Nothing says December quite like a tin of peppermint bark. The fancy store-bought kind costs a small fortune, but homemade peppermint bark takes about 25 minutes of hands-on time and five ingredients. A layer of semisweet chocolate, a layer of minty white chocolate, and a crunchy shower of crushed candy canes on top.
It’s my go-to Christmas gift for neighbors, teachers and coworkers. Break it into rustic shards, pile it into cellophane bags or cookie tins, and tie it with ribbon. It also keeps for weeks, so you can make it early.
Why You’ll Love It
- Five ingredients. And no candy thermometer.
- Perfect gift. It’s festive, travels well and keeps for weeks.
- Kid-friendly. Little helpers love crushing the candy canes.
- Layers that stick together. Setting the dark layer just until firm helps the two layers bond.
Ingredients and Substitutions
Full amounts are in the recipe card below.
- Semisweet chocolate (12 ounces): Chopped bars melt smoothest, but chips work. Bittersweet works for a less sweet bark.
- White chocolate (16 ounces): Use good-quality bars with cocoa butter. White baking chips often don’t melt smoothly.
- Peppermint extract (½ teaspoon): Strong stuff. Use pure peppermint, not mint extract, which tastes like spearmint.
- Coconut oil (optional): Helps the chocolate melt smooth and makes the bark easier to cut. You can leave it out.
- Crushed candy canes (½ cup): About 8 regular candy canes, or store-bought peppermint bits.
How to Make Peppermint Bark
- Line the pan. Line a 9×13 pan with parchment.
- Melt the dark chocolate. Microwave in 30-second bursts with half the coconut oil, stirring each time. Spread it evenly.
- Chill. Refrigerate about 20 minutes, until set but not rock hard.
- Melt the white chocolate. Use 20-second bursts and stir often; white chocolate scorches easily. Stir in the peppermint extract.
- Layer and top. Spread the white chocolate over the dark layer and sprinkle with candy canes right away.
- Set and break. Chill 30 minutes, then break into about 24 pieces.
Tips for Success
Don’t let the first layer get too cold
If the dark chocolate is rock hard, the layers can separate when you break the bark. Firm to the touch is enough.
Keep water away
Even a drop of water can make melted chocolate seize. Use a dry bowl and spatula.
Sift the candy canes
Shake the crushed candy in a sieve to remove the fine dust, which can get sticky.
Storage and Gifting
- Room temperature: Airtight, in a cool spot, up to 2 weeks.
- Fridge: Up to 1 month.
- Gifting: Layer pieces between parchment in tins or pack into treat bags.
Frequently Asked Questions
Why did my layers separate?
The dark layer got too cold before the white went on. Chill it just until set, about 20 minutes.
Can I use chocolate chips?
Yes for the dark layer. For the white layer, bars melt much more smoothly than chips.
Why is my bark sticky?
Candy canes draw moisture from the air. Store the bark airtight and away from humidity.
Easy Peppermint Bark
Ingredients
Method
- Line a 9×13-inch rimmed baking sheet or pan with parchment.
- Melt the semisweet chocolate with 1 teaspoon coconut oil in the microwave in 30-second bursts, stirring each time, until smooth. Spread into an even layer in the pan.
- Refrigerate about 20 minutes, until set but not rock hard.
- Melt the white chocolate with the remaining coconut oil in 20-second bursts, stirring often, until smooth. Stir in the peppermint extract.
- Spread the white chocolate over the dark layer and immediately sprinkle with the crushed candy canes, pressing them in gently.
- Refrigerate about 30 minutes until firm, then break or cut into about 24 pieces.
Notes
Save this recipe: Pin this easy peppermint bark to your Christmas candy board.
