Name: Peppermint Bark Recipe: Crisp and Festive
Prep time: 15 min
Total time: 135 min
Ingredients: 12 oz semi-sweet or dark chocolate; 12 oz white chocolate; 1 tsp peppermint extract; 6 –8 candy canes (crushed)

Introduction

Table of Contents

Peppermint Bark is the iconic holiday candy that combines glossy dark and white chocolate with a refreshing peppermint crunch. This foolproof, three-ingredient recipe sets up perfectly every time and makes the prettiest edible gifts. Presented on a white ceramic platter, optionally garnished with extra crushed candy canes, this Peppermint Bark offers a shiny, appetizing aesthetic that elevates any Christmas cookie tray or holiday gift tin.

Ingredients

For the Peppermint Bark (makes about 1½ lbs):

12 oz high-quality semi-sweet or dark chocolate (60–70% cacao), chopped
12 oz high-quality white chocolate, chopped
½ tsp peppermint extract (divided)
6–8 regular candy canes (or ½ cup crushed peppermint candies)

For Serving:

Optional: extra crushed candy canes, red and green sprinkles
Suggested Aesthetic: Serve on a white ceramic platter
Suggested Equipment: rimmed baking sheet, parchment paper, offset spatula

Step-by-Step Process

Line a large rimmed baking sheet with parchment paper.
Crush candy canes: place in a zip bag and gently smash with a rolling pin until fine with some larger pieces.
Melt dark chocolate: microwave in 20-second bursts, stirring between each, or use a double boiler until 90% melted. Stir until smooth. Add ½ tsp peppermint extract.
Spread dark chocolate in an even layer (about ¼-inch thick) on parchment. Tap pan to level. Refrigerate 10–15 minutes until just set but not hard.
Melt white chocolate the same way. Add the remaining ½ tsp peppermint extract. Let cool slightly (100–105°F) so it doesn’t melt the dark layer.
Pour white chocolate over the dark layer and gently spread to the edges. Immediately sprinkle crushed candy canes evenly over top—press lightly so they stick.
Let set at room temperature 1–2 hours (or 20 minutes in the fridge). Break into shards.

Tips for Better Peppermint Bark

Use real chocolate (not chips)—chocolate chips have stabilizers that prevent smooth spreading.
Let dark layer set just until matte—too cold and white chocolate won’t adhere; too warm and layers blend.
Cool white chocolate slightly before pouring—prevents muddy swirl between layers.
Crush candy canes in a bag with a little powdered sugar—prevents sticking.
Store in a cool place—white chocolate blooms (turns streaky) if refrigerated too long.
Break with hands instead of a knife—gives those pretty jagged edges.

Variations and Customization

Classic Triple Layer: Add a thin milk chocolate base before dark.
Spicy Peppermint Bark: Add a pinch of cayenne to dark chocolate.
Healthier Dark-Only: Skip white chocolate; double dark and add sea salt.
Vegetarian White Chocolate-Free: Use all dark chocolate + crushed peppermint.
Kid-Friendly Mild: Reduce peppermint extract to ½ tsp total.
Luxe Mocha Bark: Swirl 1 tbsp espresso powder into dark chocolate.

Storage and Serving Tips

Day 1–14: perfect shine and snap; Month 2: still delicious but may bloom slightly.
Airtight container up to 1 month at cool room temp (60–68°F ideal).
Best reheating method: none—serve room temperature only.
Refresh trick: if bloomed, gently wave hairdryer over surface for 5 seconds.
Ideal serving temperature: cool room temperature for the best chocolate snap.
Pair with hot cocoa, coffee, or package in clear bags with ribbon; serve on a white ceramic platter.

Nutritional Information

Based on 24 servings:

Calories: 160 kcal
Total Fat: 10g
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 5mg
Sodium: 15mg
Total Carbohydrates: 18g
Dietary Fiber: 1g
Sugars: 16g
Protein: 2g
Vitamin A: 0% Daily Value
Vitamin C: 0% Daily Value
Calcium: 4% Daily Value
Iron: 6% Daily Value

Note: Naturally gluten-free.

Conclusion

This peppermint bark is holiday magic you can make in under 30 minutes—two perfect layers of chocolate, the cool kiss of peppermint, and that satisfying snap when you break off a piece. It’s the first thing to disappear from cookie trays and the gift everyone secretly hopes to receive. Make a double batch, because once your friends and family taste it, you’ll be on permanent peppermint bark duty every December.