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Peppermint Bark Recipe

★★★★★

4.9 from 174 reviews
  • Author: Isabella
  • Total Time: 1 hour 30 minutes (including chilling time)
  • Yield: About 24 pieces 1x
  • Diet: Vegetarian

Description

This Peppermint Bark recipe is a festive and delicious holiday treat featuring layers of creamy white chocolate and rich semi-sweet chocolate infused with refreshing peppermint extract and topped with crunchy crushed candy canes. Perfect for gifting or enjoying as a sweet seasonal snack.

Ingredients

Scale

White Chocolate Layers

  • 12 ounces (339g) white chocolate, coarsely chopped and divided
  • 1 1/2 teaspoons vegetable oil or coconut oil, divided
  • 1/2 teaspoon peppermint extract, divided

Semi-Sweet Chocolate Layer

  • 6 ounces (170g) semi-sweet or bittersweet chocolate, coarsely chopped
  • 1/2 teaspoon vegetable oil or coconut oil
  • 1/4 teaspoon peppermint extract

Topping

  • 2–3 regular-size candy canes (24–36g total), crushed

Instructions

  1. Prepare Baking Pan: Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles to ensure easy removal later. Set it aside.
  2. Melt Bottom White Chocolate Layer: Place 6 ounces of white chocolate and 1/2 teaspoon oil in a heatproof bowl. Melt in 20-second intervals in the microwave, stirring vigorously between increments until smooth. Stir in 1/4 teaspoon peppermint extract. Pour and spread evenly in the prepared pan. Refrigerate for 10–15 minutes until nearly set.
  3. Melt Semi-Sweet Chocolate Layer: In a clean heatproof bowl, combine 6 ounces semi-sweet chocolate and 1/2 teaspoon oil. Melt with the same careful method as above. Stir in 1/4 teaspoon peppermint extract. Pour over the chilled white chocolate layer and spread smoothly. Refrigerate again for 10–15 minutes until nearly set.
  4. Melt Top White Chocolate Layer: Melt the remaining white chocolate with 1/2 teaspoon oil. Pour over the semi-sweet layer and spread evenly. This layer does not include peppermint extract.
  5. Add Candy Cane Topping: Evenly sprinkle the crushed candy canes over the top white chocolate layer to add a festive crunch and peppermint flavor.
  6. Chill Until Set: Refrigerate the assembled bark until fully hardened, about 1 hour. Once set, remove from pan and peel off foil or parchment paper.
  7. Break Into Pieces: Break or cut the bark into your preferred sizes. If chilled for several hours, let sit at room temperature for 10–15 minutes before breaking to prevent the layers from separating.
  8. Store Properly: Store leftover peppermint bark covered in the refrigerator for up to 3 weeks. It can stay at room temperature for a few days in colder months but may soften over time.

Notes

  • Use a gentle melting method in short increments to avoid overheating the chocolate, which can cause it to seize or burn.
  • Crush candy canes by placing them in a sealed plastic bag and using a rolling pin or meat mallet for even pieces.
  • Refrigerate layers only until almost set to ensure good adhesion between layers and prevent separation.
  • Let the bark soften briefly at room temperature if stored for a long period to make cutting easier without cracking.
  • Vegetable or coconut oil helps smooth the chocolate and improve spreadability.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes (melting and layering)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: peppermint bark, holiday candy, white chocolate, peppermint candy, layered chocolate, festive dessert

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Find it online: https://isabellavance.com/peppermint-bark-recipe/