Have you ever become a fan of something without cooking it or making it a certain way? I've always felt that way about peppermint. Oh, but me too love Peppermint when mixed with chocolate. So, I'm sure you can imagine how excited I am to share this Homemade Peppermint Bark recipe today! Not only is it easy to make, but it has a balance of sweet chocolate and mint flavors. It's perfect for sharing at holiday parties or giving as an easy and budget-friendly Christmas gift! I'll share all my favorite tips in the post below 😉
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What is Peppermint Bark?
Peppermint Bark Candy is a celebration of the classic chocolate bark. This is an easy treat for Christmas time and uses only 5 ingredients. I add peppermint extract to melted semi-sweet chocolate and white chocolate, place together in a parchment-lined baking pan, and then sprinkle crushed candy canes on top. Pop the pan into the fridge to set, break up the chocolate and you're done-so easy!! You don't need any special equipment or fancy ingredients, and this is a great recipe for kids to make during the holidays.
Here's what you'll need to make this easy peppermint bark recipe:
- Semi-sweet and white chocolate: I tested this recipe using chocolate chips and bars and found that chocolate bars worked best. Chocolate chips are often made with stabilizers, which means they don't melt as easily. Since the chocolate layers are the main ingredient of this recipe, using high-quality chocolate will make a huge difference in taste and texture. I love Baker and Ghirardelli chocolate bars.
- cooking oil: Helps the chocolate melt more smoothly and makes it easier to spread in your baking dish. I recommend a neutral flavored oil like canola or vegetable. Coconut oil also works, but just remember that unrefined coconut oil can have a strong coconut flavor, so refined oil is best if you want to avoid it.
- Peppermint Extract: Add peppermint flavor. This is a concentrated extract, so I only add ½ teaspoon total!
- Candy Canes: I put my candy canes in a ziplock bag and crush them using a rolling pin. Don't worry if there are some large pieces; They add texture to your bark.
I have always made this recipe for peppermint peel using peppermint extract. The amount I put in the recipe card is about right for the extract, but I know peppermint oil is much stronger. If you want to use food-safe peppermint oil instead of extract, I'd start with a drop and taste before adding more. is a lot Powerful, so a little goes a long way. You can always add more, but once added you can't remove it!
- Keep an eye on the chocolate while it's melting in the microwave. Stir every 20-30 seconds. The moment it starts to blend smoothly, it is ready. Do not let it overheat, otherwise it will become thick and lumpy. Mine took about 1:25 minutes to melt, but your microwave may vary.
- Adding a little peppermint extract to the melted chocolate gives the peppermint bark a wonderful minty flavor.
- Do not let the first chocolate layer sit in the fridge for too long or the white chocolate layer will not adhere properly. Set the timer for 10-12 minutes and take it out as soon as the timer goes off. I took mine out after 10 minutes.
- Lining your baking pan with parchment paper stops any sticking and makes it easier to remove once the chocolate has set.
- I use an 8×8 inch square dish for this recipe, but you can also use a larger dish if you want a thinner, more crumbly texture. However, the thinner the chocolate, the faster it will set, so you'll need to work quickly when adding the white chocolate layer and peppermint candy pieces.
How to store
I keep my homemade peppermint peels in an airtight container in the fridge for up to 2-3 weeks. They will last 3-4 days at room temperature, which is great if you are giving them as gifts! Be sure to store them in a cool, dry place away from direct sunlight to prevent the chocolate from melting. You can freeze any leftovers for up to 2 months. Wrap them tightly in plastic wrap, then store them in a freezer-safe bag or container. Let them thaw at room temperature before enjoying them again!
Peppermint Bark Recipe
This homemade peppermint bark recipe has the perfect balance of sweet chocolate and minty peppermint flavors. It's perfect for a holiday party!
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- 5 Candy canes ($0.83)
- 8 oz Semi-sweet chocolate, chopped* ($5.00)
- 8 oz White chocolate, chopped* ($5.00)
- 1 teaspoon Cooking oil, divided ($0.02)
- ½ teaspoon Peppermint extract, divided ($0.20)
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Line an 8×8 baking dish with parchment paper and set aside. Open the candy canes. Place the candy canes in a large zip lock bag, seal the bag, then use a rolling pin to crush all the candy canes. You can roll or gently bang a rolling pin on the candy cane, leaving a mixture of small and large pieces. Set the crushed candy aside.
