Peppermint Bark Recipe

Peppermint bark is an easy, 4-ingredient candy that has layers of semisweet chocolate, white chocolate, and crushed peppermints or candy canes. It makes a festive treat that is perfect for cookie trays, and it makes a delicious homemade gift.

Below, you’ll find step-by-step photos, tips, and plenty of information to help you make a perfect batch of peppermint bark!

Ingredients and substitutions

• White chocolate – I highly recommend using a good-quality white chocolate baking bar that contains cocoa butter instead of almond bark or white chocolate coating that is made with palm oil. Look for white chocolate bars by brands like Ghirardelli or Baker’s.
• Semisweet chocolate – Feel free to use milk, dark, or bittersweet chocolate instead of semisweet.
• Peppermint extract – Be sure to use peppermint, not mint, extract. Mint extract is a blend of peppermint and spearmint extracts, and it won’t give you the same flavor.
• Candy canes – Feel free to buy the pre-crushed bagged candy canes.

How to make peppermint bark

Line an 8×8 baking pan with parchment paper, and set aside.

In a small microwave-safe bowl, melt the semisweet chocolate in the microwave for 30 seconds. Stir.
Continue microwaving and then stirring in 15-second intervals until completely melted.

Pour the melted chocolate into the prepared pan and spread into an even layer.

>>Top tip: Use an offset spatula to get a nice, even layer.

Place the pan in the fridge for about 3-4 minutes to let it partially set. Don’t let it completely set and harden. If the chocolate completely sets, the white chocolate won’t stick well.

In a separate microwave-safe bowl, melt the white chocolate using the same interval method that you used to melt the semisweet chocolate. Once the white chocolate has melted, stir in the peppermint extract.

Spread the melted white chocolate onto the semisweet chocolate.

Immediately sprinkle the crushed candy canes on top. Refrigerate until hardened or for at least 30 minutes.

When you’re ready to serve, remove from the baking pan. Cut into uneven pieces starting at the edges and working into the center.

Tips to make perfect peppermint bark

• Peppermint bark makes a great homemade gift! Package it in a tin or in cellophane for a delicious holiday gift.
• To crush the candy canes, place the candy canes in a large baggie and use a rolling pin to crush the candies.
• Quality counts! With only four ingredients, it’s important to use good-quality ingredients for the best results.
• Don’t skip lining the pan with parchment paper! You want to be able to break it into nice pieces, not have to chisel it out of the pan.

Peppermint bark variations

One of the great things about candies like barks is how versatile they are! Here are a few ideas for variations:

• Dark Chocolate Bark: Substitute bittersweet or dark chocolate chips in place of the semisweet chocolate chips.
• Ombre Peppermint Bark: Start with a layer of dark chocolate, then a layer of milk chocolate and finally a layer of white chocolate.
• Christmas Crunch Bark: Add holiday sprinkles or colored sugar along with the crushed candy canes.

Storage

Peppermint bark should be stored in an airtight container in the refrigerator. It will keep for up to 2 weeks when properly stored.

More holiday treats!

• S’mores Fudge
• Saltine Toffee – Christmas Crack
• Sugar Cookie Bars

If you’ve tried this peppermint bark recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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