Peppermint Bark Recipe

Peppermint bark in a tin on a cooling rack.

This homemade Peppermint Bark Recipe is one of my best food gift ideas. Just be sure to keep some of the chocolate candy recipe for your own cookie platter. Start a new holiday tradition with this easy chocolate bark.

Course Dessert

Cuisine American

Cook Time 15

Cooling Time 5

Total Time 5 15

Servings servings (1 oz each)

Calories 128kcal

Author Meggan Hill

Ingredients

8 oz dark chocolate (see note 1)
8 oz white chocolate (see note 2)
1 teaspoon shortening (see note 3)
1/4 teaspoon peppermint extract
1/2 cup candy cane pieces crushed, divided (see note 4)

US Customary - Metric

Instructions

Line an 8-inch by 8-inch baking pan with parchment paper or wax paper. Set dark chocolate in a bowl over a pot of simmering water (double-boiler method) or melt in microwave at 50% power in 30-second increments until completely melted (stir well between increments).
Spread melted dark chocolate evenly in bottom of prepared pan. Set aside (do not refrigerate).
Set white chocolate in a bowl over a pot of simmering water (double-boiler method) or melt in microwave at 50% power in 30-second increments until completely melted (stir well between increments).
Melt shortening in microwave (about 15 to 20 seconds). Add peppermint extract and stir to combine.
Add peppermint mixture to white chocolate and stir to combine. Fold in half the crushed canes (about 1/4 cup) until evenly distributed.
Spread melted white chocolate carefully and evenly over dark chocolate layer (the dark chocolate layer may not have completely set yet). Immediately sprinkle with remaining candy cane pieces.
Allow peppermint bark to harden completely at room temperature before cutting/breaking into pieces (this will take several hours).

Notes

Dark chocolate: Choose whatever darkness percentage you prefer. I find that 70 percent tends to be a crowd-pleaser.
White chocolate: For the best flavor, look for white chocolate chips that contain real cocoa butter, not just white candy melts made with palm kernel oil and powdered dairy.
Shortening: Adding just 1 teaspoon of fat to the chocolate will help prevent the chocolate from seizing when you incorporate the peppermint extract. If you don’t want to use the vegetable shortening, coconut oil should work, too.
Candy canes: Or starlight peppermint candies (round, red-and-white striped mints). To crush candy canes or mint candies, place them in a sturdy, large zip-top bag, and gently press with a rolling pin to crush the candy to your desired consistency (being careful not the break the bag).
Yield: My Peppermint Bark recipe makes 20 servings of chocolate candy, about 1 ounce per serving. Scale up or down as desired to enjoy with your family, package as a food gift, or share at the cookie exchange.
Storage: Transfer Peppermint Bark to an airtight container and store at a cool room temperature or in the refrigerator for up to 2 months.

Nutrition