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    Home » Peppermint Bark Recipe

    Peppermint Bark Recipe

    Published: Dec 5, 2021 · Modified: Dec 7, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    This homemade peppermint bark recipe is even more delicious than store bought varieties. It's easy to make with only 6 ingredients and is a delicious treat to give as gifts for the holidays.

    a piece of Peppermint Bark  with a bite taken out of it on top of other pieces of Peppermint Bark

    If you love the idea of giving peppermint bark to friends and neighbors as gifts, but want to make it at home - this peppermint bark recipe is for you!

    This homemade peppermint bark is even more delicious than store bought varieties (yes, it's tastier than the famous Williams Sonoma peppermint bark)! It's easy to make with only 6 ingredients and is a delicious treat to give as gifts for the holidays.

    This peppermint bark can even be frozen so you can make a few batches and freeze them to give as gifts throughout the holiday season.

    two pieces of Peppermint Bark  cut into triangles with other pieces around them

    Peppermint Bark: Ingredients & Substitutions

    • Semisweet chocolate. Use your favorite chocolate variety - semisweet, dark, milk, etc. I prefer to use bars of chocolate since they're already in 4 oz portions - so you need two for this recipe. To use chocolate chips instead measure by weight (you 226 g (or 8 oz) of chocolate, which is just less than a 10 oz bag of chocolate chips).
    • White chocolate. I use two of these simple truth organic white chocolate bars, or this green and black white chocolate bar (you need 3).
    • Salted butter. you can substitute unsalted butter.
    • Peppermint Extract. I've had readers use peppermint essential oil instead of extract with great results.
    • Vanilla Extract. Use pure vanilla extract (not imitation).
    • Candy Canes. I like to use these crushed candy cane pieces because it omits the step of crushing them, but my kids do like to help crush the candy canes too - so keep that in mind if you have little helpers.
    overhead view of the ingredients in this Peppermint Bark recipe

    How to make Peppermint Bark

    Here's the flow of this recipe: make the dark chocolate layer, let it harden, then make the white chocolate layer and let the peppermint bark harden before breaking into pieces and enjoying. We'll walk through all the steps, and don't forget to watch the video.

    You can either line an 8x8” pan with wax paper (or foil), or put a silicone baking mat on a baking sheet. Do not grease either setup. I prefer using a silicone mat but both methods work well.

    Make the semisweet chocolate layer

    In a double boiler, melt semisweet chocolate and ½ TBS butter until smooth.

    Remove from heat and add ¼ tsp peppermint extract and ⅛ tsp vanilla extract, stir to combine. The mixture will begin to thicken when the extracts are added, so work quickly.

    two photos showing How to Make Peppermint Bark - making the semisweet chocolate layer

    Spread mixture into the bottom of the prepared baking dish in an even layer or spread the mixture in an 8” square onto a silicone baking mat (do not cover the entire baking mat with chocolate - it should be about ½ inch thick).

    Place in the freezer to harden for at least 15 minutes. It’s important that this layer is hardened so it does not mix in with the top layer of white chocolate.

    two photos showing How to Make Peppermint Bark - making the semisweet chocolate layer

    Make the white chocolate layer

    Once the dark chocolate is hardened, melt the white chocolate and ½ TBS butter in a double boiler until smooth.

    Stir in ¼ tsp peppermint extract and ⅛ tsp vanilla extract. The mixture will begin to thicken when the extracts are added, so work quickly.

    two photos showing How to Make Peppermint Bark - making the white chocolate layer

    Quickly spread the white chocolate over the hardened semisweet chocolate. Do this carefully, you want to try to spread it evenly on the first try, because the warm white chocolate will cause the semisweet chocolate underneath to melt and it will mix into the white chocolate if you’re not careful.

    Immediately sprinkle the top layer with crushed candy canes and gently press them into the top so they stick.

    Return to freezer until hardened.

    two photos showing how to assemble peppermint bark - spreading the white chocolate and adding the crushed peppermint candies

    Break into pieces

    Once the peppermint park is completely hardened, break into pieces by hand or use a knife to cut more uniform pieces.

    Store

    Store in an airtight container in the refrigerator with wax paper between the layers for up to 2 week or in the freezer for up to 2 months.

    Serve

    Serve cool or at room temperature. Do not let it get too warm or the chocolate will melt.

    You can also use it to make these peppermint brownies - or stir it into this peppermint hot chocolate.

    ten pieces of peppermint bark cut into triangles

    Recipe FAQs


    What are the ingredients for peppermint bark?

    There are just a few ingredients in this recipe, white chocolate, semisweet chocolate, vanilla extract, peppermint extract and candy canes!

    Do you refrigerate peppermint bark?

    I prefer to refrigerate this recipe because it lasts longer. It also avoids any potential melting if the environment gets too warm.

    How long does peppermint bark last in fridge?

    This peppermint bark will stay fresh for up to 2 weeks.

    What is the best way to store peppermint bark?

    In an airtight container with wax paper between the layers.

    Do you freeze or refrigerate peppermint bark?

    You can do either, just be sure to put it in an airtight container.

    What can I make with peppermint extract?

