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!
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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
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[This recipe was originally published on December 18, 2007.]
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!
Michelle could you please explain what a offset spatula is? Thanks love your website
I am planning making several varieties of bark for Christmas
Hi Denise – This is an Ateco Offset Spatula – it basically has a little step in the blade so you’re able to smooth icings flat.
I love peppermint bark also. If you haven’t tried Guittard Choc-Au-Lait vanilla milk chips, I HIGHLY recommend. This was an amazing find when I discovered them. They have been rated the best white chocolate. Also, for those who have had problems with the chocolate separating, it could be that the dark chocolate is over chilled. It should be just slightly firmed up so that the white chocolate can stick to it. but not intermix with it. I add a drop of peppermint oil in the dark chocolate also making just a little special. Another tip after chopping up the peppermint, I shake it through a fine strainer separating the fine powdery stuff from the pieces. By using just the pieces it looks more like that beautiful stuff you see in the store.
Beautiful bark Michelle! Love your blog!
I bought a block of semi-sweet and white chocolate at a local market, chopped it up, and followed the instructions. Came out beautiful and tasty.
Hi I was just reading your post on how to spread the white chocolate without it seizing up. Did that work to let your dark chocolate warm a little before spreading the white chocolate. My white chocolate seizes up befor I can get it spread out. It gets hard before I can even put the candy canes on it. Please help if you can I am so frustrated. I appreciate any ideas or help. Merry Christmas.
Michelle, what kind of peppermint candies do you use, is it the softer kind or the hard candies? I made some peppermint bark before, using another recipe. I used the hard peppermint candies and the broken candies are too sharp, at one point, it stubbed my tongue, never made it again.
Hi Ela, The recipe calls for crushed candy canes, not hard peppermint candies.
At Costco I saw Snack Factory Pretzel Thins White Chocolate and Peppermint coated. Sounds yum!
PEPPERMINT CHOCOLATE This is pure delight for your taste buds.
great flavour
Figured as much. Another dumb idea gone awry. Oh well. I’ll definitely try it again sometime with the right chocolate since it tastes amazing anyway. Happy Holidays to you and your family!
I used Hershey’s special dark chocolate kisses for the bottom layer and white chips for the top. I found, like most others, that the white chips didn’t melt as easily but I was able to muscle through and spread it out. My problem is, once it’s out of the freezer for a few minutes the dark layer starts to melt and get really messy. Is it because I used candy kisses instead of chips or bars? Still tastes great, but unfortunately it won’t hold up for gifts :( We’ll just keep it home in the fridge for us! Love your site!
Hi Laurie, This could definitely be because of melting down Hershey’s kisses. I have never done that and am fairly certain they would not melt down anywhere close to the way pure chocolate would.
I found this recipe (almost positive it was this one) on pinterest and read through it once and figured I could do it by memory. Somehow I thought I needed to add peppermint extract to the vanilla choc. Well I did it that way and it came out amazing! I personally don’t like candy canes too much so I relied on the mint in the white choc. Good alternative for those who don’t like chewing hard candy. (I cant be the only one!) haha :)
I usually add peppermint extract to the white chocolate layer. How much did you add?
Andes makes a “peppermint crunch” baking chip at Christmas that is super minty but without the crunch of a candy cane. They are pink and white and sold in 10 ounce bags like other chocolate chunks. For those who don’t like the hard crunch of a crushed Candy cane these are a great alternative because despite their name they are actually easy on the teeth. They are also gorgeous sprinkled on top of a dark chocolate ganache on a brownie or cupcake. They can be hard to find but Target and Amazon sell them.
I have made bark for years and recently my choco has been separateing thanks to this site i havefounf out why thank you so much. jenn
Agreement that the quality of the white chocolate makes a HUGE difference. Made this last year and it came out great, but couldn’t remember exactly what kind of chocolate I used. Tried it this year with ghiradelli dark and white chips and after cooling, the layers slid apart. Went back to the drawing board and picked up bakers white chocolate bars this time. Awesome consistency and no separation issues. I don’t think I could separate the layers even if i wanted to. After reading the ingredients in the ghiradelli white chips I noticed there were different kinds of oil in it that weren’t in the Bakers bars…so that might be what makes it more difficult to fuse.
Also, I mix in about half a bag of Andes peppermint crunch baking bits to my white layer. The resulting pink color might not be for everyone, but my family absolutely loves the resulting flavor.
My first attempt at this was an epic fail but I tried a second time and it came out perfect. Here’s what I found:1. use ghiradelli white baking bars. I used nestle my first time since that’s all the store had and the melted chocolate never achieved a consistency that worked for spreading it. 2. Invest the $3 into the offset spatula. It makes getting a smooth thin layer of chocolate sooo much easier. 3. Make sure to spread the chocolate thin. My first batch separated when I broke it up because it was too thick.
Even the ugly stuff tasted good so I guess it wasn’t a total failure. Hope this helps some of you who had problems like I did.
I read somewhere that if the temperature is too cold when you cut/break it, the layers can separate. It should be one at room temperature. Hope that helps.
I have an odd question… do you think that this would be good with pretzels?!
Hi Angela, I’ve never tried it with pretzels, not sure how the pretzel flavor would pair with the peppermint, but I say give it a try! You could always only do pretzel on a portion to test it out first and see if you like it. Let me know how it goes!
How long after made are these good until and can they be frozen ??
Hi Kim, No need to freeze this. You can store this in an airtight container in the refrigerator for up to 2-3 weeks.
I just made this, and my kids think it’s the “goodest dessert ever!” I tried at Christmas time to make it, but I used white chips and they refused to melt and seized up …just like Wendie commented previously. I can use chips for the bottom layer with no problem. This time I bought bars of the white and had no trouble what so ever. I didn’t bother freezing the dark chocolate layer before I added the melted white chocolate layer, and I had no issues (my kitchen is pretty cold right now). It came out perfectly. I can’t wait to try the pretzel bark next and then the Halloween bark next fall! Thanks!
I don’t have a double boiler. Can I microwave the chocolate?
Yes, definitely. Just microwave on 50% power in 30-second increments, stirring after each, until it’s completely melted and smooth.
Confirmed, changing from Ghiradeli white chips to a higher quality chocolate fixed the problem with the white and dark chocolate separating when cut. Just made a new batch and it came out great! Let it cool at room temperature also, didn’t use the refrigerator at all.
I actually mentioned above that I don’t use the white chips, only the baking bar. The properties do seem to be different.
Hi GM,
Can you give me a specific brand to buy for both the white and dark? I live in the Pittsburgh PA area — I have access to most brands being in a larger metro area.
Happy Holidays :)
The brand of chocolate I like is “Callebaut”. I believe it’s a fair trade Belgian chocolate. If you have any “Whole Foods” stores where you live, they should have it. You can probably google it too and find it close to you. Good luck!
Hi Dena, I live in Pittsburgh as well, and always use Ghiradelli baking bars for this peppermint bark. It’s readily available at Giant Eagle.
Hi Michelle,
Thanks so much for the info. I used the Ghiradelli chips for the chocolate and the Ghiradelli candy making dipping bar for the white portion. I am going to try the regular baking bar for both portions before trying the candy dipping bar. I swear I’ve gained 15 lbs making candy and cookies this year so maybe I should just hold off until Valentine’s Day before giving it a “retry”…lol Thanks again.
I have used Giradehli white chips every time I have made this recipe and never had any issue with separation, so I’m hesitant to blame that.
I am convinced that the problem is the ghiradeli white chocolate causing the separation. Will be testing this tomorrow.