Peppermint Bark

By Elizabeth LaBau

Updated 05/20/19

Peppermint bark

The Spruce
  • 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
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Nutrition Facts
Servings: 1 1/2 lbs (20 servings)
Amount per serving
Calories 202
% Daily Value*
Total Fat 12g 16%
Saturated Fat 7g 37%
Cholesterol 4mg 1%
Sodium 20mg 1%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 7%
Protein 2g
Calcium 46mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(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 is my favorite method for making peppermint bark--it's delicious, it's easy, it's beautiful, and everyone loves receiving it during the holidays!

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

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Ingredients

  • 12 ounces dark chocolate (chopped, or chocolate chips)
  • 12 ounces white chocolate (chopped, or white chocolate chips)
  • 8 peppermint candy canes

Steps to Make It

  1. Gather the ingredients.

    Ingredients for peppermint bark
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  2. 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.

    Candy canes in the food processor
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  3. Alternately, place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.

    Candy canes in ziploc bag
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  4. Prepare a cookie sheet by covering it with smooth aluminum foil.

    Put foil over cookie sheet
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  5. Melt or temper the dark chocolate.

    Melt dark chocolate
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  6. Pour the chocolate onto the prepared cookie sheet and use an offset spatula or knife to spread it to an even thickness, 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.

    Pour chocolate onto cookie sheet
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  7. Place the tray in the refrigerator to firm up while you prepare the white chocolate.

    Place the tray in the fridge to firm up
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  8. While the dark chocolate hardens, melt or temper the white chocolate.

    Melt white chocolate
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  9. Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.

    Stir in most of candy cane bits
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  10. Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.

    Remove the tray from fridge
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  11. 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.

    Put white chocolate on top
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  12. Place the tray back in the refrigerator to firm up for 30 minutes.

    Place tray in fridge
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  13. Once the peppermint bark is completely set, break into small, uneven pieces by hand.

    Break into pieces
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  14. Serve immediately or bring to your annual Christmas cookie swap and enjoy!