You will love this easy and delicious homemade peppermint bark recipe made with white and dark chocolate chips. Great for holiday gifting!

Homemade Peppermint Bark

Nothing says the holiday quite like homemade peppermint bark! This recipe uses both semisweet and white chocolate chips to create a traditional layered bark.

Top with a sprinkle of crushed candy canes for the perfect holiday treat or edible gift.

Melting White Chocolate Chips in a double boiler

How to Make Peppermint Bark: 

  1. Line a half sheet pan with aluminum foil or parchment paper. Set aside. Unwrap the candy canes and place in a Ziplock freezer bag. Using a rolling pin, gently crush the candy canes into very small pieces. Set aside.
  2. Set up a double boiler (heatproof bowl set over a saucepan of simmering water). Place the semisweet chocolate chips into the bowl and add a teaspoon of vegetable oil. Stir mixture with a spatula until the chocolate melts completely and is very smooth.
  3. Pour the melted chocolate onto the lined sheet pan and spread with an offset spatula until the layer is roughly ¼-inch thick. Place sheet pan in the refrigerator and chill for 30 minutes or until hard.
White Chocolate Spread on Foil
  1. Using the same method, melt the white chocolate chips (combining with 1 teaspoon vegetable oil) over the double boiler, stirring until melted and smooth. Remove the chilled semisweet chocolate from the refrigerator and pour the melted white chocolate on top of the semisweet chocolate layer. Use an offset spatula to spread it over the dark chocolate layer – it should be roughly ¼-inch thick. Immediately sprinkle with crushed candy canes.
Shaped Peppermint Bark
  1. Transfer peppermint bark to the refrigerator and chill for 30 minutes or until hard and set. Remove from the refrigerator and break into medium shards. Layer peppermint bark shards between layers of wax paper in a container and store in a cool place or the refrigerator for up 2 weeks.
Homemade Peppermint Bark
Homemade Peppermint Bark

Homemade Peppermint Bark

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Yield: 15 Servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
You will love this easy and delicious homemade peppermint bark recipe made with white and dark chocolate chips. Great for holiday gifting! The instructions below prepare traditional peppermint bark shards. If you prefer, you can use shape the peppermint bark into shapes by using metal cookie cutters as molds.

Ingredients

  • 1 box classic candy canes
  • 1 (10-ounce) bag high-quality white chocolate chips
  • 1 (10-ounce) bag high-quality semisweet chocolate chips
  • 2 teaspoons vegetable oil divided

Instructions 

  • Line a half sheet pan with aluminum foil or parchment paper. Set aside. Unwrap the candy canes and place in a Ziplock freezer bag. Using a rolling pin, gently crush the candy canes into very small pieces. Set aside.
  • Set up a double boiler (heatproof bowl set over a saucepan of simmering water). Place the semisweet chocolate chips into the bowl and add a teaspoon of vegetable oil. Stir mixture with a spatula until the chocolate melts completely and is very smooth.
  • Pour the melted chocolate onto the lined sheet pan and spread with an offset spatula until the layer is roughly ¼-inch thick. Place sheet pan in the refrigerator and chill for 30 minutes or until hard.
  • Using the same method, melt the white chocolate chips (combining with 1 teaspoon vegetable oil) over the double boiler, stirring until melted and smooth. Remove the chilled semisweet chocolate from the refrigerator and pour the melted white chocolate on top of the semisweet chocolate layer. Use an offset spatula to spread it over the dark chocolate layer – it should be roughly ¼-inch thick. Immediately sprinkle with crushed candy canes.
  • Transfer peppermint bark to the refrigerator and chill for 30 minutes or until hard and set. Remove from the refrigerator and break into medium shards. Layer peppermint bark shards between layers of wax paper in a container and store in a cool place or the refrigerator for up 2 weeks.
Serving: 1serving, Calories: 224kcal, Carbohydrates: 27g, Protein: 2g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Cholesterol: 4mg, Sodium: 21mg, Fiber: 1g, Sugar: 24g
Author: Laura / A Beautiful Plate
Course: Chocolate
Cuisine: American