December 15, 2022
Review RecipePeppermint 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.
Peppermint Bark Candy Ingredients
You’ll need:
- 1 cup mini candy canes, crushed
- 1 teaspoon pure peppermint extract
- 2 (12-ounce) bags of semi-sweet chocolate chips
- 2 (12-ounce) bags of 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 Peppermint Bark
STEP ONE: Place mini candy canes in a Ziploc freezer bag and seal it shut. Crush the 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 increment.
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 the 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 Homemade Peppermint Bark
This sweet treat would be a great gift during the holiday season. Add pieces of peppermint bark to cellophane bags and tie them with a pretty bow before delivering them to friends and neighbors. For another homemade gift to add to the package, try our hot chocolate on a stick recipe.
Looking for more yummy recipe ideas? Head to the kitchen and make this Oreo peppermint bark or rocky road fudge, too.
MORE HOLIDAY RECIPES
Chocolate Peppermint Bark 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 to 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 for several months in the freezer.
Peppermint Bark for the Holidays
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.
Peppermint Bark Recipe FAQ
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.
Does homemade peppermint bark need to be refrigerated?
Peppermint bark can be stored on the counter, but it will last longer if you keep it in the fridge.
How long does homemade peppermint bark stay fresh?
Peppermint bark will last at room temperature for 2 weeks or in the refrigerator for 3 weeks.
How do you make peppermint bark that doesn’t separate?
You can avoid having your peppermint bark separate by not rushing the chilling process. The longer you allow the peppermint bark to set, the less likely it will be for the layers to separate. Also, make sure to bring the chocolate to room temperature before breaking it.
Does peppermint bark need to be tempered?
You don’t need to temper your chocolate to make peppermint bark, but it will benefit from it. Tempered chocolate will give a glossy, uniform appearance, while untempered chocolate could develop a dull appearance.
More Recipes You’ll Love
- Gingerbread Cookies
- Eggnog Fudge
- Gingerbread Fudge
- Christmas Pinwheels
- Oreo Fudge
- Crockpot Peppermint Hot Chocolate
- Candy Cane Dessert
- Candy Cane Cookies
- Layered Peppermint Fudge
- Homemade Eggnog
- Chocolate Peppermint Cookies
- Crockpot Peppermint Hot Chocolate
Homemade 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
- 24 ounces semi sweet chocolate chips (two 12-ounce bags)
- 24 ounces white chocolate chips (two 12-ounce bags)
- ½ tablespoon coconut oil
Instructions
- Place mini candy canes in a ziplock freezer bag and seal it 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
- 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!
- Make sure to give the bark enough time to harden. If it doesn’t set, it won’t break cleanly.
- 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 it into pieces.
Nutrition
Calories: 356kcal | Carbohydrates: 41g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 28mg | Potassium: 242mg | Fiber: 2g | Sugar: 34g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg
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Comments
Carolyn says
My first time make this I have it 5 stars befits pretty and it tasted good to. My only issue I had was that it was hard to break so some came apart I left in fridge overnight I thought longer the better. So I used a butter knife and my rolling pin and tap butter knife down into it so mine was all different sizes I don’t mind at all homemade with love. I will make it again for sure but think I’ll use little bigger pan to make it thinner but I enjoyed some of the broken pieces as I was doing it
Sandi says
Just got done making this for gifts. Kids helped me and we had a ball!!
Melissa Gilbert says
This recipe was easy to make and tasted delicious