This peppermint bark is made with delicious layers of dark and white chocolate topped with crushed candy canes. It’s quick to make and perfect for holiday gift giving!
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Easy Holiday Candy
I love all things peppermint, especially around Christmas time. This homemade peppermint bark is one of my favorite easy treats to make, as well as chocolate peppermint cookies and peppermint graham cracker toffee.
Peppermint bark is one of my all time favorite holiday desserts. It has the best Christmas flavors and adds the perfect touch to any cookie platter or package it up for a handmade Christmas treat gift! With only 4 simple ingredients and ready in 30 minutes, it will be devoured quickly.
Peppermint Bark Ingredients
This peppermint bark recipe is so easy to make! You just need 4 simple ingredients to get started.
- Dark chocolate: Using high quality chocolate makes all the difference. I prefer Ghirardelli melting wafers or bars, Lindt or Bakers brand. You don’t want to use chocolate chips for this recipe…it won’t set up right.
- White chocolate: As mentioned above, high quality chocolate is key. Use melting wafers or bars and not white chocolate chips.
- Peppermint extract: This gets mixed in with the melted white chocolate to add an extra boost of peppermint flavor.
- Candy canes: Sprinkle crushed candy canes on top for a decorative touch, crunch and more peppermint flavor.
Substitutions and Variations
Here are some fun variations of this classic holiday treat!
- One type of chocolate. For a snow bark, use only white chocolate! You can also use only dark chocolate for something decadent.
- Milk chocolate. Instead of using dark chocolate, try milk chocolate for something sweeter.
- Triple layer bark. On top of the white chocolate layer add another layer of white chocolate then sprinkle with candy canes.
- Toppings. Add festive sprinkles for a sprinkle bark or holiday M&Ms.
How to Make Peppermint Bark
Start by crushing the candy canes (with a food processor, blender or in a bag with a rolling pin).
Melt the dark chocolate first until smooth, then pour in a foil-lined 9×9″ baking pan. Tap the pan against the counter to remove any air bubbles. Then let sit for about 5-10 minutes (you want it to set but not harden). While it sets, melt the white chocolate until smooth. Then mix in the peppermint extract.
Pour the melted white chocolate layer on top of the dark chocolate and tap against the counter again. Then immediately sprinkle the crushed candy canes on top of the wet white chocolate.
Set aside until the chocolate has firmed, about 30 minutes to an hour. Then lift out of the pan and break into pieces.
5 star review
“Super easy! I used Ghirardelli wafers as you suggested and it tastes so good. Will definitely make this again. Thanks for the recipe!”– Karen
Tips for Success
Here are some extra tips to making this peppermint bark even better! Make it just right knowing what to use, how to melt chocolate perfectly, and add just the right amount of flavoring. These tips and ideas are just what you need to make this quick and easy peppermint bark recipe.
- Line your pan. Make sure to line your pan with foil for easy removal and clean up. I like to leave some foil hanging over the edges (like in the picture above) so that it’s easy to lift the bark up out of the pan.
- Melting the chocolate. If you are using the Ghirardelli melting wafers, you can melt them in a microwave safe bowl. I always microwave the bowl for one minute at 50% power. Then stir and microwave (at 50% power) in 15 second increments, stirring until smooth. You can also melt the bakers chocolate in a double boiler if you have one. Simply boil the water, place the double broiler over top and stir the chocolate occasionally until melted.
- Don’t let harden. Although you want the 1st layer of dark chocolate to set and firm up a bit, you definitely don’t want it to harden. If it hardens, the second layer of white chocolate won’t stick to the dark chocolate and will separate.
- More peppermint flavor. For even more peppermint flavor and texture, try mixing some crushed candy canes into the melted white chocolate when you add the peppermint extract. Then sprinkle more crushed candy canes on top, too.
You will want to make sure that the layers are hardened before adding the next layer on top. This will ensure that your bark won’t separate.
If you leave your bark out at room temperature the peppermint bark will tend to be soft. Place back in the refrigerator to harden it back up.
It is not surprising, but William Sonoma founder, Chuck Williams is the inventor of creating peppermint bark. He tested more than 20 rounds of recipes and came up with the original recipe in 1998.
This peppermint bark will last up to 2 weeks if stored in an airtight container at room temperature. If you store it in the refrigerator, it should keep for about 3 weeks. It’s the perfect treat to make a few weeks ahead of time and then pull out right around Christmas!
More Peppermint Dessert Recipes
- 5 candy canes (or 12 hard peppermint candies)
- 10 ounces dark chocolate melting wafers (or high quality bakers chocolate)
- 10 ounces white melting wafers (or high quality bakers chocolate)
- ½ teaspoon peppermint extract
- Line a 9×9" baking sheet with foil. Press smooth. Place the candy canes in a zip top bag and crush with a rolling pin, or place in a food processor or blender to crush.
- Melt the dark chocolate in a microwave safe bowl or over a double broiler. Stir until smooth and then pour into pan. Tap dish against the counter to remove any air bubbles. Set aside. Let sit for 5-10 minutes to set (not harden).
- Melt the white chocolate. Then add the peppermint extract and mix together. Pour white chocolate mixture over the dark chocolate. Tap the dish against the counter to remove any bubbles.
- Immediately sprinkle the crushed candy canes over top. Gently press them into the white chocolate.
- Set aside until chocolate has firmed up (about 30 minutes – 1 hour). Then lift bark out of pan and break into pieces. Store in an airtight container.
- If you are using the Ghirardelli melting wafers, you can melt them in a microwave safe bowl. I always microwave the bowl for one minute at 50% power. Then stir and microwave (at 50% power) in 15 second increments, stirring until smooth.
- You can also melt them in a double broiler if you have one. Simply boil the water, place the double broiler over top and stir the chocolate occasionally until melted.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!