Peppermint Bark is creamy layers of bittersweet and white chocolate topped with peppermint crunch. It’s an easy, 3 ingredient candy that’s perfect for your holiday cookie tray and gift giving!
This Peppermint Bark recipes was one of the first recipes that I posted here 4 years ago. It was barely seen by anyone, which prompted me to do the reshoot/refresh that you see before you. The old photos were taken with my iphone…and I saved one for nostalgia purposes. 🙂
My nieces and I made the Peppermint Bark that you see above for Christmas Eve, and it’s become a tradition ever since. I’ve come to find out that people love this stuff, and I like to give it out as gifts if we don’t devour it here first.
We’re chocolate-peppermint fanatics at my house, and the combination of white and dark chocolate with peppermint crunch gets us every time.
Many Peppermint Bark recipes include oil or butter to thin out the chocolate and make it easy to bite into, but I decided to do away with that. All we have is pure unadulterated chocolate here…why mess up a good thing when you don’t have to?
When I say unadulterated chocolate, I mean the good stuff. For something like chocolate bark, you want to use the best you can find because it’s the star. It requires chopping up chocolate bars, which you can do easily with a serrated knife. It does go quickly, and you have lovely little shards of chocolate to eat along the way.
I love using bittersweet chocolate for the bottom layer because the darker the chocolate the better in my book. It balances out the sweetness of the white chocolate perfectly, and the peppermint gives it an addicting cool, minty crunch.
I always use peppermint crunch for my peppermint bark because smashing candy canes is a messy job. Peppermint crunch is pricier, but I think it’s totally worth it because it saves me time and clean up!
This Peppermint Bark comes together with only a few minutes of prep and the hardest part is waiting for the chocolate to set. Each layer takes 30 minutes of set time in the fridge, then cut it up and get the party started. This stuff is a major crowd pleaser.
- 8 ounces bittersweet chocolate, coarsely chopped
- 8 ounces white chocolate bars, coarsely chopped
- ¼ cup crushed candy canes or peppermint crunch, divided
- Line a small rimmed baking sheet with parchment paper, or line an 8x8 square baking dish with parchment paper, smoothing it out as well as possible.
- Place the bittersweet chocolate into a heat proof bowl (I used stainless steel) in a pot of simmering water filled about an inch high with water (or use a double boiler). Stir the chocolate as it melts, scraping down the sides of the bowl. When the chocolate is completely melted, remove from heat and stir in half of the peppermint crunch. Pour the chocolate onto the prepared pan and spread out to about ¼" thickness. Place in the refrigerator to set for about 30 minutes.
- Once the dark chocolate has set, repeat the same steps for the white chocolate. When the white chocolate is completely smooth, remove the dark chocolate layer from the refrigerator. Pour the white chocolate over the dark chocolate, and spread evenly over the top, being careful not to swirl the layers. Sprinkle the top with the remaining peppermint crunch and return to the refrigerator for 30 minutes to set.
- When the bark has set, remove it from the pan and place on a cutting board. Using the tip of a sharp knife, cut the bark into pieces. When the tip of the knife is inserted, the bark breaks on its own. Store unused bark in the refrigerator in an airtight container.
Be sure to use a good quality chocolate for this bark as it's the star of the show!
Semi sweet chocolate or a combination of semi sweet and bittersweet may be used for the bottom layer.
Recipe by Flavor the Moments.