Peppermint Bark
Peppermint bark is the holiday candy that looks like a bakery gift and needs no baking at all. Home cooks love it because it is just two kinds of chocolate, a little peppermint and a scatter of crunch, layered in a single tray. The bittersweet base, the creamy white top and the crisp bite of candy make it a perfect December treat for cookie swaps, teacher gifts and party platters. It sets in about an hour, so it is also a good last-minute project.
What Makes This Recipe Special
- A bittersweet base balances the sweet white chocolate on top, so the bark never feels cloying.
- Peppermint flavor goes into the dark layer, while half of the peppermint crunch is stirred into the white layer, so mint comes through in both.
- Spreading the white chocolate over a dark layer that is firm at the edges but still slightly soft helps the two layers bond into one slab.
- Tempering the white chocolate, when you can, gives a glossy finish and a firmer snap.
Ingredients
2 2/3 cupsbittersweet chocolate, chopped
1/4 to1/2 teaspoon peppermint extract, or 3 to 5 drops peppermint oil
2 cupswhite chocolate, chopped
1/4 cuppeppermint crunch or crushed hard peppermint candies
Instructions
1
Lay parchment paper or foil inside an 8 x 12 inch tray so the bark lifts out easily.
2
Melt the bittersweet chocolate gently, either over very low heat or over hot water, just until it barely melts.
3
Stir in the peppermint extract, then spread the dark chocolate in an even layer across the lined tray.
4
Let the dark chocolate set until the edges are firm but the middle is still a little soft. Don't let it harden completely.
5
Gently melt the white chocolate. If you can, temper it, which gives you a glossier finish and a crisper snap.
6
Stir half of the peppermint crunch into the white chocolate, then spread it over the dark chocolate layer.
7
Sprinkle the rest of the peppermint crunch over the top and press it in lightly.
8
Let the bark cool until it is completely firm, then break or cut it into chunks.
Essential Tips
Melt over very low heat
Chocolate scorches and turns grainy easily, so melt the bittersweet chocolate gently over very low heat or hot water. Stop as soon as it is barely melted and stir off the heat to finish any last pieces.
Add peppermint carefully
Peppermint extract is strong, so start at the low end with 1/4 teaspoon, taste, and add more if needed up to 1/2 teaspoon. Peppermint oil is even more potent, so go one drop at a time up to 5 drops.
Time the dark layer
Let the dark chocolate set until the edges are firm but the center is still slightly soft. If it hardens completely, the white layer may peel off later, and if it is too wet the two layers will swirl together.
Keep water away
A single drop of water can make melted chocolate seize into a stiff, grainy paste. Dry your bowl and spatula thoroughly, and keep steam from a hot-water bath from touching the chocolate.
Crush candy into pieces
If you are crushing hard peppermint candies yourself, use a rolling pin in a sealed bag and aim for small, crunchy pieces rather than dust. Fine dust melts into the chocolate and looks sticky, while pieces stay crisp.
Smart Swaps & Variations
Milk chocolate base
Swap the bittersweet chocolate for milk chocolate for a sweeter, more kid-friendly bark. Keep the peppermint extract so the mint still comes through.
Reversed layers
Spread the white chocolate and peppermint crunch first and finish with the dark chocolate on top. The same timing applies, so let the first layer set until firm at the edges but slightly soft.
Neat squares for gifting
Once the bark is firm, cut it with a sharp knife warmed in hot water and wiped dry for tidy squares. It looks smart in a gift tin lined with parchment.
What to Serve With This
- A mug of hot cocoa or peppermint tea
- A holiday cookie platter alongside shortbread and gingerbread
- Boxed in a parchment-lined tin as a gift
- Broken over a bowl of vanilla ice cream
Storage & Reheating
Storage
Keep the bark in an airtight container in a cool, dry place for up to 2 weeks, with parchment between the layers. In a warm kitchen, store it in the refrigerator so the chocolate does not soften or lose its shine.
Reheating
Peppermint bark is served cool or at room temperature, so it does not need reheating. If it has been chilled, let it sit out for about 10 minutes so the chocolate softens slightly and the flavors are easier to taste.
Expert Chef Tips
- To temper the white chocolate with the seeding method, melt most of it, then stir in the remaining chopped chocolate off the heat until smooth. This gives a stable, glossy finish with a clean snap.
- Tap the tray gently on the counter after spreading the dark chocolate to level it and pop any air bubbles, so the bottom layer looks smooth and glossy.
- Leave the parchment or foil hanging over the sides of the tray like a sling, so the whole slab lifts out in one piece and you can break it on a cutting board.
Equipment You’ll Need
- 8 x 12 inch tray lined with parchment paper or foil
- Heatproof bowl and saucepan for a gentle hot-water bath
- Offset spatula or rubber spatula for spreading the layers
- Sharp chef's knife for chopping the chocolate and cutting the bark
Nutritional Benefits
- Bittersweet chocolate brings cocoa and its natural plant compounds, which is why dark chocolate is often the preferred pick.
- The bark is mostly sugar and fat from the chocolate, so it is best enjoyed as a small festive treat.
- White chocolate has cocoa butter and milk solids but little of the cocoa found in dark chocolate.
- Peppermint crunch adds flavor and a bit of extra sugar rather than any nutritional boost.
Reviews
No written reviews yet — be the first to cook this and share how it turned out!
Leave a Review
Frequently Asked Questions
Can I use chocolate chips instead of chopped chocolate?
You can, but chips are made to hold their shape, so they may melt thicker and set with less shine. Chopped baking bars give the smoothest, glossiest result.
Should I use peppermint extract or oil?
The recipe allows either, 1/4 to 1/2 teaspoon of extract or 3 to 5 drops of oil. Oil is much more concentrated, so add it a drop at a time and taste before adding more.
Why did my white chocolate seize?
Water, steam or too much heat is almost always the cause. Keep the bowl and spatula completely dry, and melt the white chocolate gently over very low heat.
Why are my layers separating?
Usually the dark layer set too hard before the white chocolate went on. Spread the white layer when the dark is firm at the edges but still slightly soft, and the two layers will bond.
Can I make it ahead?
Yes, it keeps for up to 2 weeks in a cool, dry place, so you can make it early in December. Pack it with parchment between layers to protect the surface.
Do I have to temper the white chocolate?
No, the recipe says to temper it if possible because it gives a glossier finish and a firmer snap. Without tempering the bark still tastes great, but it may be softer and less shiny, so keep it cool.
How can I make it dairy free?
Many bittersweet bars are dairy free, but check the label. White chocolate usually contains milk solids, so look for a dairy-free white chocolate.
Can I use candy canes for the peppermint crunch?
Yes, because candy canes are simply hard peppermint candies. Crush them in a sealed bag with a rolling pin into small pieces.
How long does it take?
About 15 minutes of prep and 45 minutes of setting, so roughly an hour in total. Most of that time is simply waiting for the layers to firm up.
More Sweet Comfort
🔒 From the Vault — 43,000+ premium recipes
Cook This Next