Peppermint Bark Recipe

4.75 from 12 votes

A classic holiday pairing comes together in this Peppermint Bark Recipe—rich chocolate layers with peppermint crunch, perfect for cookie tins and winter dessert spreads.

Prep Time1 15

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 331kcal

Author: Andrea

Ingredients

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 teaspoon peppermint extract divided
1/2 tsp vanilla extract divided
1/4 cup crushed candy canes or peppermint candies
2 tbsp sprinkles red and/or white (optional)

Instructions

Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, and set aside.
In a medium microwave-safe mixing bowl, melt 6 ounces of white chocolate with ½ teaspoon of oil. Melt for 15 seconds, stir, and repeat until the chocolate is completely melted and smooth. Take care not to burn the chocolate. Stir in ½ teaspoon of peppermint extract and ¼ 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 ½ teaspoon of oil. Melt for 15 seconds, stir, and repeat until the chocolate is completely melted and smooth. Take care not to burn the chocolate. Stir in ½ 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 the remaining 6 ounces of white chocolate with ½ teaspoon of oil. Melt for 15 seconds, stir, and repeat until the chocolate is completely melted and smooth. Take care not to burn the chocolate. Stir in the remaining ½ teaspoon of peppermint extract and ¼ 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.

Notes

-Shortening can help give the chocolate a firmer, crisper texture.

STORE Peppermint Bark in an airtight container and keep it at room temperature in a cool, dry place for several weeks. Refrigeration isn’t required, but many prefer to chill it for a firmer texture and cold chocolate flavor.

For longer storage, FREEZE the bark pieces between sheets of wax paper or parchment paper in a sealed freezer-safe container. It can be frozen for up to 2 months. Let it thaw in the fridge overnight before serving.

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