This homemade Peppermint Bark recipe is a go-to whenever I need a quick and fun holiday dessert without turning on the oven. Bark is a great way to use up some extra chocolate bars or transform your favorite chocolate into a giftable treat for the holiday season. Crushed candy canes add festive flavor and holiday cheer, but you can also enjoy this recipe all year by swapping the candy canes for nuts or chopped candy.
My easy Peppermint Bark recipe uses chocolate bars to keep things both simple and flavorful. Made with only melted chocolate, crushed candy, and some peppermint flavoring, there is no sifting, tempering, or blending needed for this recipe. Melt the chocolate in a double boiler or microwave-safe bowl, layer, and top with candy canes. For more easy christmas desserts, try my Christmas crack recipe, toffee recipe, or peanut butter buckeye recipe.
What You Need to Make This Recipe
Semisweet Chocolate – semisweet chocolate makes the base of this two-layer bark. Chop the chocolate before melting, and select a high quality chocolate because lots of flavor will come from this layer. You can use dark chocolate chips, too, in a pinch.
White Chocolate – a bar of white chocolate melts smoother than white chocolate chips, so when possible, select a white chocolate bar and chop it into smaller pieces before melting. Because white chocolate is made mainly with cocoa butter, it’s easier to melt and more heat-sensitive, so be sure to stir it during the melting process.
Peppermint Extract – add an extra pop of peppermint flavor to the white chocolate layer by stirring in some peppermint extract. If you don’t have this ingredient, you can use additional candy canes or use vanilla extract.
Candy Canes – use classic red and white candy canes for a traditional peppermint look, or use other colors or flavors of regular or mini candy canes to vary the appearance and flavor of this recipe. Crushed peppermint candies can also be used.
How to Make Peppermint Bark
1. Line an 8×8-inch baking dish with parchment paper or wax paper. Place the semisweet chocolate in a medium heat-proof bowl and melt the chocolate by setting it over a pot of shallow simmering water, using a double boiler, or microwaving it in 30-second intervals at 50% power, stirring between each, until smooth and fully melted.
2. Pour the melted chocolate into the prepared pan.
3. Spread the semisweet chocolate into an even layer with a spatula. Chill until partially set or firm to the touch on top, about 20 minutes.
4. Place the white chocolate in a separate bowl, and melt it as you did the semisweet chocolate, then stir in the peppermint extract. Sprinkle in about ⅓ cups of crushed candy canes.
5. Fold the candy cane pieces into the melted white chocolate.
6. Pour the white chocolate onto the set semisweet chocolate layer.
7. Smooth the white chocolate out with a spatula.
8. Sprinkle the remaining crushed candy cane on top. Refrigerate until completely set, about 1 hour. Remove the bark from the pan using the parchment paper, and cut or break it into pieces.
Pro Tips For Making This Recipe
- Melt the chocolate slowly. Don’t rush this step! I prefer to set my glass bowl on a pot of gently simmering water on low heat and stir the chocolate often for the best peppermint bark. The chocolate is less likely to seize up if melted this way. If using the microwave method, heat on 50% power for short 30-second intervals.
- Crush the candy by hand. Crush unwrapped candy canes by placing them in a zip-top bag, folding a dish towel on top, and lightly rolling or banging it with a rolling pin or meat mallet until crushed. Using a rolling pin gives you more control over the size of the pieces than a food processor.
- Use a larger pan for thinner chocolate bark. For a thinner bark, use a 9×9” or 9×13” pan or cookie sheet instead of an 8×8 dish.
- Make a custom-sized pan. If you only have a large pan, you can use aluminum foil to create a custom-sized pan by folding the edges to make a wall to stop the chocolate from spreading further.
- Other chocolate combinations. Make this recipe with the chocolate you have on hand or with your favorite chocolate bar varieties. Try milk chocolate over a dark chocolate layer or milk chocolate with white chocolate.
