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5.0 from 78 votes

Homemade Peppermint Bark

A simple recipe for homemade peppermint bark! Made with dark chocolate and peppermint-infused white chocolate, then topped off with crushed candy cane pieces, you’ll never need to buy store-bought peppermint bark again!

Prep Time
15 mins
Total Time
15 mins
Servings: 32 servings
Calories: 91 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 8 ounces dark chocolate chopped into small pieces (I like to use a premium baking bar, and usually choose 60%)
  • 8 ounces premium white chocolate chopped into small pieces
  • ½ teaspoon peppermint extract not “mint” extract
  • ⅓ cup Crushed candy canes divided

Instructions

    Cup of Yum
  1. Line an 8×8 baking pan with wax paper. Set aside.
  2. Place chopped dark chocolate in a microwave-safe bowl. Heat for 30 seconds. Remove from microwave and stir well. Return to microwave and heat on 15-second increments (stirring well between each) until chocolate is completely melted. Stir in ¼ teaspoon peppermint extract.
  3. Spread melted dark chocolate evenly into the bottom of your prepared baking pan. Set aside (do not refrigerate) and prepare your white chocolate layer.
  4. Place your chopped white chocolate in a microwave safe bowl. Heat for 30 seconds. Remove from microwave and stir well. Return to microwave and heat on 15-second increments (stirring well between each) until white chocolate is completely melted.
  5. Stir in remaining peppermint extract. Add ¼ cup of crushed candy canes to the white chocolate and gently fold in until evenly distributed.
  6. Spread white chocolate evenly (and gently, in case chocolate has not completely set) over dark chocolate layer.
  7. Immediately sprinkle white chocolate layer with remaining candy cane pieces.
  8. Allow peppermint bark to harden completely at room temperature before cutting/breaking into pieces and enjoying.

Notes

  •  
  • Do not allow the layers to set (if the first layer sets too much, the layers will separate).
  • Use good quality chocolate, many brands of chocolate chips will not set properly. White chocolate with cocoa butter produces the best results.
  • Do not refrigerate (during or after making).
  • You can make this with just white or just dark/milk chocolate. 
  • If your layers separate, the chocolate can be remelted on low. Pour the dark chocolate in the pan, drop the white chocolate overtop and gently swirl together.

Nutrition Information

Calories 91 (5%) Carbohydrates 9g (3%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 1mg (0%) Sodium 7mg (0%) Potassium 70mg (2%) Sugar 7g (14%) Vitamin A 5IU (0%) Calcium 19mg (2%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 32servings

Amount Per Serving

Calories 91

% Daily Value*

Calories 91 5%
Carbohydrates 9g 3%
Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 1mg 0%
Sodium 7mg 0%
Potassium 70mg 1%
Sugar 7g 14%
Vitamin A 5IU 0%
Calcium 19mg 2%
Iron 0.9mg 5%

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