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chocolate candies cut into wedges topped with crushed peppermint candy.
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5 from 2 votes

Small Batch Peppermint Bark

Peppermint bark is incredibly simple to make! This festive treat features layers of smooth semi-sweet chocolate and creamy white chocolate, flavored with peppermint extract and topped with crushed candy cane pieces for a delightful crunch.
Prep Time5 minutes
Cook Time10 minutes
Cooling Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: bark, candy, chocolate, gift, peppermint bark, small batch peppermint bark
Servings: 8 pieces
Author: Joanie Zisk

Equipment

Ingredients

  • 4 ounces semi-sweet chocolate -chopped
  • 1 teaspoon canola oil or avocado oil, divided
  • 4 ounces white chocolate -chopped
  • ⅛ teaspoon peppermint extract
  • 1 candy cane -crushed

Instructions

  • Prepare the Pan: Line a 5x5-inch baking dish with parchment paper. Let the paper hang over the sides so you can lift the bark out easily when it’s done.
  • Melt the Semi-Sweet Chocolate: (use either method)
    Double Boiler Method: Chop the chocolate into small pieces and put it in a heatproof bowl with half the oil. Place the bowl over a pot of simmering water (make sure the bowl doesn’t touch the water). Stir until the chocolate is smooth and melted.
    Microwave Method: Put the chopped chocolate and half the oil in a microwave-safe bowl. Heat it in 15-second bursts, stirring after each one, until smooth. Be careful not to burn the chocolate!
  • First Layer: Pour the melted semi-sweet chocolate into the pan and spread it evenly. Put it in the fridge for about 10 minutes while you melt the white chocolate.
  • Melt the White Chocolate: Chop the white chocolate and mix it with the rest of the oil. Melt it using the same method you chose for the semi-sweet chocolate. Once melted, stir in the peppermint extract.
  • Add the Top Layer: Pour the melted white chocolate over the semi-sweet chocolate layer. Spread it gently so the layers stay separate. Sprinkle crushed peppermint candy on top. To crush candy, put it in a bag and roll over it with a rolling pin.
  • Chill the Bark: Put the dish back in the fridge for at least 30 minutes so the layers can set.
  • Finish and Enjoy: Once the bark is firm, lift it out of the pan using the parchment paper. Peel off the paper and break the bark into pieces with your hands or a knife.
  • Serve and Share: Your peppermint bark is ready to enjoy or give as a gift!

Notes

  • Melting Chocolate: Be patient when melting chocolate in the microwave. Heat it in short, 15-second bursts, stirring well after each time. Use a spoon or spatula to mix until it’s smooth and melted. Don’t rush—chocolate burns quickly if overheated!
  • Peppermint Extract: A little peppermint extract goes a long way. Start small—you can always add more if you want a stronger mint flavor. It’s easier to add than to fix if you overdo it!
  • Layering Tip: Let the first layer of chocolate set almost completely before adding the second. This helps keep the layers clean and separate.
  • Use Parchment Paper: Line your 5x5-inch dish with parchment paper, leaving extra over the sides. This makes it super easy to lift the bark out once it’s ready.

Nutrition

Serving: 1piece | Calories: 149kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 4mg | Sodium: 14mg | Potassium: 121mg | Fiber: 1g | Sugar: 15g | Vitamin A: 7IU | Calcium: 37mg | Iron: 1mg

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