Peppermint bark is so easy to make! This delicious treat is made with semi-sweet chocolate, white chocolate, peppermint extract, and a crushed candy cane.
Peppermint bark is a traditional holiday treat. It features a layer of melted semi-sweet chocolate topped with a luxuriously rich layer of melted white chocolate flavored with a hint of peppermint.
I always include peppermint bark on my Christmas dessert trays and it makes a wonderful homemade treat to give to family and friends during the holidays.
This small batch of peppermint bark is the perfect amount when you don't want to make a big batch. It's just enough to satisfy a sweet craving without leaving you with plenty of leftovers.
Why This Recipe Works
- Peppermint bark is so easy to make!
- Only a few ingredients needed.
- Chocolate and peppermint go hand in hand, especially during the holiday season.
- It's the perfect homemade Christmas gift.
- You don't need a candy thermometer to make this candy. It's so simple, anyone can make it.
Ingredients
Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Chocolate: Use 4-ounces of good quality semi-sweet chocolate and 4-ounces of quality white chocolate. I use and recommend Baker's brand, Ghirardelli, and Lindt. I don't recommend using chocolate chips or white chocolate baking morsels. These contain stabilizers which prevent them from melting completely.
- Oil: Use 1/2 teaspoon of either canola oil or vegetable oil when melting the semi-sweet chocolate and another 1/2 teaspoon when melting the white chocolate. The oil helps the chocolate melt more smoothly.
- Peppermint extract: Just 1/8 of a teaspoon provides the perfect amount of peppermint flavor.
- Peppermint candy: Crush one or two candy canes or a few peppermint candies to sprinkle over the white chocolate layer.
How To Make This Recipe
- Line the bottom and sides of a 5-inch baking dish with parchment paper or wax paper, leaving enough overhang to pull the chocolate out of the pan when it has set. Set aside.
- Chop the semi-sweet chocolate and place it in a small bowl along with some of the oil. You can melt the chocolate by using a double boiler over just barely simmering water or you can use the microwave. The microwave is more convenient so my directions are for the microwave. The key to melting chocolate in the microwave is to heat it in small bursts and stir frequently. Chocolate overheats very quickly.
- Melt in 15 second increments, stirring vigorously with a rubber spatula or a spoon after each increment, until the chocolate is completely melted and smooth.
- Pour the melted chocolate into the lined dish and place in the refrigerator to partially set for about 10 minutes while you melt the white chocolate.
- Chop the white chocolate and place it in a small bowl with the remaining oil. Melt in 15 second increments, stirring vigorously with a rubber spatula or a spoon after each increment, until the white chocolate is completely melted and smooth. Once melted, stir in the peppermint extract.
- Carefully pour the melted white chocolate over the chocolate layer. Immediately sprinkle the crushed candy over the top. To crush the candy, I place the candy cane in a sealed ziplock bag and roll with a rolling pin until crushed.
- Refrigerate for at least 30 minutes or until set.
- Once the bark has hardened, lift the candy out of the dish by grabbing the ends of the parchment paper or wax paper and pulling it out of the dish.
- Remove the bark from the parchment and break into pieces as large or as small as you'd like with either your hands or a knife.
Expert Tips
- When melting chocolate in a microwave, melt in 15 second increments and stir with a spoon or a rubber spatula after each increment, until the chocolate is completely melted and smooth. Do not rush through this.
- A little extract goes a long way. If you'd like a more minty flavor, add a little more peppermint extract.
Ways To Use Leftover Chocolate
If you have any chocolate left over from this peppermint bark recipe, you might like to consider using it in any of these single serving and small batch recipes:
- Semi-sweet chocolate: Triple Chocolate Scones, Two Ingredient Chocolate Cake, Chocolate Truffles
- White chocolate: Strawberry White Chocolate Scones. Use white chocolate chips in a Chocolate Chip Muffin or in Chocolate Chip Cookies.
Frequently Asked Questions
Store bark in the refrigerator. Leftovers keep well in the refrigerator for up to 3 weeks. The bark can be left at room temperature but it may get a little soft.
Yes, but as mentioned, use good quality chocolate like the ones listed in the ingredient notes.
Yes! Wrap the bark in wax paper, then a tight layer of plastic wrap. Place in an airtight container. It will keep well for 2 months in the freezer if stored this way. When you are ready to defrost, leave the wrapped bark on the counter until it is room temperature.
In the photos shown, we are using a 5-inch baking dish. You can read more about this dish on our bakeware page. For best results, use a dish of similar size.
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Ingredients
- 4 ounces semi-sweet chocolate , chopped
- 1 teaspoon canola oil , divided
- 4 ounces white chocolate , chopped
- ⅛ teaspoon peppermint extract
- 1 candy cane , crushed
Instructions
- Line the bottom and sides of a 5-inch baking dish with parchment paper or wax paper, leaving enough overhang to pull the chocolate out of the pan when it has set. Set aside.
- Place the chopped semi-sweet chocolate in a small bowl along with ½ teaspoon of oil. Microwave the chocolate in 15-second increments, stirring vigorously with a rubber spatula or a spoon after each increment, until the chocolate is completely melted and smooth.
- Pour the melted chocolate into the lined dish and place in the refrigerator to partially set for about 10 minutes while you melt the white chocolate.
- Place the chopped white chocolate in a small bowl with the remaining ½ teaspoon of oil. Melt in 15 second increments, stirring vigorously with a rubber spatula or a spoon after each increment, until the white chocolate is completely melted and smooth. Once melted, stir in the peppermint extract.
- Carefully pour the melted white chocolate over the chocolate layer. Immediately sprinkle the crushed candy over the top. To crush the candy, place the candy cane in a sealed ziplock bag and roll with a rolling pin until crushed.
- Refrigerate for at least 30 minutes or until set.
- Once the bark has hardened, lift the candy out of the dish by grabbing the ends of the parchment paper or wax paper and pull it out of the dish. Remove the bark from the parchment and break into pieces as large or as small as you'd like with either your hands or a knife.
- Store bark in the refrigerator. Leftovers keep well in the refrigerator for up to 3 weeks.
Notes
- The calorie count is an estimate. It will depend on the size of each piece of bark.
- When melting chocolate in a microwave, melt in 15 second increments, stirring vigorously with a rubber spatula or a spoon after each increment, until the chocolate is completely melted and smooth. Do not rush through this.
- A little extract goes a long way. If you'd like a more minty flavor, add a little more peppermint extract.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I was waiting for a phone call and decided to try out this recipe. I’ve made white choc bark but never with the chocolate. What a difference the addition of chocolate makes. I will be making this often. My friend, the peppermint addict, approves! It was nice to make a small batch and not have dishes all over the kitchen. Thanks for sharing!
I’m so glad you enjoyed the bark. Thank you so much for your feedback.