Nothing says the holidays like homemade peppermint bark. Layers of rich chocolate and crunchy peppermint create the perfect festive treat—easy to make, delicious to share, and ideal for gifting or indulging this season.
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🍫 The Ingredients
The ingredients combine rich chocolate, refreshing peppermint flavor, and a crunchy candy topping to create a festive homemade treat. Find ingredient notes (including substitutions and variations) below.
📝 Ingredients Notes with Substitutions and Variations
- Chocolate: Semi-sweet chocolate bars can be substituted with dark chocolate or milk chocolate, depending on your taste preference. For a dairy-free option, use vegan or dairy-free chocolate.
- White Chocolate: If you prefer, you can use white chocolate chips or a white chocolate candy coating. For a lower-sugar alternative, try a white chocolate-flavored almond bark.
- Peppermint Extract: If you don’t have peppermint extract, you can use crushed peppermint candies for flavor or a few drops of spearmint extract for a milder mint taste.
- Crushed Candy Canes: Substitute with crushed peppermint candies, peppermint-flavored hard candies, or even crushed Andes mints for a different minty twist. For a nutty variation, try adding chopped nuts like almonds or pecans instead.
See the recipe card (with video) below for a full list of ingredients and measurements.
📌 Tips and Tricks for Perfect Bark
- Use high-quality chocolate for the best flavor and smooth texture.
- Melt the chocolate slowly over a double boiler or in short bursts in the microwave to prevent burning.
- Spread the chocolate evenly on a parchment-lined baking sheet for uniform thickness.
- Allow the chocolate to cool slightly before adding the peppermint extract to preserve its flavor.
- Crush candy canes finely for a better texture and even distribution.
- To keep the chocolate from becoming soft after chilling, make sure to fully temper the chocolate or chill it in the coldest part of your refrigerator, then store the bark in an airtight container at a cool room temperature to prevent condensation and softening.
- Avoid exposing the bark to humidity or warm temperatures, which can cause the chocolate to bloom or soften.
👩🏼🍳 How to Make Homemade Peppermint Bark
- Step 1: Chop the semi-sweet chocolate into small chunks and gently melt in a double boiler or in the microwave with short intervals on HIGH.
- Step 2: Spread the chocolate in a thin layer on parchment paper or a silicone mat nestled into a sheet pan. Chill for 15 minutes.
- Step 3: Clean your double boiler (or get a new clean bowl) and melt the white chocolate. Stir in the peppermint extract.
- Step 4: Smear the melted white chocolate over the chilled semi-sweet chocolate.
- Step 5: Immediately sprinkle the crushed candy canes over the warm white chocolate. Chill for at least 1 hour.
- Step 6: Use your fingers or a sharp knife to break the bark into pieces. Store in an air-tight container in a cool place.
Expert Tip
For a perfectly smooth and glossy finish, temper your chocolate by carefully melting and cooling it to specific temperatures before spreading—this not only prevents the bark from becoming soft or dull but also gives it a professional-quality snap and shine.
Semi-Sweet Chocolate: Melt to 115°F to 120°F.
White Chocolate: Melt to 110°F to 115°F.
🎄 How to Serve
- Break the bark into bite-sized pieces for easy snacking and sharing.
- Arrange the pieces on a festive platter or in a decorative tin for gifting.
- Serve alongside hot cocoa or coffee for a cozy holiday treat.
- Use as a topping for ice cream, yogurt, or holiday desserts to add a minty crunch.
- Package in clear cellophane bags tied with ribbon for party favors or holiday giveaways.
- Pair with other seasonal treats like Christmas cookies or spiced nuts for a dessert platter.
🙋🏽♂️ Frequently Asked Questions
Yes, you can skip the extract and rely on crushed candy canes for peppermint flavor, though the extract adds a stronger, more consistent mint taste.
Store it in an airtight container at cool room temperature or in the refrigerator to prevent melting and maintain freshness for up to two weeks.
Absolutely! It can be prepared several days or even weeks in advance and stored properly until ready to serve or gift.
This usually happens if the chocolate wasn’t tempered properly or if the bark was stored in a warm or humid environment.
Definitely! Nuts, dried fruit, or different crushed candies can be added for extra flavor and texture.
Ready to make a treat that will have Santa coming back for more? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Homemade Peppermint Bark
Video
Equipment
- Double boiler or microwave-safe bowl
- 1 baking pan lined with a silicone mat or parchment paper
Ingredients
- 12 oz semi-sweet chocolate about 2 cups
- 12 oz white chocolate about 2 cups
- ¼ teaspoon peppermint extract
- 1 cup candy canes roughly crushed
Instructions
- Line a baking sheet with parchment paper or a silicone mat.
- In a double boiler with simmering water, or in a microwave-safe bowl, melt the semi-sweet chocolate over low heat. Stir until smooth.12 oz semi-sweet chocolate
- Pour the melted semi-sweet chocolate onto the prepared baking sheet and spread it evenly with a spatula. You'll want about a 7×10" rectangle. Place in the refrigerator and chill for 15 minutes.
- Clean out your double boiler, or get a new heatproof bowl, and gently melt the white chocolate. Once smooth, stir in the peppermint extract.12 oz white chocolate, ¼ teaspoon peppermint extract
- Pour the melted white chocolate over the chilled semi-sweet chocolate and spread evenly. Immediately sprinkle the crushed candy canes evenly over the warm white chocolate.1 cup candy canes
- Place the baking sheet back in the fridge for at least 1 hour, or until completely firm.
- Once set, break the bark into irregular pieces with your hands or a knife.
- Store in an air-tight container, preferably in the fridge, for up to 2 weeks.
Notes
- Use high-quality chocolate for the best flavor and texture.
- Be careful not to overheat the chocolate when melting to avoid burning.
- For a smooth, glossy finish, consider tempering the chocolate. See blog post for more details.
- Crush candy canes finely for even distribution and a better texture.
- Store the bark in an airtight container at cool room temperature or in the fridge to keep it firm.
- Feel free to customize with nuts or other toppings for added flavor.
Julia Mayes says
Looks wonderful
Kris Longwell says
Thanks, Julia! It really is so good and festive! Happy Holidays!