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!
Servings 32 servings
Ingredients
- 12 ounces white chocolate baking bars
- 12 ounces semi-sweet or bittersweet chocolate baking bars (I use half and half)
- 1 1/2 teaspoons vegetable oil or coconut oil, divided
- 3/4 teaspoon peppermint extract, divided
- 1/2 cup crushed candy canes, divided (about 8)
Instructions
- Chop Candy Canes: Chop the candy canes into fine pieces before you begin.
- 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.
- Chop Semi-Sweet Chocolate: Chop the semisweet/bittersweet chocolate finely in a food processor (so easy!) or chop by hand.
- 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.
- Spread Semi-Sweet Chocolate: Spread the chocolate evenly over the parchment paper using an offset spatula.
- 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.
- Chop White Chocolate: Chop the white chocolate finely in a food processor or chop by hand.
- 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.
- Layer: Drizzle then spread the white chocolate over the semisweet chocolate layer. Sprinkle with the remaining crushed candy canes and gently press them in.
- Refrigerate: Refrigerate for 30-40 minutes or until the chocolate is completely set.
- 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.