Peppermint Bark. Super simple white chocolate and milk chocolate layered bark with crushed peppermint that makes for an awesome holiday treat!
Peppermint Bark
Peppermint bark is one of the traditional sweets of the holiday season that must be included on every treat list. Whether you are passing out trays of goodies for Christmas, looking for something to send to the teacher, mailman, or groomer peppermint bark is a pretty good option for sharing.
Peppermint Bark is inexpensive, EASY to make, pretty, and delicious! If you are looking for a simple yet amazing dessert for your dessert table, then you have to add making peppermint bark to your dessert to do list!
Love Peppermint? Check out these other great Christmas Peppermint Recipes!
- Peppermint Oreo Pops
- Chocolate Peppermint Cookies
- Peppermint Bark Brownies
- Candy Cane Meringues
- Peppermint Patties
- Peppermint Ice Cream Bread
- Peppermint Hot Chocolate Spoons
Tips for Making Peppermint Bark
More or less peppermint. If you like your peppermint flavor a bit more subtle cut the extract in half I like a strong blast of peppermint flavor myself.
Use a good quality chocolate. You can use chocolate baking chips to make it, but because there are so few ingredients, to have the best flavors using quality chocolate will make a big difference in flavor and is totally the way to go. I recommend Godiva, Ghirardelli, Lindt, or Baker’s brand chocolate when making bark of any kind.
Crushed Peppermint. If you do not have peppermints you can use peppermint flavored candy canes instead.
Peppermint Bark Ingredients
- 2 cups white chocolate chips
- 2 cups milk or dark chocolate chips
- 2 teaspoons peppermint extract
- 1⁄2 cup crushed peppermints
- 2 teaspoons vegetable oil or coconut oil
How to Make Peppermint Bark
Cover an 11×13 pan or a baking sheet with waxed paper.
Melt white chocolate chips in microwave, heating for 30 seconds then stirring, repeat until smooth and completely melted. You can melt the chocolate with a double boiler if you prefer.
Once the chocolate is melted stir in 1 teaspoon peppermint extract and 1 teaspoons oil and mix well.
Pour the melted chocolate onto the waxed paper and spread to 1⁄8” to a 1⁄4 “ thickness.
Place pan in freezer for 15 minutes to let it harden, if chocolate is not thoroughly hardened leave in freezer for an additional 5 to 10 minutes.
Heat the milk chocolate chips in microwave using the same method 30 seconds at a time, stirring after each. Add remaining teaspoon peppermint extract and 1 teaspoons oil.
Spread the milk chocolate quickly over the white chocolate layer and then top with the crushed peppermint.
Place the tray back in freezer for 20 – 25 minutes.
Remove the tray from the freezer and break the peppermint bark into smaller pieces.
Store in an airtight container in the refrigerator for up to 2 weeks.
Easy Holiday Recipes
- Snowman Poop Cookies
- Cherry Chocolate Chip cookies
- Homemade Sugar cookies
- No spread Sugar Cookies Recipe
- Reindeer Poop Christmas Cookies
- Chocolate Dipped Nutterbutter snowmen
- Grinch Fruit Kabobs
Peppermint Bark
Ingredients
- 2 cups white chocolate chips
- 2 cups milk chocolate chips or dark chocolate chips
- 2 teaspoons peppermint extract
- .5 cup crushed peppermints
- 2 teaspoons vegetable oil or coconut oil
Instructions
- Cover an 11×13 pan or a baking sheet with waxed paper.
- Melt white chocolate chips in microwave, heating for 30 seconds then stirring, repeat until smooth and completely melted. You can melt the chocolate with a double boiler if you prefer.
- Once the chocolate is melted stir in 1 teaspoon peppermint extract and 1 teaspoons oil.
- Pour the melted chocolate onto the waxed paper and spread to 1⁄8” to a 1⁄4 “ thickness.
- Place pan in freezer for 15 minutes to let it harden, if chocolate is not thoroughly hardened leave in freezer for an additional 5 to 10 minutes.
- Heat the milk chocolate chips in microwave using the same method 30 seconds at a time, stirring after each. Add remaining teaspoon peppermint extract and 1 teaspoons oil.
- Spread the milk chocolate quickly over the white chocolate layer and then top with the crushed peppermint.
- Place the tray back in freezer for 20 – 25 minutes.
- Remove the tray from the freezer and break the peppermint bark into smaller pieces.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Comments & Reviews
Quinn says
when I added the peppermint to the melted chocolate chips it stiffened up and would not pour and would not remelt in microwave.
Janet L. Ritola says
where is the Print Tab?
Stephanie says
It’s on the recipe card towards the bottom.