Go Back
A stack of peppermint bark candy showing its chocolate and peppermint layers, garnished with red and white peppermint bits.

How to Make Peppermint Bark

Peppermint bark is a festive treat made by layering melted dark and white chocolate, then sprinkling it with crushed peppermint candies. Once set, the bark is broken into pieces for a simple, delicious holiday snack or gift.
Prep Time 5 minutes
Cook Time 10 minutes
Cooling Time 1 hour
Total Time 1 hour 15 minutes

Equipment

  • 1 baking sheet 8x8 or 8x12
  • 1 Double Boiler

Ingredients

  • 10 ounces chocolate
  • 10 ounces white chocolate
  • 3 tablespoon crushed peppermint candy, more if desired
  • 1 teaspoon peppermint extract, divided

Instructions

  • Place the peppermint candies or mini candy canes into a zip-top bag. Use a rolling pin or meat mallet to crush them into smaller pieces, leaving some chunks for texture. Alternatively, use a food processor for even finer crushed candy cane pieces.
  • Cover a baking sheet or cookie sheet with parchment paper, wax paper, or aluminum foil.
  • Melt the chocolate over the top of a double boiler and add 1/2 teaspoon peppermint extract. Or, in a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring with a rubber spatula or wooden spoon after each interval until smooth.
  • Pour the melted dark chocolate onto the prepared pan. Use the back of a spoon to spread it into an even layer about ΒΌ inch thick. Allow this bottom layer to set in a cool place (refrigerator) while you prepare the next layer.
  • Repeat the melting process with the white chocolate chips or bars and add in the other 1/2 teaspoon peppermint extract; however, remove them from the heat just before all the chocolate has melted. Stir the chocolate and allow it to continue to melt off the heat.
  • Allow the white chocolate to cool slightly, and then pour the melted white chocolate over the set dark chocolate layer. This will help prevent it from smearing into the chocolate layer, creating swirls instead of layers. Spread it gently to create an even top layer.
  • Sprinkle the crushed peppermint candies evenly across the melted white chocolate while still soft.
  • Allow the bark to cool and harden completely in a cool place or refrigerator. Once the chocolate bark is fully set, transfer it to a cutting board for the cutting process.
  • Use a sharp knife or your hands to break the bark into smaller pieces. Store peppermint bark in an airtight container in a cool place for up to a couple of weeks.

Notes

  • For the best peppermint bark, use high quality chocolate. Depending on your preference, you can use milk chocolate, semi-sweet chocolate, or dark chocolate.
  • Avoid chocolate with palm oil or palm kernel oil, as these can affect the texture.
  • Make sure the white chocolate is close to room temperature before adding to the next chocolate layer to prevent the layers from mixing.
  • If you prefer a smoother top layer, press the peppermint candy lightly into the white chocolate before it sets.