Go Back
+ servings
Peppermint Bark
Print

Peppermint Bark

Make this easy, homemade Peppermint Bark recipe by layering dark chocolate and peppermint-infused white chocolate. Then top it with candy canes for a festive Christmas treat!
Course Candy, Dessert
Cuisine American
Keyword peppermint bark
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 12 servings
Calories 249kcal
Author Rebecca Swanner

Ingredients

  • 12 oz. chocolate chips
  • 20 oz. white chocolate
  • 1 tsp. peppermint extract divided
  • 5 candy canes
  • 1 Tbsp. vegetable or coconut oil optional

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 1serving | Calories: 249kcal