This easy Peppermint Bark recipe will make your holidays a little sweeter with two delicious layers of chelate and that cool peppermint flavor. Save this recipe to Pinterest now so you can always find it!
Peppermint Bark is one of those Christmas traditions that is part of the magic and part getting-the-chocolate-to-the-perfect-temperature. I love a good peppermint bark and in fact, if it were my only holiday treat all season, I would be perfectly happy. My Peppermint Bark recipe is a simple one to put together and it is something that will be a hit at any holiday gathering. Or, you can just make it for yourself to enjoy too.
Ingredients you need to make Peppermint Bark
The ingredients list for making Swirl Peppermint Bark is short. All you need is white chocolate bars, semi-sweet or dark chocolate bars, peppermint extract and crushed candy canes. You can also use a little bit of coconut oil or vegetable oil to help thin out the chocolate and make it easier to spread.
Best chocolate to use for making Peppermint Bark
When it comes to making Peppermint Bark, it is better to use bars of chocolate versus chocolate chips. Chocolate chips tend to have stabilizer additives that keep the chips from melting, which is why they hold up in cookies. Candy melts also do not have the flavor you want for this and are not actually chocolate despite. They have a place when it comes to baking and creating, but it is not in this recipe where you want that rich chocolate flavor.
As far as brands go, I prefer Ghirardelli or Bakers. Ghirardelli is my favorite when it comes to flavor though.
Prepping for the Swirl Peppermint Bark
The full recipe card is at the bottom of the post but to get started making the Swirl Peppermint Bark recipe you first need to line a baking sheet with parchment paper. I find I like the thickness I get from using a quarter baking sheet but you can also use a 9-inch square pan for a thicker peppermint bark. Whichever you use, just don’t skip the lining.
Then I pound out my candy canes. To do this, the easiest way is to place them in a baggie and hit them with the back side of a wooden spoon. I like doing this before I melt any of the chocolate because once the chocolate is melted, everything moves pretty fast.
Melting the chocolate
I recommend melting the semi-sweet chocolate in a double boiler. Chocolate is prone to seizing and using the double broiler over low heat always makes it easier. However, if you are going to use the microwave, melt the semi-sweet chocolate in 15 second increments. Stir in-between. Even if the chocolate looks like it is not melting, it will be. Towards the end, mix it well and you will notice even the pieces that have not actually melted yet will melt while you stir. The total time I find is usually around 1 minute for the semi-sweet chocolate.
Once you pour the semi-sweet chocolate onto the baking sheet, you can melt the white chocolate. The white chocolate is a little bit different and you can melt that in the microwave at 20 second increments. Again stir in between.
Swirling the chocolate together.
Swirling the chocolate together is really optional. I find this helps to keep your layers from separating so if you are new to doing any kind of cooking or baking, swirling makes this recipe a bit simpler. When pouring the white chocolate layer onto the Peppermint Bark, I try not to mix it in. Pour it gently right on top and then use the spatula to help move it over the semi-sweet chocolate layer. Move the spatula lightly so you don’t mix the layers just yet.
Once the white chocolate layer is onto of the semi-sweet layer, take a tooth pick of a bamboo skewer and swirl them together. I like to go from side to side and then up and down. When you are done, you can sprinkle the candy canes on top.
Tips for making Swirl Peppermint Bark
- Again, make sure to use chocolate bars versus chocolate chips. I think you will be much happier with the overall flavor of the peppermint bark.
- If you would prefer a little less peppermint extract, you can go down to 1/4 teaspoon. In the recipe I list 1/2 teaspoon but peppermint is a strong flavor so you can make it upon preference.
- This recipe has significant cooling time. I like to give it at least 4 hours to make sure the chocolate has really re-hardened nicely. Usually, I will make it the day before I want it and store it in an air tight container overnight. You can store any leftovers that way too and they will last up to about 1 week.
Looking for more holiday treats?
If you love delicious, sweet holiday treats like my Peppermint Bark recipe and want more, try these too!
- Chocolate Peanut Clusters {HERE}
- Russian Mushroom Cookies {HERE}
- Italian Pizzelle recipe {HERE}
- Soft Gingerbread Cookies {HERE}
- Maple Baked Pears with Candied Pecans {HERE}
- No Bake Chocolate Lasagna {HERE}
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Thank you so much for visiting today, friends! I hope that you love my Swirled Peppermint Bark recipe. You can find the full, printable recipe below. Happy eating.
Peppermint Bark recipe
Equipment
- 1/4 Baking sheet
- Parchment paper
Ingredients
Ingredients for the Peppermint Bark recipe
- 18 oz semi sweet chocolate, broken into pieces or coarsely chopped Bar form
- 12 oz white chocolate, broken into pieces or coarsely chopped Bar form
- 2 tsp (optional) vegetable oil or coconut oil divided
- 1/2 tsp peppermint extract
- 4-5 crushed peppermint candy canes
Instructions
Instructions for making the Swirled Peppermint Bark
- Prep the baking sheet with the parchment paper and then crush the candy canes.
- Either in a microwave or over a double boiler, melt the semi-sweet chocolate. In the microwave, heat it in 15 second increments and then mix in between. Even if it looks like the chocolate isn't melting, it will be and you will be able to tell once you start mixing. Add in the vegetable oil or the coconut oil once you can mix it a little. The total time for melting will end up around 1 minute.
- Using a spatula, pour the semi sweet melted chocolate out on the baking sheet and gently spread it.
- Next melt the white chocolate in 20 second increments. If you are using the oils, mix them in when you are able to begin stirring the white chocolate. When it is done in the microwave, mix in the peppermint extract.
- Pour the white chocolate onto of the semi-sweet layer. Try not to swirl it just yet and keep the two layers separate. Once you have the white chocolate layer spread out, use a toothpick or a bamboo skewer to gently swirl the chocolate. Go in an up and down and side to side motion.
- Lastly, sprinkle the crusted candy canes on top of the swirled chocolate. Then put the baking sheet into the refrigerator to help it cool faster. I find I like to let it cool about 4-6 hours before I break it a part and serve.
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