Wednesday, November 30, 2022
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Homemade Peppermint Bark

Introducing the 3 INGREDIENT homemade PEPPERMINT BARK that is a must-have treat for the holidays!!!! It’s the easiest last-minute dessert, hostess gift, and handmade sweet to share with neighbors and friends. What could be better?? It looks beautiful, tastes delicious, and is always met with pure delight!

Chocolate Peppermint Bark in a white plate

Why You Need This Peppermint Bark Recipe in Your Life

  1. A Classic Pantry Recipe

This chocolate peppermint bark is based on pantry staples. We always have plenty of semi-sweet and white chocolate chips in the pantry, especially during the holidays. Candy canes are basically synonymous with Christmas so we always have plenty of those around too! If these items aren’t already in your pantry, they are readily available in any grocery store and you can stock up at any time!

2. A Kid-Friendly Recipe

Kids love getting involved in the kitchen and feel like part of the festivities. This no-bake treat is perfect for kids of all ages. Older kids can make this simple recipe from start to finish. While the younger ones will eagerly enjoy smashing the candy canes and helping to sprinkle the crunchy bits over the melted chocolate.

3. IT MAKES THE BEST HOT CHOCOLATE!!!

Break the peppermint bark into smaller pieces, add the hot milk of your choice, stir, and ENJOY!

peppermint bark on a marble board and in gift boxes

Ingredients

Why Do You Need White and Semi-Sweet Chocolate Chips? 

2 reasons:

  • The layered look of the white and dark brown chocolate with the red and white candy canes makes a really fun and festive look! This bark looks beautiful whether on a cookie tray or in a pretty gift package. (Check below to see where to get all of my gift packaging essentials!!!)
  • AND I love the silky, creamy, mild white chocolate against the more intense semi-sweet chocolate. It’s just the right balance for the crunchy minty topping.
ingredients to make chocolate peppermint bark

Variations

  • Add a few drops of peppermint extract for extra minty flavors
  • Use peppermint candies in place of candy canes  
  • Don’t like white chocolate? Keep it simple by sprinkling candy canes over regular chocolate. And if you love white chocolate you can skip the regular chocolate!
  • Have a double broiler? Use it to melt chocolate instead of microwaving. Just be careful that moisture does not get into the chocolate 
  • This is a fun holiday recipe to make along with the kids, add holiday sprinkles, m & m’s or your favorite candy on top along with the candy canes.   

Tips

  1. Use white chocolate that has cocoa butter in the ingredients instead of palm oil. This will help the white chocolate stick properly on top of the brown chocolate and will prevent the layers from separating. 
  2. To break the candy canes, place unwrapped candy canes in a zip lock bag and seal it. Then place it over kitchen towels and break it with a rolling pin, wooden spatula or a small pestle
  3. Remember to adjust the microwave to 50% power to prevent the chocolate from getting burnt 
  4. Use a super sharp chef’s knife to cut the bark into even squares. And if you don’t have one, simply cut the bark into pieces by hand. 
pieces of peppermint bark

Instructions

  • Line a 9 X 13 inch baking tray with parchment paper
  • Place the semi-sweet chocolate chips in a microwave-safe bowl and melt at 50% power for 1½ to 3 minutes, stirring every 30 seconds.
  • Pour the melted chocolate on the parchment paper and evenly spread it with a silicone spatula about a 9” x 12” rectangle. Refrigerate for an hour or freeze for 20 minutes.
photos one through four showing prep for chocolate bark
  • Place the white chocolate chips in a microwave-safe bowl and melt at 50% power for 1½ to 3 minutes, stirring every 30 seconds.
  • Take out the baking tray from the refrigerator and pour the melted white chocolate over. Evenly spread it with a silicone spatula.
photos five through eight showing layering of white chocolate
  • Sprinkle crushed candy canes all over and gently press down with a clean silicone spatula.
  • Refrigerate for an hour or freeze for 20 minutes.
  • Cut the bark into pieces with a sharp knife or simply break into smaller pieces by hand. Store in an airtight container in a cool dry place.
photos nine and ten showing chocolate bark cut into pieces

Storing

Peppermint bark can be stored in an airtight container at room temperature for upto 2 weeks. You can also refrigerate it if you like! 

These homemade peppermint bark pieces make for a perfect holiday treat to share with your neighbors, friends, and family. You can package them in small take-out boxes, Zip lock bags or in cookie boxes. Simply tie a gift tag with a baking twine for a festive look! 

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Peppermint bark on a marble tray
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Homemade Peppermint Bark

EASY 3 INGREDIENT homemade PEPPERMINT BARK is a must-have treat for the holidays! Perfect last-minute dessert, hostess gift, and handmade sweet to share with neighbors and friends.

Prep Time10 mins

Cook Time5 mins

Setting Time40 mins

Total Time55 mins

Course: Dessert

Cuisine: American

Servings: 12

Calories: 327kcal

Ingredients

Instructions

  • Line a 9 X 13 inch baking tray with parchment paper

  • Place the semi-sweet chocolate chips in a microwave-safe bowl and melt at 50% power for 1½ to 3 minutes, stirring every 30 seconds.

  • Pour the melted chocolate on the parchment paper and evenly spread it with a silicone spatula about a 9” x 12” rectangle. Refrigerate for an hour or freeze for 20 minutes.

  • Place the white chocolate chips in a microwave-safe bowl and melt at 50% power for 1½ to 3 minutes, stirring every 30 seconds.

  • Take out the baking tray from the refrigerator and pour the melted white chocolate over. Evenly spread it with a silicone spatula. Sprinkle crushed candy canes all over and gently press down with a clean silicone spatula.

  • Refrigerate for an hour or freeze for 20 minutes.

  • Cut the bark into pieces with a sharp knife. I cut them into 24 2-inch square pieces. You can also simply break into smaller pieces by hand. Store in an airtight container in a cool dry place.

Notes

Tips
  1. *** Use white chocolate that has cocoa butter in the ingredients instead of palm oil. This will help the white chocolate stick properly on top of the brown chocolate and will prevent the layers from separating. 
  2. To break the candy canes, place unwrapped candy canes in a zip lock bag and seal it. Then place it over kitchen towels and break it with a rolling pin, wooden spatula, or a small pestle
  3. Remember to adjust the microwave to 50% power to prevent the chocolate from getting burnt 
  4. Use a super-sharp chef’s knife to cut the bark into even squares. And if you don’t have one, simply cut the bark into pieces by hand. 
Variations
  • Add a few drops of peppermint extract for extra minty flavors
  • Use peppermint candies in place of candy canes  
  • Don’t like white chocolate? Keep it simple by sprinkling candy canes over regular chocolate. And if you love white chocolate you can skip the regular chocolate!
  • Have a double broiler? Use it to melt chocolate instead of microwaving. Just be careful that moisture does not get into the chocolate 
  • This is a fun holiday recipe to make along with the kids, add holiday sprinkles, m & m’s, or your favorite candy on top along with the candy canes.   

Nutrition

Calories: 327kcal | Carbohydrates: 38g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 26mg | Potassium: 222mg | Fiber: 2g | Sugar: 32g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg

Author: Archana

Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
Source: Ministry of Curry
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