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Easy Homemade Peppermint Bark Recipe: A Festive Chocolate Holiday Treat

Easy Homemade Peppermint Bark

A simple two-layer holiday candy made with semisweet chocolate, white chocolate, peppermint extract, and crushed candy canes. This crisp, creamy bark is ready after a short chill in the refrigerator.
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Prep Time 10 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Chocolate Layers
  • 12 ounces (340 g) Semisweet or bittersweet chocolate, chopped, or good-quality chocolate chips
  • 12 ounces (340 g) White chocolate, chopped, or good-quality white chocolate chips
Flavor and Topping
  • 1/2 teaspoon, divided or added to the white chocolate Pure peppermint extract
  • 6-8 candy canes, about 1/2 cup Regular-size peppermint candy canes, crushed
Optional Flavor
  • Up to 1/4 teaspoon Pure peppermint extract for the semisweet chocolate layer

Method
 

Step-by-Step
  1. Line a 9 x 13-inch baking pan or rimmed baking sheet with parchment paper, leaving some parchment overhanging the edges.
  2. Melt the semisweet or bittersweet chocolate in a microwave-safe bowl in 20–30-second intervals, stirring well after each interval. Stop when a few small pieces remain and stir until the residual heat makes the chocolate smooth.
  3. Stir up to 1/4 teaspoon peppermint extract into the melted semisweet chocolate if a stronger mint flavor is desired. Spread it over the parchment in a layer about 1/8–1/4 inch thick, then refrigerate for 15–20 minutes, just until set.
  4. Melt the white chocolate gently using the same 20–30-second interval method, stirring frequently. Stir in 1/4 teaspoon peppermint extract.
  5. Spread the white chocolate carefully over the set semisweet chocolate, working gently so the layers remain distinct. Immediately scatter the crushed candy canes over the surface and press them lightly into the soft white chocolate.
  6. Refrigerate the bark for 30–45 minutes, or until completely firm. Lift it from the pan using the parchment, peel away the paper, and break or cut it into pieces.

Notes

Use real white chocolate made with cocoa butter when possible for smoother melting and a better finished texture. Keep all water and steam away from the chocolate because even a small amount can cause it to seize. Store the finished bark in an airtight container in a cool place or in the refrigerator.