How to Make Peppermint Bark – Easy Peppermint Bark
Learn the simple steps how to make peppermint bark. Dark and white chocolate sprinkled with crushed peppermints is perfect for the holidays and Christmas.
I am obsessed with peppermint bark. Like truly obsessed. It haunts my dreams and I crave it year-round. It’s so creamy and indulgent and heralds the start of the holiday baking season.
If you need an easy and speedy (sweet) appetizer, dessert for holiday parties or gifting, look no further. This is delicious and simple.
What is Peppermint Bark Made Of:
Basically, it is two kinds of chocolate and crushed candy canes. I also add peppermint extract (related: try homemade peppermint extract). This is a crazy simple dessert that everyone loves. It is always a hit when given as a homemade gift.
How Long Can You Store Peppermint Bark?
Peppermint bark will keep in an air-tight container at room temperature (as long as the room isn’t too warm) for weeks and weeks. I have to keep mine behind a 14-foot barbed wire fence because I will destroy it in a heartbeat.
Helpful Peppermint Bark Supplies
How to Make Peppermint Bark:
Melt your dark/milk/semi-sweet chocolate in a double boiler. Spread on a baking sheet lined with parchment. Freeze for 15 minutes.
Melt your white chocolate in a double boiler. Spread on top of the cold dark chocolate. Sprinkle with crushed candy canes. Freeze for 30 more minutes.
Break apart with clean dry hands.
Pro tip: When the bark is fully finished and you’re ready to break it up, beware of projectile candy cane chunks. They fly through the air (with the greatest of ease) and attach themselves to most surfaces. I walked around with two small chunks of candy cane on the front of my shirt like peppermint dingleberries for an hour.
Pro Tips/Recipe Notes:
- Since it stores well, you can make it in late November/early December and be ready to roll once the holiday season starts hitting full stride. Keep a few servings of peppermint bark in mason jars for easy grab and go gifts. Slap a bow on that jar and you’re out the door in 30 seconds with the perfect hostess or thank you gift.
- Need to make more or less of the recipe? Click and slide the “servings” number on the recipe card and the ingredients will adjust as needed. Easy peasy lemon squeezy.
Make ahead, delicious, and coveted by others. Oh, how sweet it is!
MORE CHOCOLATE DESSERT RECIPES
- Gluten-Free Mug Cake
- Aunt Barbara’s Old-Fashioned Fudge
- The Softest Whole Wheat Chocolate Chip Cookie
- Addicting Strawberry and Chocolate Bark
- Orange and Chocolate Madeleines
- Mocha Frosting
- Homemade Almond Butter Cups
- In a double boiler over lowish heat, melt dark/milk chocolate. Once it has melted, add a splash of peppermint extract, stir, and pour over a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 15 minutes.
- Place candy canes in a Ziploc bag, and crush with a heavy cutting board, rolling pin, or another heavy object.
- While the chocolate is in the freezer, clean the double boiler and add white chocolate chips. White chocolate is a notoriously finicky item to melt. You don't want to stir it constantly, or it becomes a pasty lump. Wait until the chocolate is super shiny, and then give it a few gentle stirs.
- Pour the white chocolate over the chocolate that has been frozen. You may need to spread it a bit with a silicone spatula.
- Sprinkle with crushed candy canes, and pop it back in the freezer for 30 minutes.
- Remove from the freezer, and with clean dry hands, start to break it into chunks. The crushed candy canes can be rough on your hands, so take it easy and beware.
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