Peppermint Bark Recipe

If you’re looking for a festive treat that combines the luxurious taste of chocolate with the refreshing zing of peppermint, this Peppermint Bark Recipe is an absolute must-try. Easy to prepare yet irresistibly delicious, it layers bittersweet and white chocolate with crushed candy canes for a texture and flavor that dance on your tongue. Perfect for holiday gifting, cozy nights in, or anytime you want a sweet pick-me-up, this recipe brings together simple ingredients for a stunning, crowd-pleasing dessert you’ll want to make again and again.

Ingredients You’ll Need

This Peppermint Bark Recipe calls for just a few simple ingredients that each play a vital role — from the smoothness of the chocolate layers to the peppermint’s cool kick and the crunch of candy canes that provide that classic holiday touch.

• 12 ounces bittersweet or semisweet chocolate bars: Choose good-quality chocolate for a deep, rich flavor and a smooth melting texture.
• 12 ounces white chocolate bars: Adds sweetness and a creamy contrast to the bittersweet layer, balancing the flavors perfectly.
• 1/2 teaspoon peppermint extract, divided: Just the right amount to infuse the chocolate with refreshing peppermint notes without overpowering.
• 3/4 cup crushed candy canes (about 5 regular-size canes): These provide crunch and that unmistakably minty bite which makes the bark so festive.
• Flaky sea salt (optional): A light sprinkle enhances the chocolate’s richness and intensifies the candy cane’s mint flavor.

How to Make Peppermint Bark Recipe

Step 1: Prepare Your Pan

First up, line a 9×13-inch baking pan with parchment paper, making sure to leave some overhang on the sides. This makes lifting the bark out super easy once it’s set and ready to cut.

Step 2: Melt and Flavor Bittersweet Chocolate

Place your chopped bittersweet chocolate in a heatproof bowl. Microwave it in 20–30 second bursts, stirring after each interval until it’s smooth and glossy. Stir in half of the peppermint extract — ¼ teaspoon — to gently infuse that signature minty aroma. Be careful not to overheat; the chocolate should feel barely warm to the touch.

Step 3: Spread the Bittersweet Base

Pour this luscious chocolate into your prepared pan, spreading it out evenly to about a ¼-inch thickness. This forms the base for your bark’s layered goodness.

Step 4: Let the First Layer Set

Allow the bittersweet chocolate to firm up until it’s matte in the center, which means it’s soft but not liquid. You can let it rest at room temperature for around 10–15 minutes, then pop it in the fridge for 3–5 minutes, or refrigerate it straight away for 12–15 minutes. The key is not to rush this step — the next layer needs the base to be just right.

Step 5: Melt and Flavor White Chocolate

While your base sets, melt the white chocolate the same way — in short bursts in the microwave with stirring until silky smooth. Then stir in the remaining ¼ teaspoon peppermint extract and let it cool to “body temperature,” or just slightly warm, giving you the perfect texture for the next step.

Step 6: Add the White Chocolate Layer

Gently pour the cooled white chocolate over the set bittersweet chocolate, starting in the center and spreading outward with a spatula. Take care not to disturb the layer beneath — if your spatula starts picking up dark chocolate, stop spreading and let it flow naturally for an even finish.

Step 7: Sprinkle Candy Cane Crunch

Now for the magic touch: immediately scatter the crushed candy canes over the white chocolate, pressing them lightly so they stick. If you’re feeling adventurous, a light pinch of flaky sea salt at this point brings out every bit of flavor beautifully.

Step 8: Chill to Set

Pop the pan into the refrigerator for 20–25 minutes until the bark is completely firm. This final chill sets all those layers just right for perfect breakability.

Step 9: Slice with Care

Use the parchment paper overhang to lift the bark from the pan, and leave it at room temperature for 15–20 minutes so it’s not too hard to cut. Then, using a chef’s knife, press straight down into the bark to cut it into about 20 pieces of holiday joy.

Step 10: Storage Tips

Your Peppermint Bark Recipe results in a treat that keeps nicely in cool room temperature for up to two weeks or can be refrigerated for up to three weeks, making it ideal for sharing or savoring over time.

How to Serve Peppermint Bark Recipe

Garnishes

Although the bark is stunning on its own, a sprinkle of extra crushed candy canes or a tiny pinch of flaky sea salt on each piece makes for a pretty and palate-pleasing garnish.

Side Dishes

Peppermint bark pairs beautifully with a tall glass of milk or a cup of hot cocoa. It also complements desserts like brownies, cheesecake, or even spiced cookies, adding a refreshing minty contrast.

Creative Ways to Present

Try packaging your peppermint bark in clear cellophane bags tied with festive ribbon for gift-giving. Alternatively, arrange pieces on a holiday platter decorated with fresh evergreen sprigs and cranberries for a wow-worthy dessert table centerpiece.

Make Ahead and Storage

Storing Leftovers

If you have any leftover peppermint bark — and trust me, you might — keep it in an airtight container at cool room temperature or in the fridge. This helps preserve both the flavor and the perfect snap.

Freezing

Freeze peppermint bark in a sealed freezer-safe container for up to three months. When you’re ready to enjoy it, simply thaw it in the fridge overnight to keep the texture just right.

Reheating

Since peppermint bark is best enjoyed at room temperature, avoid reheating it. Instead, let it sit out for a few minutes if refrigerated; this allows the chocolate to soften ever so slightly for the ideal bite.

FAQs

Can I use candy cane-flavored chocolate instead of peppermint extract?

While candy cane-flavored chocolate can add peppermint notes, using peppermint extract gives you a more controlled and intense mint flavor that complements the chocolate layers perfectly in this Peppermint Bark Recipe.

Is it necessary to use both dark and white chocolate?

Using both adds beautiful visual contrast and balances flavors — the bittersweet richness counterpoints the creamy sweetness of white chocolate, making each bite exciting and delicious.

How do I crush candy canes without making a mess?

Place candy canes in a sealed plastic bag and use a rolling pin or heavy pan to gently crush them. This keeps pieces contained and avoids powdery mess everywhere.

Can I substitute peppermint extract with other extracts?

Absolutely! While peppermint is traditional, you could try vanilla, almond, or even orange extract for fun variations. Just keep the quantity small to avoid overpowering the chocolate.

What’s the best way to cut Peppermint Bark without it crumbling?

Use a sharp chef’s knife and press straight down firmly without sawing. Letting the bark come to room temperature before slicing also helps prevent cracking or crumbling.

Final Thoughts

I can’t recommend this Peppermint Bark Recipe enough for anyone wanting to whip up a dessert that’s as impressive as it is simple. Its perfect balance of mint and chocolate flavors wrapped in a crunchy, festive package makes it a standout at any holiday gathering or as a sweet homemade gift. So grab your chocolate and candy canes, and enjoy every joyful moment of making and sharing this delicious treat!

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