Peppermint Bark

By Elizabeth LaBau

Updated 09/17/18

peppermintbark-1500.jpg
Ratings (16)
  • Total: 50 mins
  • Prep: 30 mins
  • Cook: 20 mins
  • Yield: 1 1/2 lbs (20 servings)
Nutritional Guidelines (per serving)
202 Calories
12g Fat
20g Carbs
2g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Peppermint bark is a Christmas classic. Who can resist dark chocolate, white chocolate, and crisp bites of minty candy canes? This method for making peppermint bark is easy, delicious, and beautiful. Everyone will love receiving a batch this holiday season.

If you don't have the time to temper the chocolate, you can either swap in candy coating or use untempered chocolate. If you use chocolate chips, don't try to temper them—just melt. Be aware that untempered chocolate bark will melt easily, so if you live in a warm climate, it should be stored in the refrigerator.

Ingredients

  • 8 peppermint candy canes
  • 12 ounces (about 2 cups) dark chocolate (chopped) or dark chocolate chips
  • 12 ounces (about 2 cups) white chocolate (chopped) or white chocolate chips

Steps to Make It

  1. Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5 to 10 seconds each, until the canes have been crushed into small pieces. Alternately, place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to roll or smash the candy canes until they're the size you desire.

  2. Cover a cookie sheet with smooth aluminum foil.

  3. Melt or temper the dark chocolate. Pour the chocolate onto the prepared cookie sheet and use an offset spatula or knife to spread it evenly to a little more than 1/8-inch thick. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow. Place the tray in the refrigerator to firm up while you prepare the white chocolate.

  4. While the dark chocolate hardens, melt or temper the white chocolate. Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.

  5. Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.

  6. While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.

  7. Once the peppermint bark is completely set, break into small, uneven pieces by hand.