Homemade Peppermint Bark

This recipe for Peppermint Bark is a no-bake holiday treat that is made with only 4 ingredients. Whether giving it as a holiday gift or adding it to your own tray of holiday sweets, this Homemade Peppermint Bark is a holiday must-make.

Peppermint Bark is a favorite Christmas treat with good reason! The combination of rich dark chocolate, sweet white chocolate, and crushed-up candy canes is magical.

During the holidays, tins of Peppermint Bark fly off the shelves of high-end retail and grocery stores. Whether to give as a gift or to enjoy yourself, everyone LOVES peppermint bark.

But instead of purchasing those expensive tins, you can easily make Homemade Peppermint Bark that is perfectly delicious. Much like my recipes for chocolate fudge, marbled chocolate bark, and saltine cracker toffee, this recipe only takes a few simple ingredients and minutes of work.

Notes On Ingredients

This recipe for peppermint bark only requires 4 ingredients, but you do want to ensure you select good-quality ingredients for the best results.

• Chocolate: For the chocolate layer, I recommend dark chocolate, as it adds a nice contrast to the sweet white chocolate. That said, if you would prefer using semi-sweet chocolate, that will work just fine. Either way, select good-quality chocolate chips or chopped chocolate bars. 
• White Chocolate: The type of white chocolate you use is crucial to the success of this recipe. You must use white chocolate that contains actual cocoa butter, not just palm oil or coconut oil. Without cocoa butter present in white chocolate, the white chocolate layer will not bond to the dark chocolate layer. Most store-brand white chocolate chips will not work for this recipe. I recommend using Guittard White Baking Chips or Ghiradelli White Chocolate Baking Bar, chopped into small pieces. 
• Peppermint Extract: Use peppermint extract, not peppermint oil or mint extract for the most authentic flavor.  
• Candy Canes: You can opt to either purchase crushed candy canes, which are oftentimes available during the holiday season, or you can crush the candy canes yourself. This only takes a minute or so to do yourself and is often much cheaper. Just be sure to use classic candy canes, or peppermint candy canes, not another flavor. 

How to Make Peppermint Bark

• If needed, place unwrapped candy canes into a storage bag, and use a heavy cup or rolling pin to crush the candy canes into tiny pieces. Set them aside to add the top of the bark later. 

• Line a baking sheet with parchment paper or a silicone baking mat. I find that this is the easiest way to transport the peppermint bark to and from the refrigerator in between layering the chocolate. 
• Place the dark chocolate into a heat-safe bowl and microwave in 30-second intervals, stirring between each interval, until melted and smooth.

• Pour the melted chocolate onto the parchment paper or baking bat, and using an offset spatula, spread the chocolate out into a large, even rectangular shape, about 9x13 inches in size. It does not have to be perfect, but you do want to try to get a fairly even layer of dark chocolate. 

• Place the baking sheet into the refrigerator for 15-20 minutes to allow the chocolate layer to fully harden. We want that first layer to be set before pouring on our white chocolate to achieve the beautiful, distinct layers in the peppermint bark. 
• Once the first layer has hardened, place the white chocolate into a clean heat-safe bowl and microwave in 30-second intervals, stirring between each interval, until melted and smooth. 
• Immediately, stir in the peppermint extract and 2 tablespoons of the crushed candy canes, just to incorporate. Work quickly so you don't melt the candy canes into the warm chocolate. 

• Drizzle the melted white chocolate over the set-up dark chocolate. Use an offset spatula to spread the white chocolate out evenly over the dark chocolate, working as quickly as possible so that your white chocolate does not harden too quickly. 
• Once you have a nice even layer of white chocolate, sprinkle the remaining crushed candy canes over the white chocolate, and gently use your fingers to press into the melted chocolate. 

• Allow the peppermint bark to fully set up by chilling for 20-30 minutes in the refrigerator, or leave it at room temperature, in a cool room for 45-60 minutes. 
• Once the chocolate layers have hardened, peel the peppermint park away from the parchment paper or silicone mat. 
• Use a sharp knife to cut the bark or break the peppermint bark into large chunks using your hands. 
• Store the peppermint bark in an airtight container for up to 2 weeks in a cool, dark pantry. If your house is overly warm, it is best to store the bark in the refrigerator for up to two weeks. 

