This easy Homemade Chocolate Peppermint Bark Recipe is so simple to make an requires only 5 ingredients! This fun and festive bark recipe is perfect for the holidays and can be made ahead and given as gifts or added to cookie plates.
Why You’ll Love This Homemade Chocolate Peppermint Bark Recipe!
I love peppermint candy, especially this homemade peppermint bark recipe because it has a layer of semi-sweet chocolate topped with a layer of creamy white chocolate with just a hint of peppermint. It is a fun holiday treat that is easy to make and requires only a handful of simple ingredients.
Not only will this candy look beautiful on your Christmas cookie platter, it also makes a great gift. Peppermint bark will stay fresh in the refrigerator for up to 3 weeks so this is easy to make ahead and have on hand for friends, neighbors and coworkers during the holiday season.
- easy to make- melting the chocolate in the microwave is quick and easy! There is no need for a double boiler with this technique!
- minimal ingredients- 5 ingredients are all you need to make this yummy festive treat.
- make ahead- this will keep fresh for 3 weeks in the refrigerator or can even be frozen for anyone wanting to get ahead on making their holiday treats.
8x8 or other square of rectangular pan
meat mallet, rolling pin or something else to crush candy canes
white chocolate- use good quality white chocolate. I like Ghirardelli which I can usually find the white chocolate chips at my local grocery store.
semi-sweet chocolate- because this is the main ingredient, use a good quality chocolate. I prefer Ghirardelli and can find that at most grocery stores.
vegetable oil-helps make the chocolate very smooth and spreadable.
peppermint extract-is the best way to give the bark a peppermint flavoring. A little goes a long way! I recommend this over peppermint oil which is very strong and overpowering.
candy canes-gives an extra peppermint flavor along with a fun and festive appearance. You can also use peppermint candies.
Line an 8x8 or any size square or rectangular pan with parchment paper. If it is larger the bark will be a bit thinner.
We will start by making the bottom layer. Add the semi-sweet chocolate to a microwave safe bowl. Drizzle with a ½ teaspoon vegetable oil. Microwave for 2-3 minutes on 50% power. Remove the bowl and stir every 15-30 seconds to prevent it from burning.
Once the chocolate has melted, add a ¼ teaspoon of peppermint extract. Spread the dark chocolate layer into the prepared dish using an offset spatula or the back of a spoon. Place the dish in the refrigerator while melting the white chocolate. You should refrigerate for about 10 minutes so you will need to work quickly.
Next we will make the top layer. Add the white chocolate to a bowl with the remaining ½ teaspoon vegetable oil. Melt in the microwave using the same technique as the semi-sweet chocolate. If using chocolate chips instead of a bar it will probably melt quicker. Once melted stir the peppermint extract into the melted white chocolate.
Add the candy canes to a zip lock bag and crush with a meat mallet or a rolling pin.
Carefully spread the white chocolate layer over the semi-sweet chocolate in an even layer. Sprinkle with the crushed candy canes and return to the refrigerator to finish setting up. It should be ready to cut after about an hour.
How To Cut Chocolate Bark
The easiest way to cut peppermint bark is to use the parchment paper as handles to lift the bark out of the dish and onto a cutting board. Using a sharp knife cut into squares or triangles. To get precise squares you can use a ruler to measure.
- Use high quality chocolate. There are not many ingredients in this recipe so use the best chocolate. I do like melting wafers for some recipes but not for this peppermint bark because the chocolate needs to be the star.
- Have all of the ingredients and equipment ready to go. You will want to move quickly so that the first layer isn't in the fridge longer than 10 minutes. if it completely cools the layers will not fuse together as well and this will cause it to separate.
- After the bark has completely set (about an hour) let the chocolate come back up to room temperature before cutting it. Trying to cut the bark while it is cold can also cause separation.
Store the bark in an airtight container in the refrigerator for up to 3 weeks. It can sit out at room temperature for a few days but will be a little softer. You can also freeze peppermint bark in a freezer bag for up to 3 months.
Substitutions And Additions
vegetable oil- you can use any neutral oil for this recipe. Coconut oil or canola oil both work well.
semi-sweet chocolate- I prefer semi-sweet or dark chocolate over milk chocolate for this recipe but you can use whichever type you like.
2 layers- I love the look of the layers in this recipe but you can make it with just one kind of chocolate for an easier recipe.
Why Did My Peppermint Bark Separate?
While this recipe is easy to make it does require timing. Do not leave the first layer of chocolate in the refrigerator to cool for longer than 15 minutes before spreading the second layer on. This way the two layers can bond together well.
Make sure the layers set in the refrigerator for 1 hour before cutting and allow the chocolate to come back up to room temperature before cutting. Trying to cut cold chocolate will cause the layers to separate.
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Easy Homemade Chocolate Peppermint Bark Recipe
- 8x8 dish
- microwave safe bowls
- parchment paper
- 6 ounces white chocolate
- 6 ounces semi-sweet chocolate
- 1 teaspoon vegetable oil, divided
- ¼ teaspoon peppermint extract
- 3 large candy canes crushed
- Line a 8x8 or any square or rectangle pan with parchment paper.
- In a small microwave safe bowl add the chopped semi-sweet chocolate and ½ teaspoon of vegetable oil. Microwave on 50% power for 2-3 minutes stirring occasionally. It is important to stir so the chocolate doesn’t burn.
- Once the chocolate is smooth stir in the ¼ teaspoon of peppermint extract.
- Spread the chocolate in an even layer in the bottom of the prepared pan. Place in refrigerator to firm for 10-12 minutes while preparing the white chocolate.
- In a separate bowl, add the white chocolate and remaining vegetable oil.
- Microwave at 50% power for 1-2 minutes stiring every 30 seconds.
- Once smooth stir in the peppermint extract.
- Carefully spread the white chocolate over the semi-sweet chocolate. Sprinkle the crushed candy canes over the top and press gently.
- Return the bark to the refrigerator to set for at least an hour before cutting.