Peppermint Bark Recipe

This holiday peppermint bark combines 12 ounces semisweet chocolate, 16 ounces white chocolate, peppermint extract, and crushed candy canes in one no-bake Christmas candy. You partially chill the semisweet layer for 10 minutes, spread white chocolate over it, add candy canes, and chill the bark for about 20 minutes. Make this holiday peppermint bark for neighbor gifts, cookie platters, or a holiday party when you need an easy holiday candy gift.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 16 servings

Course: Dessert

Cuisine: American

Calories: 276

Ingredients Equipment Method Notes

Ingredients

12 ounces semisweet chocolate chips (or chopped semi sweet chocolate)
16 ounces white chocolate chips (or chopped white chocolate)
1/2 teaspoon peppermint extract
3/4 cup crushed candy canes

Equipment

Offset spatula
Sheet pan
Parchment paper
Meat mallet or rolling pin

Method

Melt the Semisweet Chocolate
Place the semisweet chocolate chips in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each interval, until the chocolate is completely melted and smooth. If the chocolate seizes or becomes too thick, add 1 teaspoon of coconut oil and stir vigorously until the mixture becomes smooth again.
Spread and Partially Chill
Line a baking sheet or flat tray with parchment paper. Pour the melted semisweet chocolate onto the parchment and spread it into a rectangle approximately 9 × 13 inches in size. Refrigerate for 10 minutes to allow the chocolate to partially set. The edges should begin to firm up, while the center remains slightly soft and tacky.
Important: Do not refrigerate the semisweet chocolate for longer than 10 minutes at this stage. If the layer hardens completely, the white chocolate may not adhere properly.
Melt the White Chocolate
Place the white chocolate chips in a clean, microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until melted and smooth. Stir in the peppermint extract until fully incorporated.
Tip: White chocolate scorches more easily than semisweet chocolate, so keep a close eye on it and avoid overheating.
Layer and Top
Carefully spread the melted white chocolate evenly over the partially set semisweet chocolate layer. Immediately sprinkle the crushed candy canes over the top, distributing them evenly before the white chocolate begins to set. Refrigerate the bark for about 20 minutes, or until both chocolate layers are completely firm. Although the surface may feel set after 15 minutes, the chocolate can still smudge when cut, so allow enough time for it to harden fully.
Cut and Serve
Remove the bark from the refrigerator and let it sit at room temperature for about 20 minutes to make cutting easier. Using a sharp, straight-edged chef's knife, press straight down through the layers to cut the bark into pieces. Avoid sawing back and forth, as this can cause the chocolate layers to crack or separate.

Recipe Notes

How to Crush the Candy Canes

The easiest way to crush candy canes is to place them in a resealable plastic bag, seal it tightly, and gently crush them with a meat mallet or rolling pin until they break into small pieces. This helps contain the mess and makes the candy easier to sprinkle evenly over the bark.

Choose High-Quality Chocolate

This recipe uses just four ingredients, so the quality of each one really matters. Choose the best chocolate you can find, especially when it comes to the white chocolate. Look for white chocolate made with real cocoa butter rather than products that rely on palm oil or other vegetable fats. Guittard is one of my favorite brands for chocolate.

Chill Before Cutting

For the best results, refrigerate the peppermint bark until the chocolate is completely firm and the layers have set together. Then let it sit at room temperature before cutting. Using a sharp knife to cut the bark into pieces usually gives you cleaner, neater results than breaking it apart by hand.