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A close-up image of crushed candy canes on white and dark chocolate peppermint bark.
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5 from 9 votes

Homemade Peppermint Bark

This easy homemade Peppermint Bark only takes 4 ingredients and about 10 minutes to make! Layers of rich dark chocolate and creamy white chocolate, laced with a hint of peppermint and crushed candy cane for good measure make this treat a Christmas tradition!
Prep Time10 mins
Cook Time5 mins
Additional Time30 mins
Total Time45 mins
Course: Sweets & Treats
Cuisine: American
Servings: 16 Servings
Calories: 297kcal
Author: Amy Nash

Ingredients

  • 12 ounces dark chocolate or semisweet chocolate chopped
  • 16 ounces white chocolate chopped
  • 1 teaspoon peppermint extract
  • 6-7 candy canes crushed

Instructions

  • Line a baking sheet with parchment paper.
  • In a medium microwave-safe bowl, melt the dark or semisweet chocolate at 50% power for 1 minute. Stir, then continue to heat in 20 second increments, stirring between each interval until melted.
  • Spread the dark chocolate in a large rectangle on the parchment paper, then let it begin to set slightly while you melt the white chocolate.
  • Melt the white chocolate in the same way as the dark chocolate, by microwaving at 50% power for 1 minute, then stirring and continuing to melt with short 20 second bursts of heat in the microwave, stirring between each burst until melted.
  • When the white chocolate is melted, stir in the peppermint extract and ½ of the crushed candy canes.
  • Drizzle the white chocolate over the partially set dark chocolate, gently nudging it around to cover the surface (or swirl, for a marbled effect). Immediately sprinkle with the remaining crushed candy canes.
  • Let the peppermint bark set at room temperature for 30-90 minutes until hard, then cut apart with a sharp knife or break apart with your hands inside plastic gloves or a ziploc bag so you don't leave fingerprints on the peppermint bark.
  • Store at room temperature for up to 2 weeks.

Notes

  • For best results, I recommend storing at room temperature in an airtight container for up to 2 weeks. But you can refrigerate or freeze to make it last longer, although the candy cane pieces on top might start to get sticky.
  • Swirled Peppermint Bark: Swirl the white a dark chocolate layers together for a pretty marbled peppermint bark variation.
  • Upside Down Peppermint Bark: Make the white chocolate your bottom layer and sprinkling the crushed candy canes on a dark chocolate layer on top for a different look.
  • Ultimate Peppermint Bark: Sprinkle peppermint M&M's, peppermint Hershey's Hugs, seasonal sprinkles, or chopped red holiday Oreo's on top of the chocolate while it is still melted.

Nutrition

Calories: 297kcal | Carbohydrates: 33g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 28mg | Potassium: 202mg | Fiber: 2g | Sugar: 28g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg