The best peppermint bark that you will be making for holiday gatherings and gift giving for years to come. Simple, quick, and minimal ingredients.
Peppermint Bark is a no bake Christmas dessert made up of layers of chocolate and white chocolate, and topped with crushed candy canes.
Peppermint Bark Recipe
If you're wondering how to make peppermint bark, look no further. This holiday classic is always well received, whether you need a festive dessert or something sweet to give as a gift.
If you're the type to *not* attend a holiday get together empty handed, but you are low on time, this classic peppermint bark recipe is for you.
Sometimes we just need something quick and simple to make that isn't going to leave anyone scratching their heads and wondering whether or not they want a taste. If you are a fan of peppermint/candy canes, there is no question that you will like this dessert.
Need a quick, easy, and affordable gift? Everyone loves a homemade treat, and peppermint bark is an awesome way to show your love without breaking the bank. Think neighbors, teachers, and extended family members!
If you are looking for other bark recipes for the holidays, try my Chocolate Turtle Bark.
How to Make Peppermint Bark
The best part about this recipe is that it only requires a small handful of ingredients, and it doesn't need to be baked! This recipe calls for just four ingredients and about 15 minutes of cook and prep time, and 20 minutes of chill time. So really, very little work.
The best chocolate for peppermint bark, in my opinion, is Ghirardelli, which you can find in the baking section at most grocery stores! If it's not there, check the candy aisle.
Step 1: Prepare your baking sheet using wax or parchment paper so that it’s easy to handle the peppermint bark once it has set.
Step 2: Finely grind 1/4 cup of candy cane.
Step 3: Melt your chocolate in a microwave safe bowl, stirring in intervals. Or, use the double boiler method. Add half of the ground candy cane and half of the peppermint extract. Pour the chocolate over the prepared baking sheet and let sit.
Step 4: Melt your white chocolate in a microwave safe bowl, stirring in intervals. Or, use the double boiler method. Add half of the ground candy cane and half of the peppermint extract. Pour the white chocolate over the hardened chocolate.
Step 5: Top with a cup of crushed candy cane.
Step 5: Place the baking sheet in the refrigerator and let it set for about 10 minutes. Once the chocolate has hardened, break the peppermint bark into pieces, or cut into triangles using a sharp knife.
Step 6: Store at room temperature in an airtight container; refrigerating will harden the caramel.
For recommended melting times, check out the full recipe at the end of this post.
TIPS:
- To avoid (re)melting the chocolate when you pour the white chocolate on top, let the white chocolate cool for a few minutes before adding to the bark
- Crush your candy cane in a Ziploc bag using a meat mallet. Or, find pre-crushed candy cane in the bulk candy section of some grocery stores
If you're giving peppermint bark as a gift, try packaging it up in festive gift tins or cellophane bags with holiday ribbons!
Looking for other dessert recipes? You may also like:
- Chocolate Coconut Macaroons with Caramel Drizzle
- Chocolate Turtle Bark
- Soft & Chewy Peanut Butter Oatmeal Cookies
- Warm Bourbon Peach Crisp (with Vanilla Bean Ice Cream)
- S’mores Rice Krispie Treats
Peppermint Bark
Ingredients
- 3 cups Semisweet or Milk Chocolate Chips
- 3 cups White Chocolate
- 1 cup Candy Cane, crushed
- 1/4 cup Candy Cane, finely ground
- 1/2 tsp Peppermint Extract
Instructions
- 1. Grind 1/4 cup candy cane using a food processor until finely ground.
- 2. Line a baking sheet with wax or parchment paper.
- 3. Melt the chocolate chips or chunks in a microwave safe bowl for 30 seconds. Remove and stir. Repeat for a total of 1.5 to 2 minutes until almost completely melted (it will be mostly smooth with some soft chunks).
- 4. Add one half of the finely ground candy cane and 1/4 tsp of peppermint extract to the melted chocolate and stir until smooth.
- 5. Pour the melted chocolate evenly over your prepared baking sheet. Use a rubber spatula to spread it to about 1/4 - 1/3 inch thick, depending on preference. Set aside. Refrigerate to make the chocolate set faster (approximately 10 minutes).
- 6. While chocolate is setting, melt the white chocolate in a microwave safe bowl for 30 seconds. Remove and stir. Repeat for a total of 1.5 to 2 minutes until almost completely melted (it will be mostly smooth with some soft chunks).
- 7. Add the rest of the finely ground candy cane and 1/4 tsp of peppermint extract to the melted white chocolate and stir until smooth.
- 8. Pour the white chocolate over the set chocolate, and use a rubber spatula to spread evenly.
- 9. Top with crushed candy cane and refrigerate until the white chocolate has set for about 15 minutes, or until the peppermint bark has set/hardened. Break into pieces or slice into triangles using a sharp knife.
- 10. Store in an airtight container at room temperature.
Notes
To avoid (re)melting the chocolate when you pour the white chocolate on top, let the white chocolate cool for a few minutes before adding to the bark.
SAVE THIS RECIPE FOR LATER!