Few things say “holiday cheer” quite like peppermint bark. With its rich layers of chocolate and refreshing peppermint crunch, this classic treat is a staple for Christmas parties, gift baskets, and cozy evenings by the fire. The best part? It’s surprisingly simple to make at home—if you know a few key tricks.
Learn how to make our homemade peppermint bark recipe for the holidays with our recipe at the end!
Start with Quality Chocolate
The secret to irresistible peppermint bark begins with good chocolate. We recommend Alpine dark chocolate for its smooth flavor and glossy finish. Melt it gently—short bursts in the microwave or a double boiler work best. Chocolate doesn’t like high heat, so patience is key.
Add Peppermint for That Festive Flavor
For a bold, refreshing taste, use peppermint oil instead of extract. It’s stronger, so you’ll need less—about half the amount compared to extract. Stir it into your melted chocolate and spread the mixture onto parchment paper, forming a neat rectangle for your base layer.
Timing Is Everything
Here’s a pro tip: don’t let your dark chocolate layer harden completely before adding the white chocolate. If it sets too much, the layers won’t bond, and your bark could separate. If this happens, don’t worry! A quick 20–30 seconds in a warm oven will reactivate the surface so the layers stick perfectly.
Double Up on White Chocolate
For that signature look, use twice as much white chocolate as dark. Mix in peppermint oil and crushed soft peppermint pieces—not hard candy canes, which can make your bark overly crunchy. Spread the white chocolate over the dark layer, sprinkle extra peppermint on top, and let it set.
Cut While It’s Soft
Once your bark has cooled for about 30 minutes, slice it into pieces while it’s still pliable. This prevents splintering and gives you clean, beautiful cuts.
Final Tips for Success
- Melt white chocolate slowly in short intervals—it scorches easily.
- Avoid overheating either chocolate; gentle melting is key.
- Store your bark in a cool, dry place for maximum freshness.
Peppermint bark isn’t just a treat—it’s a tradition. Whether you’re making it for family, friends, or as a sweet surprise for someone special, these tips will help you create a festive masterpiece that tastes as good as it looks.
Homemade Peppermint Bark Recipe
Peppermint bark is one of those treats that instantly brings holiday cheer. With its layers of rich chocolate and refreshing peppermint crunch, it’s perfect for gifting, sharing at parties, or enjoying with a cup of cocoa by the fire. Here’s how to make it like a pro!
Ingredients
-
Dark Chocolate Layer
- 1 lb dark chocolate (or 2 lbs for a larger batch)
- ½ teaspoon peppermint oil (or 1 teaspoon peppermint extract)
-
White Chocolate Layer
- 2 lbs white chocolate (double the amount of dark chocolate)
- 1 teaspoon peppermint oil (or 2 teaspoons peppermint extract)
- 4 oz soft peppermint pieces (avoid hard candy canes for best texture)
-
Optional Garnish
- Extra crushed peppermint for sprinkling on top
Equipment
- Parchment paper
- Cookie sheet
- Spatula
- Double boiler or microwave-safe bowl
- Knife for cutting
Step-by-Step Instructions
Step 1: Melt the Dark Chocolate
- Gently melt the dark chocolate using short microwave bursts (30 seconds at a time) or a double boiler.
- Stir until smooth and glossy.
- Mix in peppermint oil (or extract).
- Spread the melted chocolate onto parchment paper in a rectangle about ¼ inch thick.
- Let it set until the edges look dull but the center still has a slight sheen.
Step 2: Prepare the White Chocolate
- Melt the white chocolate slowly—start with 30-second intervals, then reduce to 15 seconds as it softens.
- Stir until completely smooth.
- Mix in peppermint oil and crushed soft peppermint pieces.
Step 3: Layer Carefully
- If the dark chocolate has hardened completely, reactivate it by placing the tray in a warm oven (350°F) for 20–30 seconds until the surface looks shiny again.
- Spread the white chocolate mixture over the dark chocolate layer quickly and evenly.
- Sprinkle extra peppermint pieces on top for a festive finish.
Step 4: Let It Set
- Allow the bark to cool at room temperature until firm.
- For best results, slice it within 30 minutes of setting while it’s still slightly pliable. This prevents splintering and gives clean cuts.
Pro Tips
- White chocolate burns easily—melt it gently and avoid overheating.
- Store peppermint bark in an airtight container in a cool, dry place.
- For gifting, wrap pieces in clear cellophane and tie with a holiday ribbon.
