Layered white and milk chocolate are infused with peppermint and topped with crushed candy canes to make this easy peppermint bark. A Perfect simple treat for the holidays.
I like to make things myself. Buying them from the store gives me no satisfaction. Besides, the store is 30 miles away and I don’t wanna go.
Peppermint bark isn’t something we typically indulge in. I don’t know why, really. We all enjoy chocolate (who doesn’t) and we all enjoy peppermint. Maybe because the stuff at the store has strange things in it that make me question what it actually is.
Ingredients for Peppermint Bark
This recipe is simple and only contains four ingredients. You just need some milk chocolate chips, white chocolate chips, peppermint extract, and some candy canes (or crushed peppermint candy).
I recommend the highest quality ingredients you can get your hands on. I use organic chocolate chips, homemade peppermint extract, and I crush some candy canes I found at the store that were made with pure cane sugar instead of corn syrup.
Tips to Make Homemade Peppermint Bark
- Use a double boiler when melting your chocolate and melt it over low heat. If you don’t have a double boiler, you can make one using a heat proof bowl and a small pan with about an inch of water in the bottom.
- Temper your chocolate. Once you’ve melted your chocolate, you’ll add a half cup of reserved chips. This helps make a crisp chocolate when you bite into it.
- When you add your peppermint extract, simply pour it into the tempered chocolate and stir it quickly, then pour your chocolate into the pan.
- To keep the peppermint bark from separating make sure you let the chocolate warm up to room temperature when you remove it from the freezer before you start cutting it into pieces. This will help the layers bond together.
- You can buy pre-crushed peppermint candies if you’d like. We sometimes do to top hot cocoa with. But, it’s pretty easy to make your own crushed candy with candy canes. I like the real cane sugar candy canes, so I opt for this a lot. You simply put them in a plastic zipper bag and use a rolling pin or mallet to break them up.
How to Break Apart Peppermint Bark
Some people say wait until it’s workable and snap it. And that works. The beauty of bark is supposed to be that it’s in irregular shapes. But, I have kids who complain “her’s is bigger than mine!”.
So, I solved that dilemma. I wait until the bark is room temp, take a knife and slice it into squares. This recipe will make about 16 small 1″ squares. Which makes my life easier. Except, there are 5 of us… so I sneak an extra.
How to Store Peppermint Bark
Peppermint bark needs to be stored in a cool, dark place in an airtight container. So, it will do best in a refrigerator or freezer.
We usually store ours in glass storage container in the refrigerator and pull a piece out when we are ready to use it.
Peppermint bark will keep for about two weeks, so if you’re giving it for gifts, wait until just before the holiday to make it. It only takes about 10 minutes to make and another hour to set.
Milk chocolate and white chocolate is layered together, infused with peppermint and topped with crushed candy canes to make this delicious peppermint bark.
- 12 Ounces Milk Chocolate Chips
- 12 Ounces White Chocolate Chips
- 1 teaspoon Peppermint Extract
- Handful Crushed Candy Canes
- Begin by weighing out your chocolate, keep the types separate. Set aside 1/2 cup of the milk chocolate and 1/2 cup of the white chocolate.
- Crush up your candy canes or peppermint (or buy precrushed peppermint candy).
- Measure out two 1/2 teaspoons of peppermint extract, keep them readily available and separate.
- Line a 8X8" dish with wax paper.
- Use a double boiler, or make your own by placing a little water in the bottom of a small saucepan and placing a heat-safe bowl in it making sure the water doesn't touch. Place all but 1/2 cup of your milk chocolate in the double boiler and melt over medium-high heat stirring constantly.
- Once milk chocolate is melted, remove from heat immediately. Slowly add the remaining 1/2 cup of milk chocolate into the mixture stirring between additions until it is melted.
- Once all the chocolate is melted, quickly stir in 1/2 teaspoon of peppermint extract.
- Quickly pour the milk chocolate into the wax paper lined dish and spread it evenly until it's around 1/8th inch thick. Place the chocolate in the freezer.
- Meanwhile, clean out your double boiler so you can start over with the white chocolate. Add all but 1/2 cup of the white chocolate chips to the double boiler and melt them over medium-high heat stirring constantly.
- Once white chocolate is melted, remove from heat immediately. Slowly add the remaining 1/2 cup of white chocolate into the mixture stirring between additions until it is all melted.
- After all of the white chocolate is melted, quickly stir in 1/2 teaspoon of peppermint extract.
- Remove the milk chocolate from the freezer and quickly, but carefully, spread the white chocolate on top of the milk chocolate into a thin, even layer.
- Sprinkle a handful of crushed candy canes on top of the white chocolate.
- Place dish back into the freezer and allow it to set for about an hour.
- Remove from freezer and carefully peel off wax paper and allow to come to room temperature.
- Once chocolate is room temperature, snap into pieces or cut into squares with a knife.
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Serving Size:1 Square
Amount Per Serving: Calories: 243 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 9mg Sodium: 37mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 1g Sugar: 26g Sugar Alcohols: 0g Protein: 3g
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