This easy Peppermint Bark is a holiday showstopper with its luscious layers of smooth dark chocolate and creamy white chocolate, perfectly balanced with a refreshing crunch of crushed peppermint. In just 40 minutes, you’ll have a treat that’s as festive as it is irresistible, combining rich, indulgent flavors with a hint of cool minty freshness.
The contrast of textures—silky chocolate and the crisp peppermint bits—creates a delightful experience in every bite. Whether you’re gifting it or indulging yourself, this recipe is a stress-free way to add a touch of holiday magic to your kitchen. It’s simple, satisfying, and sure to leave everyone craving more.
Ingredients for Peppermint Bark
- 12 ounces of semisweet chocolate chips or baking bars (use high-quality chocolate for best results)
- 14 ounces of white chocolate chips or baking bars (ensure it’s real white chocolate, not candy melts)
- 3 ounces of candy canes (crushed into small pieces; substitute with peppermint candies if needed)
- 2 teaspoons of avocado oil (optional, only if melting chocolate on the stovetop; substitute with coconut oil or another neutral oil)
Step-by-Step Instructions
- Melt the semisweet chocolate for the bottom layer:
- On the stovetop: Heat a double boiler over medium heat. Add 1 teaspoon of avocado oil to the pan, then remove from heat. Stir in 12 ounces of semisweet chocolate, folding gently until melted. Return to low heat as needed, stirring until smooth. Avoid overheating to prevent scorching.
- In the microwave: Place 12 ounces of semisweet chocolate in a microwave-safe bowl. Heat at 500 watts for 30 seconds, stir, then heat for another 25 seconds. Remove before fully melted and stir until smooth.
- Spread the melted semisweet chocolate: Pour the chocolate onto a parchment-lined sheet pan or baking dish. Use a rubber spatula to spread it into a 9” x 14” rectangle, about ⅛ inch thick. Chill in the freezer for 10-15 minutes or in the refrigerator for 25 minutes, until almost set.
- Prepare the top layer: Let the chilled semisweet chocolate sit at room temperature for 5 minutes before adding the white chocolate layer. This helps the layers bind.
- Melt the white chocolate:
- On the stovetop: Repeat the double boiler method, using 1 teaspoon of avocado oil and 14 ounces of white chocolate. Stir gently until smooth.
- In the microwave: Heat white chocolate in 20-second bursts, stirring after each interval, until smooth. Be cautious, as white chocolate scorches easily.
- Assemble the bark: Allow the white chocolate to cool slightly, then pour it over the semisweet layer. Spread evenly with a spatula. Immediately sprinkle crushed candy canes over the top, gently pressing them into the chocolate with the back of a spoon.
- Chill and serve: Place the bark in the refrigerator or freezer until fully set. Break into pieces and arrange on a plate or platter. Garnish with fresh herbs or additional candy cane pieces if desired.
Creative Serving Suggestions
Peppermint Bark is a festive treat that shines on its own, but you can elevate its presentation for special occasions. Arrange the bark pieces on a charcuterie board alongside cookies, fresh fruit, and nuts for a holiday dessert spread. Alternatively, package smaller pieces in clear cellophane bags tied with ribbon for adorable homemade gifts. For a party, serve the bark in a decorative bowl or on a tiered dessert stand to make it the centerpiece of your dessert table.
Storage Tips for Freshness
To keep your Peppermint Bark fresh and delicious, store it in an airtight container at room temperature for up to 2 weeks. If your kitchen is warm, refrigerate it to prevent melting, but let it come to room temperature before serving for the best texture. Avoid freezing the bark, as the candy cane pieces may lose their crunch. For longer storage, layer the bark between sheets of parchment paper to prevent sticking.
Fun Recipe Variations
Switch up the flavors to suit your taste! Try using dark chocolate instead of semisweet for a richer base, or add a sprinkle of sea salt to the white chocolate layer for a sweet-and-salty twist. For a nutty version, mix crushed almonds or pistachios into the white chocolate before spreading. If you’re feeling adventurous, swap the candy canes for crushed peppermint candies or even a drizzle of peppermint extract-infused chocolate for extra minty flavor.
Time-Saving Tips for Busy Bakers
Short on time? Use pre-melted chocolate or chocolate wafers to skip the melting step entirely. If you’re making multiple batches, prepare the bottom layer in advance and store it in the fridge until you’re ready to add the white chocolate topping. For quicker chilling, spread the layers on a smaller baking sheet to reduce thickness, which speeds up setting time in the freezer or fridge.
Essential Equipment Guidance
To make this recipe a breeze, you’ll need a few key tools. A double boiler or heatproof bowl is essential for melting chocolate without scorching. Use a rubber spatula for smooth spreading, and a rolling pin or heavy object to crush the candy canes quickly. Lining your baking sheet with parchment paper ensures easy removal and cleanup, while a sharp knife or bench scraper helps break the bark into clean, even pieces.
Peppermint Bark
Ingredients
- 12 ounces semisweet chocolate chips or baking bars
- 14 ounces white chocolate chips or baking bars
- 3 ounces candy canes
- 2 teaspoons avocado oil if melting chocolate on stovetop
Instructions
- Step one: Melt semisweet chocolate to make the bottom layer.
- On the Stovetop: Heat a double boiler over medium heat on the stove top. Once heated, add one teaspoon of avocado oil to the pan of a double boiler and remove from heat. Add 12 ounces of semisweet chocolate to heated pan and stir, folding and mixing gently until chocolate is melted. Place back onto low heat as needed until chocolate is melted and smooth. Do not overheat chocolate. Heat low and slow to avoid scorching.
- In the Microwave: Add 12 ounces semisweet chocolate chips to a microwave safe bowl and heat at 500 watts for 30 seconds. Stir and heat for another 25 seconds. Remove before all of the chocolate chips are fully melted to avoid scorching chocolate. Once removed continue to stir until chocolate is smooth.
- Spread the Chocolate. Pour melted semisweet chocolate onto a sheet pan or into a baking dish lined with parchment paper or aluminum foil. Using a rubber spatula spread evenly forming a 9” x 14” rectangle that is approximately ⅛ of an inch or 0.3 cm thick.
- Place in the freezer to chill for 10-15 minutes until almost set, or chill in the refrigerator for 25 minutes or until almost set.
- Step Two: Make the top layer
- If your bottom layer of semisweet is fully chilled allow it to sit at room temperature for approximately 5 minutes before layering on melted white chocolate. This will allow the two layers to bind.
- Melt White Chocolate: Repeat the above stovetop and microwave instructions. When microwaving your white chocolate use 20 second bursts, checking and stirring every 20 seconds, as white chocolate can scorch easily.
- Allow the white chocolate to cool for a moment, stirring to release heat, then pour onto the semisweet chocolate layer and spread evenly with a spatula to cover the bottom layer.
- Immediately sprinkle crunched candy cane pieces evenly over the white chocolate layer, gently pressing them into the chocolate with the back of a spoon.
- Place into refrigerator or freezer until chilled. Break into pieces and arrange on a plate or platter. Garnish with sprigs of fresh green herbs or as desired.