Peppermint Bark

There are times when I just want to make a quick and delicious Christmas treat. This peppermint bark definitely falls into the “quick treat” category. It has four ingredients (three if you’re in a pinch)! You can even use a microwave to melt the chocolate. You can scale the recipe up or down in a snap. 

What You’ll Need for This Recipe

Dark Chocolate: I like using a combination of bittersweet and semisweet chocolate but you can use any dark chocolate you enjoy. Try to use a high quality chocolate as it is the primary flavor.

White Chocolate: Chips can be difficult to melt, the bar form will melt much more easily. 

Peppermint Extract: If you don’t have any on hand then just crush some more candy canes (finely) and mix with the chocolate. 

How To Make Peppermint Bark 

1. Line a roughly 8×8 inch container with parchment paper, and crush your candy canes. Melt the dark chocolate in a glass bowl set over a pot of GENTLY simmering water. The water should not touch the pot, instead the chocolate is being melted by steam heat. Mix the chocolate every few minutes to ensure an even heating and then remove from heat when almost all the chocolate is melted.

2. Stir chocolate until completely melted and pour into your prepared container. 

3. Spread the chocolate out and set aside.

4. Melt the white chocolate as you did in step one. Add the peppermint oil and mix well then add about 1/3 cup of the crushed candy cane.

 

5. Fold the crushed candy cane in gently. You don’t want to mix too much as the candy cane will begin to dissolve.

6. Pour the white chocolate onto the partially set dark chocolate. The dark chocolate should be on it’s way to setting but not quite there yet. If the dark chocolate has already hardened the layers of your bark might separate.

7. Evenly spread the white chocolate out with a spatula. 

8. Sprinkle on as much crushed candy cane as you’d like. I like little pops of it throughout but you may want to completely cover the surface of your bark with it. Set it aside to cool and harden. Once your bark is set you can cut it into smaller pieces. Chances are VERY few of you will want to temper the chocolates so they will not snap into clean pieces. That’s OK!! Just use a large knife to cut the bark and you’ll have a beautiful and delicious treat. 

Pro Tips for Making this recipe

• Go low and slow when melting the chocolate. High heat can burn your chocolate so use a glass bowl set over (but not touching) gently simmering water to melt it OR shots 50% power bursts in the microwave.
• If you can’t find peppermint oil just crush an extra 1/3 cup of candy canes to mix into the white chocolate for a similar flavor.
• The BEST white chocolate for melting comes in bar form. You can totally use white chocolate chips but bars will melt more easily and often have a smoother consistency.
• Pour the white chocolate on before the dark chocolate has fully set. This will prevent the layers from separating. 
• Don’t have the right sized container to pour the chocolate into? Make one from aluminum foil or a box. Just line with parchment paper and you’ll be ready to go.
• Instead of pouring layers you can add a healthy drizzle of white chocolate onto the dark and give your peppermint bark a playful swirl. Then sprinkle with crushed candy canes and you have an interesting looking peppermint bark!! If you’re using this technique, then you’ll only need a quarter as much white chocolate as the dark.

Frequently Asked Questions

What’s the best way to melt chocolate?

While you can of course use a microwave to melt chocolate for you peppermint bark, the best way is to use a double boiler. 

• Add about an inch or so of water to a medium pot and bring to a simmer. 
• While the water is heating chop the chocolate and place in a glass bowl large enough to sit in the pot without touching the water.
• Reduce heat to low and place the bowl over the simmering water.
• Mix occasionally and remove from heat once most of the chocolate is melted. 

To melt chocolate with a microwave chop it into smaller pieces and place them in a microwave-safe bowl. Heat at 50% power for 30 second bursts. Stir after each burst to make sure the chocolate touching the bowl doesn’t burn.

How do you prevent the layers from separating?

You’ll get a nice cohesive piece of peppermint bark if you pour the white chocolate on while the dark chocolate is not fully set. If the base is totally hard then there’s a greater chance of separation. You can of course pour the white chocolate on when the dark chocolate is completely liquid but there will be less of that crisp layer and more of a muddle in the middle. 

How long will it keep for?

If stored in a sealed container thats placed in a cool place then your peppermint bark should be totally fine for two months. 

What’s the best chocolate to use?

I like a bittersweet chocolate for the peppermint bark base but you can use semi sweet or even milk chocolate depending on your sweet tooth. For the white chocolate I recommend getting it in bar form if that’s an option. If you’re finding the ingredients to be pricey you can always make a smaller batch or use less white chocolate and create a swirl effect as you can see in the photo just above the recipe.

Can I make this if I don’t have the right sized baking dish?

YES! I didn’t have an 8×8 inch dish so I just found a similarly sized box and lined it with parchment paper. You can also use foil to create walls in a larger baking dish which you then line with paper.

What can I add in?

• Pretzels/crushed pretzels
• Nuts
• Cereal
• Salt flakes
• Toffee chips

If you’ve tried this peppermint bark recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!