Introduction
Nothing says holiday cheer like a piece of crunchy, minty peppermint bark. This recipe layers rich, velvety dark chocolate with creamy white chocolate, sprinkled with crushed candy canes for the perfect blend of sweetness and festive crunch. It’s a treat that’s as beautiful as it is delicious, making it a holiday favorite for gifting, snacking, or sharing at Christmas parties.
Peppermint bark is a timeless Christmas confection because it’s easy to make, stunning to present, and universally loved. Unlike more complicated desserts, it requires no baking—just simple melting, layering, and chilling. This makes it a go-to recipe for busy holiday schedules when you still want something homemade and impressive.
Why I Love This Recipe
I love this recipe because it perfectly captures the flavors and spirit of Christmas in one bite. The refreshing peppermint balances out the richness of the chocolate, creating a delightful harmony. It’s also a joy to make—breaking apart the bark into rustic, jagged pieces feels like unwrapping gifts.
Another reason I love it is its versatility: it makes a great homemade edible gift, looks wonderful on a holiday dessert platter, and keeps well for weeks. Plus, it’s a fun recipe to make with kids since they can help sprinkle the crushed candy canes.
Why It’s a Must-Try Dish
This is a must-try holiday recipe because:
- It’s quick and easy (no baking, minimal prep).
- It’s festive and eye-catching with the red and white candy cane topping.
- It makes a perfect edible gift—beautifully packaged in bags or tins.
- The combination of dark chocolate, white chocolate, and peppermint is classic and irresistible.
If you want a holiday treat that’s as stress-free as it is delicious, peppermint bark is a must on your Christmas menu.
Preparation & Cooking Time
- Preparation Time: 10 minutes
- Chilling Time: 1–2 hours
- Total Time: 1 hour 15 minutes
Servings & Nutrition
- Servings: About 20 pieces
- Calories (per serving): ~180 kcal
Course & Cuisine
- Course: Dessert / Confection
- Cuisine: American (Holiday / Christmas Treat)
Ingredients
- 12 oz (340 g) high-quality dark chocolate (60–70% cocoa)
- 12 oz (340 g) white chocolate (good quality, real cocoa butter preferred)
- ½ tsp peppermint extract (optional, for extra flavor)
- 5–6 candy canes, crushed (about ½ cup)
Directions
- Prepare Baking Sheet
- Line a baking sheet with parchment paper.
- Melt the Dark Chocolate
- Melt dark chocolate in a heatproof bowl over simmering water (double boiler) or in short microwave bursts.
- Stir in ¼ tsp peppermint extract if using.
- Spread evenly onto parchment paper (about ¼ inch thick).
- Chill for 20 minutes until set.
- Melt the White Chocolate
- Melt white chocolate using the same method.
- Stir in remaining ¼ tsp peppermint extract if desired.
- Layer the White Chocolate
- Pour white chocolate over the hardened dark chocolate layer.
- Spread evenly with a spatula.
- Add Candy Canes
- Immediately sprinkle crushed candy canes on top before it sets.
- Gently press them into the chocolate with a spatula.
- Chill and Break Apart
- Refrigerate for 1–2 hours until completely firm.
- Break into rustic pieces by hand or cut with a sharp knife.
Step-by-Step Preparation Method
- Line baking sheet with parchment.
- Melt dark chocolate, spread thin, chill.
- Melt white chocolate, spread over dark layer.
- Sprinkle crushed candy canes on top.
- Chill again until firm.
- Break into irregular bark pieces.
How to Serve
- Serve in a festive bowl or tin as part of a holiday dessert spread.
- Wrap pieces in clear bags tied with red ribbon for homemade Christmas gifts.
- Enjoy alongside hot cocoa, eggnog, or coffee for a cozy treat.
Recipe Tips
- Use real white chocolate (with cocoa butter) for best results—some candy melts won’t set properly.
- Crush candy canes just before using so they stay crunchy.
- For cleaner layers, let the first layer harden fully before adding the second.
- Don’t overheat chocolate—melt slowly and gently.
Variations
- Triple Chocolate Bark: Add a layer of milk chocolate between dark and white.
- Nutty Peppermint Bark: Sprinkle crushed almonds, pistachios, or pecans along with candy canes.
- Festive Swirl Bark: Swirl white and dark chocolate together for a marbled look.
- Vegan Peppermint Bark: Use dairy-free chocolate and vegan candy canes.
- Boozy Peppermint Bark: Add 1 tsp peppermint schnapps to the chocolate for an adult version.
Freezing & Storage
- Storage: Store in an airtight container at room temperature for up to 2 weeks.
- Refrigeration: Can be stored in the fridge for up to 3 weeks.
- Freezing: Freeze in layers separated by parchment for up to 2 months. Thaw in the refrigerator to avoid condensation.
Special Equipment Needed
- Baking sheet
- Parchment paper
- Double boiler (or microwave-safe bowl)
- Spatula
- Rolling pin or food processor (to crush candy canes)
Conclusion
This Holiday Peppermint Bark with White and Dark Chocolate is the perfect festive treat—quick, beautiful, and irresistibly delicious. With its crisp peppermint topping, smooth chocolate layers, and striking red-and-white look, it’s as much a holiday decoration as it is a dessert. Whether you make it as a homemade gift or enjoy it during a cozy family night, this peppermint bark will become a cherished Christmas tradition.
Holiday Peppermint Bark with White and Dark Chocolate
Description
Nothing says holiday cheer like a piece of crunchy, minty peppermint bark. This recipe layers rich, velvety dark chocolate with creamy white chocolate, sprinkled with crushed candy canes for the perfect blend of sweetness and festive crunch.
Ingredients
Instructions
-
Prepare Baking Sheet: Line a baking sheet with parchment paper.
-
Melt the Dark Chocolate: Melt dark chocolate in a heatproof bowl over simmering water (double boiler) or in short microwave bursts. Stir in ¼ tsp peppermint extract if using. Spread evenly onto parchment paper (about ¼ inch thick). Chill for 20 minutes until set.
-
Melt the White Chocolate: Melt white chocolate using the same method. Stir in remaining ¼ tsp peppermint extract if desired.
-
Layer the White Chocolate: Pour white chocolate over the hardened dark chocolate layer. Spread evenly with a spatula.
-
Add Candy Canes: Immediately sprinkle crushed candy canes on top before it sets. Gently press them into the chocolate with a spatula.
-
Chill and Break Apart: Refrigerate for 1–2 hours until completely firm. Break into rustic pieces by hand or cut with a sharp knife.
