Classic Homemade Peppermint Bark (Only 4 Ingredients)
The quintessential holiday gift. Layers of dark and white chocolate topped with crushed candy canes. Easy, beautiful, and delicious.
Emily Neat
Author
4 min read
Recipe
Prep: 20 mins
Cook: 0 mins
Yields: 1 lb candy
140 calories kcal
Ingredients
- 12 oz Semi-sweet or Dark Chocolate (chips or bars)
- 12 oz White Chocolate (must contain cocoa butter)
- 1 tsp Peppermint extract (divided)
- 1/2 cup Crushed candy canes
- 1 tsp Vegetable oil or coconut oil (for shine)
Instructions
- 1 Prep: Line a baking sheet with parchment paper or a silicone mat. Place 5-6 candy canes in a ziplock bag and crush them with a rolling pin.
- 2 Melt Dark Chocolate: In a microwave-safe bowl, melt the dark chocolate with 1/2 tsp oil in 30-second intervals. Stir until smooth. Mix in 1/2 tsp peppermint extract.
- 3 First Layer: Pour the dark chocolate onto the prepared pan. Spread it thin (about 1/4 inch) with a spatula. Place in the fridge for 20 minutes until set.
- 4 Melt White Chocolate: Repeat the melting process with the white chocolate and remaining oil/extract. **Important:** Let it cool slightly for 2 minutes before pouring so it doesn't melt the dark layer.
- 5 Second Layer: Pour the white chocolate quickly over the dark layer and spread gently.
- 6 Top It: Immediately sprinkle the crushed candy canes over the wet white chocolate. Press them down very lightly.
- 7 Final Chill: Refrigerate for at least 30-45 minutes until rock hard.
- 8 Break: Lift the bark out of the pan. Use your hands or a knife to break it into jagged, rustic shards.
Peppermint Bark is the one holiday treat everyone loves to receive. It looks fancy in a cellophane bag tied with a red ribbon, but it takes less than an hour to make.
The Tricky Part: The Layers Separating
The most common failure in peppermint bark is the layers peeling apart when you break it.
- The Fix: Don’t let the bottom layer get too cold. It should be set but still slightly tacky when you pour the top layer.
- The Glue: Using high-quality chocolate (like Ghirardelli or Guittard) helps. Cheap white “chips” often don’t melt or bond well because they lack real cocoa butter.
White Chocolate Warning
White chocolate burns easily. Microwave it at 50% power if you can, and stop before it looks fully melted. Stirring will melt the remaining lumps.
Enjoy the crunch!
About Emily Neat
Professional Organizer
Certified Professional Organizer and home economist. Sharing hacks for a cleaner home and easier life, from kitchen to closet.
