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Peppermint Bark

Written by ziir

This delicious peppermint bark tastes better than the store-bought version and is so EASY to make!!! You’ll love this quintessential holiday treat! No bake, only four ingredients and totally addictive!!

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There are times when I want to go overboard with the cake decorating, and there other times I just want to make a quick, delicious treat. This peppermint bark definitely falls into the “quick treat” category. It has four ingredients (three if you’re in a pinch)! You can even use a microwave to melt the chocolate. You can scale the recipe up or down in a snap. Believe me?

PRO TIPS FOR MAKING PEPPERMINT BARK

  • Go low and slow when melting the chocolate. High heat can burn your chocolate so use a glass bowl set over (but not touching) gently simmering water to melt it OR shots 50% power bursts in the microwave.
  • If you can’t find peppermint oil just crush an extra 1/3 cup of candy canes to mix into the white chocolate for a similar flavor.
  • The BEST white chocolate for melting comes in bar form. You can totally use white chocolate chips but bars will melt more easily and often have a smoother consistency.
  • Pour the white chocolate on before the dark chocolate has fully set. This will prevent the layers from separating. 
  • Don’t have the right sized container to pour the chocolate into? Make one from aluminum foil or a box. Just line with parchment paper and you’ll be ready to go.
  • Store your bark in a sealed container placed in a cool place for three days or in the refrigerator for up to three weeks.

FREQUENTLY ASKED QUESTIONS

WHAT’S THE BEST WAY TO MELT CHOCOLATE?

While you can of course use a microwave to melt chocolate the best way is to use a double boiler. 

  • Add about an inch or so of water to a medium pot and bring to a simmer. 
  • While the water is heating chop the chocolate and place in a glass bowl large enough to sit in the pot without touching the water.
  • Reduce heat to low and place the bowl over the simmering water.
  • Mix occasionally and remove from heat once most of the chocolate is melted. 

To melt chocolate with a microwave chop into smaller pieces and place in a microwave-safe bowl. Heat at 50% power for 30 second bursts. Stir after each burst to make sure the chocolate touching the bowl doesn’t burn.

HOW DO YOU PREVENT THE LAYERS FROM SEPARATING?

You’ll get a nice cohesive piece of bark if you pour the white chocolate on while the dark chocolate is not fully set. If the base is totally hard then there’s a greater chance of separation. You can of course pour the white chocolate on when the dark chocolate is completely liquid but there will be less of that crisp layer and more of a muddle in the middle. 

HOW LONG WILL PEPPERMINT BARK KEEP FOR?

If stored in a sealed container placed in a cool place your bark should be totally fine for three days You can also keep it in the refrigerator for up to three weeks.

WHAT’S THE BEST CHOCOLATE TO USE?

I like a bittersweet chocolate for the base but you can use semi sweet or even milk chocolate depending on your sweet tooth. For the white chocolate I recommend getting it in bar form if that’s an option. If you’re finding the ingredients to be pricey you can always make a smaller batch or use less white chocolate and create a swirl effect as you can see in the photo just above the recipe.

CAN I MAKE THIS IF I DON’T HAVE THE RIGHT SIZED BAKING DISH?

YES! I didn’t have an 8×8 inch dish so I just found a similarly sized box and lined it with parchment paper. You can also use foil to create walls in a larger baking dish which you then line with paper.

A photo showing the ingredients to make peppermint bark; candy canes, chocolate, and white chocolate.

Did you know that most candy canes are already broken in the wrapper? Peppermint bark is the perfect use for them!!

THINGS YOU CAN ADD TO PEPPERMINT BARK

  • Pretzels/crushed pretzels
  • Nuts
  • Cereal
  • Salt flakes
  • Toffee chips

HOW TO MAKE PEPPERMINT BARK:

Two photos showing dark chocolate being melted and poured to make peppermint bark.

1. Line a roughly 8×8 inch container with parchment paper, and crush your candy canes. Melt the dark chocolate in in a glass bowl set over a pot of GENTLY simmering water. The water should not touch the pot, instead the chocolate is being melted by steam heat. mix the chocolate every few minutes to ensure an even heating and then remove from heat when almost all the chocolate is melted.

