Simple Valentine’s Peppermint Bark

Looking for a sweet treat that’s perfect for Valentine’s Day? I’ve been making this peppermint bark every February for years now, and it never fails to bring smiles. The best part is how simple it is to make – just a few ingredients and minimal cleanup. That’s my kind of recipe, especially during the busy holiday season.

I usually make a big batch on the weekend before Valentine’s Day. Half goes into cute little gift bags for friends and neighbors, and the other half stays home (because let’s be honest, we all need a chocolate fix now and then). My kids love helping break up the finished bark into pieces, though I’ve noticed quite a few pieces mysteriously disappear during the process!

If you’re like me and enjoy easy holiday treats that don’t require fancy equipment or hours in the kitchen, this peppermint bark recipe is just what you need. The hardest part is waiting for the chocolate to set – but trust me, it’s worth it.

What Kind of Chocolate Should I Use?

For peppermint bark, you’ll want to use good quality chocolate chips that melt smoothly – both milk and white varieties. While chocolate chips are convenient, you can also use chocolate bars chopped into small pieces, which sometimes melt more evenly than chips due to their lower wax content. Regular supermarket brands like Ghirardelli or Nestlé work perfectly fine, but avoid using candy melts or chocolate-flavored coating as they won’t give you that rich, authentic chocolate taste. Just remember to melt your chocolate slowly and carefully – chocolate can be a bit temperamental and may seize if it gets too hot or comes in contact with water. If you’re feeling fancy, you could even use Belgian or European-style chocolate, though it’s not necessary for great results.

Options for Substitutions

While this peppermint bark recipe is pretty straightforward, here are some helpful swaps if you need them:

• Chocolate chips: You can use chocolate bars instead of chips – just chop them up first. Dark chocolate works great in place of milk chocolate if you prefer less sweetness. Just make sure to use real chocolate, not candy melts, for the best results.
• White chocolate chips: Real white chocolate bars are a good substitute for chips. Avoid using vanilla candy melts – they won’t set properly and can affect the texture of your bark.
• Peppermint flavoring: Pure peppermint extract can replace peppermint flavoring – but start with half the amount as it’s usually stronger. Don’t use mint extract, which has a different taste closer to spearmint.
• Candy canes: If candy canes aren’t available, you can use round peppermint candies or even packaged crushed peppermint candies. You’ll need about ½ cup crushed candy to replace 8 candy canes.

Watch Out for These Mistakes While Making

The biggest challenge when making peppermint bark is chocolate that won’t set properly or layers that separate – this usually happens when you rush the cooling process or don’t temper the chocolate correctly. To prevent separation between layers, make sure you don’t let the first layer completely harden before adding the second layer, as this helps them bond together properly.

Another common mistake is overheating the chocolate, which can make it grainy or cause it to seize up – instead, melt your chocolate slowly in 30-second intervals in the microwave, stirring between each interval, or use a double boiler on low heat. When adding the peppermint extract, be careful not to add too much at once or directly to the melted chocolate, as this can cause the chocolate to seize – mix it in gradually while stirring constantly.

For the crushed candy canes, avoid grinding them too finely as you’ll want some larger pieces for texture and visual appeal – place them in a zip-top bag and use a rolling pin to crush them, leaving some bigger chunks alongside the finer pieces.

What to Serve With Peppermint Bark?

Peppermint bark makes a perfect sweet treat that pairs wonderfully with warm drinks during the holiday season. A mug of hot cocoa topped with whipped cream is my go-to companion – the warm chocolate drink brings out the minty flavors in the bark. If you’re more of a coffee person, try serving pieces of the bark alongside a cappuccino or latte, where the coffee’s richness complements the chocolate layers. For a cozy afternoon treat, I like to arrange pieces of peppermint bark on a plate with some spiced cookies and a cup of warm tea.

Storage Instructions

Keep Fresh: This peppermint bark stays perfect when kept in an airtight container at room temperature for up to 2 weeks. I like to place pieces of wax paper between layers to prevent them from sticking together. The cool thing is, you don’t need to refrigerate it unless your kitchen gets really warm!

Freeze: Want to make this treat last longer? Pack it in a freezer-safe container with wax paper between layers and freeze for up to 3 months. Just remember that the candy cane pieces might get a bit sticky when thawed, but the chocolate will still taste great.

Gift: Planning to give this as a gift? Pack the bark in cute holiday tins or cellophane bags, and keep it in a cool spot until ready to share. It makes such a nice homemade present, and travels well too!

Preparation Time	15-20 minutes
Cooking Time	2-10 minutes
Total Time	75-90 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3600
• Protein: 20-25 g
• Fat: 160-180 g
• Carbohydrates: 480-520 g

Ingredients

For the milk chocolate layer:

• 2 (12 oz) bags milk chocolate chips (Guittard work well here)
• 1 tsp peppermint flavoring

For the white chocolate layer:

• 1/4 cup crushed peppermint candy canes (about 2 large candy canes)
• 1 tsp peppermint flavoring
• 2 (12 oz) bags white chocolate chips

For the topping:

• 7 3/4 crushed peppermint candy canes (for a festive look)

Step 1: Prepare the Pan and Ingredients

Begin by gathering all the ingredients needed for the recipe.

Line a 12×18 inch jelly roll pan with aluminum foil, ensuring the foil covers the bottom and sides of the pan.

This will make it easier to remove the chocolate layers later.

Step 2: Melt and Set the Milk Chocolate Layer

Place the milk chocolate in a microwave-safe glass or ceramic bowl and melt it in 30-second intervals, stirring after each interval.

Continue until the chocolate is smooth, which should take 1 to 5 minutes depending on your microwave’s power.

Be cautious not to overheat to avoid scorching the chocolate.

Once melted, stir in the peppermint extract until fully combined.

Spread the milk chocolate evenly in the prepared pan and chill in the refrigerator until set, approximately 30 minutes.

Step 3: Prepare and Spread the White Chocolate Layer

In a separate microwave-safe glass or ceramic bowl, melt the white chocolate using the same method as the milk chocolate—30-second intervals with stirring in between.

After the chocolate is smoothly melted, stir in 1/4 cup of the crushed candy canes.

Spread this white chocolate mixture evenly over the top of the set milk chocolate layer in the pan.

Step 4: Add the Finishing Touches

Sprinkle the remaining crushed candy cane pieces over the white chocolate layer, distributing them evenly to cover the entire surface.

This will add both decoration and texture to your chocolate bark.

Step 5: Chill and Break into Pieces

Place the pan back into the refrigerator and allow the chocolate layers to chill until fully set, about 1 hour.

Once set, remove the chocolate bark from the pan using the edges of the aluminum foil as handles.

Break the bark into small pieces using your hands.

Serve and enjoy your delightful peppermint bark treats!