I never liked peppermint bark as a kid – it was always too sweet and tasted artificial to me. My mom would buy it every Christmas from those specialty candy shops at the mall, and I’d politely take a piece just to be nice.
That’s until I learned how easy it is to make at home with real dark chocolate and genuine peppermint. Now I make it every holiday season, and the difference is night and day. If you’ve only had the store-bought stuff, you’re in for a treat – this homemade version will change your mind about peppermint bark forever.
Why You’ll Love This Chocolate Bark
- Quick and easy – With just 3 ingredients and 30 minutes, you can make this festive treat without any complicated steps or special equipment.
- Perfect homemade gift – Package it in clear bags or pretty tins for a thoughtful holiday gift that friends and family will love.
- Make-ahead friendly – You can make this bark up to 2 weeks in advance and store it in an airtight container, making it perfect for holiday planning.
- Budget-friendly – Using just chocolate chips and candy canes, this recipe creates an impressive treat that looks expensive but costs very little to make.
What Kind of Dark Chocolate Should I Use?
For making bark, you’ll want to stick with high-quality dark chocolate chips or bars that contain between 60-70% cocoa – this range gives you the perfect balance of sweetness and rich chocolate flavor. Regular chocolate chips from the baking aisle will work fine, but if you’re feeling fancy, brands like Ghirardelli or Guittard will give you extra-smooth results since they melt more evenly. Just stay away from chocolate chips labeled “chocolate-flavored” or “candy coating,” since these contain added wax and won’t set properly. If you’re using a chocolate bar instead of chips, just chop it into small, even pieces before melting to ensure it melts smoothly.
Options for Substitutions
This simple holiday treat allows for some easy swaps if you need them:
- Dark chocolate chips: While dark chocolate gives this bark its classic taste, you can use milk chocolate or semi-sweet chocolate chips instead. White chocolate also works, though it will give you a completely different look and sweeter taste.
- Candy canes: No candy canes? You can use starlight peppermint candies or round peppermint candies instead. Just crush them the same way. During non-holiday seasons, you can find these more easily than candy canes.
- Peppermint flavoring: Since this ingredient is marked optional, you can skip it entirely. If you want the mint flavor but don’t have peppermint extract, you can use mint extract – just use about half the amount as it’s usually stronger.
Watch Out for These Mistakes While Making
The biggest challenge when making chocolate bark is improper chocolate tempering – if your chocolate gets too hot or cools too quickly, you’ll end up with a dull, streaky surface instead of that beautiful snap and shine. To avoid this, use a double boiler method and keep your chocolate between 88-90°F, or microwave in 30-second intervals, stirring well between each.
Another common mistake is rushing the crushing of candy canes, which can result in uneven pieces and powdery mess – instead, place them in a sealed zip-top bag and use gentle, controlled taps with a rolling pin for perfect pieces.
The final crucial step is letting your bark set at room temperature rather than rushing it in the fridge – while the refrigerator might seem faster, it can cause condensation to form on the chocolate’s surface, leading to a spotty appearance and compromised texture. For the smoothest results, spread your mixture to an even 1/4-inch thickness and let it set undisturbed for about 2 hours at room temperature.
What to Serve With Peppermint Bark?
Peppermint bark makes a perfect addition to your holiday dessert spread or cookie platter! I love serving it alongside a warm cup of hot cocoa or coffee, which brings out the rich dark chocolate flavors while the peppermint gives everything a cool, festive kick. For a fun dessert party setup, try breaking the bark into smaller pieces and serving it with other holiday treats like sugar cookies, gingerbread, or chocolate truffles. You can also package pieces of the bark in clear cellophane bags tied with festive ribbon – it makes such a nice homemade gift or party favor for guests to take home.
Storage Instructions
Keep Fresh: Your peppermint bark will stay fresh and crunchy in an airtight container at room temperature for up to 2 weeks. For best results, place pieces of parchment paper between layers to prevent them from sticking together. Keep it away from direct sunlight or heat to avoid melting.
Refrigerate: If your kitchen runs warm, you can pop the bark in the fridge in an airtight container. It’ll stay good for up to 3 weeks this way. Just remember that when you take it out, you might notice some condensation on the surface – this is totally normal!
Freeze: Want to make it last even longer? Break the bark into pieces, layer them between parchment paper, and store in a freezer-safe container. It’ll keep its quality for up to 3 months. No need to thaw – you can eat it straight from the freezer for an extra-cool minty treat!
| Preparation Time | 10-15 minutes |
| Cooking Time | 2-3 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 6-10 g
- Fat: 40-50 g
- Carbohydrates: 100-110 g
Ingredients
- 6 regular-sized candy canes
- 9 ounces dark chocolate chips
- 1/2 teaspoon peppermint flavoring (optional)
Step 1: Prepare the Sheet Pan and Crush Candy Canes
Begin by lining a half sheet pan with a silpat or parchment paper and set it aside for later use.
Place candy canes into a large ziplock bag, place the bag on a kitchen towel, and use a meat mallet or rolling pin to crush the candy.
Make sure to keep the bag on the towel to catch any spills if the bag tears.
Once crushed, scoop out 2 tablespoons of the crushed candy and set it aside for topping.
Step 2: Melt the Chocolate
Transfer chocolate chips into a medium-sized bowl.
Microwave them in 30-second increments, stirring in between, until the chocolate is smooth and fully melted, which should take around 1:30 to 2 minutes.
Be sure not to overheat the chocolate.
Step 3: Combine Chocolate with Candy Canes
Once the chocolate is smooth, add the crushed candy canes and peppermint extract, if you’re using it, to the chocolate.
Stir the mixture well to ensure the candy canes are evenly incorporated throughout the chocolate.
Step 4: Spread Chocolate Mixture and Set
Pour the chocolate mixture onto the prepared sheet pan.
Spread it into an even layer using a spatula or by gently shaking the pan back and forth.
Sprinkle the reserved crushed candy canes on top for decoration and additional flavor.
Refrigerate the pan until the chocolate sets, which should take about 20 minutes.
Step 5: Break and Serve
Once the chocolate has hardened, break the bark into pieces.
You can serve the chocolate bark immediately or package it into gift bags tied with a ribbon for a festive touch.
Keep the bark refrigerated until you’re ready to eat or gift it to maintain its firmness.