Easy Peppermint Bark
Easy peppermint bark is made using semi-sweet chocolate, white chocolate, crushed candy canes, and optional peppermint extract! It’s easy to make and can be made ahead! It’s great for last minute gifts or to bring to a holiday party. It sets in an hour and it’s fun breaking into pieces!
If you’re a lover of peppermint and chocolate, then you’ve found the right recipe.
Why You’ll Love Easy Peppermint Bark
- Easy to make!
- Delicious peppermint flavor
- Smooth chocolate with a crunch from crushed candy canes
- Semi-sweet chocolate, white chocolate, and peppermint pair perfectly
- Lasts for two weeks in the fridge (easy to make ahead!)
- Fun to break into pieces
- Perfect for last minute gifts or parties
Display easy peppermint bark on a hot chocolate board or add to a dessert gift box.
Ingredients
- Semi-sweet or dark chocolate
- White chocolate
- Crushed candy canes
- Vegetable oil or coconut oil *optional* (makes chocolate easier to spread)
- Peppermint extract or peppermint oil *optional*
What Chocolate Should I Use?
You want to use good quality chocolate bars. Chips can also work (and taste good) but bars are the best! Trust me. No candy melts! Since there aren’t many ingredients in this recipe, the chocolate is important. Use brands like Ghirardelli (my favorite), Baker’s Brand, or Guittard!
I’ve tested this bark with both semi-sweet and bittersweet chocolate. Both taste great and really pair well with white chocolate and peppermint.
Peppermint Extract or Peppermint Oil?
You can use either, just make sure to follow the measurements in the recipe card below. Oil’s have a more concentrated flavor than extracts so be very careful to measure it properly.
Sprinkling crushed candy canes over melted chocolate will give you a peppermint flavor. For an even more peppermint-y flavor, stir in peppermint extract or oil into melted chocolate.
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Easy Peppermint Bark Directions
- Line an 8-inch square pan with parchment paper so that it overhangs on the sides. Set aside.
- To crush candy canes, place unwrapped candy canes into a ziploc bag. Use a meat tenderizer or a rolling pin to crush the candy canes into small pieces.
- There’s two ways to melt chocolate. In a double boiler, boil an inch or two of water until it starts to simmer. Put your other pot on top and add the semi-sweet chocolate. Stir until melted. Way #2 is in the microwave. Put your semi-sweet chocolate in a heatproof bowl. Microwave for 30 second increments on half power (we don’t want to burn the chocolate). Stir the chocolate in-between increments.
- Once melted, add in optional 1/2 tsp vegetable oil and ¼ tsp of peppermint extract and stir. Pour the semi-sweet chocolate into the prepared baking pan. Smooth it with a knife or offset spatula. Place it in the refrigerator for 10 minutes. More than 10 minutes and the white chocolate may separate from the semi-sweet chocolate layer when you cut into the bark.
- In the meantime, melt the white chocolate in a double boiler or microwave using the instructions in step #2. Once melted, stir in the optional vegetable oil and the remaining ¼ tsp peppermint extract.
- Pour the melted white chocolate onto the cooled semi-sweet chocolate and sprinkle on crushed candy canes. Refrigerate for 1 hour until set. If you refrigerate it for longer than 3 hours, let the bark sit at room temperature for 10 minutes before breaking into pieces.
- Use the parchment overhang to lift out the bark. Use a knife to cut the peppermint bark into pieces or break it with your hands. Store in the refrigerator for up to 2 weeks. You can freeze it for up to 2 months.
RECIPE CARD
Easy Peppermint Bark
Equipment
- 8-inch square pan
- heat safe bowls
- rolling pin or meat tenderizer
Ingredients
- 6 oz white chocolate
- 6 oz semi-sweet or dark chocolate
- 2-3 candy canes, crushed
- 1 tsp vegetable oil, divided optional
- ½ tsp peppermint extract, divided optional
Instructions
- Line an 8-inch square pan with parchment paper so that it overhangs on the sides. Set aside.
- To crush candy canes, place unwrapped candy canes into a ziploc bag. Use a meat tenderizer or a rolling pin to crush the candy canes into small pieces.
- There’s two ways to melt chocolate. In a double boiler, boil an inch or two of water until it starts to simmer. Put your other pot on top and add the semi-sweet chocolate. Stir until melted. Way #2 is in the microwave. Put your semi-sweet chocolate in a heatproof bowl. Microwave for 30 second increments on half power (we don’t want to burn the chocolate). Stir the chocolate in-between increments.
- Once melted, add in optional 1/2 tsp vegetable oil and ¼ tsp of peppermint extract and stir. Pour the semi-sweet chocolate into the prepared baking pan. Smooth it with a knife or offset spatula. Place it in the refrigerator for 10 minutes. More than 10 minutes and the white chocolate may not stick to the semi-sweet chocolate layer.
- In the meantime, melt the white chocolate in a double boiler or microwave using the instructions in step #2. Once melted, stir in the optional vegetable oil and the remaining ¼ tsp peppermint extract.
- Pour the melted white chocolate onto the cooled semi-sweet chocolate and sprinkle on crushed candy canes. Refrigerate for 1 hour until set. If you refrigerate it for longer than 3 hours, let the bark sit at room temperature for 10 minutes before breaking into pieces.
- Use the parchment overhang to lift out the bark. Use a knife to cut the peppermint bark into pieces or break it with your hands. Store in the refrigerator for up to 2 weeks. You can freeze it for up to 2 months.
Notes
- Use chocolate baking bars for the best taste, I recommend Ghirardelli (my favorite), Baker’s Brand, or Guittard!
- Don’t add mint extract, this can taste like toothpaste.
- Make sure to refrigerate your semi-sweet chocolate layer for only 10 minutes or the white chocolate layer may separate when you cut the bark.
- If using peppermint oil, only use 1/4 tsp, divided.
- Tools that will help you make easy peppermint bark: 8-inch square baking pan | offset spatula | peppermint extract
Nutrition information is automatically calculated, and should be used as an approximation.
