Peppermint Bark is a classic Christmas treat consisting of alternating layers of chocolate, cool peppermint, and crushed candy canes for an extra burst of texture and flavour.
Quick to make in just 15 minutes, this candy treat is perfect for serving during the holidays or gifting too!
As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.
During the holiday season, I love indulging in all the peppermint sweet treats. They’re so festive and fun, and well, ’tis the season to enjoy these yummy things, right?
I enjoy making homemade candies to give to my loved ones for Christmas, such as Grandma’s old-fashioned fudge, a reader favourite, or this creamy old-fashioned caramel fudge that simply melts in your mouth.
Made with only four ingredients, this peppermint bark is incredibly affordable and simple to make. It’s sure to become a holiday favourite!
Peppermint bark is a wonderful gift that is not only affordable but it’s thoughtful and delicious too! It’s perfect for gifting to friends, neighbours, or teachers. It even makes an exciting stocking stuffer!
Here are some of my favourite ways to wrap peppermint bark:
- Cellophane bags tied with a silk ribbon
- Recycled jam jars with a festive silk ribbon
- Old tins lined with rustic linen
Tools to Use
Ingredients
The printable recipe card below has the full ingredients list and instructions.
- Dark chocolate – Chocolate chips (or buttons), melting wafers or a quality block of chocolate will work best. If you don’t like dark chocolate, switch this out for milk chocolate instead.
- White chocolate – Chocolate chips (or buttons), melting wafers or a quality block of chocolate.
- Peppermint extract – optional, but this adds a lovely peppermint flavour throughout the peppermint bark.
- Crushed peppermint – crushed peppermint or crush-up candy canes, as I did!
How to Make Peppermint Bark
Line a sheet pan with parchment paper.
In a microwave-safe bowl, melt the dark chocolate in 30-second increments. Stir in between each cooking time. Reduce to 15-second increments until it is fully melted.
Spread the dark chocolate evenly across the parchment paper. The bigger the spread, the thinner the chocolate bark will be, so keep this in mind! Set aside, do not refrigerate!
In a microwave-safe bowl, melt the white chocolate in 30-second increments. Stir in between each cooking time. Reduce to 15-second increments until it is fully melted.
Once the white chocolate is melted, add the peppermint extract and half of the crushed candy cane. Stir to combine.
Carefully spread the white chocolate evenly over the dark chocolate layer, being cautious as it may not have been fully set yet!
Immediately sprinkle with remaining crushed candy cane.
Leave the mixture to harden on the bench for 1 hour. Once it is set, break it up with your hands or cut it with a sharp knife.
Test Kitchen Tips
- Take your time to melt the chocolate. It melts quickly, so shorter increments and stirring are key. You can also use a double boiler.
- Don’t skip the parchment paper! It makes it easier to lift the set peppermint bark and break it into pieces.
- Skip the peppermint extract if you don’t want a strong peppermint flavour.
- No need to refrigerate. Leave to set at room temperature for 1 hour before breaking apart.
- Place into an airtight container at room temperature in a cool, dark place to store. It will keep for months. It can also be stored in the fridge or freezer, but the chocolate may split, so do so cautiously.
More Candy Recipes
Peppermint Bark
Ingredients
- 200 g dark chocolate chips substitute for melting wafers or a block of quality chocolate
- 200 g white chocolate chips substitute for melting wafers or a block of quality chocolate
- ¼ teaspoon peppermint extract or essence. Make sure it's food safe!
- ⅓ cup crushed peppermint or crushed candy canes
Instructions
- Line a sheet pan with parchment paper.
- In a microwave-safe bowl, melt the dark chocolate in 30-second increments. Stir in between each cooking time. Reduce to 15-second increments until it is fully melted.
- Spread the dark chocolate evenly across the parchment paper. The bigger the spread, the thinner the chocolate bark will be, so keep this in mind! Set aside, do not refrigerate!
- In a microwave-safe bowl, melt the white chocolate in 30-second increments. Stir in between each cooking time. Reduce to 15-second increments until it is fully melted.
- Once the white chocolate is melted, add the peppermint extract and half of the crushed candy cane. Stir to combine.
- Carefully spread the white chocolate evenly over the dark chocolate layer, being cautious as it may not have been fully set yet!
- Immediately sprinkle with remaining crushed candy cane.
- Leave the mixture to harden on the bench for 1 hour. Once it is set, break it up with your hands or cut it with a sharp knife.
Notes
- Take your time to melt the chocolate. It melts quickly, so shorter increments and stirring are key. You can also use a double boiler.
- Don’t skip the parchment paper! It makes it easier to lift the set peppermint bark and break it into pieces.
- Skip the peppermint extract if you don’t want a strong peppermint flavour.
- No need to refrigerate. Leave to set at room temperature for 1 hour before breaking apart.
- Place into an airtight container at room temperature in a cool, dark place to store. It will keep for months. It can also be stored in the fridge or freezer, but the chocolate may split, so do so cautiously.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
