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Peppermint Bark Recipe
Ash Tyrrell

Peppermint Bark Recipe

I just made my first full batch of peppermint bark this afternoon, and I can’t wait to tell you all about it. I always love how just five ingredients transform into a festive treat. After letting it chill, I broke off a piece and bit in — crisp chocolate, cool peppermint, pure joy.
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Prep Time 30 minutes
Cook Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 12 ounces ≈ 339 g white chocolate, coarsely chopped (divided) — using a bar rather than chips helps it melt smoothly.
  • 6 ounces ≈ 170 g semi-sweet (or bittersweet) chocolate, coarsely chopped — this gives the dark-contrast layer.
  • 1½ teaspoons divided vegetable oil or coconut oil — a bit of oil helps thin the melted chocolate so it spreads easily and doesn’t become too brittle.
  • ½ teaspoon divided peppermint extract — split between the layers to distribute the mint flavor evenly.
  • 2 –3 regular-sized candy canes ≈ 24–36 g total, crushed — for topping and crunch.

Method
 

  1. Line the bottom and sides of your chosen pan with parchment or foil, smoothing wrinkles. Choose a pan size that gives you the thickness of bark you prefer.
  2. Melt half of the white chocolate with half the oil in 20-second microwave bursts (stirring in between) until silky. Then fold in ¼ teaspoon peppermint extract. Pour into the pan and spread to a thin, even layer. Chill for 10–15 minutes — don’t let it harden fully, or layers won’t bind.
  3. Melt the semi-sweet chocolate with the remaining oil in the same fashion. Stir in the remaining ¼ teaspoon peppermint extract. Pour over the first layer and spread evenly. Place back in the refrigerator for another 10–15 minutes until it’s almost set.
  4. Melt the remaining white chocolate with the last oil, but don’t add peppermint to this layer. Pour it over the semi-sweet layer and smooth it. Immediately sprinkle the crushed candy canes evenly over this top layer. Then refrigerate for about 1 hour until fully set.
  5. Once hardened, lift the foil or parchment out, peel it away, and break or cut the bark into your desired shapes and sizes. If it’s chilled too long, leave it 10–15 minutes at room temp so it’s easier to cut without layers separating.

Notes

  • Use a spoon or offset spatula to spread quickly; sometimes tipping the pan helps the chocolate slide into corners.
  • Don’t chill layers too long (10–15 minutes is perfect); if they get rock hard, new layers won’t adhere.
  • Crush candy canes in a sealed plastic bag with a rolling pin — less mess, more control.
  • Let the final bark sit a minute or two at room temp before cutting to reduce cracking.