This Peppermint Bark is one of the quickest and most delicious holiday candies you can make! Dark Chocolate and white chocolate infused with peppermint is the perfect dessert combination.

Easy Dark Chocolate Peppermint Bark

This layered peppermint bark is a delectable blend of dark chocolate, white chocolate, and peppermint. It’s a holiday tradition in our family.

Not only is it delicious to snack on, it makes a scrumptious gift for friends and neighbors. Peppermint just screams holiday 🙂

The kids and I like to bake up adorable Christmas cookies, almond roca and peppermint bark during winter break each year.

I’m not sure, but I think there might be more eating of the treats than finished goodies for gifting, but it’s a blast doing it and it brings the family together.

How to Make Peppermint Bark

This Dark Chocolate Peppermint Bark is an insanely simple candy to make!

Step 1

First, line a 9×12 pan with foil or parchment paper. Next, melt dark chocolate, infuse it with some peppermint extract, place it in a baking pan and let it set in the refrigerator to harden.

Step 2

Then, top it with melted white chocolate (whatever method you prefer for melting – stove top or microwave) and finish with a sprinkle of candy cane pieces.

Step 3

Finally, break into pieces and enjoy! The layers of the dark and white chocolate and the pop of peppermint from the candy canes are the perfect combination.

It’s important to note, this recipe is best using a high quality white chocolate (dark chocolate, too)  Brands like Ghirardelli, Lindt, Callebaut or Valrhona work well. Although they’re great for recipes like Cranberry White Chocolate Oatmeal Cookies, I don’t advise using white chocolate chips in this Peppermint Bark recipe.

Should Peppermint Bark Be Refrigerated?

Yes, Peppermint Bark should be refrigerated.  Both to harden it once its first made, and then to keep it fresh. You can refrigerate your chocolate bark for up to one month–which is perfect during the holiday season!

Peppermint Bark Helpful Tips 

• This recipe is very versatile. You can use semi sweet, milk chocolate, or dark chocolate…it all tastes delicious!
• To make sure the chocolates “stick” together, it’s best to not let the dark chocolate harden completely before layering on the white chocolate.
• Although I haven’t tried it, you should also be able to use semi-sweet or milk chocolate with this recipe.
• To break the candy canes into pieces either pulse in your food processor or place them in a Ziploc bag and smash with a kitchen mallet or rolling pin.

Also, if you want a more polished look for your peppermint bark, after you break the candy canes into pieces, use a fine strainer and remove all the candy dust. The larger pieces make a more attractive topping.

If you’ve tried these Christmas Kabobs or any other recipe on Suburban Simplicity, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food, fun crafts + DIYs and what I’m up to on a daily basis!

Print Pin

Dark Chocolate Peppermint Bark

Dark and white chocolate with peppermint bits sprinkled on top. Yummy! So pretty, and great for gift giving.

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 1 pounds

Author Erin Henry

Ingredients

• 12 ounces high quality white chocolate broken into pieces
• 12 ounces high quality dark chocolate broken into pieces
• 1/4 teaspoon peppermint extract more if you prefer a strong peppermint flavor
• 3 regular size candy canes crushed

Instructions

• Line a 9x12 pan with aluminum foil or parchment paper. Smooth out any wrinkles and set aside.
• Melt the dark chocolate (use the method you prefer, either double boiler, or microwave.) In microwave, cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency. Stirring occasionally, until completely smooth.
• Mix in peppermint extract, then spread the melted chocolate in an even layer in the prepared pan. Place the pan in the refrigerator while you prepare the white chocolate.
• Place the white chocolate in a medium heatproof bowl and follow instructions for melting as above.
• While it's still slightly soft, remove the pan from the refrigerator and spread the melted white chocolate in an even layer on top of the dark chocolate layer. Immediately sprinkle the crushed candy canes on top of the melted white chocolate and gently press into the chocolate to make it stick. Refrigerate until complete hard and set, at least 30 minutes. Store the bark in an airtight container in the refrigerator for up to 1 month.

Notes

It's best to use high quality chocolate in this recipe.

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

★ Did you make this recipe? Don't forget to give it a star rating below!

 

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This Peppermint Bark is so easy and fun to make! It tastes great and looks pretty, especially if you’re giving it for gifts!

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