Mint and chocolate are a match made in dessert heaven. This layered Peppermint Bark recipe combines semi-sweet chocolate, white chocolate, and a peppermint candy cane crunch.
Made with only 3 ingredients, this recipe sparkles any time of year. A confectionary treat that is perfect for gifting or setting out on your holiday table.
![Diagonal view of peppermint bark, made with a layer of semisweet chocolate, white chocolate and crushed candy cane on a round light colored wooden cutting board with a sprig of fresh rosemary in soft focus in the background, all resting on a white stone surface.](https://www.fourscoreliving.com/wp-content/uploads/2023/12/Peppermint-Bark-.jpg)
It is so easy to make your own homemade Peppermint Bark. Gourmet food shops and retail stores sell tins for $30 or more per pound. Spending less than $10 you can make a larger batch to share and enjoy!
Why you'll love this recipe
This chocolate bark packages up beautifully as a gourmet gift item. You will love sharing this with neighbors, family, and friends.
A dessert recipe that is prepared in a few simple steps.
As you are stirring and pouring your delicious melted chocolate you will feel as if you stepped into the movie Chocolat!
This Peppermint Bark is a no bake, egg free, gluten-free dessert.
A versatile recipe, which can be customized for any occasion and any time of year. Read below for ideas to customize your chocolate bark with your favorite dessert toppings.
Chocolate Bark
We have been experimenting with layers of chocolate and toppings to create unique and traditional chocolate barks since 2009.
We love making batches of different varieties and sharing this sweet dish with neighbors, friends, and family.
Last year a 9-year-old guest walked into our holiday party, pointed to the plate of peppermint bark, and said, "When do we eat that?"
This Peppermint Bark disappears quickly at gatherings.
Recipe Ingredients
- Semisweet chocolate - An ideal base for this layered dessert, semisweet pairs well with white chocolate. Semi-sweet also has a higher cocoa content and less milk powder than milk chocolate, allowing it to set firmly and hold its shape. Use high quality chocolate for the best result.
- White Chocolate - Used to create the top layer of this recipe, white chocolate adds sweetness and visual contrast to this dessert. Look for brands that contain cocoa butter instead of vegetable oil for a creamier, "melt in your mouth" finish.
- Candy Canes - Full size or mini peppermint based candy canes can be used in this recipe. See below for how to prepare crushed candy canes.
- Oil (optional) - A tablespoon of light weight oil is recommended for melting chocolate on the stovetop. It is not needed if you are melting in the microwave. We like to use avocado oil when melting on the stove.
If you have any questions about the ingredients in this recipe, please leave a comment below and we will get back to you.
Step by Step Instructions
Prepare Candy Canes
If using small candy canes, use a kitchen mallet or rolling pin to break each into pieces while packaged or remove to a ziplock bag and crush. If using large candy canes remove wrapping and place into a ziplock bag to crush.
Step One: Make the bottom layer
Layer a sheet pan or a 9” x 14” baking dish with aluminum foil or parchment paper and set aside.
Melt Semisweet Chocolate:
On the Stovetop: Heat a double boiler over medium heat on the stove top. Once heated, add one teaspoon of avocado oil to the pan of a double boiler and remove from heat. Add 12 ounces of semisweet chocolate to the heated pan and stir, folding and mixing gently. Place back onto low heat as needed until chocolate is melted and smooth. Do not overheat. Heat low and slow to avoid scorching.
In the Microwave: Add 12 ounces of semisweet to a microwave safe bowl and heat at 500 watts for 30 seconds. Stir and heat for another 25 seconds. Remove before all of the chocolate is fully melted to avoid scorching. Once removed continue to stir until melted and smooth.
Spread Chocolate
Pour melted semisweet chocolate onto your lined sheet pan or baking dish. Using a rubber spatula spread evenly forming a 9” x 14” rectangle that is approximately ⅛ of an inch or 0.3 cm thick. Place in the freezer to chill for 10-15 minutes until almost set, or chill in the refrigerator for 25 minutes or until almost set.
Step Two: Make the top layer
If your bottom layer of semisweet is fully chilled allow it to sit at room temperature for approximately 5 minutes before layering on melted white chocolate. This will allow the two layers to bind.
Melt White Chocolate:
On the Stovetop: Heat a double boiler over medium heat on the stove top. Once heated, add one teaspoon of avocado oil to pan of double boiler and remove from heat. Add 14 ounces of white chocolate to heated pan and stir, folding and mixing gently until melted. Place back onto low heat as needed until melted and smooth. Do not overheat. Heat low and slow to avoid scorching.
In the Microwave: Add 14 ounces of white chocolate to a microwave safe bowl and heat at 50 percent power (500 watts) for 20 seconds. Stir and heat for another 20 seconds. Stir and heat for additional 10 second bursts until it begins to melt. Remove before all of the chocolate is fully melted to avoid scorching. Once removed continue to stir until smooth.
Allow the white chocolate to cool for a moment, stirring to release heat, then pour onto the semisweet chocolate layer and spread evenly with a spatula to cover the bottom layer.
Immediately sprinkle crunched candy cane pieces evenly over the white chocolate layer, gently pressing them into the chocolate with the back of a spoon.
Place into refrigerator or freezer until chilled. Break into pieces and arrange on a plate or serving tray. Garnish as desired.
For the complete list of ingredients and instructions, please see the printable recipe card below.