Recipe Modifications

• No Peppermint Extract? Simply omit it! The bark will still have a minty flavor due to the candy canes, but won't be quite as pungent. 
• Vary up the Chocolate: If you don't care for white chocolate or maybe you would rather not use dark chocolate, simply use only one variety of chocolate and double the amount used. 
• Using a Double Boiler to Melt the Chocolate: If you would rather not use the microwave to melt your chocolate, you can opt to use a double boiler. To do this, fill the bottom of a large pot with about 3 inches of water and bring it to a simmer over medium heat. Reduce heat to low, then place a large heatproof bowl on top. Add the dark chocolate chips or chopped chocolate and stir occasionally until the chocolate has melted. Repeat this process using a clean bowl for the white chocolate layer. 

More Festive Holiday Recipes

• Reindeer Pretzels
• Crockpot Candy
• Snowball Cookies
• Santa Pancakes
• Dairy-Free Eggnog
• Candy Cane Cookies

If you gave this recipe for Homemade Peppermint Bark a try, I would love for you to leave a comment and review below.

Homemade Peppermint Bark

This easy 4-ingredient no-bake Peppermint Bark is flavored with peppermint and candy canes and delivers a holiday treat perfect for giving or enjoying yourself.

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 3 minutes

Chilling: 45 minutes

Total Time: 58 minutes

Servings: 16

Calories: 276kcal

Author: Kristen Chidsey

Ingredients

• ▢ 12 oz. semisweet chocolate chopped
• ▢ 16 oz. white chocolate chopped
• ▢ ½ teaspoon peppermint extract
• ▢ ½ cup crushed peppermint candy canes divided (about 8 candy canes)

Cook ModePrevents your screen from going dark while preparing the recipe.

Instructions

• Line a large baking sheet with parchment paper or a silicone mat.
• Unwrap 8 candy canes and place them into a heavy-duty sandwich bag and crush them using a rolling pin or heavy cup. Remove 2 tablespoons of the candy canes and set aside.
• Place the dark or semisweet chocolate chips in a medium heat-safe bowl and microwave in 30-second intervals, stirring between each interval, until melted. Stir until smooth.
• Pour the chocolate out over the parchment paper, and using an offset spatula, spread the melted chocolate into a roughly 9″x 13″ rectangle. Place the chocolate in the refrigerator to set for 15-20 minutes.
• Once the dark chocolate layer has set, place the white chocolate chips into a clean heat-safe medium bowl and microwave in 30-second intervals, stirring between each interval, until melted. Stir until smooth.
• Add the peppermint extract and reserved 2 tablespoons of crushed candy canes and stir quickly to just incorporate.
• Pour the white chocolate over the semisweet chocolate layer and use an offset spatula to spread evenly to cover the chocolate layer with the white chocolate. Working quickly, sprinkle the remaining crushed candy canes evenly over the white chocolate. Use your hands to gently push the candy canes into the white chocolate to adhere.
• Allow this mixture to fully harden at room temperature or in the refrigerator. It will take 30-60 minutes.
• Once fully hardened, remove the bark from the parchment paper or silicone mat and break or cut it into pieces.

Equipment Needed

• Parchment Paper

Notes

Storage: Store the peppermint bark in an airtight container for up to 2 weeks in a cool, dark pantry. If your house is overly warm, it is best to store the bark in the refrigerator for up to two weeks.

White Chocolate: The type of white chocolate you use is crucial to the success of this recipe. You must use white chocolate that contains actual cocoa butter, not just palm oil or coconut oil. Without cocoa butter present in white chocolate, the white chocolate layer will not bond to the dark chocolate layer.

Peppermint Extract: Use only pure peppermint extract, not peppermint oil or mint extract. If you don’t have it on hand, simply omit it! The bark will still have a minty flavor due to the candy canes, but won't be quite as pungent.

Chocolate: If you don't care for white chocolate or maybe you would rather not use dark chocolate, simply use only one variety of chocolate and double the amount used.

Using a Double Boiler to Melt the Chocolate: If you would rather not use the microwave to melt your chocolate, you can opt to use a double boiler. To do this, fill the bottom of a large pot with about 3 inches of water and bring it to a simmer over medium heat. Reduce heat to low, then place a large heatproof bowl on top. Add the dark chocolate chips or chopped chocolate and stir occasionally until the chocolate has melted. Repeat this process using a clean bowl for the white chocolate layer.

Nutrition

Calories: 276kcal | Carbohydrates: 28g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 7mg | Sodium: 28mg | Potassium: 202mg | Fiber: 2g | Sugar: 25g | Vitamin A: 19IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 1mg

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