If you’re looking for the ultimate holiday treat, this Homemade Peppermint Bark is pure magic! Whether you’re gifting it or saving it as a personal treat, it’s bound to impress with its beautiful layers and refreshing peppermint crunch. And the best part? It only takes six ingredients and a few simple steps to make a batch that rivals any store-bought variety!
Ingredients
- 8 oz semisweet chocolate (bars, chips, or discs)
- 8 oz white chocolate (real white chocolate like bars or discs)
- 1 Tablespoon salted butter, divided
- ½ teaspoon peppermint extract, divided
- ¼ teaspoon vanilla extract, divided
- 1 cup crushed candy canes
How to Make Homemade Peppermint Bark
Step 1: Prepare the Baking Dish
Line an 8×8” baking pan with wax paper or foil, or use a silicone baking mat on a baking sheet. (No need to grease!)
Step 2: Make the Semisweet Chocolate Layer
- Using a double boiler, melt the semisweet chocolate with ½ tablespoon of butter until smooth.
- Once melted, remove from heat and stir in ¼ teaspoon peppermint extract and ⅛ teaspoon vanilla extract. Note: the mixture will thicken quickly after adding the extracts, so work swiftly!
- Spread this mixture evenly into the bottom of the prepared baking dish (or an 8” square on a silicone baking mat) about ½ inch thick.
- Place in the freezer to harden for at least 15 minutes.
Pro Tip: This layer needs to be fully hardened to avoid blending with the white chocolate layer.
Step 3: Make the White Chocolate Layer
- After the dark chocolate has set, melt the white chocolate with the remaining ½ tablespoon of butter in a double boiler until smooth.
- Stir in the remaining ¼ teaspoon peppermint extract and ⅛ teaspoon vanilla extract.
Step 4: Assemble the Peppermint Bark
- Gently spread the melted white chocolate over the hardened semisweet chocolate. Be careful not to disturb the bottom layer, as the warm white chocolate could cause it to melt and mix.
- Sprinkle the top with crushed candy canes, pressing gently to ensure they stick.
- Return the dish to the freezer and let it harden.
Step 5: Break into Pieces
Once fully hardened, break the peppermint bark into pieces by hand or cut it into more uniform squares if you prefer.
Helpful Tips
- Use Quality Chocolate: High-quality chocolate makes a big difference in the taste. Look for real white chocolate made with cocoa butter rather than chocolate-flavored products.
- Get Creative with Toppings: Swap crushed candy canes for colorful holiday sprinkles, edible glitter, or a drizzle of dark chocolate for a twist!
- Watch the Layers: Take extra care when spreading the white chocolate to keep the layers distinct.
Ingredient Substitutions & Variations
- Chocolate Options: Try dark or milk chocolate if you prefer a different flavor profile. Dark chocolate gives a more intense taste, while milk chocolate makes it creamier.
- Unsalted Butter: If using unsalted butter, add a pinch of salt to the melted chocolate to balance the sweetness.
- Peppermint Oil vs. Extract: Peppermint oil can be a strong substitute, but only use a drop or two since it’s much more concentrated than extract.
- Homemade vs. Store-Bought Candy Canes: Crushing your own candy canes adds a personal touch and some fun for any kids helping in the kitchen.
Storage Instructions
- In the Fridge: Keep in an airtight container with wax paper between layers for up to 2 weeks.
- In the Freezer: Store for up to 2 months to enjoy whenever a peppermint craving strikes. Just let it sit at room temperature for a few minutes before enjoying.
Frequently Asked Questions
Can I make this recipe without a double boiler?
Yes! If you don’t have a double boiler, place a heatproof bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water. Stir until the chocolate is melted and smooth.
Why did my layers mix together?
If the semisweet chocolate wasn’t fully hardened, or if the white chocolate was too hot when spreading, the layers may blend. Make sure each layer is fully chilled before adding the next.
Can I use a different flavor extract?
Absolutely! Try a bit of almond extract, vanilla, or even orange for a unique spin on the classic peppermint bark.
This homemade peppermint bark is pure holiday joy, and I can’t wait for you to try it. Perfect for snacking, gifting, or adding to dessert trays, this treat is easy to make and even easier to enjoy. Grab your ingredients, and let’s get festive!
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Homemade Peppermint Bark Recipe
- Total Time: 1 hour 15 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
This homemade peppermint bark recipe is a holiday classic, with layers of rich semisweet and creamy white chocolate topped with a peppermint candy crunch. With just six ingredients, it’s simple to make and better than store-bought. Perfect for gifting or enjoying at home this season!
Ingredients
- 8 oz semisweet chocolate (bars, chips, or discs)
- 8 oz white chocolate (real white chocolate bars or discs)
- 1 Tablespoon salted butter, divided
- ½ teaspoon peppermint extract, divided
- ¼ teaspoon vanilla extract, divided
- 1 cup crushed candy canes
Instructions
- Prepare Baking Dish: Line an 8×8” pan with wax paper or use a silicone baking mat on a baking sheet.
- Semisweet Chocolate Layer: In a double boiler, melt the semisweet chocolate with ½ tablespoon butter until smooth. Remove from heat, add ¼ teaspoon peppermint extract and ⅛ teaspoon vanilla extract, and stir. Spread evenly in the baking dish. Freeze for 15 minutes until hardened.
- White Chocolate Layer: Once the dark chocolate is set, melt white chocolate with ½ tablespoon butter. Add the remaining peppermint and vanilla extract.
- Assemble: Spread the white chocolate over the hardened semisweet layer carefully. Sprinkle crushed candy canes on top and gently press them down.
- Freeze & Break: Freeze until fully hardened, then break into pieces by hand or cut for uniform pieces. Store in an airtight container in the fridge or freezer.
Notes
- Chocolate Choices: Use semisweet, dark, or milk chocolate to vary flavors.
- Butter Options: Substitute with unsalted butter, adding a pinch of salt for balance.
- Peppermint Flavoring: Peppermint oil can be used instead of extract, but use only a drop or two since it’s potent.
- Crushed Candy Canes: Use pre-crushed candy canes for convenience, or have kids help crush whole candy canes!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 115 kcal
- Sugar: 10 g
- Cholesterol: 4 mg