Peppermint Bark Recipe

Introduction

Peppermint bark is a festive, easy-to-make treat combining smooth milk chocolate, creamy white chocolate, and crunchy peppermint candy. This layered confection is perfect for holiday gifting or enjoying as a sweet seasonal snack.

Ingredients

• 7 oz milk chocolate, broken into chunks or use melts
• 3½ oz white chocolate, broken into chunks or use melts
• ½ tsp peppermint extract
• 5 small peppermint candy canes, broken into chunks

Instructions

1. Step 1: Line a large sheet pan with parchment paper to prepare for the chocolate layers.
2. Step 2: Melt the milk and white chocolates separately in heatproof bowls over simmering water, ensuring the bowls do not touch the water. Alternatively, melt each in the microwave in 20-second bursts until smooth.
3. Step 3: Stir the peppermint extract into the melted milk chocolate until combined smoothly.
4. Step 4: Pour the peppermint milk chocolate over the center of the prepared pan and use a spatula to spread it evenly to about 1/16 inch thick.
5. Step 5: Drizzle the melted white chocolate over the milk chocolate layer. Use a teaspoon to gently swirl the white chocolate through the milk chocolate to create a marbled effect.
6. Step 6: Sprinkle the broken peppermint candy cane chunks evenly over the top.
7. Step 7: Allow the bark to set at room temperature; avoid refrigerating as this may discolor the milk chocolate.
8. Step 8: Once fully set, place the bark in the freezer for 10 minutes to firm it further, then break it into shards for serving.

Tips & Variations

• For a stronger peppermint flavor, add a few extra drops of peppermint extract into the melted chocolates.
• Try using dark chocolate instead of milk chocolate for a richer, less sweet version.
• To make cleanup easier, use silicone baking mats instead of parchment paper.
• Add a sprinkle of sea salt on top before the bark sets for an extra flavor dimension.

Storage

Store peppermint bark in an airtight container lined with parchment paper to prevent sticking. It will keep well for up to two weeks at room temperature. When ready to serve, simply break into shards. Avoid refrigeration to preserve the smooth texture and prevent discoloration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chocolate chips instead of chunks?

Yes, chocolate chips can be used and will melt similarly, though chunks may melt more evenly. Just be sure to stir gently to avoid overheating.

Why shouldn’t I refrigerate peppermint bark?

Refrigerating can cause the milk chocolate to discolor and develop a dull appearance. Keeping it at room temperature helps maintain its glossy look and smooth texture.

Peppermint Bark Recipe

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★★★★★

4.7 from 267 reviews

• Author: Ethan
• Total Time: 20 minutes (+ setting time)
• Yield: Approximately 12 servings 1x
• Diet: Vegetarian

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Description

A festive and easy-to-make peppermint bark featuring a smooth layer of peppermint-infused milk chocolate swirled with creamy white chocolate and topped with crunchy peppermint candy cane pieces. Perfect for holiday gifting or a seasonal treat.

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Ingredients

Scale 1x2x3x

Chocolate Layers

• 7 oz milk chocolate, broken into chunks or use melts
• 3½ oz white chocolate, broken into chunks or use melts
• ½ tsp peppermint extract

Topping

• 5 small peppermint candy canes, broken into chunks

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Instructions

1. Prepare Pan: Line a large sheet pan with parchment paper to create a non-stick surface for setting the chocolate bark.
2. Melt Chocolates: Melt the milk chocolate and white chocolate separately in two heatproof bowls placed over pans of simmering water, making sure the bowls do not touch the water. Alternatively, melt each chocolate in 20-second bursts in the microwave, stirring between each until smooth.
3. Add Peppermint Extract: Stir ½ teaspoon of peppermint extract into the melted milk chocolate gently until fully combined.
4. Pour Milk Chocolate: Pour the peppermint-flavored milk chocolate onto the center of the lined sheet pan and smooth it out with a spatula until it is about 1/16 inch thick.
5. Drizzle and Swirl White Chocolate: Drizzle the melted white chocolate over the milk chocolate layer, then use a teaspoon to gently swirl the two chocolates together, creating a marbled effect.
6. Add Candy Cane Topping: Sprinkle the broken peppermint candy cane chunks evenly over the top of the swirled chocolate mixture.
7. Set the Bark: Allow the chocolate bark to set at room temperature. Avoid refrigerating to prevent discoloration of the milk chocolate.
8. Freeze and Snap: Once fully set, place the bark in the freezer for 10 minutes to firm up, then break it into shards along natural lines.
9. Store Properly: Keep the peppermint bark in an airtight container lined with parchment paper to maintain freshness for up to two weeks.

Notes

• Use good quality chocolate for the best flavor and texture.
• If you prefer a stronger peppermint flavor, you can add a little more peppermint extract, but be careful not to overpower the chocolate.
• Break candy canes into varied sizes for texture contrast in the final bark.
• Do not refrigerate the chocolate bark as milk chocolate can discolor; setting at room temperature is best.
• For a thicker bark, increase chocolate quantities proportionally and adjust the pan size if needed.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: peppermint bark, holiday dessert, chocolate bark, peppermint candy, festive treats, no bake chocolate