Peppermint Bark

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A traditional and quintessential Christmas treat, peppermint bark is ridiculously easy to prepare and can be done in a few minutes. Sweet white or dark chocolate holds in place broken chunks of peppermint candy. Eat it straight, place it in a bag or tin and make it a gift, or break it up into chocolate cupcakes or chocolate cookies.

Peppermint Bark Recipe

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  • Prep time: 5 minutes
  • Cook time: 20 minutes

Ingredients

  • 12 oz. of high-quality white chocolate chips or dark chocolate chips
  • 5 regular sized candy canes, crushed up
  • 1/2 teaspoon of peppermint extract

Method

1 Break up peppermint candy into little pieces. Melt the chocolate according to the manufacturer's instructions. Once melted, add the peppermint extract and stir.

2 Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Sprinkle the peppermint candy chunks on to the chocolate and gently press them in with yours hands.

3 Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container.

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Garrett McCord

www.vanillagarlic.com

Garrett McCord is a food writer, writing instructor, culinary consultant, freelance food photographer, and recipe developer who shares his enthusiasm for food and the written word through his blog Vanilla Garlic. Garrett's cookbook, co-authored with Stephanie Stiavetti, is Melt: The Art of Macaroni and Cheese

More from Garrett

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Links:
How to temper chocolate - useful advice from David Lebovitz if you are planning on making the dark chocolate bark and not eating it right away

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Showing 4 of 47 Comments

  • Gabby

    I just tried this recipe and I think that I love it. It is so easy to make and I love peppermint!!!!!!

  • JC

    I always buy peppermint oil (available at any cooking store) rather than the extract you can get in the grocery stores. I’ve never had a problem with the chocolate seizing up.

  • Rachel

    Hi I was wondering if I make a few weeks ahead of time but keep refridgerated will that help the chocolate from looking dull since tempering is not called for in this receipe. Thank you.

    This is best made the day of or night before. ~Garrett

  • BELINDA WILLIAMSON

    I used a bag of semisweet chocolate chips and melted them over low heat. I then poured it onto wax paper and placed it in the fridge for 30 minutes. I then melted some white chocolate and added some crushed peppermint candy to it. I then poured that onto the semisweet chocolate and let it all set. Yummy!

  • Karen

    Hi, these look wonderful, but for those of us cooking abroad, who do not have access to candy canes – or at any rate, only candy canes of various sizes – approximately how much would 5 regular-sized candycanes weigh?

    Thanks so much!

    Karen (baking in denmark)

    About 16 grams. ~Garrett

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