Go Back

Easy Peppermint Bark

Easy homemade peppermint bark with a layer of dark chocolate, a layer of white chocolate and crushed candy canes on top. Just 4 ingredients and perfect for Christmas gifts.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Chilling 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Dessert, Holiday Treats, Snack
Cuisine American
Servings 24 pieces
Calories 170 kcal

Ingredients
  

  • 12 oz semi-sweet or dark chocolate chopped (baking bars or good chips)
  • 12 oz white chocolate chopped (use baking bars, not chips)
  • 1/2 tsp peppermint extract divided
  • 1/2 cup crushed candy canes about 6 regular candy canes

Instructions
 

  • Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides.
  • Melt the dark chocolate in a microwave-safe bowl in 30-second bursts, stirring each time, until smooth. Stir in 1/4 tsp peppermint extract. Spread evenly in the pan.
  • Chill for 15 to 20 minutes, until the chocolate is set but not rock hard.
  • Melt the white chocolate the same way, using 20-second bursts at 50% power so it doesn't burn. Stir in the remaining 1/4 tsp peppermint extract. Spread over the dark chocolate layer.
  • Right away, sprinkle the crushed candy canes over the top and press gently so they stick.
  • Chill for about 1 hour, until firm. Lift out with the parchment and break or cut into pieces.

Notes

Make ahead: Make up to 2 weeks ahead.
Storage: Keep in an airtight container in a cool place or the fridge for up to 2 weeks, with parchment between layers.
Reheat: Not needed. Let it sit at room temperature for 5 minutes before serving if chilled.
Variations: Swirl the two chocolates together for a marbled bark. Use milk chocolate for a sweeter bark. Add a pinch of flaky sea salt on top.
Keyword christmas candy, easy peppermint bark, homemade peppermint bark, peppermint bark