Peppermint Bark

Why You’ll Love Peppermint Bark Recipe

• It uses just a handful of ingredients and minimal steps — perfect for even beginner bakers.

• The combination of rich chocolate and refreshing peppermint yields a classic holiday flavour.

• It can be made ahead, stored, and shared — great for gifts, parties, or a festive treat at home.

• The layered presentation (dark chocolate under white chocolate) gives it a beautiful appearance when broken into pieces.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Semi‑sweet (or dark) chocolate chips

• White chocolate chips

• Peppermint extract

• Crushed candy canes or peppermint candies

• Baking sheet lined with parchment (for spreading the layers)

Directions

1. Line a rimmed baking sheet with parchment paper and set aside.

2. Melt the semi‑sweet chocolate chips in a heat‑proof bowl (either in the microwave in short intervals, stirring between, or over a double boiler) until smooth.

3. Pour the melted semi‑sweet chocolate onto the prepared sheet and spread into an even layer (about ⅛‑inch thick or as desired). Place in the refrigerator or freezer briefly until firm.

4. In a clean bowl, melt the white chocolate chips until smooth. Stir in the peppermint extract.

5. Pour the white chocolate mixture over the chilled chocolate layer and spread evenly. Immediately sprinkle the crushed candy canes over the top while the white chocolate is still soft so they stick.

6. Chill again until the layers are fully firm.

7. Break the bark into irregular pieces (or cut into squares) and serve.

Servings and timing

This recipe yields about 12 servings (or more depending on how large you break the pieces). Typical timing: approximately 30‑40 minutes active prep time, plus chilling time (20‑30 minutes) to set the layers.

Variations

• Use milk chocolate instead of semi‑sweet for a sweeter, milder flavour.

• Add a swirl of dark or milk chocolate on top of the white layer for a decorative effect.

• Sprinkle additional toppings like chopped nuts (e.g., almonds or pistachios) or white chocolate chips along with the candy canes.

• Use flavored peppermint candies (e.g., pink and white striped) for colour variation.

• For a darker chocolate version, replace the white chocolate top layer with dark chocolate and skip the peppermint extract — still keep the crushed canes for crunch and flavour.

Storage/Reheating

Store the peppermint bark in an airtight container in the refrigerator for up to 2 weeks. You can also freeze it (well wrapped) for up to 3‑6 months — thaw in the refrigerator to avoid condensation. It’s best served chilled or at room temperature; avoid heating or microwaving since the chocolate layers may soften or lose texture.

FAQs

What kind of chocolate should I use?

You can use semi‑sweet chocolate chips for a balanced flavour; milk chocolate if you prefer sweeter; dark chocolate if you like a more intense cocoa taste. White chocolate chips are used for the top layer to contrast flavour and colour.

Can I skip the peppermint extract?

Yes — but the peppermint extract enhances the peppermint candy flavour and ties the layers together. If omitted, you’ll still have the crushed candy cane crunch and flavour, but the white chocolate layer may taste less minty.

How finely should I crush the candy canes?

That’s up to you. A mixture of finely crushed bits and some larger pieces gives nice texture and visual interest. Too fine may lose crunch; too large may be hard to bite.

Do the layers need to be exactly ⅛‑inch thick?

No — that measurement is just a guideline to keep the candy from being too thick or too heavy. You can adjust the thickness of each layer as you like; thicker layers mean larger pieces and a richer bite.

Can I make this ahead of time?

Absolutely. The bark stores well and is actually easier to break into pieces after chilling. Make it a day or two ahead and keep it in the fridge until ready to serve or gift.

Why did my candy canes melt or bleed colour?

If the candy canes are added when the white chocolate is still too hot, or if stored in a humid spot, the coloured peppermint crystals may melt or “weep.” Make sure the white chocolate has slightly cooled (but is still soft) and store in a cool, dry place.

Can I freeze peppermint bark?

Yes. Wrap it tightly in an airtight container or freezer bag and freeze for up to 3‑6 months. When you’re ready to serve, thaw in the refrigerator or at room temperature for best texture.

My chocolate layer is cracking or separating — what happened?

If the bottom layer is too cold or too warm before adding the next layer, layers may separate or crack. It’s best to chill the bottom until firm but not frost‑cold, then pour the white chocolate while the bottom is stable.

Can I cut the bark into perfect squares instead of breaking it?

Yes — for a cleaner presentation you can cut it with a sharp knife after chilling. If you prefer a rustic look, breaking into pieces gives irregular edges and a more casual feel.

Is peppermint bark suitable for gifting?

Definitely. It stores well, and when placed in a decorative tin or cellophane bag with ribbon, it makes an attractive and delicious homemade gift. Just keep it cool so it doesn’t soften.

Conclusion

If you’re looking for a festive, easy‑to‑make treat that brings holiday cheer and delight, this peppermint bark recipe is a winner. With layers of chocolate and peppermint, minimal fuss, and maximum flavour, it’s perfect for parties, gifts, or simply treating yourself. Enjoy the crunch, the minty freshness, and the chocolatey layers — it’s a classic worth making.

Peppermint Bark

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This peppermint bark is a festive, no-bake holiday treat made with layers of semi-sweet and white chocolate topped with crushed candy canes. It’s quick to prepare, perfect for gifting, and full of classic peppermint flavor.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour, 20 minutes (includes chilling time)
• Yield: about 24 pieces
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 12 ounces (340g) semi-sweet chocolate, coarsely chopped
• 12 ounces (340g) white chocolate, coarsely chopped
• 1/2 teaspoon peppermint extract
• 5 crushed candy canes (about 1/2 cup)

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Instructions

1. Line a 9×13-inch baking pan with parchment paper. Set aside.
2. Melt the semi-sweet chocolate in a double boiler or microwave until smooth. Pour into the prepared pan and spread evenly. Refrigerate for 20 minutes until mostly set.
3. Meanwhile, melt the white chocolate in a double boiler or microwave. Stir in the peppermint extract.
4. Remove the pan from the refrigerator and pour the white chocolate over the semi-sweet layer. Quickly spread evenly.
5. Immediately sprinkle crushed candy canes over the top, pressing down gently so they stick.
6. Refrigerate the bark for about 1 hour or until completely set.
7. Once set, remove from the pan and break into pieces.

Notes

• Use high-quality chocolate for best results; baking bars melt better than chocolate chips.
• Store bark in the refrigerator for up to 3 weeks.
• Can be frozen for up to 3 months; thaw in the refrigerator before serving.

Nutrition

• Serving Size: 1 piece
• Calories: 150
• Sugar: 15g
• Sodium: 15mg
• Fat: 9g
• Saturated Fat: 6g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 2mg