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Homemade Peppermint Bark | lifemadesimplebakes.com
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4.75 from 12 votes

Homemade Peppermint Bark Recipe

Don't waste your money on a tin of store-bought peppermint bark when you can make this easy homemade version!
Prep Time1 hour 15 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 352kcal
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 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)

Instructions

  • 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.

Notes

- Shortening can be used to help the give the chocolate a harder, more crisp texture.

Nutrition

Serving: 10serving | Calories: 352kcal | Carbohydrates: 40g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 9mg | Sodium: 33mg | Potassium: 226mg | Fiber: 2g | Sugar: 35g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg