Peppermint Bark Recipe

Introduction

Peppermint bark is a classic holiday treat that combines rich chocolate with refreshing peppermint flavor. It’s easy to make at home and perfect for gifting or enjoying with a cup of hot cocoa. This recipe layers dark and white chocolate, topped with crushed candy canes for a festive crunch.

Ingredients

• 12 oz dark chocolate chips or semi-sweet chocolate chips (Use high-quality chocolate for the best flavor.)
• 12 oz white chocolate chips (Ensure it’s real white chocolate made with cocoa butter for better melting and taste.)
• 1/2 tsp peppermint extract (optional) (Adds extra peppermint punch, can be skipped for subtler flavor.)
• 6 pieces candy canes, crushed (Can swap with crushed peppermint candies if preferred.)

Instructions

1. Step 1: Line a baking sheet with parchment paper or a silicone baking mat.
2. Step 2: Melt the dark chocolate chips in a microwave-safe bowl by heating in 30-second intervals, stirring well after each until smooth.
3. Step 3: Pour the melted dark chocolate onto the lined baking sheet and spread it evenly to about 1/8-inch thickness. Refrigerate for 10-15 minutes until firm.
4. Step 4: Melt the white chocolate chips in a separate microwave-safe bowl using the same method.
5. Step 5: Stir the peppermint extract into the melted white chocolate if using.
6. Step 6: Pour the white chocolate over the chilled dark chocolate layer and spread evenly.
7. Step 7: Sprinkle the crushed candy canes evenly over the white chocolate and gently press them in.
8. Step 8: Refrigerate the baking sheet for 30 minutes to 1 hour, until the bark is completely firm.
9. Step 9: Break the bark into irregular pieces and serve or store as desired.

Tips & Variations

• Use high-quality chocolate and real white chocolate with cocoa butter for the best texture and flavor.
• Add a few drops of peppermint extract to either the dark or white chocolate to boost the peppermint flavor.
• Try using crushed peppermint candies instead of candy canes for a different texture and sweetness.
• For a festive touch, sprinkle mini chocolate chips or edible glitter on top along with the candy canes.

Storage

Store peppermint bark in an airtight container at room temperature or in the refrigerator for up to two weeks. If refrigerated, allow the bark to come to room temperature before serving for the best flavor and texture. It can also be frozen for up to 2 months; thaw completely before breaking and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, milk chocolate can be used as a substitute. It will make the bark sweeter and creamier, which some people prefer.

Do I have to add peppermint extract?

No, peppermint extract is optional. The crushed candy canes provide plenty of peppermint flavor on their own, but the extract enhances the taste if you want it stronger.

Peppermint Bark Recipe

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★★★★★

4.8 from 119 reviews

• Author: Simon
• Total Time: 1 hour 30 minutes
• Yield: About 24 pieces 1x
• Diet: Gluten Free

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Description

Peppermint Bark is a festive and delightful treat made by layering smooth dark chocolate and creamy white chocolate, infused with a hint of peppermint extract and topped with crunchy crushed candy canes. This easy no-bake recipe results in a perfect holiday confection that’s both visually appealing and irresistibly flavorful.

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Ingredients

Scale 1x2x3x

Chocolate Layers

• 12 oz dark chocolate chips or semi-sweet chocolate chips (Use high-quality chocolate for the best flavor.)
• 12 oz white chocolate chips (Ensure it’s real white chocolate made with cocoa butter for better melting and taste.)
• 1/2 tsp peppermint extract (optional) (Adds extra peppermint punch, can be skipped for subtler flavor.)

Topping

• 6 pieces candy canes, crushed (Can swap with crushed peppermint candies if preferred.)

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Instructions

1. Preparation: Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make removal easier.
2. Melt Dark Chocolate: Place the dark chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
3. Spread Dark Chocolate: Pour the melted dark chocolate onto the prepared baking sheet. Use a spatula to spread it evenly to about 1/8-inch thickness. Place the baking sheet in the refrigerator for 10-15 minutes to firm up.
4. Melt White Chocolate: In a separate microwave-safe bowl, melt the white chocolate chips using the same method—microwave in 30-second intervals, stirring until smooth. Stir in the optional peppermint extract now, if using.
5. Layer White Chocolate: Pour the melted white chocolate over the chilled dark chocolate layer. Spread it evenly to cover the dark chocolate completely.
6. Add Candy Cane Topping: Immediately sprinkle the crushed candy canes over the white chocolate layer. Gently press the pieces into the chocolate to help them adhere.
7. Chill to Set: Refrigerate the baking sheet for 30 minutes to 1 hour, until the bark is completely firm and set.
8. Break Into Pieces: Once firm, remove from the fridge and break the bark into irregular pieces. Store in an airtight container for best freshness.

Notes

• Use high-quality chocolate for the best flavor and texture.
• Real white chocolate contains cocoa butter, which melts more smoothly than chips made with palm oil; choose accordingly.
• Peppermint extract is optional but enhances the minty flavor.
• Crushed candy canes can be swapped with peppermint candies or other crushed hard candies as desired.
• Store peppermint bark in a cool, dry place in an airtight container for up to two weeks.
• This recipe is naturally gluten free, but always check ingredient labels to ensure no cross-contamination.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: peppermint bark, holiday treat, no bake, chocolate peppermint, candy cane bark, Christmas dessert, easy holiday recipe