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Peppermint White Chocolate Bark Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 119 reviews
  • Author: Jasmine
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes (melting and layering time, cumulative)
  • Total Time: 1 hour 45 minutes
  • Yield: Just over 1 lb (about 12 servings)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Peppermint Bark recipe features layers of creamy white and semi-sweet chocolate infused with peppermint extract and topped with crushed candy canes for a festive, delightful treat. Perfect for holiday gifting or enjoying as a cool, crunchy dessert, the bark combines silky chocolate layers with refreshing peppermint and a satisfying crunch.

Ingredients

Units Scale

White Chocolate Layers

  • 12 ounces (339g) white chocolate, coarsely chopped and divided
  • 1 and 1/2 teaspoons vegetable oil or coconut oil, divided
  • 1/2 teaspoon peppermint extract, divided (3/4 tsp total: 1/4 tsp in first white chocolate layer, 1/4 tsp in semi-sweet chocolate, no peppermint in last white chocolate layer)

Semi-Sweet Chocolate Layer

  • 6 ounces (170g) semi-sweet or bittersweet chocolate, coarsely chopped

Topping

  • 2-3 regular-size candy canes (24-36g total), crushed

Instructions

  1. Prepare Pan: Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. Alternatively, use a lined baking sheet. Set aside.
  2. Bottom White Chocolate Layer: Place 6 ounces of white chocolate and 1/2 teaspoon oil in a small heatproof bowl or liquid measuring cup. Melt in the microwave in 20-second increments, stirring vigorously after each, until smooth and fully melted. Stir in 1/4 teaspoon peppermint extract. Pour into the prepared pan and spread into a thin, smooth layer with an offset spatula or spoon. Refrigerate for 10–15 minutes until almost set but not fully hardened to prevent separation.
  3. Semi-Sweet Chocolate Layer: Place the semi-sweet chocolate and 1/2 teaspoon oil in a heatproof bowl. Melt using the same microwave method. Stir in 1/4 teaspoon peppermint extract. Pour over the white chocolate layer and spread evenly. Refrigerate again for 10–15 minutes until almost set.
  4. Top White Chocolate Layer: Melt the remaining 6 ounces of white chocolate with 1/2 teaspoon oil using the same method. Do not add peppermint extract to this layer. Pour over the layered chocolates and spread smoothly. Evenly sprinkle crushed candy canes over the top.
  5. Set the Bark: Refrigerate the completed bark for about 1 hour or until fully hardened.
  6. Cut and Store: Remove from the pan and peel off the foil or parchment. Break or cut into pieces as desired. If refrigerated longer than 3–4 hours, let sit at room temperature 10–15 minutes before slicing to avoid layer separation. Store leftovers covered in the refrigerator for up to 3 weeks. Bark can sit at room temperature for a few days in cooler months but softens slightly.

Notes

  • This recipe is incredibly simple yet yields a festive and delicious peppermint chocolate bark.
  • Melting chocolate in short microwave bursts while stirring prevents overheating or burning.
  • Do not let the layers fully harden between additions to avoid separation.
  • Crushing candy canes can be done by placing them in a sealed bag and using a rolling pin or meat mallet.
  • Store bark in the refrigerator to maintain crispness and freshness for up to 3 weeks.
  • If bark softens at room temperature, refrigerate before serving.

Nutrition

  • Serving Size: 1 piece (~40g)
  • Calories: 220
  • Sugar: 20g
  • Sodium: 15mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 10mg

Find it online: https://jmrecipes.com/peppermint-white-chocolate-bark-recipe/