Looking for a delightful holiday treat that’s as beautiful as it is delicious? Peppermint bark combines creamy white chocolate, rich semi-sweet chocolate, and a refreshing peppermint crunch. Whether you’re making gifts or adding to your dessert spread, this homemade peppermint bark will be a showstopper. Here’s how to make it!
You’ll need:
– 12 ounces white chocolate, coarsely chopped and divided*
– 6 ounces semi-sweet or bittersweet chocolate, coarsely chopped*
– 1 and 1/2 teaspoons vegetable oil or coconut oil, divided
– 1/2 teaspoon peppermint extract, divided
– 2–3 candy canes crushed
To make:
Prepare Your Pan
Line an 8-inch or 9-inch square baking pan (or a baking sheet for thinner bark) with parchment paper or aluminum foil. Smooth out any wrinkles to ensure even layers. Set aside.
Bottom Layer: White Chocolate with Peppermint
Place 6 ounces of white chocolate in a heatproof bowl. Add 1/2 teaspoon oil.
Melt in 20-second intervals in the microwave, stirring well after each interval until smooth. Be careful not to overheat.
Stir in 1/4 teaspoon peppermint extract.
Pour the melted chocolate into the prepared pan and spread into a smooth, even layer using a spatula.
Refrigerate for 10–15 minutes until almost set but not completely firm.
Middle Layer: Semi-Sweet Chocolate
Melt 6 ounces of semi-sweet chocolate with 1/2 teaspoon oil using the same method as above.
Stir in the remaining 1/4 teaspoon peppermint extract.
Pour the melted chocolate over the white chocolate layer, spreading evenly.
Refrigerate for another 10–15 minutes until nearly set.
Top Layer: White Chocolate with Candy Cane Crunch
Melt the remaining 6 ounces of white chocolate with the last 1/2 teaspoon oil.
Pour over the semi-sweet chocolate layer, spreading smoothly.
Sprinkle the crushed candy canes evenly over the top.
Gently press the candy into the chocolate to ensure it sticks.
Set and Serve
Refrigerate the bark for about 1 hour or until completely set.
Remove from the pan and peel off the parchment paper or foil.
Break or cut into pieces of your desired size. If the bark has been refrigerated for more than 3–4 hours, allow it to soften at room temperature for 10–15 minutes to prevent layers from separating.
Storage Tips
Store the peppermint bark in the refrigerator for up to 3 weeks.
In cooler months, it can stay at room temperature for a few days, though it may soften slightly.
You can find more holiday recipes and crafts on our farm blog!