2. Stir chocolate until completely melted and pour into your prepared container. 

Two photos showing dark chocolate being smoothed and candy cane pieces bing added to white chocolate to make peppermint bark.

3. Spread the chocolate out and set aside.

Two photos showing white chocolate being mixed and poured to make peppermint bark.

4. Melt the white chocolate as you did in step one. Add the peppermint oil and mix well then add about 1/3 cup of the crushed candy cane.

5. Fold the crushed candy cane in gently. You don’t want to mix too much as the candy cane will begin to dissolve.

6. Pour the white chocolate onto the partially set dark chocolate. The dark chocolate should be on it’s way to setting but not quite there yet. If the dark chocolate has already hardened the layers of your bark might separate.

Two photos showing white chocolate being smoothed and sprinkled with candy canes to make peppermint bark.

7. Gingerly spread the white chocolate out with a spatula. 

8. Sprinkle on as much crushed candy cans as you’d like. I like little pops of it throughout but you may want to completely cover the surface of your bark with it. Set aside to cool and harden. Once your bark is set you can cut it into smaller pieces. Chances are VERY few of you will want to temper the chocolates so the will not snap into clean pieces. That’s OK!! Just use a large knife to cut the bark and you’ll have a beautiful and delicious treat. 

A photo of melted chocolate on parchment paper with melted white chocolate swirled on top of it.

Instead of pouring layers you can adda healthy drizzle of white chocolate onto the dark and give it a playful swirl. Then sprinkle with crushed candy canes and you have an interesting looking peppermint bark!! If you’re using this technique then you’ll only need a quarter as much white chocolate as the dark.

IF YOU LOVE THIS RECIPE TRY THESE OUT!

Chocolate Sugar Cookies

Rum Balls

Chocolate Peppermint Donuts

Funfetti Cookies

Chocolate Christmas Tree Cupcakes with Cream Cheese Frosting

If you’ve tried this peppermint bark recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Peppermint Bark

White and dark chocolate kissed with peppermint and covered in crushed candy canes. This holiday treat is too easy not to make! 

CourseDessert 

CuisineAmerican 

Prep Time10 minutes

 Cooling time40 minutes 

Total Time50 minutes 

Servings6 people 

Calories144kcal 

AuthorJohn Kanell

Ingredients

  • 12 oz dark chocolate melted
  • 16 oz white chocolate melted
  • 1/2 tsp peppermint oil
  • 7 candy canes

Instructions

  • Melt the two dark chocolate. You can use a double boiler or microwave the chocolate in short 15 second bursts at 50% power. Mix in 1/2 a teaspoon of peppermint oil into the white chocolate.
  • Pour the dark chocolate onto a parchment paper-lined 8×8 inch dish and smooth out with a spatula. Set aside to partially set.
  • Melt the white chocolate then add the peppermint oil and stir in well. Sprinkle in about 1/3 cup of crushed candy cane and fold into the white chocolate.
  • Pour the white chocolate onto the partially set dark chocolate and smooth out with a spatula. Sprinkle more crushed candy cane on top and set aside to cool and set.
  • Cut the bark into pieces and they’re ready to eat!

Video

Notes

  • Go low and slow when melting the chocolate. High heat can burn your chocolate so use a glass bowl set over (but not touching) gently simmering water to melt it OR shots 50% power bursts in the microwave.
  • If you can’t find peppermint oil just crush an extra 1/3 cup of candy canes to mix into the white chocolate for a similar flavor.
  • The BEST white chocolate for melting comes in bar form. You can totally use white chocolate chips but bars will melt more easily and often have a smoother consistency.
  • Pour the white chocolate on before the dark chocolate has fully set. This will prevent the layers from separating. 
  • Store your bark in a sealed container placed in a cool place for three days or in the refrigerator for up to three weeks.

Nutrition

Serving: 28g | Calories: 144kcal | Carbohydrates: 18g | Protein: 1.4g | Fat: 8.4g | Saturated Fat: 5g | Cholesterol: 3.2mg | Sodium: 16mg | Potassium: 86mg | Fiber: 0.7g | Sugar: 16g | Calcium: 30mg | Iron: 0.4mg


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ziir

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