The short answer: Peppermint bark takes 4 ingredients and about 15 minutes of hands-on time. Spread 12 ounces of melted dark chocolate on a lined sheet pan, chill until just set, spread 12 ounces of melted white chocolate mixed with ½ teaspoon peppermint extract on top, sprinkle with crushed candy canes and chill until firm. Then break it into pieces.
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Below are the exact amounts, how to keep the layers from separating, gift packing and storage.
I love giving homemade treats at Christmas, and bark is the one I come back to because one sheet pan fills a stack of tins.
Peppermint bark ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Dark or semisweet chocolate | 12 ounces | Bars or baking wafers, chopped |
| White chocolate | 12 ounces | Bars or wafers, not chips |
| Peppermint extract | ½ teaspoon | Pure extract; add to the white layer |
| Candy canes | 6 to 8 regular, crushed | About ½ cup |
Optional: ¼ teaspoon peppermint extract in the dark layer too, or a drizzle of melted dark chocolate on top for a marbled look.
How to make peppermint bark, step by step
- Line the pan. Line a half sheet pan (about 13 by 18 inches) or a 9-by-13-inch pan for thicker bark with parchment.
- Melt the dark chocolate. Microwave at 50 percent power in 30-second bursts, stirring each time, until smooth. Spread it evenly about ¼ inch thick.
- Chill briefly. Refrigerate 15 to 20 minutes until set but still a little tacky when touched.
- Melt the white chocolate. Use 20-second bursts at 50 percent power. Stir in the peppermint extract.
- Add the top layer. Pour it over the dark layer and spread gently with an offset spatula.
- Top it. Sprinkle the crushed candy canes right away and press them lightly.
- Set and break. Chill 1 hour until firm, then break by hand or cut with a warm knife for neat squares.
Fixes for common peppermint bark problems
| Problem | Likely cause | Fix |
|---|---|---|
| Layers separate | Bottom layer too cold and hard | Add the top layer while the dark layer is still tacky |
| White chocolate is thick or grainy | Overheated or chips used | Lower power, shorter bursts, use bars or wafers |
| Chocolate seized | A drop of water got in | Start a new batch for bark; use seized chocolate in brownies |
| Candy canes got sticky | Humidity | Store airtight and add candy right before setting |
| Bark is soft at room temperature | Warm kitchen or chips | Store in the fridge in a sealed container |
Peppermint bark amounts for a smaller or bigger batch
The recipe above uses 12 ounces of dark chocolate and 12 ounces of white chocolate. Here is the same recipe scaled.
| Batch | Dark chocolate | White chocolate | Peppermint extract | Candy canes (crushed) |
|---|---|---|---|---|
| Half | 6 ounces | 6 ounces | ¼ teaspoon | 3 to 4 |
| Standard | 12 ounces | 12 ounces | ½ teaspoon | 6 to 8 |
| Double | 24 ounces | 24 ounces | 1 teaspoon | 12 to 16 |
Use a bigger pan for a double batch so the layers stay thin, and melt each chocolate in its own bowl. Serve it next to a hot cocoa bar for an easy holiday dessert table.
Peppermint bark variations
- Triple layer: dark, then milk chocolate, then white.
- Pretzel bark: press broken pretzels into the dark layer before the white goes on.
- Cookie bark: scatter crushed chocolate sandwich cookies with the candy canes.
- Mint chip: tint the white layer pale green and add mini chocolate chips on top.
For more ideas for your candy tray, see these Christmas candy ideas and Christmas desserts. For a cereal-based sweet snack alongside the candy, make puppy chow and label the peanut ingredients for guests.
Packing peppermint bark as a gift
- Layer pieces between parchment in tins, cellophane bags or small boxes.
- Add a label with the date and the ingredients. The FDA's food allergy guide lists milk, soy, peanuts and tree nuts among the major food allergens, and chocolate often contains or is made alongside them.
