Peppermint bark is straightforward to make with simply 5 components. This straightforward recipe for the traditional Christmas deal with options 3 layers of white and darkish candies flavored with peppermint extract, plus crushed sweet canes for garnish. The bark units in an hour, so your vacation deal with will probably be prepared for tasting and gift-giving in a snap!
This is among the best vacation treats, and I’ve been making not less than 4–5 batches each vacation season since I first revealed the recipe in 2014. Not a lot work is between me, you, and this extraordinarily irresistible peppermint bark… harmful, I inform ya!
There are such a lot of recipes on-line for selfmade peppermint bark, however this one is my favourite since you’re getting 3 layers, it’s made with actual chocolate, and it’s very easy to scale up. Merely double or triple the ingredient quantities, and use a big baking sheet. (My greatest piece of dessert-related recommendation ever: you’ll by no means remorse making a triple batch of peppermint bark.)
Right here’s Why You’ll Love This Peppermint Bark
- Contemporary and selfmade
- So festive & all the time an enormous hit
- 5 components, so easy—you’re actually simply melting and spreading chocolate
- Makes use of actual chocolate
- Peppermint taste isn’t overpowering (youngsters like it)
- Soften-in-your-mouth delicate with a pleasant chewy crunch from sweet canes (they soften a bit on the chocolate)
Moreover being really easy and downright irresistible, this peppermint bark is my favourite “filler” on a cookie tray. You spend hours making dozens of cookies, and solely want about half-hour of whole prep time to make this. AND it’s all the time one of many first issues wolfed up.
You’re mainly simply melting and spreading chocolate. No mixer, no oven… you solely want 5 components and a range or a microwave.
Key Substances You Want & Why
- White Chocolate
- Semi-sweet or Darkish Chocolate
- Oil (coconut or vegetable). Oil helps skinny out the chocolate so it’s straightforward to pour and unfold. It additionally helps maintain the chocolate on the softer facet, moderately than crumbly and arduous.
- Peppermint Extract
- Crushed Sweet Canes. You want 2–3 standard-size sweet canes (24–36g), relying on how a lot sweet cane topping you want in your peppermint bark.
- Geese a-laying.
Whoops, went 1 too far. Cease at 5.
Finest Chocolate to Use for Peppermint Bark
Since there are so few components, it’s vital to make use of high quality chocolate. Chocolate chips and white chocolate morsels are fabulous in cookies, however usually are not ultimate for melting into bark. Each include stabilizers, stopping them from melting in a silky clean consistency. That’s why chocolate chips maintain their form in your chocolate chip cookies.
And while candy melts are great for cake pops, in a recipe like this, you’ll really taste the difference between actual chocolate and candy melts.
I recommend Ghirardelli, Guittard, or Baker’s brand bars of chocolate when making bark.
Can I Change the Layers?
Yes. There are 3 layers of chocolate; a top and bottom layer of white chocolate and a middle layer of semi-sweet. Feel free to switch them around and sandwich the white chocolate in between two semi-sweet layers. You could also make it with just 2 layers instead of 3. If doing so, I recommend using 8 ounces of each chocolate. See recipe Note below.
You could even take this same idea and turn it into peppermint bark fudge or peppermint bark cookies, 2 other favorites this time of year. 🙂
These Step-by-Step Photos Will Help
All you’re doing here is chopping up the chocolates separately, melting them separately with a little oil to thin the melted chocolate, and layering them on top of one another. Make sure you let the layers cool for 10–15 minutes in between layering or else you’ll wind up swirling the two chocolates together. (Though you can definitely go for a peppermint swirl bark if you’d like!)
Melt 1/2 teaspoon of oil with the white chocolate in the microwave in 20-second increments, stirring in between. When melted and smooth, stir in 1/4 teaspoon peppermint extract.
Spread the peppermint-flavored white chocolate into a lined pan.
Place the pan in the refrigerator for 10–15 minutes (I find 11 is just about perfect). You don’t want it to set for too long and completely harden, or else the layers will separate.
Repeat with chocolate.
Repeat with second batch of white chocolate, but no peppermint extract this time. Sprinkle with crushed candy canes, then place the pan in the refrigerator one last time to fully set.
Peppermint bark takes about 1 hour to set.
If you have some leftover crushed candy canes, use them instead of sprinkles on your Christmas sugar cookies. 🙂
Use a sharp knife to cut the bark into pieces, or use your hands to break it apart; taste test; taste test again. DONE.
Best Pan Size to Use?
You can spread/pour out the melted chocolates in an 8- or 9-inch square baking pan, or simply spread on a baking sheet, where the thickness is up to you. No matter which pan you use, make sure to line it with parchment paper or aluminum foil so the bark is easy to get out of the pan after it’s set.
Tips for Making the Best Peppermint Bark
- Spreading the chocolate layers: A spoon or offset spatula helps spread the melted chocolate easily. You can also pick up the baking pan and tip it to help the chocolate slide around.
