Although peppermint bark is a well-liked holiday present, it runs out every fall. Each mouthful offers a pleasing texture and flavor contrast from the smooth layers of high-quality semisweet and white chocolate and the crushed peppermint candy on top. With just 5 ingredients, you can easily make peppermint bark at home.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 25 mins |
| Servings: | 20 |
| Yield: | 1 1/4 pounds |
Ingredients
- 8 ounces high-quality semisweet chocolate, broken into pieces
- 2 teaspoons canola oil, divided
- ½ teaspoon peppermint extract, divided
- 8 ounces high-quality white chocolate, broken into pieces
- 25 peppermint candies, crushed, divided
Instructions
- Lightly grease a 9-inch square pan. Line the pan with waxed paper, smoothing out any wrinkles.
- Combine semisweet chocolate and 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted. Remove from the heat and stir in 1/4 teaspoon peppermint extract.
- Pour melted chocolate into the prepared pan, and spread evenly to cover the bottom. Sprinkle 1/2 of the crushed candy over the chocolate and refrigerate until completely hardened, about 1 hour.
- Combine white chocolate and remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until white chocolate is melted. Remove from the heat and stir in remaining 1/4 teaspoon peppermint extract.
- Pour melted white chocolate into the pan, directly over the hardened chocolate layer; spread evenly. Sprinkle the remaining crushed candy over top and gently press in. Refrigerate until completely hardened, about 1 hour.
- Remove from the pan and break into small pieces to serve.
Nutrition Facts
| Calories | 190 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 17 mg |
| Sugars | 23 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I started making this recipe 2 years ago and it’s been a huge hit with everyone who’s tried it! I do use candy canes that contain peppermint oil–I have no idea if that makes a difference, but it’s one less artificial ingredient.
Delicious!!!
I used 12 oz of each chocolate and added 1/2 tsp peppermint extract to each layer. I skipped adding the canola oil; and I don’t know that it was necessary. If you use real white chocolate and not the white chocolate chips, you should have no problem with the layers separating. This came out really nice, and I really enjoy the flavor of it. I would make again! Thanks for the recipe!
Loved this! Used a 12 oz bag of dark chocolate for bottom, left out oil and peppermint, then used a 12 oz bag of white chips for the top (no oil again), didnt let the bottom layer cool too much before adding the second. Next time i will a double batch it went very quick!!!!!
Only rated 3 star because I made several changes per other reviewers suggestions which made this quick & easy: I melted both semi-sweet chips & white chocolate chips in separate bowls in the microwave. Omitted oil and peppermint. Didn’t have candy so added peanutbutter chips between layers. Chilled semi-sweet about 15 minutes, then spread the white chocolate on top. The layers swirled together just a bit, which looked nice and it helps hold the 2 layers together. Chill at least an hour before breaking into pieces.
This turned out spectacular and was super easy to make
Turned out great. Didn’t use peppermint extract. The peppermint candies I bought were the softer type which is easier to chew.
Very tasty! Added about 9 oreos for fun, add more to make any real difference. Did a 1.5x recipe instead for a 9×13 inch pan, it was a bit too thick for my taste. The layers do not stick together well, I recommend you do not let the first layer set for so long before pouring the next layer. Would make again!
Very easy and yummy, used Ghiradelli baking chocolates!!
This recipe is great! There was a small mistake on my part, but besides that it was AMAZING. Super simple and easy, if you have 2 hours to use for cooling. Will definitely be making this again.
I followed the recipe exactly and it css add e out great! My husband loves it.
This was the first peppermint bark I’ve ever made, and it was so good. The only thing is that because it’s thick it can at first be hard to break it into pieces.
No Changes, this recipe is perfect, One of my husband’s favorite Holiday dishes!!
So good I use dark chocolate and only did on layer of peppermint and chocolate still so good!
Great, easy recipe! Who knew making killer peppermint bark was so easy?! I used premium dark chocolate from Annettes in Napa because I wanted something extra special.
Super easy to make. My family and friends loved it.
Like another reviewer I didn’t add the canola oil. I didn’t have peppermint extract but did have mint chips which I added to the white chocolate. They turned out great.
I thought I was being smart by doubling the recipe, thinking there might be a chance for some of the bark to survive til the next day. WRONG! It was there one minute, and gone the next. Thank goodness it’s any easy recipe to throw together, so no fear! Melting the chocolates in the microwave speeds things along and makes clean-up a breeze. My family’s in the Peppermint Oil camp. One last thing – smash those peppermints to small bits.
I do not put crushed peppermints between the chocolate layers because the layers separate too easily. I use half of the canola oil for the white chocolate or its too runny. Drizzle brown chocolate over the top for a pretty twist.
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Very very sweet and hard to break apart