Peppermint bark is a classic holiday treat that’s super easy to make with dark chocolate, white chocolate, peppermint and crushed candy canes. It’s perfect for gifting!
I love this time of the year! My blog is getting filled with holiday treats and you seem to be making your fair share as well. Christmas cookies and treats always bring back fond memories of being in the kitchen with my family and I’m excited to create those same memories with Olivia through the years.
Peppermint bark is always seems to be around at holiday parties, but up until this year I hadn’t ever made it myself. Turns out, it’s crazy simple to make. You just need four ingredients and a little patience while each layer sets up and you’ve got a festive treat to enjoy… and share! Peppermint bark makes a lovely homemade gift for friends and family. Simply package it up in a cute tin and you’re good to go.
Why You’ll Love This Recipe
- Festive and fun – Peppermint bark is the ultimate holiday treat and looks stunning on any dessert table.
- Simple to make – With just a few ingredients and minimal effort, you’ll have a gorgeous, homemade treat that tastes like it came from a fancy chocolatier.
- Customizable – Make it dairy-free, vegan, or add fun mix-ins like crushed cookies or sprinkles.
- Great for gifting – Package it up in cute holiday tins or bags, and you’ve got an easy, thoughtful gift that everyone will love!
- Kid-friendly – Kids will love helping crush the candy canes and layering the chocolate—it’s a great recipe for family fun.
Peppermint Bark Ingredients
- dark chocolate – choose a high-quality dark chocolate bar or chips for the base. I like using Lily’s dark chocolate baking chips , but feel free to use your favorite brand.
- white chocolate – I love using Lily’s white chocolate baking chips for the white chocolate layer, but again feel free to use your favorite brand. Just try to use a chocolate without palm oil otherwise the layers will separate.
- peppermint extract – a little goes a long way to give the chocolate that fresh, minty flavor.
- candy canes or peppermint candies – crushed up for that festive crunch and a pop of red and white color.
How to Make This Easy Peppermint Bark
Step 1: Melt the dark chocolate using one of the two methods listed below. Be sure not to overheat the chocolate! Stir in 1/2 teaspoon of the peppermint extract.
Step 2: Pour the chocolate into the pan and spread with the back of a spoon so an even layer is formed. Place in the fridge to set up for 30 minutes.
Step 3: Crush your candy canes either in a food processor or place candy canes in a freezer bag and crush with a rolling pin or the bottom of a glass.
Step 4: Once the dark chocolate has set, melt the white chocolate. Stir in the remaining 1/2 teaspoon peppermint extract.
Step 5: Pour the white chocolate over the dark chocolate. Spread with the back of a spoon until an even layer is formed.
Step 6: Sprinkle on the crushed candy cane and lightly press with your hands. Place in the refrigerator to set another 30-60 minutes. Once hardened, cut or break into pieces and serve.
Brittany’s Tips!
- Crush candy canes easily – Place the candy canes in a zip-top bag and use a rolling pin to crush them. It’s fun and keeps the mess contained!
- Work quickly – Once the chocolate layers are melted and spread, add the toppings immediately before the chocolate hardens.
- Chill properly – Let the bark set in the fridge or at room temperature until completely hardened. This makes it easier to break into clean pieces.
How to Store
Store peppermint bark in a dark, cool place. It should last about 7-10 days in a cool kitchen or even longer (about 3 weeks or so) in the fridge or freezer. If you keep the bark in the fridge or freezer, be sure to bring it out and let it rest for 5-10 minutes before eating because the chocolate gets really hard when chilled.
Frequently Asked Questions
Melting the chocolate properly is more important than you might think! If you heat your chocolate too much, you’ll end up with a burnt or super hard final product. Heat it too little and you’ll have chocolate chip chunks throughout! Here are the two options I recommend:
Microwave – I always melt my chocolate in the microwave because it’s quick and easy! I recommend heating the chocolate in 30-second intervals. Stir well after each interval and stop eating as soon as the chocolate is completely melted and smooth. It will likely take 1-3 minutes depending on your microwave.
Double boiler – If you have a double boiler, this is a fool proof way to melt chocolate without scorching it. If you don’t have a double boiler you can make one by adding water to a pot and then placing a heat-safe bowl in top. Bring the water to a simmer and melt the chocolate in the upper bowl, stirring occasionally.
I’m not going to say that candy canes are a healthy ingredient but there are some things to look for when trying to pick out the best possible option! When buying candy canes, I try to look for organic, allergen friendly and ones made without artificial dyes or high fructose corn syrup. Yum Earth candy canes fit the bill and are delicious!
I’ve made this recipe many times without issues, however a few people have had trouble with the chocolate layers separating. Here are a couple tips to prevent this from happening. The first is to score the bark just before the top layer has set so it’s easier to cut. Another tip is to let the chilled peppermint bark sit at room temp for 5-10 minutes before cutting or breaking into pieces.
More Holiday Treats to Try
Be sure to check out my full collection of healthy Christmas cookies here on EBF.
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Line an 8×8 pan with parchment paper. I like to cut two pieces and have one going in each direction so that the whole pan is covered.
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Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until completely melted and smooth. It will likely take 1 to 3 minutes (depending on your microwave). Do not overheat as the chocolate will scorch. Stir 1/2 teaspoon of the peppermint extract. Pour melted chocolate into the prepared pan and spread it with the back of a spoon until an even layer is formed. Place in the fridge to set for about 30 minutes or until firm to the touch.
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While dark chocolate is chilling, crush your candy canes. You can do this in a food processor or place candy canes in a freezer bag and crush using a rolling pin or the bottom of a glass. Once candy canes are crushed, set aside.
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Once dark chocolate has set start, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until completely melted and smooth. It will likely take 1 to 3 minutes (depending on your microwave). Stir in remaining 1/2 teaspoon of peppermint extract. Pour melted white chocolate over the dark chocolate and spread it with the back of a spoon until an even layer is formed.
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Sprinkle the candy cane pieces evenly over the white chocolate layer and lightly press with your hands.
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Place pan back in the fridge to chill until set, about 30-60 minutes.
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Once chocolate has hardened, bring it out of the fridge and let it sit at room temp for 5-10 minutes before cutting or breaking into pieces. If you try to cut it when it’s too cold the chocolate layers may separate.
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Store peppermint bark in a dark, cool place. It should last about 7-10 days in a cool kitchen or even longer (about 3 weeks or so) in the fridge or freezer. If you keep the bark in the fridge or freezer, be sure to bring it out and let it rest for 5-10 minutes before eating because the chocolate gets really hard when chilled.
- You can use different chocolate chips for this recipe, but I use Lily’s chocolate chips because they are lower in sugar and lower in calories.
- If you want candy canes that are organic, allergen friendly and made without artificial dyes or high fructose corn syrup, look for Yum Earth candy canes.
- If you don’t want to melt the chocolate in the microwave you can use a double boiler.
Serving: 1piece | Calories: 125kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 6mg | Sodium: 11mg | Fiber: 9g | Sugar: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
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