Homemade Peppermint Bark
This easy Peppermint Bark recipe is a delicious homemade chocolate bark made with layers of dark chocolate and white chocolate topped with crunchy peppermint candy.
Homemade Peppermint Bark
Homemade Peppermint Bark is one of my favorite Christmas candies to make! Delicious layers of dark and white chocolate with the minty flavor of crushed candy canes on top. Peppermint bark is easy to make, pretty to look at, and totally awesome tasting.
It also makes a great edible gift for the holidays. Make a big batch and portion it out into small cookie tins and hand them out to friends and family.
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What Kind of Chocolate Is Used for Peppermint Bark?
- Dark Chocolate
- Semi-sweet Chocolate
- Milk Chocolate
- White Chocolate
The traditional combination for peppermint bark is a layer of dark or semi-sweet chocolate, topped with a layer of white chocolate but you can use any combination of the above chocolates!
I make mine with white chocolate and dark chocolate because the dark chocolate cuts the sweetness of the white chocolate.
You can even make your peppermint bark with only one type of chocolate. Just melt 42 ounces of chocolate with 2 teaspoons of peppermint extract and follow the rest of the instructions below skipping the layering part :).
How to Make Peppermint Bark:
- Start by lining a 15×10 inch jelly roll pan (baking sheet with raised edges) with parchment paper. This will keep your chocolate bark from sticking to the pan.
- Chop your dark chocolate and white chocolate into fine pieces so they will melt better in the next step and crush your peppermint candy into small pieces.
- Place the finely chopped dark chocolate and 1 teaspoon of peppermint extract in a microwave safe bowl and microwave for 30 seconds at a time, stirring in between, until it is completely smooth.
- Pour the melted dark chocolate onto the lined baking sheet and gently spread it with a knife or silicone spatula until it is even. If it doesn’t fill the pan that’s ok it’s all going to be broken apart at the end!
- Repeat the process with the finely chopped white chocolate, adding 1 teaspoon of peppermint extract and then microwaving for 30 seconds at a time, stirring in between, until it is completely smooth.
- Add 2 ounces of crushed candy canes (or peppermint candies) to the white chocolate and then pour it over the still warm and melted dark chocolate. Use a knife or spatula to gently spread it out doing your best not to disturb the dark chocolate beneath.
- Sprinkle the remaining crushed peppermint candies over the white chocolate.
- Set the pan to the side and let it harden at room temperature for several hours or overnight. If you want quicker results you can let it cool for 15 minutes and then place it in the refrigerator for at least 1 hour or until it is completely hardened.
- Once it is completely cooled and hardened break it into medium size shards with your hands or using a sharp knife.
- Store in an airtight container until you’re ready to serve.
Note: You want to make sure you prepare the white chocolate immediately after pouring the melted dark chocolate into the pan because the dark chocolate needs to still be melted and warm when the white chocolate is added so it bonds together better.
Why Does Peppermint Bark Separate?
The short answer, it’s all about the quality of the chocolate. Higher quality chocolate is made with higher quantities of cocoa butter which will give you peppermint bark that doesn’t separate.
If you’ve ever tried making peppermint bark before you may have had this happen. After the bark cools completely you go to break it up and the white chocolate layer separates from the dark chocolate layer. Super frustrating!
The fix is simple but you need to get it right from the beginning. You see, it’s all about what the white chocolate is made with. Make sure to check the label of your white chocolate to see that is it made with cocoa butter. White chocolate made with palm kernel oil or coconut oil will not bond with the dark chocolate layer correctly which leads to it separating when you go to break it.
Looking for More Homemade Christmas Treats?
- Reindeer Chocolate Bark
- Portuguese Chocolate Salami
- Slow Cooker Spiced Nuts
- Christmas Chex Mix
- Chocolate Caramel Pecan Bites
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Peppermint Bark
Ingredients
- 20 ounces Dark Chocolate, finely chopped
- 22 ounces White Chocolate, finely chopped
- 2 teaspoons Peppermint extract, divided
- 5 ounces Peppermint, crushed, 2 ounces mixed into white chocolate 3 ounces on top
Instructions
- Prepare a 15×10 inch jelly roll pan (baking sheet with raised edgeby lining it with parchment paper.
- Place the finely chopped dark chocolate in a microwave safe bowl along with 1 teaspoon of peppermint extract and microwave for 30 seconds at a time, stirring in between, until it is completely smooth.
- Pour the melted dark chocolate onto the lined baking sheet and gently spread it with a knife or silicone spatula until it is even. If it doesn’t fill the pan that is ok it’s all going to be broken apart at the end!
- Repeat the process with the finely chopped white chocolate, adding 1 teaspoon of peppermint extract and then microwaving for 30 seconds at a time, stirring in between, until it is completely smooth.
- Stir 2 ounces of crushed peppermint candies into the melted white chocolate and then pour it over the still warm and melted dark chocolate. Use a knife or spatula to gently spread it out doing your best not to disturb the dark chocolate beneath.
- Sprinkle the remaining crushed peppermint candies over the white chocolate.
- Set the pan to the side and let it harden at room temperature for several hours or overnight. If you want quicker results you can let it cool for 15 minutes and then place it in the refrigerator for at least 1 hour or until it is completely hardened.
- Once it is completely cooled and hardened break it into medium size shards with your hands or using a sharp knife.
- Store in an airtight container until you’re ready to serve.
Nutrition
