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Easy Peppermint Bark
3.9 from 63 votes

Easy Peppermint Bark

Easy Peppermint Bark layers melted dark and white chocolate infused with peppermint extract, topped with crushed candy canes for a festive and crisp holiday treat. The method involves setting and chilling the dark chocolate base before adding the white chocolate layer, ensuring clear separation and a visually striking dessert. The candy cane pieces provide crunchy texture and peppermint flavor that contrasts the creamy chocolate layers.

Prep Time
1 hr
Cook Time
6 mins
Total Time
1 hr 6 mins
Servings: 16
Calories: 125 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 9 oz dark chocolate baking chips or bark
  • 9 oz white chocolate baking chips one without palm oil, or bark
  • 1 teaspoon peppermint extract
  • 3 candy canes regular sized

Instructions

    Cup of Yum
  1. Line an 8×8 pan with parchment paper. I like to cut two pieces and have one going in each direction so that the whole pan is covered.
  2. Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until completely melted and smooth. It will likely take 1 to 3 minutes (depending on your microwave). Do not overheat as the chocolate will scorch. Stir 1/2 teaspoon of the peppermint extract. Pour melted chocolate into the prepared pan and spread it with the back of a spoon until an even layer is formed. Place in the fridge to set for about 30 minutes or until firm to the touch.
  3. While dark chocolate is chilling, crush your candy canes. You can do this in a food processor or place candy canes in a freezer bag and crush using a rolling pin or the bottom of a glass. Once candy canes are crushed, set aside.
  4. Once dark chocolate has set start, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until completely melted and smooth. It will likely take 1 to 3 minutes (depending on your microwave). Stir in remaining 1/2 teaspoon of peppermint extract. Pour melted white chocolate over the dark chocolate and spread it with the back of a spoon until an even layer is formed.
  5. Sprinkle the candy cane pieces evenly over the white chocolate layer and lightly press with your hands.
  6. Place pan back in the fridge to chill until set, about 30-60 minutes.
  7. Once chocolate has hardened, bring it out of the fridge and let it sit at room temp for 5-10 minutes before cutting or breaking into pieces. If you try to cut it when it's too cold the chocolate layers may separate.
  8. Store peppermint bark in a dark, cool place. It should last about 7-10 days in a cool kitchen or even longer (about 3 weeks or so) in the fridge or freezer. If you keep the bark in the fridge or freezer, be sure to bring it out and let it rest for 5-10 minutes before eating because the chocolate gets really hard when chilled.

Notes

  • Lily's chocolate chips are a suitable low-sugar option used in this recipe.
  • Yum Earth candy canes offer an organic, allergen-friendly, and artificial-dye-free peppermint option.
  • You can melt chocolates using a double boiler to avoid microwave overheating risks.

Nutrition Information

Serving 1piece Calories 125kcal (6%) Carbohydrates 21g (7%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 6mg (2%) Sodium 11mg (0%) Fiber 9g (36%) Sugar 2g (4%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 125

% Daily Value*

Serving 1piece
Calories 125kcal 6%
Carbohydrates 21g 7%
Protein 2g 4%
Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 6mg 2%
Sodium 11mg 0%
Fiber 9g 36%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.