- If you're mailing it, FoodSafety.gov's holiday food gift tips suggest shipping early in the week in a sturdy box so it doesn't sit in a warehouse over the weekend.
A Christmas cookie box with bark tucked in the corners is an easy way to stretch one batch.
Storing peppermint bark
| Where | How long | Tip |
|---|---|---|
| Cool room temperature | About 2 weeks | Airtight tin, away from the stove |
| Refrigerator | About 3 weeks | Sealed, so candy canes don't get sticky |
| Freezer | Up to 2 months | Wrap well; thaw sealed so condensation stays outside |
Plan your homemade gifts
Homemade gifts are cheaper only when you count the chocolate, tins and postage. For an adults-only addition to the sweets tray, make rum balls and label them separately.
- Christmas Budget & Gift Planner, $4.99. List every person getting a tin and track what each batch really costs.
- Holiday Season Bundle, $15.99 (regularly $25.94 for the six items bought separately). The gift planner plus the Meal Planner & Grocery List, a cleaning schedule and savings trackers.
- Family Recipe Binder, $6.99. Save your bark recipe and the variations your family likes best.
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Frequently asked questions
How do you make peppermint bark? To make peppermint bark, spread a layer of melted dark or semisweet chocolate on a lined sheet pan and let it set until just firm. Spread melted white chocolate mixed with peppermint extract on top, sprinkle with crushed candy canes, chill until hard and break into pieces.
Why does my peppermint bark separate? Peppermint bark separates when the bottom layer is fully hard and cold before the white chocolate goes on. Add the top layer when the dark chocolate is set but still slightly tacky, about 15 to 20 minutes in the fridge, so the two layers bond.
What chocolate is best for peppermint bark? Use good chocolate bars or baking wafers rather than chocolate chips for peppermint bark. Chips contain stabilizers that help them hold their shape, so they melt thicker and set softer.
How do you melt white chocolate without burning it? Melt white chocolate in the microwave at 50 percent power in 20-second bursts, stirring between each, and stop while a few small lumps remain. Stirring melts the rest, and white chocolate scorches quickly with too much heat.
Can you use peppermint oil instead of extract? Yes, but peppermint oil is much stronger than extract. Use only a drop or two of food-grade peppermint oil in place of ½ teaspoon of extract, and make sure the oil is labeled for food use.
How long does peppermint bark last? Homemade peppermint bark lasts about 2 weeks at cool room temperature in an airtight container, and a little longer in the refrigerator. Keep it away from heat and humidity so the candy canes stay crisp.
Should peppermint bark be refrigerated? Peppermint bark doesn't need the refrigerator if your kitchen is cool, but chilling keeps it firm in a warm room. If you refrigerate it, keep it sealed so moisture doesn't make the candy canes sticky.
How do you crush candy canes for peppermint bark? Put unwrapped candy canes in a zip-top bag, wrap it in a towel and tap it with a rolling pin until the pieces are small. Shake the bag through a strainer if you want to keep the fine dust out of the topping.
Is peppermint bark a good homemade gift? Yes, peppermint bark is a good homemade gift. Peppermint bark is one of the easiest homemade Christmas gifts because it keeps for weeks and packs flat in tins or bags. The Christmas Budget & Gift Planner from HomeBase Paper Co. helps you list who gets a tin and what the batch costs.
How much peppermint bark does one batch make? One batch made with 24 ounces of chocolate on a half sheet pan makes about 1½ pounds of peppermint bark. That fills roughly 6 small gift bags or tins of about 4 ounces each.
How much chocolate do I need for peppermint bark? For one standard batch of peppermint bark you need 12 ounces of dark or semisweet chocolate and 12 ounces of white chocolate, plus ½ teaspoon of peppermint extract and 6 to 8 crushed candy canes. Halve those amounts for a small batch or double them for gift tins.
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Sources
- FDA: Food allergies, what you need to know fda.gov
- FoodSafety.gov: Holiday tips for food gifts foodsafety.gov