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.
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
- 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.