Peppermint bark is easy to make with just 5 ingredients. This simple recipe for the classic Christmas treat features 3 layers of white and dark chocolates flavored with peppermint extract, plus crushed candy canes for garnish. The bark sets in an hour, so your holiday treat will be ready for tasting and gift-giving in a snap!
This is one of the easiest holiday treats, and I’ve been making at least 4–5 batches every holiday season since I first published the recipe. Not much work is between me, you, and this extremely irresistible peppermint bark… dangerous, I tell ya!
There are so many recipes online for homemade peppermint bark, but this one is my favorite because you’re getting 3 layers, it’s made with real chocolate, and it’s really easy to scale up. Simply double or triple the ingredient amounts, and use a large baking sheet. (My biggest piece of dessert-related advice ever: you will never regret making a triple batch of peppermint bark.)
Here’s Why You’ll Love This Peppermint Bark
- Fresh and homemade
- So festive & always a big hit
- 5 ingredients, so simple—you’re literally just melting and spreading chocolate
- Uses real chocolate
- Peppermint flavor is not overpowering (kids love it)
- Melt-in-your-mouth soft with a delightful chewy crunch from candy canes (they soften a bit on the chocolate)
Key Ingredients You Need & Why
Best Chocolate to Use for Peppermint Bark
Can I Change the Layers?
Spread the peppermint-flavored white chocolate into a lined pan.
Use a sharp knife to cut the bark into pieces, or use your hands to break it apart; taste test; taste test again. DONE.
Best Pan Size to Use?
You can spread/pour out the melted chocolates in an 8- or 9-inch square baking pan, or simply spread on a baking sheet, where the thickness is up to you. No matter which pan you use, make sure to line it with parchment paper or aluminum foil so the bark is easy to get out of the pan after it’s set.
Tips for Making the Best Peppermint Bark
Tins or treat bags of homemade peppermint bark make such a lovely holiday gift. Pair with Christmas cookies in a jar or homemade vanilla sugar for a sweet homemade treat anyone would love to receive!
For the peanut butter lover in your life, this Reese’s peanut butter white chocolate bark is another great gifting option.
Peppermint Bark Recipe
Ingredients You’ll Need
Instructions
- Line the bottom and sides of a 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. Or use a lined baking sheet. Set aside.
- Bottom layer: There are a few ways you can melt the chocolate. You can use a double boiler over just barely simmering water or you can use the microwave. The microwave is a little more convenient for most, so my directions are for a microwave. (If using a double boiler, follow this recipe, but melt the chocolate layers in your double boiler over simmering water.) Place 6 ounces of white chocolate in a small heatproof bowl or a liquid measuring cup. Add 1/2 teaspoon of oil. Melt in 20-second increments, stirring vigorously with a silicone spatula or spoon after each increment, until completely melted and smooth. White chocolate and chocolate overheat easily, so it’s important to do this in increments. Once melted, stir in 1/4 teaspoon peppermint extract. Pour melted white chocolate into the prepared baking pan, and, with an offset spatula or spoon, spread into a thin smooth layer. (If using a baking sheet, make it as thin as you’d like… I usually spread it out to about 8×12 inches.) Place the baking pan in the refrigerator for 10–15 minutes or until almost completely set. If it sets completely, the bark layers could separate.
- Place semi-sweet chocolate in a small heatproof bowl or a liquid measuring cup. Add 1/2 teaspoon of oil. Repeat melting, just as you did with the white chocolate in step 2. Once melted, stir in remaining 1/4 teaspoon peppermint extract. Pour all of the semi-sweet chocolate over the white chocolate layer and spread it into a smooth layer. Place the baking pan back in the refrigerator for 10–15 minutes or until almost completely set.
- Place the remaining white chocolate in a small heatproof bowl or a liquid measuring cup. Add last 1/2 teaspoon of oil. Repeat melting, just as you did with the other layers. Pour over the bark layers and spread into a smooth layer. (This layer will not have peppermint extract.) Sprinkle evenly with crushed candy canes. To crush, place the unwrapped candy canes in a sealed zipped-top bag and roll or bang with a rolling pin or meat mallet until crushed.
- Refrigerate the bark until completely set, about 1 hour. Once hardened, remove from the pan and peel off the foil or parchment. Break or cut into pieces as large or as small as you want. If your bark chilled in the refrigerator for longer than 3–4 hours, let it sit at room temperature for 10–15 minutes to slightly soften before breaking/slicing. (Or else the layers might separate.)
- Cover and store leftover bark in the refrigerator for up to 3 weeks. The bark can be left at room temperature for a few days in colder months, but it gets a little soft.
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