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–+ servings
Close-up of stacked Chocolate Peppermint Bark pieces, featuring dark chocolate topped with white chocolate and crushed candy canes.

Chocolate Peppermint Bark

Create this easy, festive Chocolate Peppermint Bark for a simple holiday treat. It's perfect for gifting or sharing at seasonal gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 pieces
Course: Candy, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Bark
  • 12 ounces chocolate chips or chopped chocolate chunks
  • 12 ounces white chocolate chips or chopped white chocolate chunks
  • 1 teaspoon peppermint extract divided
  • 1 teaspoon vegetable oil divided
For the Topping
  • 1/2 cup crushed peppermint candy or candy canes about 4 candy canes worth

Equipment

  • Baking sheet
  • Parchment paper
  • Microwave-safe bowl
  • rolling pin
  • Plastic bag

Method
 

  1. If needed, crush the peppermint candies or candy canes. Place the unwrapped candies in a plastic bag and crush with a rolling pin or large spoon.
  2. In a microwave-safe bowl, combine the chocolate chips, 1/2 teaspoon peppermint extract, and 1/2 teaspoon vegetable oil. Microwave on High in 20-second increments, stirring well between each, until melted and smooth. Do not overheat.
  3. Line a baking sheet with parchment paper. To secure the paper, place small dots of melted chocolate in each corner of the baking sheet and press the paper down.
  4. Pour and spread the melted chocolate evenly over the parchment paper to form a rectangle. Chill in the refrigerator for about 10 minutes, or until almost set.
  5. In another microwave-safe bowl, combine the white chocolate, remaining 1/2 teaspoon peppermint extract, and remaining 1/2 teaspoon vegetable oil. Repeat the melting process as for the dark chocolate, stirring well until smooth.
  6. Pour and gently spread the melted white chocolate over the dark chocolate layer. Work quickly as white chocolate sets faster. Immediately sprinkle the crushed candy canes on top and gently press them into the white chocolate.
  7. Return the baking sheet to the refrigerator and chill for about 1 hour, or until the bark is completely solid.
  8. Gently loosen the bark from the parchment paper. Allow the bark to soften at room temperature for at least 30 minutes. Break or cut the bark into pieces.

Notes

Allowing the bark to come to room temperature before breaking helps prevent the layers from separating.

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