Expert Tips
Remove full size candy canes from their wrappers before crushing. To contain the pieces, place the unwrapped candy canes into a Ziploc bag and crush using a kitchen mallet or rolling pin.
Mini candy canes can be crushed in their individual wrappers. Once crushed, snip off the top of the wrapper to sprinkle the crushed pieces onto the top layer of melted chocolate.
Heat low and slow to avoid scorching your chocolate. Remove from microwave before all of the pieces are fully melted and stir until smooth.
If fully chilled, allow your semisweet layer to soften for 5-7 minutes at room temperature before spreading on your melted white chocolate. Timing is key in this step.
Allowing the chilled semisweet layer to sit out for too long can result in melting (and the two layers mixing) when the warm white chocolate layer is added. This will still yield a delicious result, and "swirled chocolate" can be visually appealing, however, you will not end up with two clear and distinct layers.
Use good quality chocolate. Good quality ingredients will melt and spread evenly, resulting in an easy to make and visually appealing chocolate bark. You can use chocolate bars (broken into pieces), chocolate chips, or chocolate wafers for this recipe. We like Ghirardelli chocolate and Trader Joe's also has good quality semisweet chocolate.
How to Break your Peppermint Bark into pieces
If your chocolate bark is fully chilled: Hold a chef's knife or paring knife perpendicular to your Peppermint Bark slab. Place the tip on the surface of the chocolate and press firmly to "split", creating a piece. Continue this process, with the knife held vertically and pressing the tip firmly into the slab, moving along the slab, creating pieces approximately 2-3 inches in size.
If your chocolate bark is set and has come to room temperature: Use a kitchen towel or piece of parchment paper to pick up and hold an edge of the slab, pressing your thumb into the area where you want the break to occur and rotating your wrist, "snapping" off a piece. Repeat this process moving across the slab, breaking it into approximately 2-3 inch pieces or your desired size.
Storage Instructions
Store your Peppermint Bark in an airtight container. In cooler weather, it can be stored at room temperature. In warmer climates, it is best to store your bark in the refrigerator. Wrap your chocolate peppermint bark tightly with plastic wrap and then place it into an airtight container.
To freeze, wrap it tightly with plastic wrap and place it in a Ziploc freezer bag, removing as much air as possible before sealing. Make sure to label your chocolate bark with the date.
Customize your Chocolate Bark
Enhance the flavors
This recipe can also be made with dark chocolate for a stronger cocoa flavor.
Add peppermint extract to your melted chocolate to allow the mint flavor to shine in this recipe. Stir in a teaspoon of peppermint extract to intensify the mint finish.
Make it your own
Add additional toppings to this recipe. Sprinkle on mini marshmallows (cut them in half first) for a unique texture and flavor combination.
Make a single layer of white, dark, or semisweet chocolate bark. Spread the melted chocolate to approximately ¼ inch thickness and have fun adding your favorite dessert toppings!
M&Ms, pretzel pieces, marshmallows, graham cracker pieces, sliced almonds, anything goes!
Make a swirl. Melt 6 ounces of two types of chocolate separately. Spread one onto and then drizzle the other and swirl with a toothpick. You can even swirl in warm caramel sauce!
Other Holiday dessert recipes
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📖 Recipe
Peppermint Bark
Equipment
Ingredients
- 12 ounces of semisweet chocolate chips or baking bars
- 14 ounces of white chocolate chips or baking bars
- 3 ounces of candy canes
- 2 teaspoons avocado oil if melting chocolate on stovetop
Instructions
Step one: Melt semisweet chocolate to make the bottom layer.
- On the Stovetop: Heat a double boiler over medium heat on the stove top. Once heated, add one teaspoon of avocado oil to the pan of a double boiler and remove from heat. Add 12 ounces of semisweet chocolate to heated pan and stir, folding and mixing gently until chocolate is melted. Place back onto low heat as needed until chocolate is melted and smooth. Do not overheat chocolate. Heat low and slow to avoid scorching
- In the Microwave: Add 12 ounces semisweet chocolate chips to a microwave safe bowl and heat at 500 watts for 30 seconds. Stir and heat for another 25 seconds. Remove before all of the chocolate chips are fully melted to avoid scorching chocolate. Once removed continue to stir until chocolate is smooth.
- Spread the Chocolate. Pour melted semisweet chocolate onto a sheet pan or into a baking dish lined with parchment paper or aluminum foil. Using a rubber spatula spread evenly forming a 9” x 14” rectangle that is approximately ⅛ of an inch or 0.3 cm thick.
- Place in the freezer to chill for 10-15 minutes until almost set, or chill in the refrigerator for 25 minutes or until almost set.
Step Two: Make the top layer
- If your bottom layer of semisweet is fully chilled allow it to sit at room temperature for approximately 5 minutes before layering on melted white chocolate. This will allow the two layers to bind.
- Melt White Chocolate:
- Repeat the above stovetop and microwave instructions. When microwaving your white chocolate use 20 second bursts, checking and stirring every 20 seconds, as white chocolate can scorch easily.
- Allow the white chocolate to cool for a moment, stirring to release heat, then pour onto the semisweet chocolate layer and spread evenly with a spatula to cover the bottom layer.
- Immediately sprinkle crunched candy cane pieces evenly over the white chocolate layer, gently pressing them into the chocolate with the back of a spoon.
- Place into refrigerator or freezer until chilled. Break into pieces and arrange on a plate or platter. Garnish with sprigs of fresh green herbs or as desired.
Notes
Nutrition
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