This classic Peppermint Bark recipe has layers of dark and white chocolate flavored with peppermint and topped with crushed candy canes. It’s an easy holiday treat that is perfect for gift giving, bringing to parties, or enjoying at home.
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Homemade Chocolate Peppermint Bark
One of my favorite holiday dessert recipes is this festive Chocolate Peppermint Bark. It’s got a bottom layer of dark chocolate and a top layer of white chocolate both flavored with peppermint extract and topped with chopped candy canes. This recipe couldn’t be easier to make, is totally addicting, and stays fresh for quite some time making it perfect for gift giving during the busy holiday season.
Considering this Peppermint Bark is made mostly from chocolate, the most important thing to remember is to use the highest quality chocolates that you can find. It will make such a huge difference in the flavor and the texture of the finished candy. If you’re feeling like getting a little creative, feel free to try one of our ideas for Peppermint Bark variations below.
Ingredients in Candy Cane Bark
- Dark Chocolate - this is a recipe where you want to use the highest quality chocolate that you can find. Ghirardelli is a great option. You can use either chocolate bars that are chopped into smaller pieces, or chocolate chips.
- White Chocolate - just like with dark chocolate, you want to use the highest quality white chocolate that you can find. You can melt chocolate bars that have been chopped or white chocolate chips.
- Butter - you’ll need ½ tablespoon to add to each type of chocolate as it melts. This helps keep the chocolate slightly softer when you bite into it.
- Peppermint Extract - you’ll need to add about ¼ teaspoon to each type of chocolate after it has completely melted. If you add it before melting it tends to cause the chocolate to seize up.
- Candy Canes - it’s best to only lightly crush the candy canes because you want the chunks, not the powder.
How to Make Peppermint Bark
- Melt the dark chocolate. In a microwave safe bowl, add the dark chocolate chips and ½ tablespoon of butter. Microwave on 50% power for 30 seconds then stir. Repeat until the chocolate is melted and smooth but not hot. Once melted, stir in half of the peppermint extract. (Note: you can also melt the chocolate and butter over a double boiler, meaning in a bowl over a pot of barely simmering water on the stovetop)
- Spread onto a sheet tray and chill. Spread the melted chocolate onto a parchment lined baking sheet into a roughly 9" by 13" rectangle using an offset spatula. Place the pan of chocolate in the fridge or a cool place for about 15 minutes or until set.
- Melt the white chocolate. Meanwhile, add the white chocolate chips and the rest of the butter to a microwave safe bowl and repeat the same process that you used to melt the dark chocolate. Once melted and smooth, stir in the rest of the peppermint extract.
- Spread and add crushed peppermint. Remove the baking sheet from the fridge and spread the melted white chocolate over the dark chocolate. Sprinkle the crushed peppermint evenly over the top of the chocolate, then return the pan to the fridge for 15-20 minutes or until set.
- Break it into pieces. Remove from the fridge and allow to come back to room temperature before cutting or breaking into pieces.
- Store. Store Peppermint Bark in an airtight container in a cool dark place at room temperature for up to 1 week, or in the fridge for up to 2 months. Enjoy!
Peppermint Bark Recipe Variations
There are so many ways to easily adjust this Peppermint Bark recipe. Here are a few of our favorites:
- Milk Chocolate Ghirardelli Peppermint Bark: use milk chocolate instead of dark chocolate for this recipe.
- Triple Chocolate Peppermint Bark: use 8 ounces of dark, milk, and white chocolate. Each layer will be slightly thinner but the overall bark will be the same thickness. You’ll need to divide the butter and the extract into 3 parts, as well.
- Sprinkles: add festive sprinkles along with the crushed peppermint.
- Andes Candies Peppermint Bark: substitute melted Andes Candies instead of dark chocolate.
Frequently Asked Questions
As long as it is stored in an airtight container in a cool, dark place, your homemade Peppermint Bark will stay fresh for at least 1 week at room temperature. If you want it to last longer, you can store it in the fridge or the freezer for up to 2 months.
The most common issue with making Chocolate Peppermint Bark is that the two layers of chocolate separate. The best way to make sure they stick together is to make sure that you don’t try to break or cut the Peppermint Bark when it is too cold. Make sure and let the chocolate come to room temperature before attempting.
You don’t have to refrigerate Peppermint Bark - it will stay fresh for up to 1 week in an airtight container at room temperature as long as it’s stored in a cool, dark place. This is especially convenient around the holidays if you plan to make a lot for gifts because it won’t take up all of your precious fridge space.
For this recipe, you want less candy powder and more candy cane chunks. The best way to do this is to place the candy canes in a freezer bag and gently hit them with a rolling pin or jar.
Storing and Freezing
- Room Temperature: store in an airtight container in a cool dark place for up to 1 week at room temperature.
- Refrigerator: store in an airtight container in the fridge for up to 2 months.
- Freezer: to freeze, store in either an airtight container or freezer bags for up to 2 months. To thaw, simply pull out to room temperature for about 1 hour.
Peppermint Bark Recipe
Ingredients
- 12 oz Dark Chocolate chopped or chips
- 12 oz White Chocolate chopped or chips
- 1 Tablespoon Butter divided
- ½ teaspoon Peppermint Extract divided
- 4 large Candy Canes lightly crushed
Instructions
- In a microwave safe bowl, add the dark chocolate chips and ½ tablespoon of butter. Microwave on 50% power for 30 seconds then stir. Repeat until the chocolate is melted and smooth but not hot. Once melted, stir in half of the peppermint extract.
- Spread the melted chocolate onto a parchment lined baking sheet into a roughly 9" by 13" rectangle using an offset spatula. Place the pan of chocolate in the fridge or a cool place for about 15 minutes or until set.
- Meanwhile, add the white chocolate chips and the rest of the butter to a microwave safe bowl and repeat the same process that you used to melt the dark chocolate. Once melted and smooth, stir in the rest of the peppermint extract.
- Remove the baking sheet from the fridge and spread the white chocolate over the dark chocolate. Over the top, sprinkle with crushed candy canes, then return the pan to the fridge for 15-20 minutes or until completely set.
- Remove from the fridge and allow to come back to room temperature before cutting or breaking into pieces.
- Store Peppermint Bark in an airtight container in a cool dark place at room temperature for up to 1 week, or in the fridge for up to 2 months. Enjoy!
Nutrition
More of the Best Christmas Dessert Recipes
- Reindeer Pretzels
- Grinch Cookies
- Jello Divinity
- Divinity
- Homemade Caramels
- Cracker Jacks
- Turtles Candy Recipe
- Saltine Cracker Toffee
- Peanut Brittle
- Fall Party Mix
- More Dessert Recipes
- More Christmas Candy Recipes
More Peppermint Recipes
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This Peppermint Bark recipe is a classic holiday treat that couldn't be easier to make. With layers of white and dark chocolate flavored with peppermint extract and topped with candy cane pieces, it's hard not to love.
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