Easy Peppermint Bark Recipe
How to Make Peppermint Bark

Make some delicious peppermint bark candy for the holidays! This is one of my favorite Christmas desserts to make for gifts in little bags with a bow on them.

What ingredients are in peppermint bark?
- Semi-sweet or milk chocolate chips
- Pure vanilla extract
- White chocolate chips
- Pure peppermint extract
- Candy canes or peppermint candies
- Sea salt


How long will the peppermint bark stay fresh? Peppermint bark can be stored in an airtight container for up to 2-3 weeks at room temperature or longer in the refrigerator.
How should I crush the candy canes? Place the candy canes in a zip-top bag and smash them into small pieces with a rolling pin or the bottom of a heavy glass.
Do I have to use peppermint extract, or can I use peppermint oil? Although peppermint extract is preferred, peppermint oil can be used sparingly because it is more concentrated; adjust the amount accordingly.
What if I want thicker peppermint bark? You can double the recipe or do a smaller rectangle of chocolate on the parchment paper. The more you spread it out, the thinner it will be.
Peppermint Bark
Ingredients
For the Semi-Sweet Chocolate Layer:
- 12 ounces about 2 cups semi-sweet or milk chocolate chips
- ½ teaspoon pure vanilla extract
For the White Chocolate Layer:
- 12 ounces about 2 cups white chocolate chips
- ¼ teaspoon pure peppermint extract
- ¼ cup crushed candy canes or peppermint candies
- A pinch of sea salt
Instructions
- Line a baking sheet with parchment paper and set aside.
- Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second increments, stirring after each interval. Avoid overheating the chocolate; it should be smooth and completely melted. Add the vanilla extract.
- Pour the melted semi-sweet chocolate onto the prepared baking sheet and spread it out evenly with a spatula (about ⅛ inch thick).
- Place the baking sheet in the refrigerator for about 15-20 minutes or until the chocolate has set.
- In another microwave-safe bowl, melt the white chocolate chips in the same manner as the semi-sweet chocolate, in 30-second intervals, stirring after each interval.
- Once the white chocolate is fully melted, stir in the peppermint extract.
- Remove the semi-sweet chocolate layer from the refrigerator.
- Pour the white chocolate mixture over the chilled semi-sweet chocolate layer and spread it evenly. Spread it quickly, as the white chocolate will start to solidify while being on the cold semi-sweet chocolate.
- Sprinkle the crushed candy canes and a pinch of sea salt evenly over the white chocolate layer while it’s still wet. Gently press them into the chocolate so they stick.
- Return the baking sheet to the refrigerator and let the peppermint bark set for at least 30 minutes to 1 hour, or until both chocolate layers are completely firm.
- Once set, use a knife or your hands to break the peppermint bark into small pieces. The irregular shapes add a rustic touch.
- Your homemade sea salt-infused peppermint bark is ready to be enjoyed! Store it in an airtight container at room temperature or in the refrigerator.