Peppermint Bark Recipe

5 from 1 vote

This easy peppermint bark recipe combines layers of dark and white chocolate, topped with crushed candy canes for a festive and giftable holiday treat. Great for cookie trays, gifts, or simply snacking with a warm mug of cocoa.

Prep Time5

Cook Time10

Resting Time1

Total Time1 15

Course: Chocolate Desserts, Desserts

Cuisine: American

Diet: Gluten Free

Servings: pieces, 2 pieces per serving

Calories: 181kcal

Author: Eryn Whalen

Cost: $5

Ingredients

12 oz dark or semi-sweet chocolate 340 g
12 oz white chocolate chips 340 g
½ cup crushed candy cane pieces 60 g

Instructions

Line your pan with parchment paper: Before melting chocolate, prep your pan. A parchment-lined baking sheet (or quarter sheet pan) will make it easy to lift and break the bark later. I like to let the parchment hang over the edges slightly for easy lifting once it sets.
Tip: If your parchment keeps curling, crumple it lightly, then smooth it flat, it’ll stay in place better.
Melt the dark chocolate slowly and gently: You can melt chocolate two main ways: in a double boiler or in the microwave. Both work, but the key is low, gentle heat and avoiding water contact (even a drop can cause it to seize).
Double boiler method (preferred): Fill a small saucepan with an inch or two of water and bring it to a simmer. Place a heatproof bowl over the pan, the bowl should not touch the water. Add chopped chocolate or chocolate bars to the bowl. Stir constantly with a rubber spatula as it melts.
Microwave method (works in a pinch): Place chocolate in a glass bowl. Microwave in 20–30 second bursts, stirring in between. Stop when there are still a few unmelted bits, residual heat will finish the job.
Once smooth, pour the chocolate onto your parchment-lined sheet and spread into an even layer, about ¼ inch thick. Let it set at room temperature, not in the fridge, to avoid layer separation later.
Repeat the process with white chocolate: White chocolate is more temperamental, it can overheat and seize more easily, so take your time. Use the same method as above, but stir constantly and keep the heat low.
Once smooth, gently pour over the cooled dark chocolate layer. Use an offset spatula or the back of a spoon to spread it evenly. Work quickly but don’t press too hard. You don’t want to disturb the layer underneath.
Sprinkle crushed candy canes immediately: While the white chocolate is still warm and glossy, sprinkle the crushed candy cane pieces over the top. Press lightly with clean hands or the back of a spoon to make sure they adhere well.
Let it set fully before breaking: Let the bark sit at room temperature for at least 1 hour, or overnight if you’re not in a rush. If you refrigerate it too early, you risk moisture forming between the layers (which can lead to cracking or separation when you cut it).
Once fully set, lift the parchment and break the bark into rustic pieces with your hands or a sharp knife.

Notes

Chocolate Quality Matters: For the best flavor, use high-quality chocolate. Avoid chocolate chips for the bottom layer as they often contain stabilizers that can affect melting. Opt for baking chocolate bars or direct trade-certified options like organic cacao beans or dark stone ground chocolate.

Avoid Overheating Chocolate: When melting chocolate, use a double boiler or microwave in 30-second intervals, stirring each time. Overheating can cause the chocolate to seize or become grainy.

Peppermint Flavor Options: You can use peppermint extract, peppermint oil, or natural peppermint flavor. Be cautious with peppermint oil—it’s very concentrated, so start with just a few drops.

Crushing Candy Canes: To avoid a sticky mess, place candy canes in a zip-top bag and crush them with a rolling pin.

Layer Separation Tip: Let the bottom chocolate layer set at room temperature (not in the fridge) before adding the top layer. This helps the layers adhere better.

Storage Tips: Store peppermint bark in an airtight container at room temperature for up to two weeks or in the freezer for longer. If freezing, place parchment paper between layers to prevent sticking.

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