Peppermint Bark

With just four ingredients and fifteen minutes of hands-on time, you can make this delicious, beautiful Peppermint Bark for the holidays. I mean, honestly, who doesn’t love homemade holiday treats? Its fun and festive colors make such a great addition to any Christmas party or holiday tray.  Dress them up in beautiful tins like we do with Christmas cookies, and give them as Christmas gifts.

What is Peppermint Bark?

Peppermint Bark is chocolate candy with peppermint candy pieces in it or on it. It is typically white chocolate on top of dark chocolate, but the layers can be any combination and order of white and dark chocolate.

How to make Peppermint Bark

Start by covering a small sheet pan with parchment paper. Then unwrap the candy canes and place them in a heavy-duty plastic bag and beat them with a rolling pin or meat mallet. You can also crush them quickly and easily in a food processor. Now melt half the white chocolate in the microwave in a microwave-safe bowl. See the full directions below for how to melt chocolate in the microwave. Then quickly stir in 1/4 teaspoon peppermint extract. Pour the melted white chocolate onto the parchment paper and quickly spread it out evenly using an offset spatula. Then pop it in the fridge for about 10 minutes.

Now melt the semisweet chocolate in the microwave. Then quickly stir in 1/4 teaspoon peppermint extract. Pour the melted semisweet chocolate on top of the white chocolate layer and spread it gently but evenly using an offset spatula. Then chill in the fridge for 10 minutes.

Now melt the other half of the white chocolate in the microwave. Then quickly stir in 1/4 teaspoon peppermint extract. Pour it over the bittersweet chocolate and spread evenly with an offset spatula. Do not overwork it, or it will melt the layer underneath and bleed through. Quickly sprinkle the top with crushed peppermint candy. Chill for 10 minutes or until set. Break the candy into pieces or lift it out of the baking sheet using the parchment paper, place it on a cutting board and cut it with a sharp knife.

Recipe Notes and helpful tips

• Chocolate is the star of the show here. For optimal flavor, use high-quality chocolate like Ghirardelli or Guittard. I prefer to use Guittard white chocolate chips because they contain cocoa butter which keeps the layers a little more locked together.
• This recipe moves very quickly, so have everything set out and ready to go.
• Melt the chocolate in the microwave at 50% power for 30-second increments stirring between each interval until the bowl no longer feels warm.
• Everything must be completely dry. Even one drop of water can cause the chocolate to seize.
• Work quickly when spreading the chocolate, and don’t overwork it, as you don’t want the chocolate layers to run together.
• Refrigerate each layer for 10 minutes or just until set. Make sure the bottom layer is set before adding the next layer, or the layers will meld together. The same goes for the middle layer. Don’t refrigerate any more than is necessary to set the chocolate.
• Store the candy in an airtight container at room temperature for up to 2 weeks.
• I do not recommend freezing it as I find that chocolate does not do well with extreme temperature changes.

How to store Peppermint Bark

Store peppermint bark in an airtight container on the counter for up to 2 weeks. If you live in an unusually warm climate and your kitchen is warm store the bark in an airtight container in the refrigerator.

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Peppermint Bark Recipe

Kick the holidays up a notch with a quick homemade Peppermint Bark made easy in the microwave with just four ingredients.  

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 16 servings

Calories: 279kcal

Author: Beth Pierce

Ingredients

• 18 ounces quality white chocolate chips
• 12 ounces quality semi-sweet chocolate chips
• ¾ teaspoon peppermint extract
• 5 candy canes crushed 6 inches long ¼ inch thick
•  

Instructions

• Cover an 8x11-inch baking sheet with parchment paper or aluminum foil.
• Add 9 ounces of white chocolate to a microwave-safe bowl. Melt the white chocolate in the microwave at 50% power for 30-second intervals stirring between each interval until the bowl no longer feels warm.  Stir in 1/4 teaspoon of peppermint extract.  Pour the melted white chocolate onto the parchment paper and quickly spread it evenly using an offset spatula.  Place the baking sheet in the fridge for 10 minutes. 
• Melt the semisweet chocolate in the microwave at 50% power for 30-second intervals stirring between each interval until the bowl no longer feels warm.  Stir in 1/4 teaspoon of peppermint extract.  Pour the melted semisweet chocolate over the white chocolate and quickly spread it evenly using an offset spatula.  Do not overwork the chocolate. Place the baking sheet in the fridge for 10 minutes. 
• Add the remaining 9 ounces of white chocolate to a microwave-safe bowl. Melt the white chocolate in the microwave at 50% power for 30-second intervals stirring between each interval until the bowl no longer feels warm.  Stir in 1/4 teaspoon of peppermint extract.  Pour the melted white chocolate on top of the semisweet chocolate and quickly spread it evenly using an offset spatula. Do not overwork it. Quickly sprinkle the top with the crushed candy canes. Chill for 10 minutes or until set.
• Break the candy into small pieces or lift it out of the baking sheet using the parchment paper and place it on a cutting board and cut with a sharp knife.

Notes

• Chocolate is the star of the show here. Use good quality chocolate like Ghirardelli or Guittard.
• This recipe moves very quickly so have everything set out and ready to go.
• Melt the chocolate in the microwave at 50% power for 30-second intervals stirring between each interval until the bowl is no longer feels warm.
• Everything must be completely dry. Even one drop of water can cause the chocolate to seize.
• Work quickly when spreading the chocolate and don't overwork it as you don't want the chocolate layers to run together.
• Refrigerate each layer for 10 minutes or just until set. Don't refrigerate any more than is necessary to set it.
• Store the candy in an airtight container at room temperate for up to 2 weeks.
• I do not recommend freezing it as I find that chocolate does not do well with extreme temperature changes.   

Nutrition

Calories: 279kcal | Carbohydrates: 33g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 29mg | Potassium: 152mg | Fiber: 0.1g | Sugar: 31g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 0.1mg

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