Peppermint Bark Recipe

A stack of peppermint bark surrounded by candy canes and bits of crushed candy canes.

This delightful peppermint bark recipe only needs four simple ingredients and minimal effort! Add it to your cookie tins for gifting, or serve it at a holiday party.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 5

Chill Time 1 20

Total Time 1 35

Servings pieces

Calories 184kcal

Author John Kanell

Equipment

8” baking pan
Mixing Bowls
Offset spatula

Ingredients

12 ounces semisweet chocolate bars chopped (375g)
16 ounces white chocolate bars chopped (450g)
½ teaspoon peppermint extract
7 candy canes crushed

Instructions

Line an 8x8-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 a 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. Refrigerate until completely set, about 1 hour.
To cut the bark, let it sit at room temperature for 30 minutes or use a warm knife. Remove the bark from 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.

Video

Notes

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.
Storage: Store peppermint bark pieces in an airtight container for 1 week at room temperature or up to 3 weeks in the refrigerator. I don’t recommend freezing it because the candy cane pieces will turn gooey and melt when thawed.

Nutrition