Peppermint Bark
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!
Peppermint Bark
Ingredients
- 16 ounces (453.59 g) dark chocolate, finely chopped
- 16 ounces (453.59 g) white chocolate, finely chopped
- 6 ounces (170.1 g) candy canes, unwrapped and crushed
Instructions
- Line a baking sheet with parchment paper; set aside.
- Place the dark chocolate in a medium heatproof bowl and set it over a small saucepan of barely simmering water over low heat. Melt the chocolate, stirring occasionally, until completely smooth. (You could also microwave on 50% power in 30-second increments, stirring after each, until completely melted.) Using an offset spatula, spread the melted chocolate in an even layer on the prepared cookie sheet. (The melted chocolate doesn't need to cover the entire pan - mine typically covers an area of about a 9x13-inch rectangle.) Place the cookie sheet in the refrigerator while you prepare the white chocolate.
- Place the white chocolate in a clean medium heatproof bowl and set it over a small saucepan of barely simmering water over low heat. Melt the chocolate, stirring occasionally, until completely smooth. (Again, you could also microwave on 50% power in 30-second increments, stirring after each, until completely melted.) Remove the cookie sheet from the refrigerator and, using an offset spatula, spread the melted white chocolate in an even layer on top of the dark chocolate layer. Immediately sprinkle the crushed candy canes on top of the melted white chocolate and gently press into the chocolate to adhere. Refrigerate until complete hard and set, at least 30 minutes. Store the bark in an airtight container in the refrigerator for up to 1 month.
- Using a large sharp knife, break into pieces and enjoy!
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
[This recipe was originally published on December 18, 2007.]
I made this recipe and it was the first time making any kind of candy, it turned out very good and smells fantastic.
Loved the holiday recipes!! Wish you had one for grasshopper Fudge 🌲
As for everyone whose layers are separating, the dark layer should NOT be completely set when adding the white layer. Leave the dark at room temp. While still slightly soft, add white layer to dark layer. Let sit at room temp until completely hardened (yes it takes longer than using fridge, but will not separate). Then break into pieces. Doing this will allow the two layers to fuse together.
Wonderful recipe! I “do” use Nestles White chocolate chips” in all my bark.
The trick is ti add a “teaspon” of WHITE CRISO”shortening to “every 12 oz bag used at the time of melting.
They do have “butter flavored hard Criso shortning”, but it “tends to give the white chocolate a more “cream” coloring.
I have used it in my dark choclates though;)
I put “up to 2 bags , along “with the appropiate teaspons of Shortning(Criso)
Make sure to use a “good quality Pyrex bowl that can be “used in the Microwave”
***Here’s the KEY….cook for 30 Seconds first time around and (Stir it briskly) Then do just 15 Seconds,, ,STIR….Continue till nice and creamy.
The “trick is” to NOT let the bowl “get HOT”….between 15 minute cycles & stir.
Then use as you wish!
I do all my chocolate this way.
Sometimes, “instead of “mixing melted chocolate with “choice of ingredients”….I lay my “ingredients on a cooking sheet lined with WAX paper” them “pour melted choclat over it.
“Tap, tap ” DONE…Keep in cool room(even your CLEAN attached garage if you are “out of refrigerator spce”. Or leave on you Kitchen counter “four a few hours it “it is winter out”..
I package in Tupperwate rectangular containers between “layers of wax paper”, till “its time to “package up and give as gifts ….OR set out on the dessert table.
People are always so thrilled to get homemade choclates, as most people had out “the SAME old cookies”….And “once someone walks into a “chocolate shop, and SEES their pricing….You “just saved them a fortune! And , the one “you made” has lots more goodies in it”, compared to the “small amounts” barely seen in the bark at Chocolate stores…:))
Just make sure you aren’t putting under a hot light/near anything warm.
I tried for the first time making peppermint bark and used Ghirardelli semi-sweet chocolate for the bottom layer and their white chocolate for the top layer. I melted it in a double boiler and it came out just fine, however, what I didn’t like was that after it was completed and was at room temperature the brown chocolate layer became too soft and was no longer brittle and melted in your hand. The white chocolate layer was perfect. What did I do wrong?
