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A circular tin lined with brown paper filled with homemade peppermint bark, surrounded by holiday garland and more pieces of bark.

Homemade Peppermint Bark

Course: Dessert / Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 12
Calories: 317kcal
Author: Kris Longwell
A festive and easy-to-make treat that combines layers of rich chocolate and creamy white chocolate, infused with refreshing peppermint and topped with crushed candy canes for a crunchy, minty finish. Perfect for holiday gifting and snacking!
Print Recipe

Equipment

  • Double boiler or microwave-safe bowl
  • 1 baking pan lined with a silicone mat or parchment paper

Ingredients

  • 12 oz semi-sweet chocolate about 2 cups
  • 12 oz white chocolate about 2 cups
  • ¼ teaspoon peppermint extract
  • 1 cup candy canes roughly crushed

Instructions

  • Line a baking sheet with parchment paper or a silicone mat.
  • In a double boiler with simmering water, or in a microwave-safe bowl, melt the semi-sweet chocolate over low heat. Stir until smooth.
    12 oz semi-sweet chocolate
  • Pour the melted semi-sweet chocolate onto the prepared baking sheet and spread it evenly with a spatula. You'll want about a 7x10" rectangle. Place in the refrigerator and chill for 15 minutes.
  • Clean out your double boiler, or get a new heatproof bowl, and gently melt the white chocolate. Once smooth, stir in the peppermint extract.
    12 oz white chocolate, ¼ teaspoon peppermint extract
  • Pour the melted white chocolate over the chilled semi-sweet chocolate and spread evenly. Immediately sprinkle the crushed candy canes evenly over the warm white chocolate.
    1 cup candy canes
  • Place the baking sheet back in the fridge for at least 1 hour, or until completely firm.
  • Once set, break the bark into irregular pieces with your hands or a knife.
  • Store in an air-tight container, preferably in the fridge, for up to 2 weeks.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Use high-quality chocolate for the best flavor and texture.
  • Be careful not to overheat the chocolate when melting to avoid burning.
  • For a smooth, glossy finish, consider tempering the chocolate. See blog post for more details. 
  • Crush candy canes finely for even distribution and a better texture.
  • Store the bark in an airtight container at cool room temperature or in the fridge to keep it firm.
  • Feel free to customize with nuts or other toppings for added flavor.
 

Nutrition

Calories: 317kcal | Carbohydrates: 32g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 28mg | Potassium: 242mg | Fiber: 2g | Sugar: 27g | Vitamin A: 23IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 2mg