Don’t waste your money on a tin of store-bought candy when you can make your own homemade peppermint bark! It’s easy and so delicious!
Christmas Treat Tradition
I love walking through my grocery store and seeing the peppermint bark tins. It means the holidays are here and it is my most favorite time of year! However, I like to make my own peppermint bark and many other peppermint flavored treats.
I look forward to sneaking a few pieces of peppermint bark from the candy platter every year. It’s one of those treats that never gets old. Buying an entire tin of it can be really expensive. Making it at home is definitely more practical and a lot more fun!
This bark was easy and tasted just as good as the store-bought kind, if not better. Plus, this is a fun and festive treat to make and give as neighbor gifts!
How to Make Peppermint Bark
My only words of advice for this recipe is to be patient and use quality ingredients. When chocolate is the main ingredient, spend a little extra on it! I prefer using Ghirardelli baking bars.
Melting the Chocolate (3 layers): Don’t burn the chocolate in the microwave (trust me, it’s easy to do). If you’re not comfortable with microwaving it, you can always use a double boiler and go the stovetop route instead. When using the microwave, microwave chocolate and oil for 15 seconds and then remove and stir. Repeat until the chocolate is melted and smooth.
Begin by melting half of your white chocolate. Once the white chocolate is melted and you have added your extracts, pour it onto a foiled or parchment-covered pan. Smooth and refrigerate for 15 minutes to firm up, but not any longer!
Then repeat melting the semi-sweet chocolate, pouring over the chilled white chocolate layer and return to the refrigerator. Repeat the process again with the last layer of white chocolate.
Before refrigerating the third and final chocolate layer, top with crushed candy canes or peppermints! Then place in the refrigerator and chill until fully set, about one hour.
**Make sure you wait until the chocolate is set enough to spread the next layer over top or you’ll end up with a marbled look instead of even layers.
Break into pieces: to break the bark hold it within your tin foil or parchment paper, so you don’t get fingerprints all over it! Break it in random sizes. If your chocolate is too hard to break by hand, place a layer of foil or parchment paper over top and hit it with a wooden spoon!
How to Store Peppermint Bark?
Peppermint bark will keep for several weeks if stored in an airtight container and kept in a cool, dry place! You don’t have to refrigerate it, but I love my chocolate to be chilled when I eat it, so I prefer to keep it in the refrigerator!
We also love to package it up and give to friends and neighbors during the holidays. They can be put on a plate wrapped in cellophane wrap, a tin, any kind of package. Just add some ribbon and a cute tag and you’re set.
This festive homemade candy is perfect for holiday platters. Give it a try- you won’t be disappointed!
Find more perfectly peppermint recipes here:
Homemade Peppermint Bark Recipe
- 12 oz quality white chocolate - chopped into large chunks and divided
- 8 oz quality semisweet chocolate - chopped into large chunks
- 1 1/2 tsp vegetable oil - or canola oil or shortening (see notes)
- 1 1/2 tsp peppermint extract - divided
- 1/2 tsp vanilla extract - divided
- 1/4 cup crushed candy canes - or peppermints
- 2 tbsp sprinkles - red and/or white (optional)
- Line an 8-inch or 9-inch square baking pan with parchment paper or foil, set aside.
- In a medium microwave-safe mixing bowl, melt 6 ounces of white chocolate with 1/2 teaspoon of oil. Melt for 15 seconds, stir, repeat until the chocolate is completely melted and smooth. Take care not to burn the chocolate. Stir in 1/2 teaspoon of peppermint extract and 1/4 teaspoon of vanilla extract.
- Pour the white chocolate into the prepared pan. Using an offset spatula, spread the chocolate to create a smooth, even layer. Place in the refrigerator for 15 minutes to firm up. Do not leave it any longer.
- Meanwhile, in a medium microwave-safe mixing bowl, melt 8 ounces of semisweet chocolate with 1/2 teaspoon of oil. Melt for 15 seconds, stir, repeat until the chocolate is completely melted and smooth. Take care not to burn the chocolate. Stir in 1/2 teaspoon of peppermint extract.
- Remove the pan from the refrigerator and pour the semisweet chocolate over the white chocolate. Carefully spread into a smooth, even layer. Place in the refrigerator for 15 minutes to firm up. Do not leave it any longer.
- In a medium microwave-safe mixing bowl, melt remaining 6 ounces of white chocolate with 1/2 teaspoon of oil. Melt for 15 seconds, stir, repeat until the chocolate is completely melted and smooth. Take care not to burn the chocolate. Stir in the remaining 1/2 teaspoon of peppermint extract and 1/4 teaspoon of vanilla extract.
- Pour the white chocolate over the semisweet chocolate. Using an offset spatula, spread the chocolate to create a smooth, even layer. Top with crushed candy canes or peppermints (and sprinkles if desired). Place in the refrigerator and chill until fully set, about one hour. Break into pieces and store in the refrigerator.