This classic peppermint bark recipe is the perfect party treat or DIY Christmas gift! Made with dark chocolate, white chocolate, coconut oil, peppermint extract, and candy canes - it's so simple to make!
Just like our salted dark chocolate cookie butter cups, this classic peppermint bark recipe is an easy DIY Christmas gift or homemade dessert for the holidays!
This easy homemade classic peppermint bark recipe is a fun and simple holiday DIY that you can have your kiddos help out with! There's nothing that pairs better than the flavors of dark chocolate, creamy smooth white chocolate, and peppermint... and this homemade version tastes even better than store-bought.
You can be sure that this tasty treat will disappear fast whether you serve it up on a dessert charcuterie board, or give it away as holiday gifts. Save this recipe for when you are super busy during the holiday season, but need a quick host/ hostess gift.
Reasons you'll love This Recipe
- it's simple to make but so delicious - nothing pairs better than peppermint and chocolate!
- it's so pretty, and makes the perfect party treat or gift for the holidays, no baking required
- it's gluten-free, nut-free, and can easily be made dairy-free
ingredient notes
- Chocolate - we used a mix of good quality dark baking chocolate and semi-sweet baking chocolate. If making this vegan, opt for dairy-free chocolate.
- Coconut oil- the coconut oil makes the room temperature chocolate less hard on the teeth to bite into; you may leave it out. We recommend using refined coconut oil to prevent the bark from having a strong coconut flavor.
- White chocolate - opt for a good quality white baking chocolate, or if making this recipe dairy-free/ vegan, be sure to select a vegan white chocolate
- Peppermint - for the peppermint flavor, we will use peppermint extract, in both the white chocolate and dark chocoalte layers
- Candy canes - you'll need two large candy canes to top off your peppermint bark for that pretty holiday look (and extra peppermint flavor)!
Step by step directions
Prepare
Spread a piece of parchment paper on a baking sheet.
Tip - to get your parchment to stick to your baking sheet, spray with oil and press it to stick. We like these pre-cut parchment papers!
Dark Chocolate Layer
In a double boiler, add the dark chocolate, 1 teaspoon coconut oil, and ½ teaspoon peppermint extract. Stir frequently until melted and smooth.
Then, pour onto the prepared parchment-lined baking sheet. Smooth with a spatula. Refrigerate for 30 minutes- 1 hour.
White Chocolate Layer
Melt the white chocolate in the double boiler with 1 teaspoon coconut oil and ½ teaspoon peppermint extract, stirring frequently until completely smooth.
Pour over the brown chocolate layer, and work quickly, smoothing with a spatula.
Add candy cane
Sprinkle peppermint bark with the chopped candy cane.
Chill Overnight
Refrigerate overnight, then cut into bite-sized pieces.
FAQ
Yes, you can. However, it is easy to scorch chocolate in the microwave - so we prefer to use a double boiler! If you do go the microwave route, make sure you work in 20-30 second increments and stir often.
It's best to refrigerate to keep it as fresh as possible, and definitely if you live in a warmer climate. That being said, we left our bark out at room temperature here in Canada for a week and it was totally fine.
Once the chocolate has solidified (I let it refrigerate overnight), you can transfer it to a cutting board, and chop it into wedges with a large knife. The peppermint bark batch pictured was on the thinner side and shattered a bit more, if you pour your bark a bit thicker it doesn't shatter as much.
There are two reasons your chocolate layers could be separating:
1. If the dark chocolate layer is left to chill too long between pouring the white chocolate on top.
2. If the kinds of chocolate you are using contain incompatible fats - eg the dark chocolate contains cocoa butter, but the white chocolate contains palm kernel oil. To avoid this, opt for white chocolate that contains cocoa butter!
Storage
- Room temperature - store at room temperature for up to 1 month (unless you live in a warm climate)
- Fridge - store in an airtight container in the fridge for up to 1 month.
- Freezer- while we haven't tested, it should be just fine to freeze this peppermint bark for up to 3 months. Wrap in parchment or plastic wrap, and store in an airtight bag or container.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Classic Peppermint Bark Recipe
Ingredients
- 12 oz baking chocolate good quality; cut into small pieces; note 1
- 2 teaspoons coconut oil divided; note 2
- 1 teaspoon peppermint extract divided
- 12 oz white baking chocolate good quality; cut into small pieces
- 2 candy canes large; chopped into small pieces
Instructions
- Prepare - Spread a piece of parchment paper on a baking sheet. To get your parchment to stick to your baking sheet, spray with oil and press it to stick.
- Dark chocolate layer - In a double boiler, add the dark chocolate, 1 teaspoon coconut oil, and ½ teaspoon peppermint extract. Stir frequently until melted and smooth.Then, pour onto the prepared parchment-lined baking sheet. Smooth with a spatula. Refrigerate for 30 minutes- 1 hour.
- White chocolate layer - Melt the white chocolate in the double boiler with 1 teaspoon coconut oil and ½ teaspoon peppermint extract, stirring frequently until completely smooth.Pour over the brown chocolate layer, and work quickly, smoothing with a spatula.
- Add candy cane - Sprinkle with the chopped candy cane.
- Chill overnight - Refrigerate overnight, then cut into bite-sized pieces.
Tips:
- We recommend semi-sweet or a mix of dark and semi-sweet chocolate
- the coconut oil makes the room temperature chocolate less hard on the teeth to bite into; you may leave it out. We recommend using refined coconut oil to prevent the bark from having a strong coconut flavor.
- Room temperature - store at room temperature for up to 1 month (unless you live in a warm climate)
- Fridge - store in an airtight container in the fridge for up to 1 month.
- Freezer- while we haven't tested, it should be just fine to freeze this peppermint bark for up to 3 months. Wrap in parchment or plastic wrap, and store in an airtight bag or container.
Nutrition Information
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