Peppermint Bark Recipe

Peppermint bark in a red box with candy canes.

Course: candy, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 0

Chill Time: 1

Total Time: 1 15

Servings:

Calories: 178kcal

Author: Becky Hardin

This easy peppermint bark only requires 5 ingredients, and it's quick to whip up. It's the perfect holiday treat!

Step-by-step photos can be seen below the recipe card.

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Equipment

Ingredients

12 ounces white chocolate 340 grams
¾ teaspoon coconut oil 4 grams, divided
½ teaspoon peppermint extract 2 grams, divided
6 ounces semisweet chocolate 170 grams
3 candy canes 84 grams

Instructions

Line a small baking sheet with parchment paper. Set aside.
Place the white chocolate and ½ teaspoon of coconut oil in a microwave-safe bowl and heat, stirring every 30 seconds until melted. Stir in ¼ teaspoon peppermint extract.
12 ounces white chocolate, ¾ teaspoon coconut oil, ½ teaspoon peppermint extract
Pour ½ of the white chocolate mixture into the prepared baking dish, and smooth into an even layer with a spatula.
Place in the refrigerator for 10-15 minutes or until almost completely set.
Place the semi-sweet chocolate and remaining ¼ teaspoon coconut oil in a heat-proof bowl, and heat, stirring every 30 seconds until melted. Stir in ¼ teaspoon of peppermint extract.
6 ounces semisweet chocolate
Pour the semi-sweet chocolate over the white chocolate and smooth into an even thin layer.
Refrigerate for another 10-15 minutes or until almost set.
While the chocolate is setting up, crush the candy canes by placing them in a Ziplock bag and using a rolling pin to break them up.
3 candy canes
Re-melt the remaining white chocolate if needed. Pour over the semi-sweet chocolate and smooth into an even layer. Top with a generous sprinkle of the crushed candy canes.
Refrigerate for at least another 30 minutes or until the bark is completely set.
Once set, remove from the pan and peel off the parchment paper. Slice or break into pieces as small or as large as you'd like.

Notes

Yield: This recipe yields approximately 1 pound of peppermint bark.

Gently tilt the baking sheet to help spread the chocolate around more evenly.
Take care to only chill the bottom and middle layers for 10-15 minutes; otherwise, the layers will not adhere.
Use cookie cutters to cut your bark into fun shapes!

Storage: Store peppermint bark in an airtight container or Ziplock bag at room temperature for up to 2 weeks, in the refrigerator for up to 3 months, or in the freezer for up to 1 year..

Nutrition