Easy Peppermint Bark is a two-layer chocolate treat that’s crisp, minty, and perfect for gifts or a quick dessert. I make a batch every December because it’s fast, forgiving, and people always ask for more. If you like peppermint in baked goods, you might also enjoy these chocolate peppermint bark cookies for a different texture (chocolate peppermint bark cookies).
Why Make This Recipe
- Quick and impressive: ready in under an hour with mostly chilling time, great for last-minute gifts.
- Bright, refreshing flavor: the peppermint cuts the richness of the chocolate for balance.
- No oven required: you melt and set, so it’s solder-friendly for busy kitchens.
- Customizable: swap chocolates or toppings for different looks and flavors.
- Personal note: I love this recipe because it stores well and still tastes fresh after a week—perfect for cookie exchanges and hostess gifts. Also try another twist on peppermint no-bake treats with these snowballs (no‑bake peppermint bark snowballs).
Recipe Overview
- Prep time: 15 minutes (plus 30–60 minutes chilling)
- Cook time: 0–5 minutes active melting time
- Total time: about 45–75 minutes including chill
- Servings: makes about 24 pieces (using a 9×13 sheet, or thicker in 8×8)
- Difficulty: Easy
- Method: Melt-and-set (double boiler or microwave), spread layers, chill to firm
My Experience Making This Recipe
I tested this several times to dial in layer thickness and candy-crush size. My main discovery was that spreading a thinner dark chocolate base (about 1/8–1/4 inch) lets the white layer shine without making the bark too thick to bite. I also found that lightly warming crushed candy canes before sprinkling helps them stick without melting the white chocolate.
How to Make Easy Peppermint Bark
You’ll melt good-quality dark chocolate, spread it into a lined baking sheet, chill until set, then melt white chocolate and pour over the top. Immediately sprinkle crushed candy canes so they adhere while the white chocolate is soft. Expect to work quickly when combining the hot white chocolate and cool toppings—an offset spatula and a shallow pan make the job tidy.
Expert Tips for Success
- Temper or watch your temperatures: heat dark chocolate to about 110°F (43°C) and white chocolate no hotter than 104°F (40°C) to avoid bloom and grainy texture; a candy thermometer helps.
- Chop chocolate into even pieces for smooth, fast melting—large bars melt unevenly.
- Use an offset spatula and parchment: a 9×13 rimmed baking sheet lined with parchment makes removal and slicing clean.
- Crush candy canes coarsely: about 1/8–1/4 inch pieces give texture without cutting teeth. If you like peppermint in breakfast twists, try the crushed candy idea in cinnamon rolls (peppermint bark cinnamon rolls).
- Avoid moisture: even a drop of water seizes chocolate; dry bowls and utensils prevent problems.
How to Serve Easy Peppermint Bark
- Break into rustic pieces and arrange on a platter for holiday buffets or gifts.
- Put small squares into cellophane bags tied with ribbon for neighbor gifts.
- Crush into coarse bits and use as an ice cream or hot chocolate topper for extra crunch.
- If handling peppermint leaves a residue on your nails or skin, there’s a quick vinegar trick that many home cooks find helpful (fast vinegar trick for nails).
Storage and Reheating Guide
Store peppermint bark in an airtight container layered with parchment at cool room temperature for up to 1 week or in the refrigerator for up to 2 weeks. For longer storage, freeze in a single layer on a baking sheet for 1 hour, then transfer to a sealed freezer bag for up to 3 months; thaw in the fridge for several hours before serving to avoid condensation. Do not reheat—serve at room temperature to preserve snap and texture.
Recipe Variations
- Dairy-free: use high-quality dairy-free dark and white chocolate alternatives and ensure candy canes contain no dairy.
- Extra peppermint: stir 1/4 tsp of peppermint extract into the melted white chocolate—but don’t add more or it will taste medicinal.
- Chocolate-heavy: make a thicker dark base using 12–14 oz dark chocolate and a thinner white layer for richer flavor. For a cookie-focused treat, try these alternate cookie-style peppermint bark cookies (chocolate peppermint bark cookies (variation)).
- Nutty crunch: sprinkle toasted almonds or pistachios before the white chocolate sets for a salty-sweet contrast (note allergens).
Nutritional Highlights
- Peppermint bark is calorie-dense and rich in fat and sugar—enjoy in small portions (one piece ~1 oz).
- Chocolate provides antioxidants from cocoa; dark chocolate offers more than white chocolate.
- Allergen info: contains dairy (unless dairy-free chocolate used) and may contain soy lecithin; add nuts only if safe for eaters. Adjust portion sizes for guests watching calories or sugar.
Troubleshooting Common Issues
- Chocolate seized or grainy: if a few drops of water touch melted chocolate, it can seize. Start again with dry chocolate or add a small splash (1 tsp) of neutral oil and rewarm gently to smooth.
- Layers not sticking: press crushed candy into warm white chocolate rather than sprinkling on a cold surface; if the white set too fast, slightly rewarm it to tacky stage (no hotter than 95–100°F).
- Bloom (white streaks) after chilling: that’s fat or sugar bloom from temperature shifts; chocolate is still safe—prevent by avoiding rapid temp changes and keeping serving temperature stable.
Frequently Asked Questions
Q: Can I use chocolate chips instead of baking chocolate?
A: Yes—chocolate chips contain stabilizers that help hold shape but can be harder to melt smoothly. Chop chips or add a teaspoon of neutral oil or cocoa butter per cup to improve flow, and melt gently in 20–30 second bursts in the microwave or over a double boiler.
Q: How thin or thick should each layer be?
A: For a balanced bark, aim for a 1/8–1/4 inch dark base and a 1/8–1/4 inch white top. That usually means about 10 oz dark and 8–10 oz white chocolate on a 9×13 sheet. Adjust to taste—thicker base makes it chewier, thicker top emphasizes mint.
Q: Can I temper the chocolate for a glossy finish, and is it necessary?
A: Tempering yields a glossy snap and prevents bloom, but it isn’t necessary for home use. For best results without tempering, gently melt and avoid overheating, then cool and store at steady room temperature to minimize bloom.
Q: How do I get clean breaks when snapping the bark?
A: Chill until fully firm (30–60 minutes in the fridge), then lift out using the parchment and tap gently on a countertop to break. For a cleaner slice, warm a chef’s knife under hot water, dry it, and slice with light pressure.
Conclusion
If you want a step-by-step reference or an alternate method, this Easy Peppermint Bark {Homemade} – Spend With Pennies guide is a helpful companion with similar techniques and ideas. Enjoy making and sharing this simple, festive treat.
Easy Peppermint Bark
- Total Time: 60 minutes
- Yield: 24 pieces
- Diet: Vegetarian
Description
A quick and impressive two-layer chocolate treat that’s crisp, minty, and perfect for gifts or a quick dessert.
Ingredients
- 10 oz good-quality dark chocolate
- 8 oz good-quality white chocolate
- 1/2 cup crushed candy canes
Instructions
- Melt dark chocolate using a double boiler or microwave, and pour it into a lined baking sheet. Spread into an even layer and chill until set.
- Melt white chocolate and pour it over the chilled dark chocolate layer.
- Immediately sprinkle crushed candy canes over the white chocolate before it sets.
- Chill again until fully firm, then break into rustic pieces for serving.
Notes
Store in an airtight container layered with parchment for up to 1 week at room temperature or refrigerate for up to 2 weeks. Avoid moisture when melting chocolate.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Melt-and-set
- Cuisine: American