Why You’ll Love This Recipe
Homemade peppermint bark is the perfect holiday treat: it’s quick to prepare, easy to customize, and irresistibly delicious. Whether you’re gifting it or serving it at a holiday gathering, its elegant appearance and rich flavors make it a seasonal favorite. Plus, the recipe is no-bake and can be made ahead for stress-free holiday planning.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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12 oz dark or semisweet chocolate chips (or chopped bar, 70% cacao recommended)
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12 oz white chocolate chips (or chopped bar; look for cocoa butter in ingredients)
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½ tsp peppermint extract (optional but enhances flavor)
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½ cup crushed candy canes (about 6–8 standard candy canes)
Optional Garnishes / Variations:
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Chopped toasted nuts (almonds, pecans, hazelnuts)
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Crushed holiday cookies
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Orange extract or zest instead of peppermint
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Dairy-free chocolate and vegan candy canes
Directions
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Prep Your Pan
Line a 9×13-inch baking sheet (or quarter sheet) with parchment paper, allowing the edges to overhang for easy removal. -
Melt Dark Chocolate
Microwave the dark chocolate in 20-second intervals, stirring after each burst until smooth and glossy. Stir in peppermint extract. -
Create Base Layer
Pour the melted dark chocolate onto the prepared pan and spread it evenly to about ¼ inch thick. Tap the pan gently to release air bubbles. Chill for 10–15 minutes until firm but not rock solid. -
Melt White Chocolate
Microwave the white chocolate in 20-second bursts, stirring each time until smooth and fully melted. -
Layer & Swirl
Pour the white chocolate over the chilled dark chocolate layer. Use a knife or toothpick to swirl the layers for a marbled effect. -
Add Candy Canes
Sprinkle the crushed candy canes over the top and press lightly to help them stick. -
Set & Serve
Chill at room temperature for about 1 hour or in the fridge for 20–30 minutes until fully set. Once firm, lift the bark from the pan using the parchment and break into rustic pieces or cut into squares.
Servings and timing
Yield: Approximately 20–24 pieces
Prep Time: 10 minutes
Chill Time: 30–60 minutes
Total Time: About 1 hour 10 minutes
Variations
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Nutty Bark: Sprinkle chopped toasted almonds or pecans over the top for added crunch.
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Cookie Crunch: Add crushed holiday cookies for texture and extra sweetness.
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Citrus Twist: Swap peppermint extract for orange zest or orange extract for a unique flavor profile.
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Vegan Version: Use dairy-free chocolate and vegan candy canes for an animal-product-free treat.
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Extra Peppermint: Mix additional crushed candy canes into the chocolate layers for an even bolder minty bite.
Storage/Reheating
Store peppermint bark in an airtight container at a cool room temperature for up to 2 weeks. Avoid refrigerating it long-term, as the candy canes may become sticky due to moisture. If needed, short-term refrigeration (20–30 minutes) is fine for firming the layers quickly. No reheating is necessary, but if your chocolate becomes cloudy (chocolate bloom), it’s still safe to eat and the flavor remains the same.
FAQs
What causes the white streaks on the chocolate?
This is called chocolate bloom and happens when the cocoa butter separates. It’s harmless and doesn’t affect the taste.
Can I use only one type of chocolate?
Yes, you can use just dark or just white chocolate if you prefer, but the visual and flavor contrast will be reduced.
How do I crush candy canes easily?
Place them in a sealed plastic bag and gently crush with a rolling pin or mallet. Be careful not to pulverize them into powder.
Can I melt the chocolate on the stove instead of the microwave?
Absolutely. Use a double boiler to melt the chocolate slowly, stirring constantly to avoid burning.
Can I add food coloring to the white chocolate?
Yes, but only use oil-based food coloring. Water-based coloring can cause the chocolate to seize.
Why did my chocolate layers mix together?
Make sure the dark chocolate is fully set before pouring the white chocolate layer on top.
Can peppermint bark be frozen?
Yes, but it may affect the texture of the candy cane topping. Wrap tightly and freeze for up to 2 months.
Can I make this recipe without peppermint extract?
Definitely. The crushed candy canes alone provide plenty of peppermint flavor.
What type of white chocolate should I use?
Choose white chocolate that lists cocoa butter in the ingredients. Avoid “white chips” that contain only palm oil or other fillers.
How should I package this for gifts?
Layer pieces between sheets of parchment or wax paper in a tin or box. Store in a cool, dry place until ready to give.
Conclusion
Homemade peppermint bark is the ultimate holiday treat: festive, flavorful, and fast to make. With its rich layers of chocolate and the cool crunch of peppermint, it’s a crowd-pleaser that’s as beautiful as it is delicious. Whether you’re giving it as a gift or keeping it all to yourself, this recipe is sure to become a seasonal favorite.
Print
Homemade Peppermint Bark
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 20–24 pieces
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Homemade peppermint bark is a festive, no-bake holiday treat featuring layers of rich dark and white chocolate topped with crushed candy canes for a minty crunch. Quick to make and perfect for gifting or serving at holiday gatherings.
Ingredients
12 oz dark or semisweet chocolate chips (or chopped bar, 70% cacao recommended)
12 oz white chocolate chips (or chopped bar; look for cocoa butter in ingredients)
½ tsp peppermint extract (optional)
½ cup crushed candy canes (about 6–8 standard candy canes)
Optional: Chopped toasted nuts (almonds, pecans, hazelnuts)
Optional: Crushed holiday cookies
Optional: Orange extract or zest
Optional: Dairy-free chocolate and vegan candy canes
Instructions
- Line a 9×13-inch baking sheet with parchment paper, leaving edges to overhang for easy removal.
- Microwave the dark chocolate in 20-second intervals, stirring each time, until smooth. Stir in peppermint extract if using.
- Pour the melted dark chocolate onto the prepared pan and spread it evenly to about ¼ inch thick. Tap to release air bubbles. Chill for 10–15 minutes until firm but not hard.
- Microwave the white chocolate in 20-second bursts, stirring each time until smooth and fully melted.
- Pour the white chocolate over the dark chocolate layer. Swirl gently with a knife or toothpick to create a marbled effect.
- Sprinkle crushed candy canes over the top and press lightly so they stick.
- Chill at room temperature for 1 hour or in the fridge for 20–30 minutes until fully set.
- Once firm, lift the bark from the pan using the parchment and break into pieces or cut into squares.
Notes
Use chocolate that contains cocoa butter for best texture and flavor.
Store in an airtight container at room temperature for up to 2 weeks.
Do not refrigerate long-term to avoid sticky candy canes.
White streaks on chocolate (bloom) are harmless and safe to eat.
Use oil-based food coloring only if coloring white chocolate.
Ensure the bottom layer is fully set before adding the top to avoid mixing.
Nutrition
- Serving Size: 1 piece
- Calories: 160
- Sugar: 18g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 2mg
