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Recipe for the Best Peppermint Bark |

Homemade Chocolate Peppermint Bark

  • Author: Shanna Mallon
  • Total Time: 45 minutes
  • Yield: 24 pieces 1x


Our homemade peppermint bark has layers of white chocolate, a dark chocolate ganache center, and crunchy crumbles of peppermint candies.


  • 3 cups white chocolate ((use chips or finely chopped bars))
  • 1 3/4 cups dark chocolate ((use chips or finely chopped bars))
  • 1 cup roughly crushed red-and-white-striped peppermint hard candies ((about 12 candy canes))
  • 1/2 cup heavy cream
  • 1 teaspoon peppermint extract


  1. Turn a large baking sheet upside down. Cover securely with aluminum foil, folding excess tightly underneath. Measure and mark a 9×12-inch rectangle on the foil, using masking tape to visibly distinguish the area.
  2. Melt half of the white chocolate (1 1/2 cups) in a double boiler or a heatproof bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir occasionally until the chocolate is completely melted and smooth.
  3. Immediately remove the chocolate from the heat, and pour onto the rectangle on the foil. Using a small offset spatula, spread the chocolate evenly to fill the rectangle. Sprinkle with 1/4 cup of the crushed peppermints. Chill until hardened, about 20 minutes.
  4. After the white chocolate has hardened, combine the dark chocolate, cream, and peppermint extract in a heavy medium saucepan. Warm over low heat, stirring frequently until the mixture is just melted and smooth.
  5. Immediately remove the chocolate and let it cool for just a few minutes before pouring it over the chilled white chocolate rectangle. Smooth and spread it evenly. Chill until very cold and hardened, about 30 minutes.
  6. In a clean heatproof bowl, heat the remaining 1 1/2 cups of white chocolate over a saucepan of barely simmering water until completely melted and smooth.
  7. Immediately remove from heat, and pour the white chocolate over the firm dark chocolate layer. Working quickly, use a clean offset spatula to spread it over the rectangle. Sprinkle with the remaining crushed peppermints. Chill until the entire rectangle is completely firm, at least 1 hour.
  8. Once the bark is completely firm, carefully lift the foil from the baking sheet onto a large cutting board. Carefully peel and remove the foil from the bottom of the chocolate. With a sharp chef’s knife, trim away the ragged edges. Cut or break into pieces. Alternatively, make uniform triangles by cutting 4 columns and 3 rows of squares, then cutting each square diagonally in half.
  9. Serve immediately, or store in an airtight container in the refrigerator for up to 2 weeks. If layering, place a piece of parchment paper between each layer.


  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Candy
  • Method: Stovetop
  • Cuisine: Christmas

Keywords: Christmas, peppermint, candy, dark chocolate, white chocolate, bark