Classic Peppermint Bark for Christmas
By Emily Carter ·
Published
Quick answer
Melt dark chocolate and spread it thin on a parchment lined pan, then chill until firm. Spread melted white chocolate with peppermint extract over the dark layer, press crushed candy canes into the top and chill again until fully set. Break into pieces and store in a cool, dry place.
Classic Peppermint Bark for Christmas is the two layer holiday treat that looks fancy and takes about 30 minutes of hands on time. Dark chocolate, white chocolate with a whisper of peppermint and a crunchy shower of crushed candy canes, broken into rustic slabs that snap cleanly. It packs beautifully into gift boxes and cookie tins, which makes it one of the easiest edible gifts you can make.
Why you’ll love it
- Snaps cleanly into beautiful slabs, with a dark base and a creamy white top.
- No baking and no candy thermometer, just melting and chilling.
- Sturdy enough to gift and ship, and it keeps for weeks.
- The peppermint level is adjustable, from a whisper to full candy cane.
- One batch makes about two dozen pieces, perfect for cookie tins.
Ingredient notes
Dark chocolate: the base layer and the snap. Use a bar or chips you would happily eat on their own, since the chocolate flavor carries the whole slab.
White chocolate: the sweet, creamy top layer. It scorches fast, so melt it gently and stir in the peppermint extract off the heat.
Peppermint extract: the holiday flavor. Half a teaspoon is the sweet spot for most brands, and you can taste the melted white chocolate and add a drop more before spreading.
Candy canes: the crunch and the look. A mix of fine dust and small bits sticks best and looks the most festive.
Sea salt: a small pinch in the dark chocolate rounds out the sweetness and makes both layers taste richer.
The two layer rule that makes it snap
Two rules make this bark, and both are about the layers. First, spread the dark chocolate, then chill it until it is completely firm before the white chocolate goes on. A warm base layer smears into the white layer and the bark looks muddy instead of striped. Second, keep the layers thin and even, about a quarter inch total. Thick bark is hard to break and melts slowly on the tongue, while thin bark snaps cleanly and melts fast. Press the candy canes into the white chocolate while it is still wet, then chill the whole pan until fully set before breaking it into pieces.
Variations
- Extra dark: use 70 percent dark chocolate for the base layer for a sharper snap and a less sweet slab.
- Salted top: add a pinch of flaky sea salt over the candy canes before the final chill.
- Pistachio peppermint: swap half the candy canes for chopped roasted pistachios for green color and a buttery crunch.
- Orange peppermint: stir 1 teaspoon of orange zest into the white chocolate with the peppermint extract.
What we learned testing it
- Chilling the dark layer fully before adding the white layer made the cleanest snap in the side by side test. When I rushed it, the layers smeared and the bark looked muddy.
- Half a teaspoon of peppermint extract was the sweet spot. A full teaspoon made the batch taste sharp and medicinal, while a quarter teaspoon barely registered.
- Crushed candy canes stick best when pressed into the white chocolate while it is still wet. Sprinkling them on after the set gave a shower of loose candy dust.
Read how we test recipes.
Classic Peppermint Bark for Christmas
Makes About 24 pieces · 1 hr 30 min total · Easy
Ingredients
Equipment
Microwave · Sheet pan · Parchment paper · Rubber spatula
Instructions
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Melt the dark chocolate until glossy
Melt the dark chocolate in the microwave in 30 second bursts, stirring well between each burst, until smooth and glossy. Stir in the pinch of salt. Do not overheat it, since overheated chocolate turns thick and dull instead of shiny.
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Spread the first layer and chill it
Pour the melted dark chocolate onto a parchment lined quarter sheet pan or 9 by 13 inch pan. Spread it into an even layer about 1/4 inch thick, reaching all the corners. Slide the pan into the refrigerator for 20 to 30 minutes, until the layer is firm to the touch.
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Melt the white chocolate and spread the second layer
Melt the white chocolate the same way, in short bursts with plenty of stirring, since white chocolate scorches fast. Stir in the peppermint extract off the heat, taste and add a drop more if you want it punchier. Pour it over the chilled dark layer and spread gently so the two layers do not smear together.
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Top with crushed candy canes and break into pieces
Crush the candy canes in a zip top bag with a rolling pin, leaving a mix of fine dust and small crunchy bits. Scatter them evenly over the wet white chocolate and press lightly so they stick. Chill the pan until fully set, about 30 minutes, then lift the slab out by the parchment and break it into rustic pieces.
Notes
- White chocolate scorches fast, so melt it in short bursts and stir often. If it seizes, stir in 1 teaspoon of neutral oil and keep stirring until it relaxes.
- Spread the dark layer first and chill it completely before the white layer goes on. Two distinct layers are what make bark look like bark instead of swirl.
- Taste the peppermint extract level before spreading. Peppermint strength varies by brand, and a little too much turns the whole slab sharp instead of festive.
- Break, do not cut. Snapping the slab into irregular pieces gives the classic bark look and keeps the edges from melting against a warm knife.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Dark chocolate
- Use semisweet chocolate chips instead. The bark will be a little sweeter and less snappy, but the layered look stays the same.
- Peppermint extract
- Use 1/2 teaspoon of vanilla extract plus extra crushed candy canes for a milder mint note. The bark tastes like white chocolate mint instead of peppermint.
- Candy canes
- Use crushed starlight mints or any hard peppermint candy. The flavor is the same, and the red and white pieces look just as festive.
Storage and make-ahead
Store the broken bark in an airtight container at cool room temperature, between layers of parchment paper, for up to 2 weeks. Keep it away from heat and humidity, since warm air softens the layers and sticky air dulls the shine. For longer storage, refrigerate it for up to 2 months, but let it come back to room temperature before serving so the snap returns.
Frequently asked questions
Why is my white chocolate thick and grainy?
White chocolate scorches fast in the microwave. Melt it in short bursts with plenty of stirring, and if it seizes, stir in 1 teaspoon of neutral oil until it relaxes again.
Can I make peppermint bark ahead for gifting?
Yes, it is one of the best make ahead holiday gifts. It keeps for up to 2 weeks in an airtight container at cool room temperature, or up to 2 months refrigerated.
Do I need a double boiler to make bark?
No. A microwave works well as long as you heat in short bursts and stir between each one. A double boiler is gentler, but not required.
Why did my two layers smear together?
The dark layer was not chilled firm enough before the white chocolate went on. Give the first layer a full 20 to 30 minutes in the refrigerator until it feels solid to the touch.
Can I use almond bark instead of white chocolate?
You can, and it melts very smoothly. The flavor is sweeter and less creamy than real white chocolate, so use white chocolate chips or bars when flavor matters most.
