Quick Recipe Overview
Prep 15 minutes; cook 5 minutes; additional 45 minutes; yield 24 servings.
Intro
Peppermint bark layers dark and white chocolate with a crisp peppermint topping. Melt each layer gently, let the base firm slightly, and scatter crushed candy canes over the white chocolate before it sets.
Why You’ll Love This Recipe
Four ingredients make a crisp chocolate treat without baking. The layers can be made ahead and broken into pieces just before serving.
Recipe Card
Peppermint Bark
Ingredients
Equipment
Method
- Line a 9-by-13-inch pan with parchment.
- Melt dark chocolate in 20-second microwave bursts, stirring between each, until smooth.
- Spread dark chocolate evenly in the pan and refrigerate for 15 minutes until just firm.
- Melt white chocolate in short bursts, stirring until smooth. Stir in peppermint oil.
- Spread white chocolate over the dark layer and scatter crushed candy canes on top.
- Refrigerate 30 minutes until firm, then break into 24 pieces.
Notes
Recipe Tips
Use a completely dry bowl and spatula, since water can make melted chocolate seize. Melt in short bursts and stir thoroughly between them. Let the dark layer become just firm, not icy cold, before adding white chocolate so the layers hold together when broken.
Common Mistakes to Avoid
Do not microwave chocolate for a full minute without stirring. White chocolate scorches especially easily. Do not add crushed candy canes after the top layer sets or they will fall off when the bark is broken.
Variations
For a thinner bark, use a larger parchment-lined sheet pan and spread each layer more thinly. Replace half of the candy cane topping with chopped pistachios for a different color and crunch. Check packaged decorations before use.
What to Serve With It
Serve small pieces with coffee or hot cocoa after a holiday meal. Pecan pie makes a fuller dessert alongside the bark. Browse the recipe index for other holiday dishes.
Storage
Store the bark in an airtight container between sheets of parchment in the refrigerator for up to 2 weeks. Keep it away from moisture and strong-smelling foods.
Reheating
Do not reheat. Let chilled bark stand for a few minutes before serving if you prefer a softer bite.
Make Ahead
Make the bark up to 1 week ahead. Let it set completely, then break and pack it between parchment sheets in an airtight container.
FAQs
Can I freeze peppermint bark?
Yes, pack cooled portions in an airtight container for up to 2 months. Thaw in the container to limit condensation.
How do I know when they are ready?
The white chocolate should feel firm to the touch after about 30 minutes in the refrigerator. If it still bends, chill it longer before breaking it into pieces.
