It’s so easy to make Peppermint Bark at home! Simply layer dark chocolate, white chocolate infused with peppermint extract, and top with candy canes to give this festive Christmas treat a finishing touch.
Peppermint Bark is easily one of my favorite Christmas candies. What’s not to love? It features dark or milk chocolate, white chocolate, peppermint, and peppermint candy canes. It’s pretty much got all my favorite flavors of Christmas rolled up into one. Unlike those chocolate oranges which can just go directly into the garbage. Blech.
This quick and easy chocolate peppermint candy also works as a last-minute gift or stocking stuffer, unless you’re the type to taste test so much while making it that there isn’t enough to actually gift. Whoops. Or, keep them and set them out on a tray during the holidays. They’ll look so pretty next to some Crinkle Cookies or alongside these Chocolate Peppermint Truffles.
How to Make Homemade Peppermint Bark
1. Crush the Peppermint Candy Canes
I prefer to do this by placing the candy canes in a resealable bag then banging them (not rolling over them) with a rolling pin. If you’re really going for presentation, place the crushed candy canes in a metal sieve and shake gently to remove the excess candy cane powder.
2. Make the Dark Chocolate Layer
Use a double boiler to melt dark or semi-sweet chocolate chips. Or, melt the chocolate in a microwave-safe bowl for 3 minutes at 50% power. Stop and stir with a spatula every 30 seconds until the chips are fully melted. Pour the dark chocolate onto a parchment paper-lined baking sheet and use an offset spatula to spread it into an even layer. Place it in the fridge while you’re melting the white chocolate, but don’t let it set completely.
3. Make the White Chocolate Layer
Repeat the process with the white chocolate. If the white chocolate begins to seize, stir in a tablespoon of vegetable or coconut oil. Once melted, stir in ½ teaspoon of peppermint extract. Taste the mixture. Add more extract, ¼ tsp. at a time, until it’s the way you like it. Uh-huh uh-huh.
4. Assemble the Bark
Pour the white chocolate on top of the melted dark chocolate. Use an offset spatula to spread it into an even layer. Sprinkle the peppermint candy canes on top. Place the baking sheet back in the fridge until the peppermint bark has fully set.
How to Break Peppermint Bark
You have a few options here. I prefer to use a sharp knife to break it into bite-sized shards. Don’t try and use a butter knife as it won’t give you clean pretty cuts and may end up slipping. Or, if you’re strong and work quickly, you can use your hands.
How Long Does Peppermint Bark Last?
Peppermint bark will keep for about 2 weeks if you store it in a sealed container in the fridge. If you temper the dark chocolate, you can store it for 2 weeks at room temperature. Don’t freeze it, though, as the texture won’t be the best when it thaws.
Peppermint Bark Tips
- Don’t let your chocolate touch water. This will cause it to seize. If your white chocolate starts to seize when it’s melting, stir in 1 tablespoon of vegetable or coconut oil.
- Don’t let the dark chocolate fully set before pouring the white chocolate on top. This helps the layers stick together.
- Use really good chocolate. Williams-Sonoma is known for their peppermint bark and they use Guittard chocolate. I tend to prefer these 53.8% Callebaut chocolate callets. Other people like Lindt or Valhrona. Every chocolate has its own distinct flavor profile. White chocolate matters less because it’s mostly sugar and cocoa butter. Just make sure you’re getting white chocolate not candy melts.
- Peppermint extract strength varies by brand. I like Nielsen-Massey’s because it’s a little less intense.
- Go slow with the extract. I recommend using ½ teaspoon peppermint extract at first. Stir this into the white chocolate, try it, then add more extract, ¼ tsp at a time, until the flavor is where you want it. You can always add more. You can’t remove it.
- Crushing the peppermint candy canes Ron Swanson style really is the best way. It breaks them up quickly and is great for holiday stress relief.
Peppermint BarkPrint Recipe
- 12 oz. chocolate chips
- 20 oz. white chocolate
- 1 tsp. peppermint extract (divided)
- 5 candy canes
- 1 Tbsp. vegetable or coconut oil (optional)
- Place 5 candy canes in a bag. Smash them with a rolling pin until they are small chunks.
- Line a baking sheet with parchment paper.
- Melt chocolate chips in double boiler or in microwave for 3 minutes at 50% power. Heat until fully melted, stopping to stir every 30 seconds.
- Pour melted chocolate onto baking sheet and spread with offset spatula to create an even layer. Place in fridge.
- Melt white chocolate chips in double boiler or microwave for 3 minutes at 50% power. Heat until fully melted, stopping to stir every 30 seconds. Add 1 tablespoon oil if chocolate begins to seize.
- Stir peppermint extract into melted white chocolate. Add more peppermint extract to taste, ¼ teaspoon at a time.
- Pour white chocolate on top of dark chocolate. Use offset spatula to spread the chocolate and create an even layer.
- Top chocolate with crushed candy canes. Place in fridge until set.
- Break into pieces with your hands or a sharp knife.
- Store Peppermint Bark in an airtight container in the fridge. If you temper the dark or milk chocolate, store it at room temperature.
- If you have a tile counter, smash the candy canes on top of a protective cutting surface.
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