Dark chocolate peppermint bark is one of the easiest Christmas treats to make. A layer of dark chocolate and a layer of white chocolate, topped with crushed peppermint candy and scented with peppermint extract.
Why You’ll Love This
Share with friends, neighbors, co-workers, and family. Homemade gifts are always the best, right?
An incredibly simple traditional treat made in minutes.
A rich, decadent treat for the Christmas holidays.
- Dark Chocolate – Use high quality chocolate bars! I like Guittard and Ghirardelli. It will make a difference in this recipe. Choose a name brand if using chocolate chips.
- White Chocolate – Again, use high quality bars! Most white chocolate chips use palm oil. Choose a name brand high quality white chocolate that uses cocoa butter listed high in the ingredients. The higher up it’s listed, the better.
- Peppermint Extract – Please use a good quality “pure” peppermint extract.
How to Make Dark Chocolate Peppermint Bark
Crush the candy canes in a plastic zip-top bag, and set them aside.
Line a baking sheet pan with a wax paper liner or parchment paper, leaving enough paper on the edges to lift the bark after it’s set.
Place the dark chocolate in a microwave safe glass bowl with one teaspoon of canola oil, and melt it by heating it on high for 15-30 second increments, stirring between each interval until melted. You could also do this in a double boiler if you prefer.
You can use a double boiler to melt the chocolate if you like. Just be sure that no water comes in contact with the chocolates.
Add one teaspoon of peppermint extract, stir to combine, and pour out onto the prepared pan. Spread with an offset spatula to your desired thickness; I like it thinner. Mine was about 10″x7″.
Place in the freezer for about 3 minutes until set.
Repeat the microwave process with the white chocolate chips and canola oil.
Add one teaspoon of peppermint extract, stir, and pour the melted white chocolate on top of the dark chocolate (bottom layer), spreading to the edges.
Top with the crushed candy canes and freeze again until set.
It will separate if it’s too cold. So if you left it too long in the freezer, allow it to sit out for a bit.
Once the dark chocolate peppermint bark is completely set, break it into small pieces.
Store in an air-tight container or place in gift containers to share.
It’s that crazy easy! You almost can’t call it a recipe.
No fuss, no muss Christmas treat!
I highly recommend using good-quality chocolate for this peppermint bark recipe. It makes a difference in this holiday treat!
- With so few ingredients for the peppermint bark recipe, I highly recommend using high-quality ingredients. Use Guittard if you can find it, but Ghirardelli is also good.
- You can use chocolate chips. But just know that most white chocolate chips have palm oil, which might separate the layers.
- Use an offset spatula to spread the melted chocolate.
- You can use crushed candy canes or peppermint candies.
- Only sprinkle the crushed candy on top. Mixing it in with the chocolate can make it tacky and chewy.
- The easiest way to crush the candy is to place it in a resealable bag, and then use a rolling pin to break it into small pieces. You can also purchase crushed peppermint candy.
- You can substitute 3 to 4 drops of peppermint oil instead of the peppermint extract.
- You can either break the candy into pieces or use a sharp knife to cut the pieces.
- Use milk chocolate in place of dark chocolate.
- Replace some of the crushed peppermint candy with holiday sprinkles.
- Add some M&M chocolate candies to the top, either in mint flavor or plain.
- Try making it with triple layers, a thin layer of white chocolate topped with dark chocolate, another thin layer of white chocolate, and sprinkled with crushed peppermint candy.
The “bark” in chocolate bark is in reference to the bark layers on trees. Bark is a candy made of thin layers of chocolate and comes in different flavors. Peppermint bark being the most famous.
It’s important not to harden the chocolate layer too much before adding the white chocolate layer. They will separate if too cold.
If the peppermint bark is too cold, it will separate when breaking into pieces. Let it come to room temperature before breaking into pieces.
Place the peppermint bark in an airtight container and store it at room temperature for up to 2 weeks or in the refrigerator for up to 1 month.
I don’t recommend freezing peppermint bark. When it thaws the peppermint candy becomes chewy and sticky. The chocolate can also develop white spots “bloom”.
The bloom is caused by the cocoa butter in the chocolate crystallizing, which might also cause the chocolate to lose its signature snap and shine.
More Christmas Treat Recipes
Dark Chocolate Peppermint Bark Recipe
- 12 oz dark chocolate I used 60% cacao bittersweet
- 2 teaspoons canola oil divided
- 12 oz white chocolate
- 2 teaspoons peppermint extract divided
- 1/2 cup crushed peppermint candy
- Place waxed paper in a baking sheet pan.
- Add dark chocolate chips and 1 teaspoon canola oil to a medium glass microwave safe bowl. Microwave on high for 15-30 second intervals, stirring between each interval until melted. Add 1 teaspoon peppermint extract to melted dark chocolate and stir until well-combined.12 oz dark chocolate, 2 teaspoons canola oil, 2 teaspoons peppermint extract
- Pour chocolate into the prepared sheet pan and place in the freezer until set, about 3 minutes.
- Repeat the same process with the white chocolate chips. Once melted and smooth add the remaining 1 teaspoon peppermint extract and stir. Remove the sheet pan from freezer and spread white chocolate over dark chocolate.12 oz white chocolate
- Sprinkle crushed peppermint candies over white chocolate and return to the freezer until firm, about 3 minutes.1/2 cup crushed peppermint candy
- Remove from freezer. Break peppermint bark into pieces.
- Store in an air-tight container.
Recipe inspired by MyKitchenCraze