Nothing says holidays like this peppermint bark recipe! The easy chocolate treat makes a festive peppermint bark homemade gift or addition to your desserts for Thanksgiving or Christmas, too.
Sure, you can buy peppermint bark already made, but what fun is that?!
Peppermint bark is not only yummy and beautiful for Christmas, but it is also an easy dessert recipe and a lot of fun to make with the kids!
(What’s more fun than breaking up the bark, right?)
Before we get to how to make this peppermint bark recipe, let’s cover some common questions. Be sure to read through the FAQs here because it will help you when making this holiday dessert!
Recipe for Peppermint Bark: FAQs
What does peppermint bark taste like?
Peppermint bark is a mix of white chocolate, semi-sweet chocolate, and a hint of peppermint. The peppermint candy on top does not make it too minty! It actually adds a little crunch, with a nice peppermint finish.
Can I add peppermint extract to melted chocolate?
Yes! Just add the peppermint extract to the chocolate once it’s melted and stir in completely.
What is the best way to crush peppermint candy?
You can use a food processor (I’ve even been known to use a coffee bean grinder. Shhhh!) to break up your peppermint candies or candy canes. However, if you’re making the peppermint bark recipe with kids, it’s fun to unwrap the candies, put them inside of a sealable bag and let the kids crush them using a meat tenderizer or wooden mallet. You can also use a pizza cutter and cut into pieces.
How do you break up bark?
To break the peppermint bark, place a piece of foil or wax paper on top of the bark (once it has set). Gently tap on the bark with a wooden mallet or wooden spoon. The bark will break in uneven pieces. That’s OK! You don’t want it cut into uniform pieces.
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How long does peppermint bark keep?
How long is peppermint bark good for? It’s good for up to two weeks stores in an airtight container.
Does peppermint bark need refrigerated?
To extend the life of the peppermint bark, refrigerate it in an airtight container once it has cooled. Be sure to put wax paper in between the layers so the bark doesn’t stick together. Store in the bark in the refrigerator for up to two weeks.
Can peppermint bark be frozen?
Yes, you can freeze peppermint bark for up to 3 months. Place bark in a freezer safe container, with wax paper in between each layer. When ready to eat, remove from freezer and allow to warm to room temperature. The chocolate may be a little discolored (lighter) after freezing. This is completely normal for chocolate that has been frozen and it is safe to eat and does not affect the taste.
Why is my peppermint bark separating?
If the white chocolate layer is separating from the dark chocolate layer, it is probably because you did not allow the bark to set long enough before trying to break it. Once you assemble the peppermint bark, let it cool for at least an hour and allow the chocolates to bond to each other. You can also refrigerate it and then break it up right before it’s ready to use.
Candy Cane Lane Children’s Book paired with Peppermint Bark Recipe
We decided to pair up our dessert recipe with the Candy Cane Lane children’s book by Scott Santoro.
From the book:
The houses on Candy Cane Lane have some of the most spectacular holiday decorations around, so when a winter storm hits and damages some of the festive lawn ornaments, the residents simply can’t allow the broken figures to ruin their prized displays.
Many end up in the trash, including a scuffed choirboy who is sure he’ll never have a chance to bring holiday cheer to the lane again.
That is, until a little girl in the only undecorated house on the block saves him and gives him a special spot on her lawn.
But when a misunderstanding the next morning sends the choirboy off to the dump, he’ll have to team up with a plucky group of other discarded lawn ornaments to find his way back to the little girl and the one place everyone wants to be during the holiday season—home.
Listed Age Range: 4 – 8 years
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How To Make Peppermint Bark
- 12-ounce dark chocolate (chopped into 1/2 inch pieces if using a block)
- 1-2 teaspoons peppermint extract
- 1 pound white chocolate (chopped into 1/2 inch pieces if using a block)
- 20-30 crushed round peppermints (or 6-8 crushed candy canes) for topping
- Line a 9x13 baking pan with aluminum foil.
- Crush candy canes or round peppermints.
- In a double boiler, heat water in the bottom portion on low to medium.
- In the top of the double boiler, add a small portion of the dark chocolate. Stir constantly to melt. Gradually keep adding dark chocolate until all is melted. (Do not rush this part!)
- Remove the top of the double boiler from heat and stir in the peppermint extract into the melted chocolate.
- Immediately spread the melted chocolate into the prepared pan. Let it set for 10 minutes.
- While semi-sweet chocolate is setting, repeat the melting process with the white chocolate.
- Once melted, remove from heat and pour over semi-sweet chocolate.Spreading into a smooth layer.
- Immediately press crushed peppermints into top of the white chocolate.
- Let bark set for around 1 hour. Peel from aluminum foil and break apart or carefully cut into squares with a sharp knife or pizza cutter.
- Store in an airtight container (for up to 2 weeks!).
The key to a successful peppermint bark is to use only quality chocolate (we like Ghirardelli, but use whatever your favorite it!). Don't use the cheap/generic stuff for this recipe! If you don't like dark chocolate, you can use semi-sweet chocolate instead.
I like a milder peppermint flavor, so I only add 1 teaspoon of peppermint extract to just the semi-sweet chocolate portion. If you like a stronger flavor, up the peppermint extract to 2 teaspoons--adding 1 teaspoon to the dark/semi-sweet chocolate and 1 teaspoon to the white chocolate.
Amount Per Serving: Calories: 173 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 4mg Sodium: 19mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 1g Sugar: 19g Sugar Alcohols: 0g Protein: 2g
File this recipe under:
Desserts: no bake
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