Chocolate Peppermint Bark is a classic holiday treat to enjoy at home or at holiday parties. Using only five ingredients, this recipe layers dark and white chocolate with refreshing peppermint pieces. Sweet, salty, and quick to make, you’ll want to make batches for yourself and your loved ones.
Table of Contents
Five Simple Ingredients You Need
Peppermint bark is great to make using the leftover ingredients from your holiday cookie baking. It’s probably the easiest dish you’ll ever make. Here’s what you’ll need:
- Chocolate – We use a combination of dark and white chocolate to create separate layers and a bold taste. Just make sure it’s high-quality chocolate like Lindt or Ghirardelli.
- Coconut Oil – This helps thin out and smooth the white chocolate.
- Candy Canes – Crushed up and sprinkled on top for a refreshing flavor, extra crunch, and festive look.
- Sea Salt – Just a sprinkle helps enhance the rest of the ingredients and create the best sweet and salty combination of flavors.
What is the Best Chocolate to Use?
Here at Food Dolls, we love all things sweet. So, we’ve tried and tested numerous types of chocolate when making our chocolate peppermint bark.
We find that the contrast between white and dark chocolate works perfectly for this recipe. The bitterness of the dark pairs perfectly with the richness of the white, creating a chocolatey tango on your tastebuds. Use high-quality chocolate for the best results!
Flavor Variations
We followed the classic recipe for this Christmas treat, but you can easily switch it up for something new! Try some of our favorite variations below:
- Use three layers by adding an extra layer of dark chocolate over the white chocolate.
- Use semi-sweet chocolate in place of dark.
- If you don’t like dark chocolate, create white peppermint bark using only white chocolate.
- Add holiday sprinkles in addition to the peppermint pieces.
- Add a sprinkle of your favorite cookie or candy pieces, like Oreos, M&Ms, and more!
Your Step-By-Step Guide to Making Chocolate Peppermint Bark
Similar to our Christmas Crack, this peppermint bark recipe is as simple as melting your chocolate and layering your ingredients. Here’s what to do:
- Melt the Chocolate. Add the dark chocolate chips to a microwave-safe bowl, and heat for one minute. Stir well, and continue to heat in 15-20 second intervals, stirring in between until the chocolate melts completely.
- Layer the Chocolate. Pour the dark chocolate on the bottom of the sheet pan. Use a spatula to spread it out evenly. Refrigerate the chocolate until firm.
- Melt the White Chocolate. Repeat the process in a separate bowl with the white chocolate and coconut oil, until it is completely melted.
- Layer Again. Spread the melted white chocolate over the solidified dark chocolate, spreading it out evenly.
- Garnish. Sprinkle the crushed candy canes and sea salt on top of the white chocolate while it is still warm.
- Refrigerate. Place the bark in the fridge until it is hard and set.
- Serve. Peel the slab of chocolate off the
parchment paper , break it into pieces, and enjoy!
Baking should be a smooth process; now, it could really be one. These pre-cut, no-curl parchment paper sheets are there to support your cookies, cakes, breads etc in their baking process. They can withstand up to 450° of heat without curling! Natural, unbleached baking paper for ovens- these sheets are nature’s best.
What’s the Best Pan Size for Peppermint Bark
We find the best pan to use for peppermint bark is a 13×9″ baking sheet. This way you can evenly layer your chocolate peppermint bark with white chocolate and dark chocolate.
Of course, you can always use a larger baking sheet, like 10×13”, but we find the bark gets too thin for our liking. Feel free to experiment to discover what thickness you like best!
Tips for Success
This chocolate peppermint chocolate bark is super easy to make, but we have a few tips and tricks to make it completely fail-proof!
- Stir Vigorously – Make sure to stir your chocolate vigorously. This speeds up the melting process and prevents clumping.
- Don’t Overheat the Chocolate – White chocolate especially is temperamental and will seize up and clump if heated too long.
- Don’t Freeze the Bark – Freezing the bark will cause the layers to separate. Instead, refrigerate it in steps to help the chocolate set.
- Crush the Peppermint – To create peppermint pieces, add your candy to a sealable bag. Then, use a rolling pin, mallet, or something heavy and smash it into pieces.
- Adjust the Sheet Pan – If you prefer a thicker bark, use a smaller sheet pan.
To Store
Once set, break your peppermint bark into pieces, and keep it stored in an airtight container or sealable bag at room temperature for up to two to three days.
Or, store it in the refrigerator for up to three weeks! It makes for amazing gifts when wrapped up with a bow.
More Festive Holiday Recipes
Looking for more sweet treats perfect for the holidays? Check out some of our favorites below!
- Pecan Snowball Cookies
- Chocolate Crinkle Cookies
- Easy Christmas Crack
- Slow Cooker Peppermint Hot Chocolate
Chocolate Peppermint Bark
Ingredients
- 16 ounces dark chocolate chips 60%
- 16 ounces white chocolate chips
- 2 teaspoons coconut oil
- 1/2 cup crushed candy canes or to taste
- Flake sea salt to taste
Instructions
- Line a 13×9 sheet pan or baking dish with parchment paper. (Note: For thinner bark, use a 10×13 sheet pan.)
- In a microwave safe bowl, add the dark chocolate chips. Microwave for one minute. Remove, and stir really well. If the chocolate is still not melted, place back in the microwave for 15-20 second increments until fully melted, stirring in between.16 ounces dark chocolate chips
- Pour the melted chocolate into the bottom of the sheet pan or on a cookie sheet, and use a spatula or the back of a spoon to spread it out evenly.
- Place in the fridge for 10-15 minutes or just until firm.
- In a second bowl, add the white chocolate chips, and coconut oil. Microwave for for 45 seconds. Remove and stir really well. Place back in the microwave for an additional 15 seconds, and stir again. Continue to microwave in 15 second increments, stirring in between until melted. Note: Be careful not to overheat!16 ounces white chocolate chips, 2 teaspoons coconut oil
- Remove the sheetpan from the fridge, and spread the white chocolate evenly over the dark chocolate.
- Sprinkle crushed candy canes and sea salt on top.1/2 cup crushed candy canes or to taste, Flake sea salt to taste
- Refrigerate for 1 hour or until set.
- Peel the bark from the parchment paper, break it into pieces, and enjoy!
- Store at room temperature for 2-3 days or in the fridge for up to 3 weeks.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
