Peppermint bark is great homemade! My recipe combines two layers of dark and white chocolate with crushed candy canes on top. My tips help avoid common pitfalls to make a snappy, excellent peppermint bark.

Peppermint bark is one of my all-time holiday favorite treats that combines rich melted chocolate with the refreshing flavor of peppermint. Until I developed this recipe, even though I come from a long line of candy-making folk (thank you Geo. Abowd!), I always thought the bark from Williams-Sonoma could not be matched. It took some doing, but I am excited to arrive at a recipe that helps us get W-S level candy, with double layers of dark and white chocolate with a topping of crushed candy canes. My tips help us avoid the common issues involved with two layers of chocolate (how to get them to not separate?!), tempering chocolate (we want snappy, shiny chocolate, not fudgy soft chocolate), and of course, excellent peppermint flavor.

My simple recipe calls for simple ingredients and can be made at home. Here is everything you need to know about making the all-time best peppermint bark! I suspect it will become a homemade candy tradition, like homemade eggnog and other holiday favorites have become, for you as much as it will now be for us.

Peppermint Bark Ingredients

To make perfect peppermint bark, use the following ingredients:

• Dark Chocolate Chips: Use for the bottom layer, providing a rich, decadent base for your bark. I use 70% cacao chips or, my preference because they melt faster, finely chopped bars.
• White Chocolate: For the sweet, creamy top layer. Use white chocolate bars that do not include palm oil–this is key to the layers adhering (they tend to split apart otherwise). Finely chop the white chocolate bars.
• Candy Canes or Peppermint Candies: Crushed to add that classic peppermint flavor, festive color, and candy crunch.
• Peppermint Extract or Natural Peppermint Oil: Some recipes discourage using extract but my tests did not result in issues using extract or oil. Peppermint oil is much stronger in flavor than extract, so use it sparingly, one drop at a time and taste test before adding more.

Best Chocolate to Use

When selecting types of chocolate for your peppermint bark, it is important to use high quality chocolate, and the right type for the chocolate layers. Avoid candy melts and white chocolate chips. Do use: 

• Semi-Sweet Chocolate or other Dark Chocolate: Use 60-70% cacao for the dark chocolate layer, for rich semisweet chocolate flavor that balances the sweetness of white chocolate and crushed candy canes. Use chips or finely chopped bars.
• White Chocolate: Avoid standard white chips; look for pure white chocolate bars (such as Lindt bars with cocoa butter) that you finely chop. This type of white chocolate will melt and adhere properly for the layers. 

Peppermint Bark Step-by-step Instructions

Follow these simple steps for excellent, delicious peppermint bark:

Step 1. It is especially helpful in candy making to have everything ready before you begin. Crush the candy canes or peppermint candies using a rolling pin in a zip-top bag or a meat mallet for easier control and smaller pieces. Line a baking sheet with a baking mat (such as a Silpat) or parchment paper. Finely chop the chocolate, both the dark and white, and place them each in their own heatproof bowls. Reserve about 1/4 cup of each of the chopped light and dark chocolate.

Melting the chocolate

Step 2. Melt the Dark Chocolate: In a microwave-safe bowl or double boiler, melt the dark chopped chocolate or dark chocolate chips (keeping 1/4 cup in reserve, not melted at this stage). Use 30-second intervals in the microwave, stirring frequently until smooth. To melt chocolate in the double boiler, use a saucepan with a bowl that will fit over the top. Fill the pan with an inch or so of water that will not touch the base of the bowol. Heat the water to boiling without the bowl of chocolate on top, then remove the pan from the heat and place the bowl of chopped chocolate over the pan.

The chocolate will melt over about 15 minutes in the steam heat from teh water. Remove the bowl from the lower pan, wiping the bottom of the bowl with a towel, before all of the chocolate is melted and allow it to finish melting off heat.

Then add another handful of chopped chocolate to the melted chocolate (whether melted in the microwave or double boiler) to “seed” the chocolate and temper it. This is essential to achieving a snappy, shiny finished chocolate instead of a fudgy, melty chocolate that requires refrigeration to harden. Add the peppermint extract or oil at this stage.

Step 3. Spread the Dark Chocolate Layer: Pour the melted chocolate onto a parchment-lined sheet pan and use an offset spatula to spread it into an even layer about 1/4-inch thick. Allow the dark chocolate layer to cool for 5 minutes, then sprinkle evenly with some of the crushed candy canes. This will help anchor the top white chocolate layer to the dark chocolate layer.

Step 4. Melt the White Chocolate: Allow the dark chocolate layer to continue to cool slightly, but not completely, as you melt the white chocolate in the same way as the dark in step 2, melting all but about 1/4 cup of the chopped white, and then when melted, seeding with a handful of chopped white chocolate. While the dark layer with crushed candy on top is solidified but still somewhat wet and soft on top, carefully spread the melted white chocolate evenly over the cooled dark chocolate layer to create the top layer.

Finishing the Bark

Step 5. Top with Candy Cane Pieces: While the top layer is still warm, sprinkle the crushed candy canes over the white chocolate layer, pressing them gently to adhere.

Step 6. Cool and Set. Place the sheet pan in a cool place for about 30-60 minutes, or until both layers of chocolate have completely hardened.

Step 7. Cut in to pieces. Once hardened, use a serrated bread knife to cut or break the peppermint bark into smaller pieces. Your finished bark is ready to enjoy or to be wrapped as a holiday gift wrapped in a cellophane bag or in a tin, or as a perfect addition to your cookie plate or cookie swap during the holiday season.

Storage

Storing pepperming bark is best at room temperature. To store peppermint bark, keep it in an airtight container at room temperature for up to three weeks. It is best not to freeze it.

FAQs

Is there a way to make peppermint bark without candy canes?
Yes, if you prefer a candy-free version, you can use crushed peppermint candies or omit the crunchy topping altogether. (note that leaving out the crushed candies in between the dark chocolate and white chocolate layers may allow for the layers to separate when dried). You could also try adding chopped nuts or green and red sprinkles for texture and color.

Can I add other flavors to peppermint bark?
Many flavors are delicious for chocolate bark. Consider adding flavors like orange zest, almond extract, or even a sprinkle of sea salt to enhance the taste. Experimenting with flavors offers delightful variations, but they may not all taste right together with peppermint, so choose one and use that.

How do I crush candy canes without making a mess?
To crush candy canes with minimal mess, place them in a zip-top bag and seal it tightly before using a rolling pin or meat mallet to crush them. This method contains the crumbs and keeps your workspace clean.

Can I use peppermint oil instead of peppermint extract?
While natural peppermint oil can be used, it is much more concentrated than peppermint extract. If using peppermint oil, add it sparingly (a drop or two) to avoid overpowering the bark.