- Topping and Mix-In Options. If candy canes aren’t your favorite or if they are out of season, try topping the white chocolate layer with crushed pretzels, toasted pecans, cereal, sea salt, toffee pieces, chocolate candies, or chopped candy bars.
Frequently Asked Questions
Leftovers keep in an airtight container at room temperature for up to 1 week or refrigerated for up to 3 weeks. They also can be frozen in a freezer-safe container for up to 3 months.
Chocolate bark with candy canes can be served throughout the holiday season as a dessert or as part of a nibbling board. Serve with candy cane cookies and peppermint martinis while trimming the tree. This recipe is especially delicious to enjoy with friends during a favorite things party or holiday drop-in. Make a larger tray of small treats like peanut butter fudge, turtles, caramels, or butter mints so partygoers can easily pick up one or more items to enjoy. If you have younger guests who aren’t ready for hard candy, you can’t go wrong with serving bark alongside my Grinch cookies.
The trick for chocolate peppermint bark layers that stick together is to add the white chocolate layer before the semisweet layer is completely set. Refrigerate the first layer for about 20 minutes until the top is firm but not solid and cold. Separation is more likely if the base layer is chilled for a longer period of time.
If you love this recipe try these out!
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!
Peppermint Bark
Video
Equipment
- 8” baking pan
- Mixing Bowls
- Offset spatula
Ingredients
- 12 ounces semisweet chocolate chopped (375g)
- 16 ounces white chocolate chopped (450g)
- ½ teaspoon peppermint extract
- 7 candy canes crushed
Instructions
- Line an 8×8-inch baking dish with parchment paper or wax paper. (For thinner bark, use a large baking sheet.)
- Place the semisweet chocolate in a medium heat-proof bowl. You can melt the chocolate by setting it over pot of shallow simmering water or using a double boiler, stirring until smooth. Or, microwave the chocolate in 30-second intervals at 50% power, stirring between each, until smooth and fully melted.
- Pour the melted chocolate into the pan and spread it into an even layerwith a spatula. Chill until partially set or firm to the touch on top, about 20 minutes.
- Place the white chocolate in a separate bowl, and melt it as you did the semisweet chocolate, then stir in the peppermint extract. Sprinkle in about ⅓ cup of crushed candy cane and fold into the white chocolate.
- Pour the white chocolate onto the set semisweet chocolate layer and smooth out with a spatula. Sprinkle the remaining crushed candy cane on top. Regrierate until completely set, about 1 hour.
- Remove the bark form the pan using the parchment paper, and cut or break it into pieces. Store leftover peppermint bark in an airtight container at room temperature for up to 1 week or refrigerated for up to 3 weeks.
Notes
- Melt the chocolate slowly. Don’t rush this step! I prefer to set my glass bowl on a pot of gently simmering water on low heat and stir the chocolate often for the best peppermint bark. The chocolate is less likely to seize up if melted this way. If using the microwave method, heat on 50% power for short 30-second intervals.
- Crush the candy by hand. Crush unwrapped candy canes by placing them in a zip-top bag, folding a dish towel on top, and lightly rolling or banging it with a rolling pin or meat mallet until crushed. Using a rolling pin gives you more control over the size of the pieces than a food processor.
- Use a larger pan for thinner chocolate bark. For a thinner bark, use a 9×9” or 9×13” pan or cookie sheet instead of an 8×8 dish.
- Make a custom-sized pan. If you only have a large pan, you can use aluminum foil to create a custom-sized pan by folding the edges to make a wall to stop the chocolate from spreading further.
- Other chocolate combinations. Make this recipe with the chocolate you have on hand or with your favorite chocolate bar varieties. Try milk chocolate over a dark chocolate layer or milk chocolate with white chocolate.
- Topping and Mix-In Options. If candy canes aren’t your favorite or if they are out of season, try topping the white chocolate layer with crushed pretzels, toasted pecans, cereal, sea salt, toffee pieces, chocolate candies, or chopped candy bars.
