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This peppermint bark recipe requires just a few ingredients to make this holiday classic. Top with crushed candy canes, toffee bits, or nuts!
We love peppermint treats like Peppermint Brownies, Peppermint Chocolate Delight, and Peppermint Oreo Fudge during the holidays.
Why We Love It!
One of my favorite treats to eat (and gift) during December is this peppermint bark recipe. I’ve loved it for years and love making it even more because it’s so simple.
Here’s why we love peppermint bark:
- Easy! Made in 15 minutes, the hardest part is waiting for it to cool.
- Picture perfect. Beautiful on cookie plates or chopped into pieces in a clear jar with a pretty bow on top – perfect for gifting.
- Flavorful. Peppermint and chocolate is a deliciously classic flavor combination.
Ingredients
- Ghirardelli semi-sweet (or milk or dark) chocolate melting wafers – For best results use a high-quality chocolate like Ghirardelli, Guittard, or Baker’s brand.
- Ghirardelli white chocolate melting wafers – use high-quality chocolate. Add red or green food coloring.
- peppermint extract
- peppermint candies – add before the chocolate sets. You can also add chopped: Peppermint Oreos, Peppermint Andes, or Mini M&M’s.
How to Make peppermint bark
- PREP. Line a large jelly roll pan with parchment paper and set aside
- SEMI-SWEET CHOCOLATE. In a medium saucepan over low heat, melt semi-sweet melting chocolates by stirring constantly until all melted. Remove from heat and stir in a ¼ teaspoon peppermint extract. Pour onto a prepared jelly roll pan, smooth into an even layer with an offset spatula, and refrigerate.
- WHITE CHOCOLATE. Do the same thing with the white melting chocolates, by adding to a medium saucepan over low heat, stirring constantly until melted. Remove from heat and pour in the remaining peppermint extract.
- LAYER. Remove the pan from the refrigerator and pour the melted white chocolate in a smooth even layer over the semi-sweet chocolate.
- GARNISH + SERVE! Sprinkle on crushed candy canes and gently press in. Refrigerate until completely hardened (about 1 hour).
- When ready to serve, remove from the pan and break into small pieces.
PRO TIP
Chill. Only refrigerate the bottom layer for about 10 minutes while you make the white chocolate layer. If the layers chill too much then the chocolate bark will not form a bond.
Recipe Tips
This easy homemade peppermint bark is so simple. These tips will help with prep and clean up!
- Chocolate. Melting chocolate in a double boiler also works. This method is a great choice if you’re worried about the chocolate burning.
- A microwave will also work. Set the microwave to half power and cook the wafers in 30-second increments, stirring in between, until smooth.
- Easy cleanup. Don’t forget to line the baking sheet with parchment paper, wax paper, or a silicone mat.
- Make it look pretty. To avoid leaving fingerprints on the bark, don’t break it until it is fully hardened.
- To break the bark, use a heavy knife to cut the bark. Or, smash it with a meat hammer or rolling pin!
Share the Love!
Here are some gifting ideas:
- Christmas candy boxes, tins, or bags. Can’t get easier!
- Stack similarly sized pieces together and tie them together with a festive ribbon.
- Make “brown paper packages tied up with string”: Wrap the bark with plastic wrap and again with brown paper.
- Christmas Plate. Add to your plate of cookies you’re gifting and wrap in cellophane.
Storing Info
- STORE this best peppermint bark in an airtight container at room temperature. It is best when used within 2 weeks, but can last longer.
- FREEZE. Wrap tightly with plastic wrap and again with foil and store for several months in the freezer.
For More Holiday Treats:
Peppermint Bark Recipe
This peppermint bark recipe requires just a few ingredients to make this holiday classic. Top with crushed candy canes, toffee bits, or nuts!
Ingredients
- 10 ounce Ghirardelli semi-sweet, or milk melting wafers
- ½ teaspoon peppermint extract, divided
- 10 ounce Ghirardelli white melting wafers
- 25 peppermint candies, crushed, divided
Instructions
- Line a large jelly roll pan with parchment paper and set aside.
- In a medium saucepan over low heat, melt semi-sweet melting chocolates by stirring constantly until all melted. Remove from heat and stir in ¼ teaspoon peppermint extract. Pour onto prepared jelly roll pan and refrigerate.
- Do the same with the white melting chocolates, by adding to a medium saucepan over low heat, stirring constantly until melted. Remove from heat and pour in the remaining peppermint extract.
- Remove the pan from the refrigerator and pour white chocolate over the semi-sweet chocolate.
- Sprinkle on crushed candy canes and gently press in. Refrigerate until completely hardened (about 1 hour).
- When ready to serve, remove from the pan and break into small pieces.
Video
Notes
Nutrition
Serving: 6g, Calories: 184kcal, Carbohydrates: 22g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 4mg, Sodium: 14mg, Potassium: 121mg, Fiber: 1g, Sugar: 18g, Vitamin A: 11IU, Vitamin C: 0.1mg, Calcium: 37mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for wirting the resipes I think my mom and dad will love these resipes and Marry Chirsimas.
Great recipes – easy to make with just a few ingredients! So yummy!
My kids loved helping me with these! Thanks for the easy to follow recipe!
This turned out so yummy! Definitely making this to go in my cookie tins for gifts this year!
So glad you included the picture with the chocolate in dolops on the sheet before swirling them together. Mine had never turned out looking very pretty in the past because I had never see anyone do it that way before! Thanks!