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Peppermint Bark Recipe

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★★★★★

4.9 from 114 reviews

This Peppermint Bark recipe features a delightful combination of creamy white chocolate and rich semi-sweet chocolate layers infused with refreshing peppermint extract and topped with crushed candy canes. Easy to make using the microwave to melt the chocolate in layers, this festive treat is perfect for holiday gifting or indulging your sweet tooth with a cool peppermint twist.

Ingredients

Scale

White Chocolate Layers

  • 12 ounces (339g) white chocolate, coarsely chopped and divided
  • 1.5 teaspoons vegetable oil or coconut oil, divided
  • 1/2 teaspoon peppermint extract, divided (1/4 teaspoon for bottom layer, 1/4 teaspoon for middle layer)

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 the pan: Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out wrinkles. Alternatively, use a lined baking sheet. Set aside.
  2. Melt the bottom white chocolate layer: Place 6 ounces of white chocolate in a small heatproof bowl or liquid measuring cup. Add 1/2 teaspoon of oil. Melt in 20-second increments in the microwave, stirring vigorously after each, until smooth and fully melted. Stir in 1/4 teaspoon peppermint extract. Pour into the prepared pan and spread into a thin, smooth layer using an offset spatula or spoon. Refrigerate for 10–15 minutes until almost set but not fully firm to prevent layer separation.
  3. Melt the semi-sweet chocolate middle layer: Place all 6 ounces of semi-sweet chocolate in a heatproof bowl. Add 1/2 teaspoon oil. Melt in 20-second increments in the microwave, stirring thoroughly until smooth. Stir in remaining 1/4 teaspoon peppermint extract. Pour over the chilled white chocolate layer and spread evenly. Refrigerate again for 10–15 minutes until nearly set.
  4. Melt the top white chocolate layer: Use the remaining 6 ounces of white chocolate. Add 1/2 teaspoon oil. Melt using the same microwave method until smooth but without adding peppermint extract. Pour over the set semi-sweet layer and smooth.
  5. Add the peppermint candy topping: Evenly sprinkle crushed candy canes over the top white chocolate layer. To crush, place unwrapped candy canes in a sealed zip-top bag and crush with a rolling pin or meat mallet.
  6. Set the bark: Refrigerate the assembled bark until completely hardened, about 1 hour. Once set, remove from the pan and peel off the parchment or foil. Break or cut into pieces to preferred size.
  7. Storage and serving tips: If refrigerated for longer than 3–4 hours before serving, allow pieces to sit at room temperature for 10–15 minutes to soften slightly and avoid layer separation. Store leftover bark covered in the refrigerator for up to 3 weeks or at room temperature for a few days during colder months, noting it may soften slightly.

Notes

  • Melting chocolate in short microwave intervals prevents overheating and burning.
  • Using oil helps create a smooth, glossy finish and easier spreading.
  • Don’t allow each chocolate layer to harden completely before adding the next to ensure layers adhere well.
  • Crushing candy canes in a sealed bag avoids mess and allows control over candy pieces’ size.
  • Store bark in a cool place to keep it firm and fresh for up to three weeks.

Keywords: peppermint bark, peppermint chocolate bark, holiday chocolate, white chocolate bark, candy cane bark, festive chocolate treat

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