Peppermint bark is a quintessential holiday treat. Made with milk and white chocolate that has a subtle hint of peppermint and covered in crushed candy canes. This is homemade candy tastes better than the store-bought version and is so easy to make!
While we may be in the midst of all things apple and pumpkin right now, I can’t help but think of all things peppermint!
I absolutely love chocolate and peppermint treats, like my white chocolate peppermint popcorn, and my homemade peppermint hot chocolate. So naturally, I needed to add the classic peppermint bark recipe to my box!
Peppermint bark, also known as candy cane bark, is the perfect classic holiday dessert for any peppermint and chocolate lover.
It’s an easy-to-make, no bake recipe, that requires only 4 ingredients, and is totally addictive!
You won’t even need to make that trip to Williams Sonoma to buy any this year!
This adorable festive treat is wonderful to serve at holiday gatherings or packaging up in a Holiday tin to give as an edible gift to your family, friends, and neighbors.
One thing is for sure, no matter how you serve or give, this easy recipe is one treat that everyone will enjoy!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
PEPPERMINT BARK INGREDIENTS
- milk chocolate
- white chocolate
- peppermint extract
- crushed candy canes
Milk Chocolate – You can use a milk chocolate bar or almond bark/candy coating. Here is what I used. You can also use semi sweet chocolate.
White Chocolate – You can use a white chocolate bar or almond bark/candy coating. Here is what I used.
Peppermint Extract – Use a high quality extract or candy flavoring. I like to use an oil based one so the chocolate won’t seize up but if you use the almond bark you won’t have to worry about this.
Candy Canes – Feel free to use candy canes or your favorite hard peppermint candies. You can crush them into smaller pieces with a mallet or a rolling pin.
HOW TO MAKE PEPPERMINT BARK
FIRST: Line a baking sheet with parchment paper. (For this step you can also use a silicone mat.) Set aside.
SECOND: In a saucepan over low-medium heat melt the chocolate bar and half the peppermint extract. Stirring constantly so it doesn’t pool at the bottom.
You can also melt it in the microwave in 30 second intervals, stirring occasionally, in a microwave safe bowl. Once completely melted, pour the chocolate into the prepared baking sheet and freeze for 15 minutes
THIRD: Repeat with the white chocolate and remaining peppermint extract, but once the chocolate is melted, mix in ½ cup crush candy canes.
FOURTH: Pour it on top of the chocolate layer and sprinkle the remaining ¼ cup of crushed candy pieces. Place in the freezer for another 15 minutes. Break the bark into desire pieces. Serve and enjoy!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
HOW TO STORE PEPPERMINT BARK
Store candy cane bark in an airtight container in the fridge; or freezer if you live in an extremely warm climate, for up to 3 weeks. If you live in a cool climate, bark can be left at room temperature for a few days, but does get a little soft.
If you need to layer in a container, I recommend placing a piece of parchment paper in between each layer to prevent sticking.
CAN I USE CHOCOLATE CHIPS?
While chocolate chips can be used, I do not recommend it. Chocolate chips and white chocolate baking chips contain stabilizers that prevents them from melting completely into silky smooth state.
These stabilizers are the reason your chips don’t melt into a pool of chocolate when you bake them in your cookies!
Besides for the stabilizers, the flavor and quality difference between high quality chocolate and chocolate chips is huge.
I prefer to use Ghirardelli chocolate, however; feel free to use Lindt, Godiva, or Baker’s brand chocolate when making any variety of bark.
CAN I MICROWAVE THE CHOCOLATE?
Melting chocolate in the microwave is more convenient for most people than a double boiler method. However; the key to melting chocolate in the microwave is to do it in small bursts and to stir frequently.
Chocolate overheats easily and quickly, so work in 15 second increments, stirring vigorously after each, until completely smooth and melted.
Also, be sure to scrape down the side of the bowl to avoid scorching at the end of each interval.
CAN I CUSTOMIZE THE BARK?
Sure can! Feel free to mix in crushed pretzels, nuts, candies such as M&Ms, salt flakes, or toffee chips.
TAPAS TIPS & TRICKS
- For this recipe, you can substitute the milk chocolate for your favorite such as semisweet chocolate or dark chocolate.
- If you use peppermint oil, you might need to reduce the amount as it tends to be stronger than extract.
- When you crushed the peppermint sticks you can crush them as small or as big as you want. I would not recommend crushing to powdered as having the crunch of the candy cane is a part of the magic.
- This bark is excellent as is, but also as an ice cream toppings.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Candy canes are a Holiday treat for many and are fun to enjoy in a different form. This easy candy cane bark recipe is so easy, tasty, and makes a great gift. Refreshing and light, it is the perfect treat in the afternoon or to complete a dinner party that everyone can enjoy.
MORE EASY APPETIZERS
- Deliciously Pretty Christmas Cookies
- Easy Chocolate Spoons
- Snacking Chocolate
- Dark Chocolate Bark
- Easy Stained Glass Cookies
- Grinch Shortbread Bites
- Christmas Pinwheel Cookies
- 2 ¼ cups chopped chocolate bar or chocolate bark.
- 2 1/8 cup chopped white chocolate bar or almond bark
- 1 teaspoon peppermint extract (divided)
- ¾ cup crushed candy canes (divided)
- Line a baking sheet with parchment paper. (For this step you can also use a silicone mat.) Set aside.
- In a saucepan over low-medium heat melt the chocolate bar and peppermint extract. Stirring constantly so it does not pool in the bottom. You can also melt it in intervals in the microwave.
- Once melted pour the chocolate into the prepared baking sheet and freeze for 15 minutes.
- Repeat with the white chocolate, but once the white chocolate is melted, mix in ½ cup crush candy canes.
- Pour it on top of the chocolate layer and sprinkle the remaining ¼ cup of crushed candy canes.
- Place in the freezer for another 15 minutes.
- Remove from the freezer and break into bite-sized pieces.
- Serve and enjoy!
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 10mgSodium: 43mgCarbohydrates: 38gFiber: 1gSugar: 32gProtein: 3g
This nutrition information was generated via a third party. I can not be held liable for any discrepancies in the information provided.
TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.