This classic peppermint bark has layers of dark chocolate, white chocolate and crushed candy canes.
Peppermint bark is quite possible my favorite treat to make for the holidays. Yes, I love buckeyes and peanut butter blossoms, but peppermint bark, more than anything, just screams Christmas to me. I make it ridiculously early (like, as soon as the Thanksgiving leftovers have been packed away in the fridge) and enjoy it every single day until New Year’s.
I first became enamored with peppermint bark when a boss at my first post-college job gifted a Williams-Sonoma tin to team members for the holidays. I was pretty much obsessed from the start.
I’ve been making it for nearly 10 years now and it was in desperate need of being resurrected from the depths of the archives!
This peppermint bark is an insanely simple candy to make – just melt dark chocolate, slather it on a baking sheet and let it set in the refrigerator. Top it with melted white chocolate, then crushed candy canes. The contrast of the dark and white chocolate and the pop of peppermint from the candy canes are the perfect combination.
When I originally wrote the recipe, I put the chocolate layer in the freezer to set and many readers noted that they had issues with the layers separating once cool. While I never had that issue, I’ve tried making it in the refrigerator and that works just fine, so I have amended the recipe to use the refrigerator to set the layers instead of the freezer, hoping that it alleviates any separation issues.
I recommend using a high quality white chocolate (dark chocolate, too, but it’s super important for the meltability of the white chocolate) – something like Ghirardelli, Lindt, Callebaut, Valrhona… I do not advise using white chocolate chips.
Whip up a batch of this peppermint bark immediately and keep it topped off until you ring in the New Year!
An easy for Peppermint Bark with layers of dark chocolate, white chocolate and topped with crushed candy canes.
[This recipe was originally published on December 18, 2007.]