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.
When the holidays roll around I make all kinds of minty desserts including peppermint patties, peppermint brownies and this super easy peppermint bark.
Sometimes you just need a quick and easy treat for the holidays, and this classic peppermint bark is my go-to recipe. Peppermint bark only has a handful of ingredients, doesn’t require any baking and the recipe can be easily doubled or tripled to feed a crowd. I make countless batches of peppermint bark every holiday season!
Peppermint bark ingredients
The ingredients in this recipe include semisweet chocolate, white chocolate, peppermint extract and candy canes.
How do you make peppermint bark?
The first step is to melt your semisweet chocolate. You can melt your chocolate in the microwave or use a double boiler on the stove. Spread the chocolate into a thin layer on a sheet pan, then put it in the fridge to set up. After that, you simply add a layer of white chocolate flavored with peppermint extract and your crushed candy. Chill the bark until it is completely set. Break or cut your peppermint bark into pieces and serve.
Tips for the perfect candy
- You can use crushed candy canes or crushed peppermint candies, whichever you prefer.
- I find that the easiest way to crush the candy is to place it in a resealable bag, then use a meat mallet or rolling pin to break it into small pieces.
- This recipe only has 4 ingredients which means quality really counts. Use the highest quality chocolate you can find, and look for white chocolate that contains real cocoa butter and not just palm oil. My favorite brand is Guittard.
- Use an offset spatula to easily spread the chocolate into a thin even layer.
- Don’t have peppermint extract? You can omit it or use peppermint oil. If you choose to omit it, your bark won’t be quite as minty tasting.
Recipe FAQs
his candy can be stored for up to 2 weeks at room temperature and up to 3 weeks in the fridge. I wouldn’t recommend freezing chocolate bark, because when it thaws the candy cane pieces will become sticky.
Chocolate bark is referred to as “bark” in reference to a layer of bark on trees, which is what it sometimes resembles. A bark is a type of candy that is a thin layer of chocolate with other flavors layered on or sprinkled over the top.
The main reason that peppermint bark layers can separate is it you try to layer a white chocolate made with palm oil over a dark chocolate that’s made with cocoa butter. The palm oil can prevent the two layers from sticking together. Be sure to let the bark chill until it’s completely set. If you try to break it before the layers are totally firm and bonded together, it can come apart. The final tip is to let your finished bark come back to room temperature before you break it up. I find that cutting it with a knife produces the best results in terms of the layers staying together.
Peppermint bark variations
This is a basic recipe for this classic holiday treat, but you can absolutely customize it to your liking. I often make changes to the recipe, some of my favorite variations include
- Sprinkle Bark: Reduce the amount of crushed candy canes by half and add a few handfuls of holiday sprinkles.
- Milk Chocolate Bark: Substitute milk chocolate chips for semisweet chocolate chips.
- Snow Bark: Use all white chocolate instead of semisweet.
- Triple Layer Bark: Start with a layer of white chocolate, add a layer of semisweet chocolate, and finish with another layer of white chocolate and crushed candy canes.
- M&M Bark: Add a handful of holiday M&M’s, either in the classic or mint flavor.
I like to package up my peppermint bark in pretty gift tins and give it away to friends, family and teachers around the holidays. Everyone loves this sweet treat!
More Christmas candy recipes
- Crock Pot Candy
- Rocky Road Fudge
- 50 Irresistible Christmas Candy Recipes
- Christmas Crack
- Microwave Caramels
Peppermint Bark Video
Peppermint Bark Recipe
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
Instructions
- 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 10 minutes to partially set. Do NOT go past 10 minutes in the fridge. The chocolate should be just set around the edges but still partially melted in the middle. If you let the semisweet layer harden completely, the white chocolate may not stick to it.
- 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 20 minutes. Use a straight edge chef's knife to cut the bark into pieces by cutting straight down through the layers of the bark. Serve and enjoy.
Notes
- I find that the easiest way to crush the candy is to place it in a resealable bag, then use a meat mallet or rolling pin to break it into small pieces.
- This recipe only has 4 ingredients which means quality really counts. Use the highest quality chocolate you can find, and look for white chocolate that contains real cocoa butter and not just palm oil. My favorite brand is Guittard.
- For best results, chill the bark completely to let the layers fuse together, then bring it back to room temperature for cutting. I find using a knife produces nicer results than breaking the bark apart with your hands.
The results were amazing. My husband doesn’t like store-bought peppermint bark, but he loves mine! I used different blends and brands of chocolate for both white and milk/dark, and it gave a really amazing result. I also like that it’s thicker than much of the store-bought kind I’ve found. This was a brilliant recipe and I look forward to making this a holiday tradition