- Why are my layers separating? You may have chilled the layers for too long. Only refrigerate the bottom and middle layer for 10–15 minutes before spreading the next layer on top. You want it still a bit soft so the layers adhere together.
- Can I use peppermint oil instead of extract? You can use peppermint oil, but proceed with caution! This stuff is very potent and you’ll only need a drop in the bottom and middle layers.
- Crushing candy canes: I find the easiest way to crush candy canes is to put them in a zipped-top plastic bag and take out any holiday season stress on them with a rolling pin or a meat mallet. Optional: Put on your favorite version of The Little Drummer Boy and pound along. Pa rum pum pum pum!
- Storing peppermint bark: You can store this homemade candy for a few days at room temperature, or up to 3 weeks in the refrigerator.
Tins or treat bags of homemade peppermint bark make such a lovely holiday gift. Pair with Christmas cookies in a jar or homemade vanilla sugar for a sweet homemade treat anyone would love to receive!
Incredibly simple white chocolate and semi-sweet chocolate layered bark flavored with peppermint and topped with crushed candy canes. Review recipe Notes before starting.
- Line the bottom and sides of a 9-inch or 8-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. Or use a lined baking sheet. Set aside.
- Bottom layer: There are a few ways you can melt the chocolate. You can use a double boiler over just barely simmering water or you can use the microwave. The microwave is a little more convenient for most, so my directions are for a microwave. (If using a double boiler, follow this recipe, but melt the chocolate layers in your double boiler over simmering water.) Place 6 ounces of white chocolate in a small heatproof bowl or a liquid measuring cup. Add 1/2 teaspoon of oil. Melt in 20-second increments, stirring vigorously with a rubber spatula or spoon after each increment, until completely melted and smooth. White chocolate and chocolate overheat easily, so it’s important to do this in increments. Once melted, stir in 1/4 teaspoon peppermint extract. Pour melted white chocolate into the prepared baking pan, and, with an offset spatula or spoon, spread into a thin smooth layer. (If using a baking sheet, make it as thin as you’d like… I usually spread it out to about 8×12 inches.) Place the baking pan in the refrigerator for 10–15 minutes or until almost completely set. If it sets completely, the bark layers could separate.
- Middle layer: Place semi-sweet chocolate in a small heatproof bowl or a liquid measuring cup. Add 1/2 teaspoon of oil. Repeat melting, just as you did with the white chocolate in step 2. Once melted, stir in remaining 1/4 teaspoon peppermint extract. Pour all of the semi-sweet chocolate over the white chocolate layer and spread it into a smooth layer. Place the baking pan back in the refrigerator for 10–15 minutes or until almost completely set.
- Top layer: Place the remaining white chocolate in a small heatproof bowl or a liquid measuring cup. Add last 1/2 teaspoon of oil. Repeat melting, just as you did with the other layers. Pour over the bark layers and spread into a smooth layer. (This layer will not have peppermint extract.) Sprinkle evenly with crushed candy canes. To crush, place the unwrapped candy canes in a sealed zipped-top bag and roll or bang with a rolling pin or meat mallet until crushed.
- Refrigerate the bark until completely set, about 1 hour. Once hardened, remove from the pan and peel off the foil or parchment. Break or cut into pieces as large or as small as you want. If your bark chilled in the refrigerator for longer than 3–4 hours, let it sit at room temperature for 10–15 minutes to slightly soften before breaking/slicing. (Or else the layers might separate.)
- Cover and store leftover bark in the refrigerator for up to 3 weeks. The bark can be left at room temperature for a few days in colder months, but it gets a little soft.
- Chocolate: Since there are so few ingredients, it’s important to use quality chocolate. Chocolate chips and white chocolate morsels are fabulous in cookies, but are not ideal for melting into bark. And while candy melts are great for coating cake pops, in a recipe like this, you’ll really taste the difference between actual chocolate and candy melts. I recommend Ghirardelli, Guittard, or Baker’s brand bars of chocolate. You can find them in the baking aisle of most grocery stores and they’re usually sold in 4-ounce bars. (Guittard brand is usually sold in 6-ounce bars.)
- What is the purpose of the oil? Oil helps thin out the melted chocolate so it’s easy to pour and spread. It also helps keep the set chocolate on the softer side, rather than crumbly and hard.
- Can I temper the chocolate for this bark? I prefer melting the chocolate without tempering for this easy bark recipe. You can temper the chocolate instead if you’d like, which results in a harder chocolate bark with a little “snap” to it. Here is a helpful tempering chocolate tutorial. Don’t refrigerate the layers or the completed bark; let the layers set at room temperature.
- Can I make this solely 2 layers? Sure. Use about 8 ounces of every chocolate. Let the underside layer nearly set, then high with the opposite melted chocolate. Proceed with step 5.
- Can I double or triple this recipe? Sure. Double or triple the entire components. Use a big lined baking sheet. All the directions are the identical, together with the setting instances.
Key phrases: peppermint bark, selfmade peppermint bark
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