A simple recipe for Homemade Peppermint Bark! Made with dark chocolate and peppermint-infused white chocolate, then topped off with crushed candy cane pieces, you’ll never need to buy store-bought peppermint bark again!
This is the perfect addition to your Christmas cookie list and easy to make with no baking required!
Easy Holiday Recipe
I intend to give out prettily wrapped homemade brownies, decorated sugar cookies, and plenty of this easy-to-make homemade peppermint bark!
Peppermint Bark was always a favorite stocking stuffer of mine when I was younger, but recently I decided that I would set out on making my own rather than just hope that Santa would leave some for me.
Fortunately, it’s so incredibly easy to make and tastes just as wonderful as store-bought.
How To Make Peppermint Bark
- Dark Chocolate Layer: Heat the chocolate in the microwave (or double boiler) on low and spread into a lined pan. This will begin to firm up a bit while you prepare your white chocolate but don’t let it set completely.
- White Chocolate: Repeat with the white chocolate layer adding in a few crushed candy canes before spreading.
- Very gently pour the white chocolate evenly over the dark and then nudge it evenly over the surface with the back of a spoon until the dark chocolate is completely covered. Cool completely.
How to Break Peppermint Bark
This bark is best if you have time to cool it at room temperature, which can take several hours. If you’re in a rush, it can be refrigerated but allowing it to cool at room temp is best. Once completely cooled, simply snap the chocolate into smaller pieces. If you have any handy, rubber gloves are great for this task to keep the chocolate from melting.
Peppermint Bark Tips
CHOCOLATE & LAYERS
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- Do not allow the first layer to set before adding the second layer (if the first layer sets too much, the layers will separate).
- Use good quality chocolate, many brands of chocolate chips will not set properly. White chocolate with cocoa butter produces the best results.
- Do not refrigerate (during or after making).
- You can make this with just white or just dark/milk chocolate.
- If your layers separate, the chocolate can be remelted on low. Pour the dark chocolate in the pan, drop the white chocolate overtop and gently swirl together.
CANDY CANES/PEPPERMINT
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- Some peppermint barks only sprinkle crushed candy canes on top, but I like the candy cane crunch throughout the white chocolate, as well — it gives the candy a great texture and flavor.
- Don’t over-mix once you add the candy canes to the white chocolate — the heat from the chocolate can start to melt your candy canes and you want to keep them intact, so fold in briefly and then spread over your dark chocolate.
- Top everything off with crushed candy cane pieces for a finishing touch
How to Store Peppermint Bark
Like most chocolates, peppermint bark is best stored in a tightly sealed container in a dark cool place. I prefer to keep it out of the freezer and store at room temperature.
Peppermint bark should last about 2 weeks making it perfect for gifting!
More Peppermint Favorites:
- Peppermint Bark Pretzels
- Peppermint Bark Fudge
- Peppermint Brownies
- Candy Cane Cookies
- Peppermint Milkshake
- Peppermint Bark Chocolate Pretzel Bites
Homemade Peppermint Bark
Ingredients
- 8 ounces dark chocolate chopped into small pieces (I like to use a premium baking bar, and usually choose 60%)
- 8 ounces premium white chocolate chopped into small pieces
- ½ teaspoon peppermint extract not “mint” extract
- ⅓ cup crushed candy cane pieces divided
Instructions
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Line an 8×8 baking pan with wax paper. Set aside.
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Place chopped dark chocolate in a microwave-safe bowl. Heat for 30 seconds. Remove from microwave and stir well. Return to microwave and heat on 15-second increments (stirring well between each) until chocolate is completely melted. Stir in ¼ teaspoon peppermint extract.
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Spread melted dark chocolate evenly into the bottom of your prepared baking pan. Set aside (do not refrigerate) and prepare your white chocolate layer.
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Place your chopped white chocolate in a microwave safe bowl. Heat for 30 seconds. Remove from microwave and stir well. Return to microwave and heat on 15-second increments (stirring well between each) until white chocolate is completely melted.
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Stir in remaining peppermint extract. Add ¼ cup of crushed candy canes to the white chocolate and gently fold in until evenly distributed.
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Spread white chocolate evenly (and gently, in case chocolate has not completely set) over dark chocolate layer.
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Immediately sprinkle white chocolate layer with remaining candy cane pieces.
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Allow peppermint bark to harden completely at room temperature before cutting/breaking into pieces and enjoying.
Notes
- Do not allow the layers to set (if the first layer sets too much, the layers will separate).
- Use good quality chocolate, many brands of chocolate chips will not set properly. White chocolate with cocoa butter produces the best results.
- Do not refrigerate (during or after making).
- You can make this with just white or just dark/milk chocolate.
- If your layers separate, the chocolate can be remelted on low. Pour the dark chocolate in the pan, drop the white chocolate overtop and gently swirl together.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Candy, Dessert
Cuisine American
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Thank you for the save when chocolates separate. I used a different recipe that called for cooling layers in frig. And I was so bummed it didn’t work.
Will always look for you recipes
Thank you
You’re welcome, Sharon!
yummy
I’ve been using chocolate & white chips for years w/o any probs. By adding 1 TB of coconut oil to chips makes for smoother tasting bark. I prefer to using a double boiler then the microwave, less likely of chocolate over heating & burning. Also, bulk peppermint candy is cheaper than candy canes.