Introduction

Peppermint bark is a festive and delicious treat that combines smooth white chocolate, rich dark chocolate, and a refreshing peppermint crunch. Perfect for the holidays or any time you want a sweet, minty indulgence. This easy layered recipe yields a beautiful and tasty confection you can share or enjoy yourself.

The image shows pieces of peppermint bark arranged in a white ceramic dish with red patterns around the edges. Each piece has two layers: a dark chocolate base on the bottom and a thick white chocolate layer on top, which is covered with crushed red and white peppermint candy pieces. The bark is cut into a mix of square and triangular shapes, and two small candy canes with red and white stripes are placed on the bark, adding to the festive look. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces (339g) white chocolate, coarsely chopped and divided
6 ounces (170g) semi-sweet or bittersweet chocolate, coarsely chopped
1 and 1/2 teaspoons vegetable oil or coconut oil, divided
1/2 teaspoon peppermint extract, divided
2–3 regular-size candy canes (24–36g total), crushed

Instructions

Step 1: Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. Alternatively, you can use a lined baking sheet. Set aside.
Step 2: For the bottom layer, place 6 ounces of white chocolate in a small heatproof bowl. Add 1/2 teaspoon of oil. Melt in 20-second increments in the microwave, stirring vigorously after each, until smooth. Stir in 1/4 teaspoon peppermint extract. Pour into the prepared pan and spread into a thin, smooth layer. Refrigerate 10–15 minutes until almost set.
Step 3: For the middle layer, place the semi-sweet chocolate in a heatproof bowl. Add 1/2 teaspoon oil. Melt using the same method as before. Stir in the remaining 1/4 teaspoon peppermint extract. Pour over the white chocolate layer and spread smoothly. Refrigerate 10–15 minutes until almost set.
Step 4: For the top layer, melt the remaining white chocolate with the last 1/2 teaspoon oil as before. Pour over the previous layers and spread evenly. This layer does not have peppermint extract. Sprinkle crushed candy canes on top.
Step 5: Refrigerate the bark until completely set, about 1 hour. Once hardened, remove from the pan and peel off the lining. Break or cut into pieces as desired. If chilled longer than 3–4 hours, let sit at room temperature for 10–15 minutes before cutting to prevent layers from separating.

Tips & Variations

Use high-quality chocolate for the best flavor and smooth texture.
If you prefer a stronger peppermint flavor, increase the peppermint extract slightly but be careful not to overpower the chocolate.
For added texture, sprinkle chopped nuts or mini chocolate chips along with the candy canes on top.

Storage

Store leftover peppermint bark in an airtight container in the refrigerator for up to 3 weeks. It can be kept at room temperature for a few days during colder months, but it may soften slightly. When ready to eat, allow it to come to room temperature for a short while to enhance flavor and texture.

How to Serve

A close-up view of a stack of peppermint bark pieces on a white plate, showing four thick rectangular layers. Each piece has a smooth, dark chocolate layer sandwiched between two creamy white chocolate layers. The top white chocolate layer is sprinkled with small, crushed red and white peppermint candy bits, adding texture and pops of color. The pieces are stacked unevenly, giving a sense of height, with more broken pieces scattered in the background. The surface beneath the plate is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of semi-sweet chocolate?

Yes, milk chocolate can be used if you prefer a sweeter and creamier middle layer. Just melt it the same way and proceed with the recipe as written.

How do I crush candy canes easily?

Place unwrapped candy canes in a sealed zipped-top bag and gently crush them with a rolling pin or meat mallet until broken into small pieces. This prevents mess and keeps pieces contained.