Peppermint Bark

This easy Peppermint Bark only uses a handful of simple ingredients to create the best homemade holiday treat! 

This chocolate peppermint bark recipe is similar to a classic peppermint bark with one big difference: you don’t need to use a double boiler! Made with dark chocolate, white chocolate and crushed candy cane pieces over top, it’s the perfect Christmas dessert. 

Great for holiday parties or to gift to friends and neighbors, don’t sleep on this easy recipe!

Recipe Ingredients:

• Chocolate: be sure to use quality dark chocolate and white chocolate when making this easy peppermint bark recipe (we like to use Guittard or Ghirardelli chocolate)
• Extract: you will need to use peppermint extract to get the best flavor
• Candy: use crushed candy canes or peppermint candies to add to the top of the peppermint candy

How To Make Peppermint Bark:

1. Line a 9×13-inch baking sheet with parchment paper. 
2. Chop your dark chocolate and place it into a microwave-safe bowl. 
3. Chop your white chocolate and place it into a separate microwave-safe bowl. 
4. First, melt your dark chocolate; melt the chocolate on HIGH setting in 30-second intervals. Stir the chocolate every 30 seconds. It took me four cycles to have it completely melted.
5. Remove the dark chocolate from the microwave and place in the white chocolate. Melt the white chocolate in 30-second intervals, stirring after each interval until you have melted chocolate. 
6. Spread the dark chocolate over the baking sheet with an offset spatula. 
7. Once your white chocolate is melted, stir in peppermint extract. 
8. Drizzle the white across the dark chocolate, creating lines. You can do this from the shorter or longer side. 
9. Take a bamboo skewer and drag it through the surface of the white chocolate to make swirls. 
10. Finally, add crushed candy or peppermint candies. Cool the peppermint bark in a fridge for 20 minutes.
11. Break into pieces before serving.

Expert Tips

• I used classic chocolate, but if you want to skip the chopping part, you can use dark chocolate chips or white chocolate chips. Always choose quality chocolate if you want good results. 
• Switch up the look of your peppermint bark by doing different layers first – you can add a white chocolate layer then drizzle dark chocolate over top. It will be an interesting twist. 
• Speaking about twists and swirls, you can play with a pattern here and create something unique. If you want a more classic appearance, simply spread the white chocolate over the dark chocolate bottom layer with an offset spatula.

Frequently asked questions when making the best peppermint bark: 

Storage Instructions:

Freezer: To store peppermint bark, place the smaller pieces into a zip-lock bag or an airtight container and store it at room temperature on the counter or in the fridge if you enjoy this classic holiday treat cold. 

Other holiday candy recipes:

• Snickers Fudge
• Homemade Caramels
• Chocolate Caramel Pecan Turtles
• Christmas Cake Pops

Peppermint Bark

5 from 1 vote

This easy Peppermint Bark only uses a handful of simple ingredients to create the best homemade holiday treat!

ServingServing: 10 Servings

Prep Time 10 minutes minutes

Cook Time 4 minutes minutes

Total Time 14 minutes minutes

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Ingredients

• ▢ 8 ounces dark chocolate
• ▢ 8 ounces white chocolate
• ▢ ½ teaspoon peppermint extract
• ▢ ¼ cup crushed candy canes or peppermint candies

Equipment

• Baking Dish (9 x 13)
• Parchment Paper
• Cutting Board
• Chef Knife
• Bowls (Microwave Safe)
• Spatula
• Wooden Skewers

Instructions

1. Line a 9×13 inch baking sheet with parchment paper.
2. Chop your dark chocolate and place it into a microwave-safe bowl.
3. Chop your white chocolate and place it into a separate microwave-safe bowl.
4. First, melt your dark chocolate; melt the chocolate on HIGH setting in 30-second intervals. Stir the chocolate every 30 seconds. It took me four cycles to have it completely melted.
5. Remove the dark chocolate from the microwave and place in the white chocolate. Melt the white chocolate in 30-second intervals, stirring after each interval.
6. Spread the dark chocolate over the baking sheet with an offset spatula.
7. Once your white chocolate is melted, stir in peppermint extract.
8. Drizzle the white across the dark chocolate, creating lines. You can do this from the shorter or longer side.
9. Take a bamboo skewer and drag it through the surface of the white chocolate to make swirls.
10. Finally, add crushed candy or peppermint candies. Cool the peppermint bark in a fridge for 20 minutes.
11. Break into pieces before serving.

Notes

I used classic chocolate, but if you want to skip the chopping part, you can use chocolate chips. Always choose quality chocolate if you want good results.

Nutrition

Calories: 276 kcal · Carbohydrates: 28 g · Protein: 3 g · Fat: 17 g · Saturated Fat: 10 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 0.01 g · Cholesterol: 5 mg · Sodium: 25 mg · Potassium: 227 mg · Fiber: 3 g · Sugar: 22 g · Vitamin A: 16 IU · Vitamin C: 0.1 mg · Calcium: 62 mg · Iron: 3 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Dessert

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