A simple recipe for Homemade Peppermint Bark!
Made with dark chocolate and peppermint-infused white chocolate, then topped off with crushed candy cane pieces, you’ll never need to buy store-bought peppermint bark again!
Have you finished (or… even started) your Christmas shopping yet? This holiday season I’m skipping the shopping malls and I’m gifting a lot of baked goods and homemade candy.
Easy Holiday Recipe
Peppermint Bark was always a favorite stocking stuffer of mine when I was younger, but recently I decided that I would set out on making my own rather than just hope that Santa would leave some for me.
Fortunately, it’s so incredibly easy to make and tastes just as wonderful as store-bought.
How To Make Peppermint Bark
You’ll make the dark chocolate bottom layer first by heating it in the microwave until melted (you could also use a double boiler, but I think it’s easier and just as effective to just use the microwave) and spreading it into a (wax paper lined) 8×8 pan.
This will begin to firm up a bit while you prepare your white chocolate.
How to Keep the Layers from Separating: I like to add the white chocolate to the dark before the bottom layer has hardened completely. I’ve found that if the dark chocolate sets before I add the top layer, then the layers tend to break apart from each other when I’m trying to pull apart the bark, but if the dark chocolate is still melted then the layers fuse together much better.
Just be gentle and try to pour the white chocolate evenly over the dark and then nudge it evenly over the surface with the back of a spoon until the dark chocolate is completely covered. Cool completely.
How to Break Peppermint Bark
This easy bark is best if you have time to cool it at room temperature, which can take several hours. If you’re in a rush, it can be refrigerated. Once completely cooled, simply snap the chocolate into smaller pieces. If you have any handy, rubber gloves are great for this task to keep the chocolate from melting.
Peppermint Bark Tips
- Some peppermint barks only sprinkle crushed candy canes on top, but I like the candy cane crunch throughout the white chocolate, as well — it gives the candy a great texture and flavor.
- Don’t over-mix once you add the candy canes to the white chocolate — the heat from the chocolate can start to melt your candy canes and you want to keep them intact, so fold in briefly and then spread over your dark chocolate.
- Top everything off with crushed candy cane pieces for a finishing touch.
This homemade peppermint bark is so simple to make, and it’s a great edible Christmas gift, too!
How to Store Peppermint Bark
Like most chocolates, peppermint bark is best stored in a tightly sealed container in a dark cool place. I prefer to keep it out of the freezer and store at room temperature.
Peppermint bark should last about 2 weeks making it perfect for gifting!
More Peppermint Favorites:
- Peppermint Bark Pretzels
- Peppermint Bark Fudge
- Peppermint Brownies
- Candy Cane Cookies
- Peppermint Milkshake
Homemade Peppermint Bark
- 8 oz dark chocolate chopped into small pieces (I like to use a premium baking bar, and usually choose 60%)
- 8 oz premium white chocolate chopped into small pieces
- 1 teaspoon shortening like Crisco
- 1/4 teaspoon peppermint extract not “mint” extract
- 1/3 cup crushed candy cane pieces divided
- Line an 8×8 baking pan with wax paper. Set aside.
- Place chopped dark chocolate in a microwave safe bowl. Heat for 30 seconds. Remove from microwave and stir well. Return to microwave and heat on 15-second increments (stirring well between each) until chocolate is completely melted.
- Spread melted dark chocolate evenly into the bottom of your prepared baking pan. Set aside (do not refrigerate) and prepare your white chocolate layer.
- Place your chopped white chocolate in a microwave safe bowl. Heat for 30 seconds. Remove from microwave and stir well. Return to microwave and heat on 15-second increments (stirring well between each) until white chocolate is completely melted.
- Once white chocolate is melted, place teaspoon of shortening in a small microwave-safe dish and heat until melted (this will only take several seconds). Add peppermint extract and stir well.
- Add peppermint/shortening mixture to white chocolate and stir well. Add 1/4 cup of crushed candy canes to the white chocolate and gently fold in until evenly distributed.
- Spread white chocolate evenly (and gently, in case chocolate has not completely set) over dark chocolate layer.
- Immediately sprinkle white chocolate layer with remaining candy cane pieces.
- Allow peppermint bark to harden completely at room temperature before cutting/breaking into pieces and enjoying. This will take several hours at room temperature. I do not recommend refrigerating.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)