Place the remaining white chocolate in a small heatproof bowl or a liquid measuring cup. Add last 1/2 teaspoon of oil. Repeat melting, just as you did with the other layers. Pour over the bark layers and spread into a smooth layer. (This layer will not have peppermint extract.) Sprinkle evenly with crushed candy canes. To crush, place the unwrapped candy canes in a sealed zipped-top bag and roll or bang with a rolling pin or meat mallet until crushed.
- Refrigerate the bark until completely set, about 1 hour. Once hardened, remove from the pan and peel off the foil or parchment. Break or cut into pieces as large or as small as you want. If your bark chilled in the refrigerator for longer than 3–4 hours, let it sit at room temperature for 10–15 minutes to slightly soften before breaking/slicing. (Or else the layers might separate.)
- Cover and store leftover bark in the refrigerator for up to 3 weeks. The bark can be left at room temperature for a few days in colder months, but it gets a little soft.
Easy Peppermint Bark Recipe
FAQ
What is peppermint bark made of?
Peppermint bark is a holiday treat made with two types of chocolate—either semisweet or dark and white—and chopped candy canes.
How do you get peppermint bark to stick together?
The longer you allow the peppermint bark to set, the less likely it will be for the layers to separate. Bring the chocolate to room temperature before breaking it. This will prevent the peppermint bark from separating when you break it into pieces.
What is the best way to crush peppermint for peppermint bark?
Coarsely crush the peppermint candies in a resealable plastic bag using the smooth side of a meat mallet. Since the candies are so hard, the heftiness of the mallet is the best thing for breaking them up quickly.
What is the best way to cut peppermint bark?
To break apart peppermint bark: When breaking apart chocolate peppermint bark, you want to get nice large pieces instead of small shards. You’ll find it easiest to snap the bark into pieces when the bark is at room temperature or slightly chilled.
