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Peppermint Bark
Semi-sweet milk chocolate and white chocolate are layered with crushed candy canes to make this heavenly peppermint bark.
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This peppermint bark is a quick holiday treat that is so simple and delicious. Our decadent peppermint bark recipe combines white chocolate, semi-sweet milk chocolate, and candy cane bits layered into an almost-famous, crowd-pleasing favorite.
Looking for more yummy recipe ideas? Head to the kitchen and make this Oreo peppermint bark or rocky road fudge, too.
PEPPERMINT BARK INGREDIENTS
You’ll need:
- 1 cup mini candy canes, crushed
- 1 teaspoon pure peppermint extract
- 2 (12-ounce) bags semi-sweet chocolate chips
- 2 (12-ounce) bags white chocolate chips
- ½ tablespoon coconut oil
SUBSTITUTIONS AND ADDITIONS
CHOCOLATE: You could also use milk chocolate chips or dark chocolate chips if that’s your preference. I crave all the dark chocolate, but not everyone feels the same as I do.
PEPPERMINT EXTRACT: Peppermint oil will work in a pinch if you don’t have peppermint extract on hand.
COCONUT OIL: You could use vegetable oil instead.
HOW TO MAKE THIS PEPPERMINT BARK RECIPE
STEP ONE: Place mini candy canes in a Ziploc freezer bag and seal shut. Crush candy with a rolling pin until you have varying sizes of crushed candy canes to sprinkle on the top of your bark. Set aside.
STEP TWO: Line a 9×13-inch baking sheet with parchment paper. Set aside.
STEP THREE: Place semi-sweet chocolate chips in a microwave-safe glass bowl and heat for 30 seconds. Stir chocolate and microwave in 15-second intervals until completely melted, stirring in between each session.
PRO TIP:
When you are melting the chocolate in the microwave, be sure to do it in short bursts so you can check on the chocolate. You don’t want to burn it!
STEP FOUR: Once the chocolate has melted pour melted chocolate over the top of the prepared cookie sheet for the bottom layer. Place the chocolate in the refrigerator while preparing the white chocolate mixture.
STEP FIVE: Place your white chocolate chips, coconut oil, and peppermint extract in a microwave-safe glass bowl and heat for 30 seconds. Stir chocolate mixture and microwave in 15-second intervals until completely melted, stirring in between each session.
STEP SIX: Pour the white chocolate mixture over the semi-sweet chocolate mixture and immediately sprinkle the crushed mini candy canes over the top of the white chocolate layer. Press crushed peppermint candy into the white chocolate mixture and then refrigerate for about 1 hour until fully set.
PRO TIP:
Make sure to give the bark enough time to harden. If it doesn’t set, it won’t break cleanly.
STEP SEVEN: Remove from the refrigerator and break into pieces.
PRO TIP:
When it is removed from the refrigerator, the bark will be quite hard to break. You’ll want to make sure you allow your peppermint bark to come to room temperature before trying to break into pieces.
HOW TO SERVE
This sweet treat would be a great gift during the holiday season. Add pieces of peppermint bark to cellophane bags and tie it with a pretty bow before delivering to friends and neighbors. For another homemade gift to add to the package, try our hot chocolate on a stick recipe.
MORE HOLIDAY RECIPES
STORAGE
IN THE FRIDGE: Peppermint bark will definitely keep longer if you pop it in the fridge in an airtight container. Be sure to wrap it well to keep moisture out to preserve it for the longest amount of time possible. You’ll be able to keep it for 2-3 weeks that way.
IN THE FREEZER: If you want to freeze the peppermint bark, you’ll want to make sure to wrap it well. You may want to start with waxed paper and then some plastic wrap or aluminum foil, and then into an airtight container or large resealable plastic bag. It should keep several months in the freezer.
There is something magical about the chocolate and peppermint flavoring in this delish treat — you’ll think it’s the best! I hope you will enjoy this simple homemade peppermint bark with your loved ones this holiday season.
FREQUENTLY ASKED QUESTIONS
Can I freeze peppermint bark?
These delicious treats will keep well sealed in an airtight container for up to three months.
Could I use different flavors of candy canes?
This bark has plenty of possibilities. While this traditional version is peppermint flavored, there are plenty of other candy cane flavors you could try out.
Should I store the bark in the fridge or on the counter?
Peppermint bark can be stored on the counter but it will last longer if you keep it in the fridge.
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Peppermint Bark
Semi-sweet milk chocolate and white chocolate are layered with crushed candy canes to make this heavenly peppermint bark.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 24
Ingredients
- 1 cup mini candy canes crushed
- 1 teaspoon pure peppermint extract
- 2 (12-ounce) bags semi sweet chocolate chips
- 2 (12-ounce) bags white chocolate chips
- ½ tablespoon coconut oil
Instructions
- Place mini candy canes in a ziplock freezer bag and seal shut. Crush candy until you have varying sizes of crushed candy canes to sprinkle on the top of your bark. Set aside.
- Line a 9×13 baking sheet with parchment paper. Set aside.
- Place semi-sweet chocolate chips in a microwave-safe glass bowl and heat for 30 seconds. Stir chocolate and microwave in 15-second intervals until completely melted, stirring in between each session.
- Once the chocolate has melted pour over the top of the parchment paper. Place the chocolate in the refrigerator while preparing the white chocolate mixture.
- Place your white chocolate chips, coconut oil, and peppermint extract in a microwave-safe glass bowl and heat for 30 seconds. Stir chocolate mixture and microwave in 15-second intervals until completely melted, stirring in between each session.
- Pour the white chocolate mixture over the semi-sweet chocolate mixture and immediately sprinkle the crushed mini candy canes over the top of the white chocolate. Press crushed candy canes into the white chocolate mixture and then refrigerate until fully set about 20 minutes.
- Remove from the refrigerator and break into pieces.
Video
Notes
TIP: When you are melting the chocolate in the microwave, be sure to do it in short bursts so you can check on the chocolate. You don’t want to burn it!
TIP: Make sure to give the bark enough time to harden. If it doesn’t set, it won’t break cleanly.
TIP: When it is removed from the refrigerator, the bark will be quite hard to break. You’ll want to make sure you allow your peppermint bark to come to room temperature before trying to break into pieces.
Nutrition
Calories: 197kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 4mg | Sodium: 14mg | Potassium: 121mg | Fiber: 1g | Sugar: 21g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
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Comments
Toni Thomason says
You do not want to miss out on these!! I cannot keep this on hand. It is always a household favorite!
Sandy says
What can you use in the peppermint bark recipe instead of the coconut oil?
Layne Kangas says
You could use vegetable oil instead.
Beth Henry says
Easy and delicious!!
Maria says
What if I don’t have peppermint extract?
Layne Kangas says
I would suggest grabbing some so you can enjoy the delicious flavor of this bark!
Katie says
How long will these keep in the fridge?
Layne Kangas says
Hi, Katie – you’ll be able to keep it for 2-3 weeks. Enjoy!! 🙂
Mona says
Can I use dark chocolate instead of semi sweet?
Layne Kangas says
Yes! Dark chocolate is my personal favorite! Enjoy 🙂