This easy Peppermint Bark is made with layers of semi-sweet chocolate, white chocolate, and packed with peppermint flavor. Perfect for an easy treat during the holidays!
One of my favorite things about the holidays is all of the candy and Christmas cookie recipes! So today I wanted to share a classic holiday treat that is perfect for Christmas (and one that I love) – this homemade peppermint bark.
This simple recipe is made with just five ingredients and a great treat to make ahead of time for the holidays. It’s also perfect for giving as a gift to friends or family, especially to anyone who adores peppermint desserts.
You can even use any combination of chocolate that you want for this dessert. However you make it, this is one recipe that you’ll want to keep on hand for the holidays!
What You Need To Make This Recipe
To make this peppermint bark, you’ll need five simple ingredients. Let’s break them down:
- Semi-Sweet Chocolate: This will be the bottom layer of your peppermint bark. I really love Baker’s or Ghirardelli chocolate bars!
- White Chocolate: For the top layer of your homemade bark.
- Oil: I highly recommend using a little oil if you’re planning to use some peppermint extract. The oil helps to prevent your chocolate from seizing when you heat it up and when you add the extract. Canola, vegetable, or melted coconut oil all work great here!
- Peppermint Extract: Because you can’t have peppermint bark without peppermint extract, right? You can feel free to leave it out, but if you love the flavor, I highly recommend using it.
- Crushed Candy Canes: I typically use 4 crushed candy canes for this recipe. You can crush the candy canes as small or large as you like.
How To Make This Peppermint Bark
To make this peppermint bark, you’ll start by preparing the semi-sweet chocolate layer. I prefer to give the chocolate a rough chop, then place it in a microwave-safe bowl, add half of the oil, and microwave it in 20-30 second increments. I suggest stopping the microwave after each increment and stirring the chocolate to ensure that it melts evenly and doesn’t burn.
Then, you’ll stir in a little peppermint extract and spread the chocolate into one even layer on a baking sheet lined with parchment paper. Once the chocolate is ready, place it in the refrigerator for about 20 minutes to set up before you add the second layer.
A few minutes before the semi-sweet layer is almost set, chop up the white chocolate, add the rest of the oil, and melt it down. Once it’s melted, stir in the last of the peppermint extract and set it aside to cool for 3-4 minutes.
Then, remove the baking sheet with the first layer of chocolate from the refrigerator and pour the white chocolate on top. It’s best to work quickly here so that the layers of chocolate don’t melt into each other. If this happens, don’t worry, the peppermint bark will still taste just fine!
Once the white chocolate is spread on top, you’ll sprinkle the crushed candy canes on top. Then place it in the refrigerator to chill for about 45 minutes until it’s nice and firm.
At this point, you can use a knife to slice up the peppermint bark or just break it into pieces.
- You can use just semi-sweet or white chocolate instead of two layers of chocolate in this recipe. You can also use dark chocolate or milk chocolate in place of the semi-sweet chocolate.
- Make sure to let the white chocolate cool slightly before adding it on top of the chilled semi-sweet layer of chocolate.
- If it’s not too warm, you can store this peppermint bark at room temperature. I prefer to store mine in the refrigerator just to ensure that it doesn’t melt.
More Christmas Recipes!
- 8 ounces semi-sweet chocolate chopped
- 8 ounces white chocolate chopped
- 1 teaspoon oil divided
- 1/2 teaspoon peppermint extract divided
- 4 candy canes, crushed (about 1/3 cup)
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Add the chopped semi-sweet chocolate and ½ teaspoon of oil to a microwave-safe bowl and microwave in 20-30 second increments, stirring well after each increment, until completely melted and smooth. Stir in ¼ teaspoon peppermint extract.
- Pour the melted chocolate onto the parchment paper or silicone baking mat and spread it around into one even layer (I like to make an 8x10 rectangle).
- Transfer the baking sheet with the semi-sweet chocolate to the refrigerator to chill for 20 minutes, or until just set.
- When the semi-sweet chocolate is almost chilled, place the chopped white chocolate and remaining ½ teaspoon of oil in a microwave-safe bowl. Microwave in 20-30 second increments, stirring well after each increment, until completely melted and smooth. Stir in the remaining ¼ teaspoon peppermint extract. Set aside to cool slightly.
- Once the semi-sweet chocolate layer is just set and firm to the touch, remove it from the refrigerator. Pour the slightly cooled white chocolate on top of the semi-sweet chocolate and spread it around into one even layer.
- Sprinkle the crushed candy canes on top, then transfer to the refrigerator for 45 minutes or until the white chocolate layer is fully chilled and set.
- Break or slice into pieces, serve, and enjoy!