When the holiday season hits, there’s one treat I can’t skip making… Peppermint bark! I’ve made more than four batches in one night, and if I’m being real boos, I could’ve doubled it and still not had enough. Everybody gets hooked on peppermint bark when it hits the candy tin. I get to use up leftover candy canes and chocolate bars, skip the oven, and just spread melted chocolate on a tray. That’s it!
This post may contain affiliate links. Read our disclosure policy.
How to Make Peppermint Bark
Melt the Bittersweet Chocolate
Step 1: Melt the bittersweet chocolate in a medium bowl over a pan of simmering water, making sure no water gets in and the chocolate doesn’t overheat.
Step 2: Spread the chocolate onto the prepared pan, leaving a small border around the edges. Then, chill just until the edges are set and the center stays slightly glossy.
Melt the White Chocolate and Assemble Your Peppermint Bark!
Step 3: Melt the white chocolate with peppermint extract over simmering water, removing it from the heat occasionally to prevent overheating.
Step 4: Remove the dark chocolate from the fridge, quickly spread the white chocolate over it from one end in a single direction to create two distinct layers, then sprinkle with crushed peppermints. Chill again, flip onto another pan, peel off the parchment, break into pieces, and enjoy!
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
PRO TIP: Sweets make a great holiday gift for friends and family! Create boxes or bags with this Christmas peppermint bark, chocolate turtle candy, divinity candy, and my Southern pralines recipe.
Peppermint Bark Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 11 ounces white chocolate
- 11 ounces bittersweet chocolate
- ½ teaspoon peppermint extract
- ⅓ cup crushed peppermints about 15 candies
Instructions
- Prep a half sheet pan by adding either parchment paper or a silicone mat.
- In one medium bowl, melt bittersweet chocolate over a pan with 1 inch simmering water. Careful not to get water in the chocolate or get it too hot.
- Remove from pan and pour onto prepared pan. Spread with an offset spatula leaving a ½ edge uncovered around all sides. Set in refrigerator for 8-10 minutes. Don’t allow it to fully set. We want the edges set and the middle still a little glossy. If it’s completely set, the layers won’t stay together.
- While that’s cooling, in another medium bowl add white chocolate and peppermint extract. Place over pan of simmering water and melt gently. (White chocolate has a tendency to melt faster and overheat, so make sure you take it off the heat occasionally to not burn it.)
- Once melted, remove the pan from the refrigerator and quickly pour and spread the white chocolate over the bittersweet chocolate. Do this by placing all the white chocolate at one short edge of the bittersweet, then using an offset, quickly spreading it in one direction. We don’t want to melt the chocolate underneath and make a swirl pattern; we want two distinctive layers.
- Sprinkle crushed peppermints over top and allow to chill in the refrigerator for another 30 minutes.
Video
Notes
- Melt the chocolate gently. A metal bowl melts it faster, but don’t walk away! Once most of it’s smooth, take it off the heat and let the rest melt down with the residual warmth.
- Use an offset spatula. It spreads the chocolate into nice, even layers.
- Crush your candy the easy way. Toss the peppermints in a Ziploc and go to town with a rolling pin or meat mallet.
- Don’t let the first layer fully set. You want it slightly firm but still glossy so the white chocolate sticks without separating.
- Let the bark chill. Once the top layer’s on, pop it in the fridge to set before breaking it into pieces.
- Fridge: Once the bark is fully set and broken into pieces, store it in an airtight container with parchment or wax paper between the layers. I like keeping it in the fridge so it keeps that clean snap and doesn’t melt if your kitchen runs warm. It’ll last a few weeks, easy.
- Freezer: Layer it with parchment and pop it in a freezer-safe container. It’ll keep for about a month. The candy on top might get a little soft, but the chocolate will still taste great.
Nutrition
Recipe Help
You can use a butter knife, spatula, or the back of a spoon.
I wouldn’t, boos. They don’t melt as smooth as bars or melting chocolate.
pinterest 
facebook 
twitter 
email
Do I melt the same for dark Choc?
Yes you can.
I love eating chocolate bark but I haven’t attempted to make it yet, I will try it out for the upcoming holidays! Thanks for sharing 🙂
ABsolutely!!!
Tried making this in the past and it wasn’t so easy, this was much better and is now a family fave.
Indeed! This is super easy!