This classic Peppermint Bark recipe is made by layering dark chocolate with white chocolate flavored with peppermint extract, then topping it with crushed candy canes.
The candy is sweet and pretty minty, but I think what I really love is the texture. The melted chocolate chips make it creamy and the crushed candy canes make it crunchy. Like, these peppermint cupcakes, it’s like Christmas in your mouth.
If you love the Williams-Sonoma peppermint bark, and want to know how to make a similar version at home, now you can with this Peppermint Bark recipe!
How to Make Peppermint Bark
1. Crush the Candy Canes
Crush 5 candy canes. I do this by placing the candy canes in a resealable bag then banging them (not rolling over them) with a rolling pin. This breaks them up quickly and is great for holiday stress relief! 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. Melt the Semi-Sweet or Dark Chocolate
Melt quality chocolate chips 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 melted chocolate onto a 9×13 parchment paper-lined baking sheet, use an offset spatula to spread it into an even layer, and place it in the fridge while you’re melting the white chocolate. (If you don’t have a microwave, create a makeshift double boiler on the stove and melt your chocolate this way, stirring often.)
3. Melt the White Chocolate
Melt the white chocolate in a microwave-safe bowl for 3 minutes at 50% power. Stop and stir with a spatula every 30 seconds until it is fully melted. If the chocolate begins to seize, stir in 1 tablespoon of vegetable or coconut oil. Stir in ½ teaspoon peppermint extract. Taste the mixture. Add more extract, ¼ tsp. at a time, until you like the taste.
4. Assemble the Peppermint 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 crushed candy canes on top. Place the tray back in the fridge until it’s fully set. Once it has fully hardened, break into pieces using your hands or a sharp knife.
Tips for the Perfect Peppermint Bark
- 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.
- Use really good chocolate. Williams-Sonoma uses 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.
- Keep in mind that peppermint extract strength varies by brand. I like Nielsen-Massey’s because it’s a little less intense. I use one teaspoon of it when I make this recipe. 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.
- Don’t let the dark chocolate fully set before pouring the white chocolate on top. This helps the layers stick together.
How Long Does Peppermint Bark Last?
Peppermint bark will keep for about three weeks if you store it in a sealed container in the fridge. This will keep it from melting. If you temper the dark chocolate, you can store it for two weeks at room temperature.
What Ingredients Are in Peppermint Bark?
The Williams-Sonoma version is made with sugar, Guittard chocolate, triple-distilled peppermint oil, corn syrup, vanilla, sunflower lecithin, cocoa butter, butter, milk, and natural red color.
More Christmas Candy Recipes
- Chocolate Peppermint Truffles
- Peppermint Cupcakes
- Chocolate Crinkle Cookies
- Gingerbread Latte
- Christmas Puppy Chow
Peppermint Bark RecipePrint Recipe
- 12 oz. dark chocolate chips (or milk chocolate)
- 20 oz. white chocolate
- ½ tsp. peppermint extract (add more to taste)
- 5 candy canes
- 1 Tbsp. vegetable or coconut oil (as needed)
- Place 5 candy canes in a bag. Smash them with a rolling pin until they are small chunks.
- Line a 9" x 13" 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 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 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.
Questions You Might Have About Peppermint Bark
Why is my Peppermint Bark separating?
It is likely separating because the dark or semi-sweet chocolate fully hardened before you added the next white chocolate. To prevent this, place the dark chocolate in the fridge just before you melt the white chocolate and pour the white chocolate on top as soon as you melt it.
Why is my chocolate seizing?
Extract may cause chocolate to seize. The alcohol in the extract can be blamed for this. If you want to add flavoring to your dark chocolate, use a warmed food-safe peppermint oil.
Can you freeze Peppermint Bark?
You can! If you want to make peppermint bark candy ahead of time or store it after the holidays, wrap it tightly with parchment paper or wax paper, then wrap it again with foil.
Place it in an airtight container or freezer bag, then place it in the freezer. When you want to enjoy it, put it in the fridge before bringing it to room temperature.
When Did It Originate?
According to Mental Floss, the first sighting of the peppermint candy was when Fine Candies in Clearwater, Florida advertised their “zippy, snappy peppermints in a creamy butter-cocoa cover” in the St. Petersburg Times on September 12, 1966. But it wasn’t until 1988 when Williams-Sonoma’s Peppermint Bark candy hit the shelves that its popularity exploded.
My background is in publishing (I've worked at Parade, Men's Journal, Us Weekly, Stuff, Blender, Beachbody, and more), mostly with a focus in health, fitness, and entertainment. I've also run my own baking company and competed on Cupcake Wars, so hit me up with your baking questions!
For more details, check out my full bio or follow me on Instagram, Twitter, or LinkedIn.
Latest posts by Rebecca Swanner (see all)
- Adorable Martens Cause $79 Million In Car Damage Each Year - November 30, 2019
- 5 Hot Winter Drinks That’ll Keep You Warm While You Binge Watch Disney+ - November 24, 2019
- How to Make a Gingerbread Latte - November 4, 2019