Peppermint is one of my favorite flavors during the Christmas season. It’s so refreshing and delicious–especially when combined with dark chocolate and white chocolate in this delicious confection known as peppermint bark. Did you know that it only takes 4 ingredients and 1 hour to make this special festive treat? 😊
Can peppermint bark be refrigerated or frozen?
Yes, it can be stored in the fridge or freezer, depending on your preference.
How long does peppermint bark keep?
Peppermint bark will keep for about a week in the fridge. For longer storage, freeze it in a zip-top bag or airtight container.
You can also give away some of the peppermint bark as a special Christmas present. I’m sure you know someone who would love to get this!
How do you make peppermint bark?
Grab the ingredients: high quality white and dark chocolate, coconut oil, and candy canes. (Use full-size or mini candy canes–or even the round peppermints.)
Lightly butter a 9 by 13-inch cookie sheet and line it with parchment paper.
Place the candy canes in a zip-top bag and crush them with a rolling pin or meat mallet. Leave them in small, crunchy pieces–not giant chunks or a fine powder.
Melt the dark chocolate over a saucepan of gently simmering water until smooth.
Spread it evenly in the prepared cookie sheet with an angled spatula, then chill in the fridge for 8-10 minutes.
As the dark chocolate chills, melt the white chocolate over a saucepan of gently simmering water until fully melted.
Carefully spread the white chocolate over the dark chocolate, then swirl the two together with your fingertip. Be careful not to over-swirl, or the contrast of the two kinds of chocolate won’t be as distinct.
Top with the crushed candy canes and chill for 30-45 minutes, until fully hardened.
Break into pieces and enjoy!
How to Melt Chocolate Perfectly
- Put the chocolate in a shallow heatproof bowl. (For this recipe, we’re also adding coconut oil to the chocolate to help it melt better.)
- Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the hot water.
- Stir the chocolate frequently with a rubber spatula until smooth, scraping the sides occasionally.
- Take the bowl off the saucepan as soon as the chocolate is melted.
- Don’t let water or steam get into the chocolate, or the chocolate will seize (turn lumpy and harden quickly).
- Melt the chocolate over low heat; high heat will make it burn much more easily.
Pro Tips for Making Peppermint Bark
- Line the cookie sheet with parchment for easy removal and cleanup.
- Use the best quality chocolate you can find. Poor quality chocolate will not melt as beautifully nor taste as good as a high quality brand (Ghirardelli, Lindt, etc.).
- Adding coconut oil to the chocolate helps it melt better.
- Melt the chocolate over low heat, keep it away from water and steam, and stir it frequently.
- Dust your hand with icing sugar when sprinkling the crushed candy canes on the bark; it will reduce the stickiness.
- Speed up the chilling time by cooling the bark in the freezer.
- Store leftover bark in the fridge so it doesn’t melt or get sticky.
These other no bake Christmas desserts will have guests clamoring for more.
- No Bake Frozen Peppermint Pie: a simple, make ahead dessert that the kids can help make.
- Easy No Bake Buckeyes: addictive treats made with peanut butter and chocolate.
- No Bake Nanaimo Bars: this decadent Canadian dessert is crunchy, creamy, and chocolatey.
Did you make this peppermint bark? Please leave a star rating below the recipe to share how you enjoyed it.Print
Satisfy your peppermint cravings this winter with this easy recipe for homemade peppermint bark. There’s no need to buy the expensive Williams Sonoma version when you can make your own! This holiday season, give this beautiful no bake Christmas candy as a gift for kids and adults—they’ll love it!
- 12 ounces high quality dark chocolate, 60% cacao (340g)
- 12 ounces high quality white chocolate (340g)
- 1 teaspoon coconut oil
- 1/3 cup crushed candy canes or peppermint candies (60g)
- Lightly grease a 9 by 13-inch cookie sheet with butter and line it with parchment paper.
- Place about 15 mini candy canes in a zip-top freezer bag and crush with a rolling pin, being careful not to crush the pieces too small.
- Break the dark and white chocolate into smaller pieces and place in shallow heatproof bowls. Evenly divide the coconut oil between the two bowls.
- Set the bowl of dark chocolate over a saucepan of gently simmering water. Stir it constantly until the chocolate is fully melted, being careful not to get water or steam in the chocolate.
- Immediately pour the melted chocolate into the prepared cookie sheet and spread the chocolate in an even layer with an angled spatula. Chill in the fridge for 8-10 minutes.
- Meanwhile, melt the white chocolate over the pan of simmering water, stirring constantly until smooth.
- Once the dark chocolate has chilled for a few minutes, pour the melted white chocolate on top and smooth with an angled spatula.
- Swirl the two chocolates together with your fingertip to create an attractive pattern. Top with the crushed candy canes and chill for 30-45 minutes, until hardened. Break into pieces and serve.
- Store leftover bark in the fridge to prevent it from getting soft and sticky.
Keywords: white chocolate, recipe