On the bottom of this peppermint bark is a delightful milk chocolate layer, while the topping is made of white chocolate and candy cane pieces.
| Prep Time: | 30 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 50 |
| Yield: | 3 1/2 pounds |
Ingredients
- 2 (12 ounce) packages milk chocolate chips
- 2 (12 ounce) packages white chocolate chips
- 2 teaspoons peppermint extract
- 8 peppermint candy canes, crushed, divided
Instructions
- Line a 12×18 inch jelly roll pan with aluminum foil.
- Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes.
- Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer. Chill until set, about 1 hour. Break into small pieces to serve.
Reviews
The white chocolate separated from chocolate. I used really good white and chocolate for this. I decreased the peppermint oil flavor and added 1 teaspoon of vanilla. This was supposed to be a gift now not
Very easy and takes no time at all. Sets fast too.
Delicious and easy. Going to be my goto for the holidays.
Such an easy recipe! I swapped dark chocolate for the milk chocolate, but that was the only change. I did find that if you waited until the bottom chocolate layer was totally set before adding the white chocolate, that the layers would separate when cutting the bark. I recommend following the advice of the reviewer who suggested adding the white chocolate layer while the bottom chocolate layer isn’t completely set yet. The layers adhere better that way. I poured my chocolates into cookie cutters to get cute Christmas-y shaped bark pieces, and it worked great! Thanks for the recipe!
Needed to bump up the mint extract and added salt to the top as well.
Tasted amazing, but man there’s a LOT of it! Seriously, it filled a gallon sized Ziploc bag and it’s nearly half an inch thick. I put the first layer in the fridge for 10 minutes instead of 30 so the layers wouldn’t break apart later.
You need to use a pan that’s larger than written or it comes out really thick. I had to get out the meat hammer to break it apart. Lost a few pieces to the floor. But it tastes fantastic!
Per other reviews, I skipped the peppermint extract as the one I had was not oil-based. It was still delicious and the peppermint candies added plenty of minty goodness. When I went to break the bark I encountered the splitting issue with the two colors of chocolate splitting apart. I saw a review saying to freeze the bark for an hour or two and then break apart, so I threw the pan in the freezer and came back about 2 hours later. It broke apart perfectly – great recommendation! My coworkers loved the bark, as did I.
I accidently forgot the mint extract but it still tasted good, just not as minty. I will definitely make this again.
Adding the peppermint caused the chocolate to seize and firm up. Recipe was ruined.
Perfect!!
Awesome recipe! I’ve made this for several years now and it always turns out great. I use Ghiradelli chocolate and Peppermint oil for baking (purchased on-line). I don’t let the first layer set up completely before I add the 2nd layer – otherwise follow the recipe to a T and it’s better than any peppermint bark you can buy!
Adding the peppermint extract seized the white chocolate.
I made this as a Christmas desert. My family could not stop eating it! Super duper good!
I made this for the first time yesterday. The only thing I changed was that I chopped the peppermint in my blender to make it fine. I used Watkins pure peppermint extract and really had only a few pieces separate as I was breaking it into pieces with a knife.
I made it and used a bit too much white chocolate, & couldn’t find regular candy canes, so I used mint chocolate candy canes. Was still really good and people liked it, but will definitely look harder for regular candy canes next time!
Delicious!
It was easy to make but the layers kept breaking apart when we were packaging them up. Our neighbors said ti was delicious though so its a win.
Great recipe and easy to make. My wife is not a big fan of white chocolate so for the top I used half white and a mix of milk and dark chocolate. The top wasn’t white but everyone thought it was crazy good.
It was easy to make and my son loved crushing the candy canes!! We will definitely make this recipe again.
These were delicious and so pretty. Make sure to use PURE peppermint oil. Oil will mix with the chocolate, while any water based favoring will cause the chocolate to clump and will render it unusable. Do not skip the peppermint extract though. The one time that I forgot to add it, the white chocolate would not stick to the milk chocolate, and when I broke it up, the layers came apart. Enjoy this easy to make treat!