How to Make Peppermint Bark
Learn how to make peppermint bark at home! You only need four ingredients and a baking tray.
My absolute favorite holiday treat is peppermint bark. I love the chocolate peppermint flavor combination—it’s simply the best! And you won’t believe how easy it is to make at home.
Why you should make this recipe: It only requires 4 ingredients—dark chocolate, white chocolate, peppermint extract and candy canes. You can make this recipe in large batches. It makes a great holiday gift for friends and family!
Overview: How to make peppermint bark
- Melt the dark chocolate and stir in the peppermint extract. Spread melted chocolate on a parchment-lined baking sheet and chill for 20 minutes.
- Crush the candy canes and sift through a fine mesh strainer to get rid of tiny pieces. Set aside.
- Melt white chocolate. Spread white chocolate over now hardened dark chocolate layer. Immediately add crushed candy cane bits.
- Chill bark for 30 minutes or until hardened. Break bark into pieces and enjoy!
Needs tips for melting chocolate? Check out my post on how to melt chocolate.
Peppermint bark is pretty easy to make, but there are a few tips to help you along the way! Use good quality chocolate—it is the star ingredient after all! It is easier to melt good quality chocolate too. I prefer Ghirardelli or Guittard chocolate. Make sure the chocolate is chopped into equally-sized pieces before melting. The chocolate will melt more evenly and not burn. You can use chocolate chips or Baker’s chocolate.
Be patient. Don’t rush the chilling process. The longer you allow the peppermint bark to set, the less likely it will be for the layers to separate. Bring the chocolate to room temperature before breaking it. This will prevent the peppermint bark from separating when you break it into pieces.
Frequently Asked Questions
Peppermint bark will last at room temperature for 2 weeks or in the refrigerator for 3 weeks.
Yes. I suggest good quality chocolate, such as Ghirardelli or Guittard.
I like to use my hands, but a knife works too. Make sure the chocolate is at room temperature to make this job easier. If using your hands, wear food safe gloves to keep the chocolate from melting.
Peppermint is one of the best flavors for Christmas baking. Here are my favorite peppermint recipes.
I hope you loved learning how to make peppermint bark! Be sure to tag @ifyougiveablondeakitchen if you try one of my recipes and I’ll share my favorites on Instagram.
- 2 cups (12 oz or 340 g) dark chocolate, semisweet works too
- 2 cups (12 oz or 340 g) white chocolate
- ½ teaspoon peppermint extract
- ¼ cup crushed candy canes,, about 12 minute candy canes
- Line a quarter sheet pan with parchment paper or wax paper. Set aside.
- Place dark chocolate in a microwave safe bowl. Melt chocolate on 50% power level for 2 minutes, stopping to stir every 20 seconds until melted. Stir in the peppermint extract, then transfer the melted chocolate to prepared pan. Use an offset spatula to spread the chocolate evenly.
- Place in the refrigerator to chill for 20 minutes.
- Place white chocolate a microwave safe bowl. Melt chocolate on 50% power level for 2 minutes, stopping to stir every 20 seconds until melted.
- Take the dark chocolate out of the refrigerator and pour white chocolate on top. Spread evenly and immediately sprinkle crushed candy canes on top. Chill bark for 30 minutes.
- Remove peppermint bark from the refrigerator and let it come to room temperature before breaking the bark into pieces either using your hands or a sharp knife. Enjoy!
5 Comments on “How to Make Peppermint Bark”
Love the recipe, but when do you add the peppermint extract and to which chocolate??
Hi Michael – Stir the peppermint extract in with the melted dark chocolate (as directed in the recipe card).
Approximately how many ounces of bark does the recipe yield? I want to give tins of bark for Christmas gifts and need to know how much I need to make.
This recipes yields about 24 ounces of peppermint bark.
I somehow misread the pan size, and used a whole cookie sheet instead of a quarter sized pan (!!!)
Turned out to be a happy mistake, my family LOVED it as thin bark, some now we have a new Christmas tradition 🙂
I did not shred the chocolate by hand (too lazy) but instead used a rotary cheese grater with a handle, worked very well.
Thanks for a great easy recipe!