This homemade easy peppermint bark recipe is a breeze to make, and is the perfect gift to give during the holidays. Rich and minty, it’s a real treat!
With Christmas right around the corner, we’ve been in the mood to whip up some holiday treats. First on the to-make list is this easy peppermint bark recipe. It’s a breeze to put together, as long as you have an hour or two to spare. It’s a great treat to whip up to bring to a holiday party or give as gifts, and it looks festive sitting on your counter…as long as it can stay around that long! Keep reading for our easy peppermint bark recipe.
How to make peppermint bark
If you’ve never made peppermint bark before, you’re in for a treat (literally!). This easy peppermint bark recipe calls for four ingredients: two types of chocolate, a little oil, and crushed candy canes or peppermint sticks. All you have to do is melt some semi sweet chocolate, pop it in the fridge until set, then top with the melted white chocolate and crushed candy canes. When melting the chocolate, it’s important that you add a tiny bit of vegetable oil to prevent the chocolate from seizing up while it’s being melted. If you overcook the chocolate, it can go clumpy instead of smooth and shiny. While it’ll still taste okay, it won’t be pretty enough to serve to guests.
Another way to ensure the chocolate doesn’t seize up is to melt it using a double boiler, which is essentially a pot of hot water with another pot on top of it. If you don’t own a double boiler, you can easily make your own. To do this, you’ll need to fill a medium-sized pot with water and put it on the stove over medium heat. Then, place a heat-safe bowl (glass or metal should work) onto the pot of water. Add the chopped chocolate into the bowl and stir it with a plastic spatula until melted. If you go the DIY double boiler method, make sure the bowl isn’t touching the hot water (this might cause the chocolate to burn).
Hopefully you’ll enjoy this easy peppermint bark recipe as much as we did! Feel free to pair different types of chocolate to suit your preferences. If you’re not a fan of super sugary desserts, you can always use bittersweet chocolate and semi sweet chocolate, or use a mixture of cacao nibs and crushed candy canes as the topping.
Looking for more peppermint desserts?
- Peppermint Meringues
- Ginger Cookie Ice Cream Sandwiches
- Peppermint Ice Cream and Hot Chocolate “Affogato”
- Easy Peppermint Stick Ice Cream
Looking for Christmas cookie recipes?
Aside from this easy peppermint bark recipe, here are a few of our favorite Christmas cookie recipes:
- Soft Gingerbread Cookies
- Chai Spiced Snowball Cookies
- The Best Soft Ginger Molasses Cookies
- Shortbread Cookies with Chocolate Drizzle
- Cherry Quinoa Chocolate Bark
- Narwhal Gingerbread Cutout Cookies
- Healthy Peanut Butter Buckeye Balls
- Gingersnap Sandwich Cookies
- Cranberry Pistachio Chocolate Clusters
This recipe is…
This easy peppermint bark recipe is vegetarian and gluten-free. For vegan, use vegan chocolate.Print
This peppermint bark recipe is a breeze to make, and is the perfect gift to give during the holidays. Rich, creamy, and minty, it’s a real treat!
- 12 ounces semi sweet chocolate
- 4 teaspoons vegetable oil, divided
- 12 ounces white chocolate
- 8 candy canes
- Double boiler (or sauce pan and heat-proof bowl that fits inside)
- Line a baking sheet with aluminum foil or parchment paper.
- Melt the semi sweet chocolate with 2 teaspoons vegetable oil, stirring, in the double boiler or in a heat-proof bowl placed over a saucepan of simmering water. (Make sure no water gets mixed with the chocolate, since it can ruin the consistency.) Pour the chocolate immediately onto the baking sheet and smooth into an even layer. Place in the refrigerator for about 30 minutes until the chocolate has set.
- Meanwhile, crush the candy canes by placing them in a plastic bag and hitting them with a rolling pin.
- Melt the white chocolate with 2 teaspoons vegetable oil, stirring, in the double boiler or in a heat-proof bowl placed over a saucepan of simmering water. Pour the white chocolate immediately over the dark chocolate on the baking sheet, and smooth it into an even layer. Top with the crushed candy canes. Place in the refrigerator for about 30 minutes until the chocolate has set.
- When the chocolate has set, peel off the foil or paper and break the bark into small pieces. Store in an airtight container in the refrigerator for up to two weeks.
- Category: Dessert
- Method: Freezer
- Cuisine: American
Keywords: peppermint bark recipe
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.