Homemade Chocolate Peppermint Bark for the Holidays
This easy chocolate peppermint bark is made in simple layers using good-quality chocolate, a hint of peppermint, and crushed candy canes. The process is straightforward and forgiving, making it perfect for beginner bakers or anyone looking for a festive holiday treat without the fuss. Chill between layers, sprinkle generously, and once set, cut into pieces for sharing (or keeping close at hand).
- Prep Time: 10 minutes
- Cook Time: 1 hour and 45 minutes
- Total Time: Approximately 2 hours
- Yield: Approximately 1 lb. 1x
- Category: Holiday
- Method: Microwave or Stovetop
- Cuisine: Holiday sweets
Ingredients
Scale
- 8 ozs of good bittersweet chocolate (you could use dark or semi-sweet chocolate if you prefer)
- 12 ozs of good white chocolate
- 1/2 teaspoon of peppermint extract (divided)
- 1 1/2 teaspoons of coconut oil (if you don’t have coconut oil, you can substitute vegetable oil)
- 6–7 small candy canes (crushed)
Instructions
- Place the candy canes in a small plastic bag, crush them using a rolling pin, and set aside.
- Line the bottom and sides of a baking pan with parchment paper (I used an 8″ X 8″ pan). I also used small binder clips to hold the parchment paper in place.
- Melting the chocolate: Divide the chocolate (breaking it into pieces) evenly among three glass measuring cups, then add the coconut oil. I like to use glass measuring cups in the microwave to melt the chocolate in 15 to 20 second bursts, making sure not to burn it (if you prefer, you can use a double boiler to melt the chocolate). Using a silicone spatula, stir the chocolate after each 15-20 second burst. Continue doing this until the chocolate is completely melted and velvety smooth.
- After the chocolate has melted, mix in 1/4 teaspoon peppermint extract into 1 cup of the melted bittersweet chocolate and 1 cup of the melted white chocolate.
- Using one of the cups of melted white chocolate, pour it into the prepared pan. Use an offset spatula or the back of a spoon to smooth the chocolate over the bottom of the pan into one even layer. Place the pan in the refrigerator for 13 minutes to set the chocolate.
- Once the white chocolate has set, pour the bittersweet chocolate over the top and spread it into an even layer. Place in the refrigerator again for 13 minutes.
- Pour the remaining white chocolate over the top of the bittersweet chocolate and spread it into an even layer.
- Sprinkle the crushed candy canes over the top and chill for at least 1 hour.
- Once the chocolate is completely set, remove it from the pan, peel off the parchment paper, and place it on a cutting board. Using a large knife, cut the bark into squares or pieces roughly the same approximate size.
Notes
Cooking time includes melting the chocolate and chilling time in the refrigerator.