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In a small bowl, add chopped semi-sweet chocolate and ½ tsp cooking oil. Melt the chocolate in the microwave, stirring every 20-30 seconds. Keep an eye on the chocolate as it melts. The moment it starts to blend smoothly, it is ready. Do not let it overheat or it will become hard and lumpy. Every microwave is different. Mine took approximately 1:25 seconds to melt easily. Remove the bowl from the microwave and stir in ¼ teaspoon peppermint extract.
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Pour the melted chocolate into a parchment lined baking dish. Spread the chocolate evenly with a small spatula or spoon. Place the dish in the refrigerator for 10-12 minutes until the chocolate is mostly set. You don't want the chocolate to set completely or the white chocolate layer won't stick properly.
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In a separate bowl, add chopped white chocolate and remaining ½ tsp cooking oil. Melt the white chocolate in the microwave, stirring every 20-30 seconds. Keep an eye on the chocolate as it melts, making sure it doesn't overheat. Remove the bowl from the microwave and stir in ¼ teaspoon peppermint extract.
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Remove the baking dish from the refrigerator and pour the melted white chocolate over the semi-sweet chocolate. Spread the white chocolate evenly with a small spatula or spoon.
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Now sprinkle the crushed peppermint candy over the melted white chocolate. Place the baking dish back in the refrigerator until the chocolate is completely set, about 1 hour.
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When the peel is completely set, remove the baking dish from the refrigerator and remove the peppermint peel from the parchment paper. Cut the bark into small pieces or cut with a sharp knife. If your bark is too hard to break, let it sit at room temperature for about 10 minutes to soften the chocolate a bit. Store any leftovers, covered, in the refrigerator for 2-3 weeks. Enjoy!
Let's see how Calculate the cost of the recipe here.
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8×8” baking dish
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Parchment paper
*I tested this recipe using chocolate bars and chocolate chips. The chocolate bars melted well and tasted good overall.
Serving: 1servingCalories: 161kcalCarbohydrates: 16gProtein: 2gFat: 10gSodium: 14mgFiber: 1g
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How to make peppermint bark – step by step photos
Line an 8×8 baking dish with parchment paper and set aside. Open 5 candy canes. Place the candy canes in a large zip lock bag, seal the bag, then use a rolling pin to crush all the candy canes. You can roll or gently bang a rolling pin on the candy cane, leaving a mixture of small and large pieces. Set the crushed candy aside.
In a small bowl, add 8 oz. chopped semi-sweet chocolate and ½ tsp cooking oil. Melt the chocolate in the microwave, stirring every 20-30 seconds. Keep an eye on the chocolate as it melts. The moment it starts to blend smoothly, it is ready. Do not let it overheat or it will become hard and lumpy. Every microwave is different. Mine took approximately 1:25 seconds to melt easily.
Remove the bowl from the microwave and stir in ¼ teaspoon peppermint extract.
Pour the melted chocolate into a parchment lined baking dish. Spread the chocolate evenly with a small spatula or spoon. Place the dish in the refrigerator for 10-12 minutes until the chocolate is mostly set. You don't want the chocolate to set completely or the white chocolate layer won't stick properly.
In a separate bowl, add 8 oz. Chopped white chocolate and remaining ½ tsp cooking oil. Melt the white chocolate in the microwave, stirring every 20-30 seconds. Keep an eye on the chocolate as it melts, making sure it doesn't overheat.
Remove the bowl from the microwave and stir in ¼ teaspoon peppermint extract.
Remove the baking dish from the refrigerator and pour the melted white chocolate over the semi-sweet chocolate. Spread the white chocolate evenly with a small spatula or spoon.
Now sprinkle the crushed peppermint candy over the melted white chocolate. Place the baking dish back in the refrigerator until the chocolate is completely set, about 1 hour.
When the peel is completely set, remove the baking dish from the refrigerator and remove the peppermint peel from the parchment paper. Cut the bark into small pieces or cut it with a sharp knife. If your bark is too hard to break, let it sit at room temperature for about 10 minutes to soften the chocolate a bit. Store any leftovers, covered, in the refrigerator for 2-3 weeks. Enjoy!
