This Homemade Peppermint Bark recipe is easy, delicious, and it only requires 4 ingredients! This old-fashioned Christmas treat is always a hit!
One of my go-to last minute Christmas gifts is a tin of peppermint bark, but those tins seem to be more and more expensive every year! So this year, I decided that I’d make my own, and now I’m kicking myself for not doing this sooner. Do you know how easy it is to make homemade peppermint bark? Super easy!
Easy Peppermint Bark Recipe
This peppermint bark recipe starts with a base of rich, dark, semisweet chocolate, which is then topped with layer of peppermint-flavored white chocolate. Chopped up bits of candy canes are scattered over the top to make this holiday classic!
If you’re giving this for a gift, I recommend buying a festive tin or maybe pairing it with hot cocoa mix. Or, you can make a few other classic Christmas candies too and make gift boxes full of treats like Peppermint Oreo Balls, Crock Pot Candy, Cream Cheese Mints, and Christmas Crack.
If you want to make a treat for kiddos who aren’t big fans of peppermint, you can skip the peppermint extract (or use vanilla, almond, or orange extract instead) and use sprinkles or holiday-colored M&Ms instead. You can also tint the white chocolate layer with a bit of red or green food coloring.
- Good-quality semisweet chocolate
- Peppermint extract – Don’t use peppermint oil. It’s not the same!
- Good-quality white chocolate
- Candy canes or peppermint candies
How to Crush Candy Canes and Peppermints
I think the easiest way to crush candy canes or peppermints is to place them in a zip-top plastic bag. Give them a few whacks with a rolling pin to break them up, then roll the rolling pin over them to break the pieces into smaller bits.
Doing this may create holes in the plastic bag, so be careful with it!
How to Make Old-Fashioned Peppermint Bark
- Make the chocolate layer – Place the semisweet chocolate chips in a medium bowl and microwave in 30 second increments, stirring after each one. Once the chocolate is completely melted and smooth, spread it into a 9×13-inch rectangle on a piece of parchment paper. Refrigerate for at least 15 minutes to set.
- Make the white chocolate layer – Place the white chocolate chips in another medium bowl and microwave in 30 second increments, stirring after each one. Add the peppermint extract and stir until smooth. Spread the white chocolate over the top of the chocolate layer.
- Finish – Top the white chocolate with the chopped candy canes or peppermints. Let the peppermint bark set in the fridge for about 20 minutes, then break it into pieces and serve.
How to Store Peppermint Bark
Peppermint bark will last at room temperature for about 2 weeks. I don’t recommend storing it in the refrigerator long-term, because the moisture from the fridge can make the peppermint candies sticky.
You can break the peppermint bark apart with your hands, using the edges of the parchment paper to grip the bark so you’re not touching it with your fingers. You can also use a sharp chef’s knife for cleaner, more evenly-sized pieces.
Peppermint bark should only be refrigerated to set it. If it spends too long in the fridge, the quality degrades. Keep it in a cool place on the counter instead!
I don’t recommend it, for the same reason peppermint bark shouldn’t be kept in the refrigerator. If you don’t care about the peppermint candies getting sticky, you can place it in a freezer bag and freeze for up to 2 months. Let it thaw on the countertop when you’re ready to eat.
More Holiday Treats
- No-Bake Christmas Crunch Cookies
- Christmas Ooey Gooey Butter Cookies
- Christmas M&M Cookies
- Peanut Butter Kiss Cookies
- Snowball Cookies
- 12 ounces good-quality semisweet chocolate chopped into 1/2-inch pieces
- 1 1/2 teaspoons peppermint extract
- 1 pound good-quality white chocolate chopped into 1/2-inch pieces
- 3 candy canes or 12 round hard peppermint candies crushed
- Place the semisweet chocolate chips in a medium bowl and microwave in 30 second increments until melted. Stir until smooth.
- Spread the chocolate into a roughly 9″x 13″ rectangle on a piece of parchment paper. Place the chocolate in the fridge for 15 minutes to set.
- Place the white chocolate chips in a medium bowl and microwave in 30 second increments until melted. Add the peppermint extract and stir until smooth.
- Spread the white chocolate over the semisweet chocolate layer. Top with candy canes. Let harden in the fridge for about 20 minutes, then break into pieces and serve.