Peppermint Bark Recipe

Pieces of peppermint bark in a holiday tin.

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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 5

Chill Time 30

Total Time 15

Servings

Calories 276kcal

Author Sara Welch

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.

Video

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.

Nutrition