Hi Donna, Hmmmm that’s odd, I also use Ghiradelli chocolate for my bark, but I haven’t had an issue with it getting melty at room temperature. Is your home kept a bit warmer in the winter months? That’s the only thing I can think of!
This is the third Christmas I come back to this recipe, worked great every time, Merry Christmas to you & your family xx
absolutely delicious
Excellent! Family loves it and wants more! Easy to make. Used Guittard chocolate & Bob’s candy canes.
This is AMAZING!!!! I made my first batch today and I could seriously eat all of it! I used Ghiradelli bars, not chips, as Michelle suggested and had no issues with separation. I couldn’t find Ghiradelli dark chocolate bars at my local supermarket. I could only find this at Walmart. Either way, buy the good stuff. The recipe makes a good amount so be prepared to share! Thanks for sharing this recipe, Michelle!
Just made this bark and it’s chilling in the fridge. I followed other recommendations to use the good white chocolate with cocoa butter (not coconut oil) and the two layers seem to be sticking together. However it only took about 5 minutes to melt the white chocolate and when I spread it on the dark it was still a bit soft, so they melted together. It’s a muddy swirl now, but I think it will still taste good.
Note: Let dark chocolate chill thoroughly if you want sparkly white bark.
If anyone is having trouble with their layers separating, just cool the chocolate for about 3 minutes (until it is firm) and pour your COOLED white chocolate on top. This eliminated that problem for me but I don’t know how well it will work for everyone. I also took the tray out while my melted white chocolate was still slightly soft and pressed down the candy canes again to ensure that they really stuck.
*This applies only if you still want to cool the chocolate in your freezer. I’ve never made this in the fridge.
Do you use an peppermint extract in your chocolate at all? I would think it would be necessary to get the peppermint flavor. Or does the broken up candy cane give you enough flavor?
Hi Colleen, I’ve used peppermint extract before, but for me, there is enough imparted from the candy canes since I crush them up pretty good. You could totally add it, though!
This looks yummy, it is one of my favorites too! Does it melt a bit when left out of the refrigerator? I was thinking of making it and transporting when we fly to see my daughter at Christmas but not sure if it would make it. Talking about a full day of travel (NY to CA with a stop in the middle). thanks
Hi Barbara, It can, depending on the temperature. I left it out all day on Sunday and it didn’t get melty, but we don’t keep our house too warm (it’s usually 68-72 degrees).
Thanks so much for this recipe! I intend to make it for my Family for Christmas Day. Your new son is as gorgeous as his big brother! You look very well too. Merry Merry! Ellen
I have problems finding white chocolate. Do you have a company I can order it from?
Hi Mary Lou, I buy Ghiradelli from the grocery store, but you should be able to find a ton of different brands on Amazon, or even King Arthur Flour.
I would call attention to the fact that the white chocolate chips will probably contain Palm or coconut oil and WILL NOT adhere to the brown chocolate. I made this twice and I thought that I had left the dark chocolate in the fridge too long and that was why it came apart. After second major fail- I did some research and now I know- it’s chemistry.
I do a quicker version of this. Chocolate chips (I know! *gasp*!) in bowls and melted in the microwave, crushed candy canes mixed into the melted chocolate, then either layered on the foil-lined cookie sheet or dolloped on there and then topped or mixed with the second chocolate. I usually do the dollop and mix method because it’s faster, easier, and you can get some cool swirly patterns in there. Move the cookie sheet to the fridge until hardened and then break into pieces with your hands. Your version looks much fancier, but if anyone is ever looking for the super quick method, my many peppermint bark admirers would tell you this one works, too. :)
I plan on making this for my co-workers for X-Mas. Last year I used a similar recipe ( was all the same steps but ONLY white chocolate) , and the bark had a tendency to melt when out at room temp. Did anyone else have problems with this or any way to fix it? I used high quality baking discs.
Hi Allyson, I store this in the refrigerator, but I haven’t had an issue with it actually melting at room temperature. Sure, if it sits out for a few hours on a cookie plate it might get a little soft, but never melting.
I have made this for the past 4 years and it’s one of my go-to recipes for the holiday season. Love it!
I love, love, LOVE peppermint bark! I tried a recipe last year that didn’t work out too well so I am going to try yours! Thanks for sharing!