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
Scale
- 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