    Try these recipes:
    Chocolate Peppermint Cookies
    Peppermint Hot Chocolate
    Peppermint Brownies

    a piece of Peppermint Bark  with a bite taken out of it on top of other pieces of Peppermint Bark

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Peppermint Bark

    Homemade Peppermint Bark

    Laura
    This homemade peppermint bark recipe is even more delicious than store bought varieties. It's easy to make with only 6 ingredients and is a delicious treat to give as gifts for the holidays.
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 5 mins
    Cook Time 10 mins
    Freezing/Chilling 1 hr
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine American
    Servings 24 Servings
    Calories 115 kcal

    Equipment

    • 8x8" baking pan
    • baking sheet
    • silicone baking mat
    • measuring spoons
    • spatula
    • double boiler pot

    Ingredients
     
     

    • 8 oz semisweet chocolate (bars, chips, discs, etc.)
    • 8 oz white chocolate (discs, bars etc. (use real white chocolate))*
    • 1 TBS salted butter divided
    • ½ tsp peppermint extract divided
    • ¼ tsp vanilla extract divided
    • 1 cup crushed candy canes
    Prevent your screen from going dark

    Instructions
     

    • Line an 8x8” pan with wax paper (or foil), or put a silicone baking mat on a baking sheet. Do not grease.
    • Make the semisweet chocolate layer
    • In a double boiler, melt semisweet chocolate and ½ TBS butter until smooth.
    • Remove from heat and add ¼ tsp peppermint extract and ⅛ tsp vanilla extract, stir to combine. The mixture will begin to thicken when the extracts are added, so work quickly.
    • Spread mixture into the bottom of the prepared baking dish in an even layer or spread the mixture in an 8” square onto a silicone baking mat (do not cover the entire baking mat with chocolate - it should be about ½ inch thick).
    • Place in the freezer to harden for at least 15 minutes. It’s important that this layer is hardened so it does not mix in with the top layer of white chocolate.
    • Make the white chocolate layer
    • Once the dark chocolate is hardened, melt the white chocolate and ½ TBS butter in a double boiler until smooth.
    • Stir in ¼ tsp peppermint extract and ⅛ tsp vanilla extract.
    • Putting it together
    • Quickly spread the white chocolate over the hardened semisweet chocolate. Do this carefully, you want to try to spread it evenly on the first try, because the warm white chocolate will cause the semisweet chocolate underneath to melt and it will mix into the white chocolate if you’re not careful.
    • Sprinkle with crushed candy canes and gently press them into the top so they stick.
    • Return to freezer until hardened.
    • Break into pieces by hand or use a knife to cut more uniform pieces.
    • Store in an airtight container in the refrigerator or freezer.

    Video

    Notes

    Ingredient Substitutions

    • Semisweet chocolate. Use your favorite chocolate variety - semisweet, dark, milk, etc. I prefer to use bars of chocolate since they're already in 4 oz portions - so you need two for this recipe. To use chocolate chips instead measure by weight (you 226 g (or 8 oz) of chocolate, which is just less than a 10 oz bag of chocolate chips).
    • White chocolate. I use two of these simple truth organic white chocolate bars, or this green and black white chocolate bar (you need 3).
    • Salted butter. you can substitute unsalted butter.
    • Peppermint Extract. I've had readers use peppermint essential oil instead of extract with great results.
    • Vanilla Extract. Use pure vanilla extract (not imitation).
    • Candy Canes. I like to use these crushed candy cane pieces because it omits the step of crushing them, but my kids do like to help crush the candy canes too - so keep that in mind if you have little helpers.

    Store

    Store in an airtight container in the refrigerator with wax paper between the layers for up to 2 week or in the freezer for up to 2 months.

    Nutrition

    Serving: 1pieceCalories: 115kcalCarbohydrates: 12gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 4mgSodium: 14mgPotassium: 81mgFiber: 1gSugar: 10gVitamin A: 22IUVitamin C: 1mgCalcium: 25mgIron: 1mg
    Tried this recipe?Let us know how it was!

    The photos in this post were taken by Ginny from In Bloom Bakery!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    « Homemade Eggnog Recipe
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    Reader Interactions

    Comments

    1. Mildr

      December 11, 2022 at 4:12 pm

      5 stars
      Yes just finished making it my husband and me .they looks good but not finished yet just freeze the chocolate.

      Reply
    2. Kathy

      December 10, 2022 at 3:25 pm

      Hi! I need to freeze this. Do you have thawing recommendations?

      Reply
      • Laura

        December 10, 2022 at 3:57 pm

        Yes, just let it come to room temperature slowly or thaw overnight in the refrigerator! Do not microwave or warm in the oven.

        Reply
    3. LJ

      December 02, 2022 at 5:11 am

      Could I substitute vanilla bean paste instead of vanilla extract? (I use this sun in your chocolate chip cookie recipe.) thank you!

      Reply
      • Laura

        December 02, 2022 at 7:17 am

        Yes absolutely, vanilla bean paste would taste amazing.

        Reply
    4. Sarah

      December 06, 2021 at 5:49 pm

      Somehow two white chocolate bars hopped in my grocery cart today 😉

      I knew my daughter would want to make this recipe and indeed she does! Mom points for having the ingredients ready.

      Thanks for the recipe!

      Reply
    5. Saher

      December 05, 2021 at 11:57 pm

      5 stars
      Hi -
      For those who want it, a really good egg substitute is plain yoghurt. Literally, in any recipe you can add a spoon of yoghurt for every egg and the recipes will turn out the same! Flavoured yoghurt works but that would in turn flavour the end result as well. I know this recipe doesn't need any eggs, but a lot of other recipes do and this tip helped me so much, I hope it helps whoever is reading this too.

      This is an awesome recipe, though, Laura, I'm definitely making this this Christmas!

      Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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