Homemade Peppermint Bark
Dark and white chocolate form visible ribbons in this peppermint bark rather than separate layers. Crushed peppermint candy adds crunch across the surface, while larger striped pieces stand out on the irregular shards.
Melt the chocolates separately, swirl them only a few times, and add the candy while the surface is still fluid so it stays attached. The candy supplies the mint flavor; peppermint extract is optional. Once the sheet is firm, break it into uneven pieces.
Ingredients for Homemade Peppermint Bark
- 12 ounces semisweet or dark chocolate, chopped (340g)
- 12 ounces white chocolate, chopped (340g)
- 1/3 cup crushed peppermint candy or candy canes (40g)
- 8 to 10 mini red-and-white striped peppermint candies, whole or broken into large pieces (35g)
- Optional: up to 1/8 teaspoon peppermint extract, for a stronger mint flavor
How to Make Homemade Peppermint Bark
- Prepare the pan and candy: Line a rimmed baking sheet with parchment, leaving an overhang for lifting the bark. Have the crushed candy and larger striped pieces ready so you can add them before the chocolate sets.
- Melt the chocolates: Put the dark and white chocolates in separate, completely dry microwave-safe bowls. Microwave each at medium power if available, or use short intervals at normal power. Heat in 20- to 30-second bursts, stirring after every burst, starting with the first. Stop when only a few small pieces remain, then stir until smooth. Allow about 2 to 4 minutes per chocolate, depending on your microwave.
- Spread and swirl: Spoon alternating portions of the chocolates onto the parchment and spread into a thin, roughly even sheet. Draw a skewer or thin knife through them a few times, stopping while distinct dark-and-white ribbons remain.
- Add the peppermint: Scatter the crushed candy over the still-fluid chocolate. Distribute the larger striped pieces across the surface and press them in gently so they adhere.
- Chill and break: Refrigerate uncovered for about 45 to 60 minutes, until the center feels fully firm rather than tacky or soft. The time depends on the thickness of the bark. Lift it out with the parchment and break it into irregular, flat shards.
How to Keep the Chocolate Marbled
Alternate spoonfuls of chocolate before swirling; stirring the two together too thoroughly will erase the contrast. Keep the peppermint on top rather than folding it into the white chocolate, where the candy can tint it pink. Add it promptly after swirling so the larger pieces can settle into the surface.
How to Melt Chocolate Without Scorching It
Short microwave bursts and stirring help distribute heat, especially in the white chocolate. Keep bowls and utensils dry: water or steam can make melted chocolate grainy.
For a stovetop alternative, melt each chocolate in a separate dry heatproof bowl set over gently simmering water. Keep the bowls above the water and away from splashes and steam.
Serving and Storing Peppermint Bark
Serve the shards on a platter or alongside hot chocolate. For another chocolate-covered holiday sweet, try these Christmas Chocolate-Covered Pretzel Rods.
Once fully set, store the bark in an airtight container in a cool, dry place. If the room is warm, refrigerate it instead and let the closed container come closer to room temperature before opening to reduce condensation. Separate stacked shards with parchment if needed to protect the candy topping.
Nutrition
Approximate nutrition per serving, based on 1 of 12 servings (about 63g): 330 calories, 4g protein, 19g fat, and 40g carbohydrates. Per 100g: 530 calories, 6g protein, 29g fat, and 63g carbohydrates. Values vary with the chocolate and peppermint candy used.
Homemade Peppermint Bark
Equipment
- Rimmed baking sheet
- Parchment paper
- Microwave-safe bowls
- Microwave
- Skewer or thin knife
- Refrigerator
Ingredients
- 12 ounces semisweet or dark chocolate, chopped (340 g)
- 12 ounces white chocolate, chopped (340 g)
- 1/3 cup crushed peppermint candy or candy canes (40 g)
- 8 to 10 mini red-and-white striped peppermint candies, whole or broken into large pieces (35 g)
- Optional: up to 1/8 teaspoon peppermint extract, for a stronger mint flavor
Instructions
- Line a rimmed baking sheet with parchment, leaving an overhang for lifting the bark. Set out the crushed candy and larger striped pieces.
- Place the dark and white chocolates in separate, completely dry microwave-safe bowls.
- Microwave each chocolate at medium power if available, or at normal power in 20- to 30-second bursts, stirring after each burst. Stop when a few small pieces remain, then stir until smooth. Allow about 2 to 4 minutes per chocolate, depending on your microwave.
- Spoon alternating portions of the chocolates onto the parchment and spread into a thin, roughly even sheet.
- Draw a skewer or thin knife through the chocolate a few times, stopping while distinct dark-and-white ribbons remain.
- Scatter the crushed peppermint over the still-fluid chocolate. Arrange the larger striped pieces across the surface and gently press them in so they adhere.
- Refrigerate uncovered for 45 to 60 minutes, until the center is fully firm. Lift the bark out using the parchment and break it into irregular shards.
Tips
- Keep bowls and utensils completely dry to prevent the chocolate from turning grainy.
- Stir the chocolates only a few times while swirling to preserve the contrast.
- Add the peppermint promptly after swirling so the candy sticks to the chocolate.
- Keep the peppermint on top rather than folding it into the white chocolate, which can tint it pink.