Dessertscarlsbadcravings5.0
Best Peppermint Bark
You’ll love this peppermint bark recipe because it delivers all the festive holiday magic — creamy chocolate, cool peppermint crunch, and that irresistible “one more piece” flavor — and it’s totally foolproof with chocolate that never seizes, scorches, or separates. With clear step-by-step photos and expert tips, you’ll breeze through the process and create gift-worthy bark on your very first try! See the post for lots of fun variations!
👥 32 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- food processor
- bowl
- microwave
- spatula
- knife
📝 Preparation Steps
1
Chop Candy Canes: Chop the candy canes into fine pieces before you begin.
2
Prepare Pan: Line a 9×13 baking pan with parchment paper. I spray the pan's crevices with nonstick cooking spray before adding the parchment to help the paper stay in place. You can also spread the chocolate freely on parchment without a baking pan. Set aside.
3
Chop Semi-Sweet Chocolate: Chop the semisweet/bittersweet chocolate finely in a food processor (so easy!) or chop by hand.
4
Melt Semi-Sweet Chocolate: Transfer the chopped chocolate to a medium microwave-safe bowl with 1/2 teaspoon vegetable oil. Microwave for ⏱️ 30 seconds, stir, then microwave in 15-second increments, stirring between each increment, until melted and smooth. Stir in 1/2 teaspoon peppermint extract.
teaspoon peppermint extract, (divided)3/4
5
Spread Semi-Sweet Chocolate: Spread the chocolate evenly over the parchment paper using an offset spatula.
6
Refrigerate: Refrigerate for ⏱️ 10 minutes to set partially. Meanwhile, prepare the white chocolate (below). Do NOT refrigerate for longer than ⏱️ 10 minutes, or the chocolate can set, and the white chocolate will not stick to it/the layers will separate.
7
Chop White Chocolate: Chop the white chocolate finely in a food processor or chop by hand.
8
Melt White Chocolate: Transfer the chopped white chocolate to a medium microwave-safe bowl, then add 1 teaspoon vegetable oil. Microwave for ⏱️ 30 seconds, stir, then microwave in 15-second increments, stirring in between, until melted and smooth (Don't overcook, as white chocolate can scorch easily). Stir in 1/4 teaspoon peppermint extract and 1/4 cup crushed candy canes.
teaspoon peppermint extract, (divided)3/4cup crushed candy canes, (divided (about 8))1/2
9
Layer: Drizzle then spread the white chocolate over the semisweet chocolate layer. Sprinkle with the remaining crushed candy canes and gently press them in.
10
Refrigerate: Refrigerate for ⏱️ 30-40 minutes or until the chocolate is completely set.
11
Serve: To serve, either break pieces by hand (for irregular shapes), or let sit at room temperature for ⏱️ 10 minutes, then cut into squares with a sharp knife.
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