Homemade peppermint bark combines a dark chocolate base with a sweet white chocolate layer and crushed candy canes. You only need four ingredients and a microwave to make it, followed by time in the refrigerator for the layers to set.
Why You'll Love This Peppermint Bark
- No oven needed: Both chocolates melt in short microwave intervals before being spread in the pan.
- A straightforward method: There is no sugar syrup to cook or candy thermometer to watch.
- Easy to portion: The square pan makes it simple to cut the finished bark into pieces for serving or packing into treat boxes.
I made this peppermint bark because I wanted something homemade to give as Christmas gifts. With its two chocolate layers and crushed candy canes, it looks festive without needing much decoration. Alongside treats like my marshmallow fudge and toffee bark, it's a lovely way to put together a small box of homemade sweets.
I kept this version simple, using four ingredients and melting the chocolate in the microwave. Once the bark had set, I let it stand briefly before cutting it into squares. You can tuck a few pieces into a little tin with parchment between the layers, or add Biscoff rum balls for a homemade Christmas gift with a mix of flavors and textures.
Key Ingredients in Peppermint Bark
You'll find the exact quantities in the recipe card below. Here's what each ingredient brings to the bark:
- Dark chocolate: Gives the bark a rich chocolate base with a little bitterness to balance the sweeter white chocolate. Use a chocolate bar you enjoy eating, since its flavor is a big part of the finished candy.
- White chocolate: Adds a sweet, milky layer that contrasts with the dark chocolate underneath. Choose white chocolate made with cocoa butter for a smooth texture.
- Peppermint extract: Gives the bark its distinctive mint flavor. A little goes into each chocolate layer so the peppermint carries through the whole piece.
- Candy canes: Bring a crisp crunch against the smooth chocolate, along with extra peppermint flavor. Their colorful pieces also decorate the bark without needing any additional toppings.
How to Make Peppermint Bark
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Make the dark chocolate layer: Line the square pan with parchment. Melt the dark chocolate in short microwave intervals, stirring between each, then mix in half the peppermint extract. Spread it evenly in the pan and refrigerate for 10-15 minutes, until mostly set.
2. Add the white chocolate: Melt the white chocolate gently and stir in the remaining peppermint extract. Pour it over the dark layer and spread carefully to cover the surface.
3. Add the candy canes: Sprinkle the crushed candy over the soft white chocolate and press lightly so the pieces settle into the topping.
4. Chill and cut: Refrigerate for 45-60 minutes, until firm. Lift out the bark with the parchment, let it stand briefly at room temperature, then cut into portions with a sharp knife.
Tips for Recipe Success
- Check the chocolate between bursts: Stir thoroughly after each microwave interval. The chocolate continues to melt as you stir, so check its consistency before heating it again.
- Watch the first layer: Start checking after 10 minutes. It should support the white chocolate without being completely hard; leaving it in the refrigerator too long can make the layers more likely to separate.
- Spread gently: Ease the white chocolate across the base with light strokes. Repeatedly dragging the spatula through the layers can mix the colors.
How to Store Peppermint Bark
Store the bark in an airtight container in the refrigerator for up to 3 weeks. Place parchment paper between the layers to keep the pieces separate, and let them stand briefly at room temperature before serving if you prefer a less firm bite.
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Recipe
Homemade Peppermint Bark
Ingredients
- 350 g dark chocolate - chopped
- 400 g white chocolate - chopped
- ½ teaspoon peppermint extract - divided
- 5 regular-size candy canes - crushed
Instructions
- Line an 8 × 8-inch [20 × 20 cm] square pan with parchment paper, leaving enough overhang to lift out the bark.
- Place the 350 g dark chocolate, chopped, in a microwave-safe bowl. Microwave in 20-30-second intervals, stirring between each, until melted and smooth. Stir in ¼ teaspoon Peppermint Extract. Spread evenly in the prepared pan and refrigerate for 10-15 minutes, until mostly set but not completely hard.
- Place the 400 g white chocolate, chopped, in a separate microwave-safe bowl. Microwave in 20-30-second intervals, stirring between each, until melted and smooth. Stir in the remaining ¼ teaspoon Peppermint Extract, then pour over the dark chocolate and spread gently into an even layer.
- Sprinkle the crushed 5 regular-size candy canes over the white chocolate while it is still soft, then press them in gently.
- Refrigerate for 45-60 minutes, until fully set. Lift the bark out using the parchment and let it stand briefly at room temperature before cutting with a sharp knife. Divide into 16 portions.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Maureen says
Simple, festive, and always a favorite, this homemade peppermint bark is perfect for gifting, sharing, or enjoying with a cup of coffee during the holidays.