Peppermint Bark Recipe
Swirled layers of dark and white chocolate topped with crunchy peppermint candy. A quick, no-bake holiday treat everyone loves.
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Servings:
Ingredients
Main Ingredients
- 12 oz dark chocolate, chopped chips or finely chopped bars
- 12 oz white chocolate, chopped use real white chocolate, not candy coating
- 0.75 cup peppermint candies, crushed or crushed candy canes
- 0.5 tsp peppermint extract oil-based preferred for white chocolate
- 2 tsp coconut oil or neutral oil divided; helps keep chocolate smooth
- 0.125 tsp fine sea salt
Instructions
Preparation Steps
- Line a rimmed baking sheet with parchment; set aside.
- Crush the peppermint candies into small bits; separate out the fine dust.
- Melt dark chocolate with 1 tsp oil in a bowl over gentle heat, stirring until silky.
- Spread dark chocolate evenly on the parchment, about 1/4-inch thick. Chill 10 minutes to set lightly.
- Melt white chocolate with remaining oil until smooth. Stir in peppermint extract and salt.
- Fold a small handful of crushed peppermint into the white chocolate.
- Pour white chocolate over the set dark layer and spread gently. Sprinkle remaining peppermint on top.
- Press lightly so pieces adhere. Chill until firm, 30–45 minutes. Break into shards and serve.
Notes
Variation: Swirl a spoonful of melted dark chocolate over the white layer for a marbled look, or add crushed chocolate sandwich cookies for texture. Storage: Keep bark in an airtight container in the refrigerator for up to 2 weeks, or freeze up to 2 months.
This recipe is an original creation inspired by classic Peppermint Bark Recipe flavors. All ingredient ratios and instructions are independently developed.