Homemade Peppermint Bark Recipe
A quick and easy holiday treat featuring layers of creamy dark and white chocolate topped with crunchy crushed candy canes and a hint of peppermint extract. Perfect for festive gifting or a sweet winter snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: About 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12 oz (340 g) dark chocolate chips or chopped dark chocolate
- 12 oz (340 g) white chocolate chips or chopped white chocolate
- ½ cup (60 g) crushed candy canes
- ½ tsp peppermint extract
- Pinch of sea salt (optional)
Instructions
- Line a 9×13 inch (23×33 cm) baking sheet with parchment paper, leaving some overhang for easy removal.
- Melt 12 oz (340 g) of dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth (about 2-3 minutes), or use a double boiler on low heat.
- Stir ½ teaspoon of peppermint extract into the melted dark chocolate.
- Pour the melted dark chocolate onto the prepared baking sheet and spread evenly about ¼ inch (6 mm) thick with a spatula.
- Chill the dark chocolate layer in the fridge for 15 minutes or until firm but not completely hard.
- Melt 12 oz (340 g) of white chocolate chips using the same method as the dark chocolate until smooth.
- Pour the melted white chocolate over the chilled dark chocolate layer and spread gently and evenly.
- Immediately sprinkle ½ cup (60 g) of crushed candy canes evenly over the white chocolate layer and press down lightly.
- Optionally, sprinkle a pinch of flaky sea salt on top.
- Refrigerate the peppermint bark for at least 1 hour or until fully set and firm.
- Break the bark into irregular pieces by hand and store in an airtight container.
Notes
Melt chocolate slowly and stir frequently to avoid scorching. If chocolate seizes, add a teaspoon of vegetable oil or butter to smooth it out. Chill dark chocolate layer before adding white chocolate to keep layers distinct. Crush candy canes in a zip-top bag with a rolling pin to contain mess. Let bark sit at room temperature for 5-10 minutes if too hard to break.
Nutrition
- Serving Size: 1 oz (28 g) piece
- Calories: 165
- Sugar: 15
- Sodium: 15
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 17
- Fiber: 1
- Protein: 2
Keywords: peppermint bark, holiday treats, peppermint chocolate, easy holiday recipe, Christmas candy, homemade candy, peppermint bark recipe