Candy Cane Peppermint Bark
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Start your holiday season right with this simple, delicious chocolate peppermint bark recipe.
With its combination of decadent chocolate and cool peppermint, this easy no fail recipe is a classic Christmas favorite that’s also perfect for gifting. Simple, quick, and utterly delightful, this recipe is a must-try for anyone looking to spread some holiday cheer!
Why This Peppermint Bark Recipe is a Must-Try
- Effortlessly Elegant: This no-bake holiday recipe is perfect for those who adore holiday treats but might not have the time for complex baking.
- Universally loved: Its simplicity and delicious results make it a holiday favorite. Suitable for both kitchen novices and experienced bakers, this homemade chocolate bark is set to become a holiday tradition.
Ingredients
- Quality semi-sweet chocolate chips
- Quality White chocolate chips
- Crushed peppermint candies (candy cane pieces)
- Peppermint oil
Shop the Post: Prepare for this recipe by purchasing the same products we used from Amazon: Peppermint Oil, Peppermint Candies
How to Make Chocolate Peppermint Bark.
4 Simple Ingredients: You won’t believe how effortlessly you can transform four basic ingredients into an irresistible holiday treat!
Preparation: Start by lining a rimmed baking sheet with a piece of parchment paper. Make sure there’s enough space in your fridge for the baking sheet.
Creating the Dark Chocolate Layer:
- In a microwave-safe bowl, add chocolate chips. Microwave at 50% power for 60 seconds and stir.
- Return to the microwave, probably two more times, for 60 seconds at 50% power, stirring after each addition to the microwave until smooth and creamy.
- Spread onto the prepared baking sheet so the chocolate is about 1/8″ thick. Refrigerate until firm.
Crafting the White Chocolate Layer:
- Melt the white chocolate chips in a heatproof bowl.
- Once melted, fold in 1 cup of the crushed peppermint candies and peppermint oil, mixing well.
- Carefully spread this over the firm dark chocolate layer (a rubber spatula helps), then sprinkle the remaining crushed candies on top.
Final Steps: Refrigerate the layers of chocolate until the candy bark is completely hard. Then, remove it from the fridge and cut the bark into triangle pieces using a sharp knife.
Serving and Storage: Serve immediately, or cover and store at room temperature. For more extended storage, keep it in an airtight container.
Top Tips and Variations for Perfect Peppermint Bark
Layer Adjustment: You can change the layers to suit your preference. Consider alternating the thickness of the dark and white chocolate layers or adding additional layers with the type of chocolate you prefer.
Choosing the Right Cookie Sheet: A medium-sized cookie sheet works best. It should be large enough to spread the chocolate thinly but small enough to fit in your fridge.
Rumchata Twist: For an adult version, drizzle a small amount of rumchata over the dark chocolate layer before adding the white chocolate.
Tackling Common Issues
- Peppermint Candy Preparation: Using pre-crushed peppermint candies, like Brach’s Peppermint Crushed Candies, can save time and effort over crushing candy canes. If you need to crush peppermint candy canes, mini candy canes work best.
- Parchment Paper Tip: If the parchment paper slides around the baking sheet, secure it with tape or binder clips.
Common Questions Answered
Can I change the layers? Absolutely! Feel free to experiment with the order or thickness of the chocolate bark layers to create your own unique version of this holiday treat. Similarly, you can change the types of candy toppers or even use cinnamon, as we do in our rock candy recipe, instead of peppermint.
What is the best size cookie sheet to use? A medium-sized cookie sheet is ideal for this recipe. It offers enough space for easy spreading and fits well in most refrigerators.
How to keep chocolate smooth: Optionally, add 1/2 tsp of vegetable oil to the microwaved chocolate to keep it smooth and easy to pour.
Can you use candy melts in bark over chocolate? Technically, you can, and they are undoubtedly easy to melt and use; however, they will taste different from high-quality chocolate bars.
Storage of Peppermint Bark
- Serve Fresh: Enjoy immediately or store at room temperature, covered. As a note, whether you can store it at room temperature depends on the humidity and heat in your home. I keep mine in the fridge.
- Extended Storage: Place in a zip-lock baggie (freezer safe) for up to 4 months for long-term storage. Move to the fridge and thaw to eat.
Classic Peppermint Bark with Candy Canes
Equipment
- 2 Microwave-safe bowls
- Parchment Paper (clips if needed to secure to baking sheet)
- Baking Sheet
- Rubber Spatula or Butter Knife for spreading chocolate
- Sharp Knife for cutting
Ingredients
- 12 oz. semi-sweet chocolate chips can also use milk chocolate or dark chocolate if preferred
- 12 oz. white chocolate chips
- 10 oz. crushed peppermint candies can also crush candy canes; we recommend mini candy canes for ease.
- ½ tsp. peppermint oil
Instructions
- Preparation: Line a baking sheet with parchment paper. Ensure there's enough space in your refrigerator for the baking sheet.
Creating the Chocolate Layer
- Place the semi-sweet chocolate chips in a microwave-safe bowl. Microwave at 50% power for 60 seconds, then stir. Repeat this process twice more, for a total of 3 intervals, stirring after each until the chocolate is smooth and creamy.
- Spread the melted chocolate onto the prepared baking sheet, aiming for an even layer about 1/8" thick. Refrigerate until the 1st chocolate layer becomes firm.
Crafting the White Chocolate Layer
- Once the chocolate layer is firm, melt the white chocolate chips in another microwave-safe bowl using the same method as the semi-sweet chocolate chips.
- After melting, gently fold in 1 cup of crushed peppermint candies and the peppermint oil, mixing thoroughly. Carefully spread this mixture over the firm chocolate layer. Sprinkle the remaining crushed peppermint candies on top.
Chilling and Cutting
- Refrigerate the layered chocolate bark until completely hard. Once set, remove it from the refrigerator and use a sharp knife to cut the bark into triangular pieces.
- Serving and Storage: Serve the peppermint bark immediately or cover and store at room temperature until ready to serve.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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