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Homemade Peppermint Bark

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This easy homemade peppermint bark features layers of rich dark chocolate and creamy white chocolate topped with crushed candy canes. It’s the perfect festive treat for holiday gifting, cookie platters, or enjoying with hot cocoa!

  • Total Time: 1 hour 20 minutes
  • Yield: About 40 pieces (approximately 1½ pounds) 1x

Ingredients

Scale

For the Dark Chocolate Layer:

  • 12 ounces (340g) dark chocolate or semi-sweet chocolate, chopped (or chips)
  • ½ teaspoon pure peppermint extract (optional)
  • ½ teaspoon vegetable oil or coconut oil (optional, for smoothness)

For the White Chocolate Layer:

  • 12 ounces (340g) white chocolate, chopped (or chips)
  • ½ teaspoon pure peppermint extract (optional)
  • ½ teaspoon vegetable oil or coconut oil (optional, for smoothness)

For the Topping:

  • 6-8 standard candy canes (about ½ cup crushed), or ¾ cup peppermint candies
  • Extra crushed candy canes for garnish (optional)

Instructions

  1. Prep Your Pan: Line a 9×13-inch baking sheet with parchment paper, allowing the paper to hang over the edges for easy removal later. Make sure the parchment lies flat against the pan. Set aside.
  1. Crush the Candy Canes: Unwrap the candy canes and place them in a heavy-duty ziplock bag. Seal the bag, pressing out excess air. Using a rolling pin or meat mallet, crush the candy canes into small pieces—you want a mix of fine crumbs and slightly larger chunks for texture. Set aside, keeping some whole for a final garnish if desired.
  1. Melt the Dark Chocolate: Place the chopped dark chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth (usually 1½-2 minutes total). Alternatively, use a double boiler over simmering water. Stir in the peppermint extract and oil if using.
  1. Spread the Dark Chocolate Layer: Pour the melted dark chocolate onto the prepared baking sheet. Using a rubber spatula or offset spatula, spread it into an even layer, leaving about a 1-inch border from the edges (the chocolate will spread slightly as you add layers). The layer should be about ⅛-¼ inch thick.
  1. Chill the First Layer: Place the baking sheet in the refrigerator for about 10-15 minutes, just until the dark chocolate is set but not completely hardened. You want it firm to the touch but still slightly tacky so the white chocolate layer adheres properly. Don’t skip this step or let it get too hard.
  1. Melt the White Chocolate: While the dark chocolate chills, melt the white chocolate using the same method as the dark chocolate—microwave in 30-second intervals, stirring between each, until smooth. White chocolate scorches more easily than dark, so watch it carefully and use slightly shorter intervals if needed. Stir in peppermint extract and oil if using.
  1. Add the White Chocolate Layer: Remove the pan from the refrigerator. Pour the melted white chocolate over the set dark chocolate layer. Quickly spread it into an even layer using a clean spatula, working gently to avoid disturbing the dark chocolate underneath. Make sure the white chocolate extends to cover the dark chocolate completely.
  1. Add the Candy Cane Topping: Immediately sprinkle the crushed candy canes evenly over the white chocolate layer while it’s still wet. Gently press the candy pieces into the white chocolate with your hand or the back of a spatula to help them adhere. Work quickly before the white chocolate begins to set.
  1. Chill Until Set: Refrigerate the peppermint bark for at least 1 hour, or until completely firm and set. For faster setting, you can place it in the freezer for 20-30 minutes.
  1. Break into Pieces: Once fully set, remove the bark from the pan by lifting the parchment paper. Place on a cutting board and use a large knife or break it into irregular rustic pieces with your hands. Store in an airtight container with parchment paper between layers.

Notes

  • Use high-quality chocolate for the best flavor and texture—this is especially important for the white chocolate layer.
  • Don’t overheat the chocolate! Overheated chocolate becomes grainy and seizes. Low and slow is the key.
  • Make sure the dark chocolate layer is slightly tacky when you add the white chocolate, or the layers won’t bond properly.
  • If your kitchen is very warm, chill the bark in 2-3 minute increments after adding candy canes to prevent them from sliding off.
  • For gift-giving, package in clear cellophane bags tied with festive ribbon, or arrange in decorative tins lined with parchment paper.
  • Bark can be made up to 3 weeks ahead and stored in a cool, dry place.

  • Author: Samantha Nelson
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 piece (about 20g)
  • Calories: 95 kcal
  • Sugar: 11g
  • Sodium: 15mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 2mg

Find it online: https://charmingsnacks.com/peppermint-bark/