This classic and simple 4 ingredient peppermint bark is a holiday favorite in our kitchen. It’s easy to make, and easy to love. Works great for holiday gifts and parties!
How to make peppermint bark
Making peppermint bark is easy and fun! It’s a fun addition to a holiday cookie box or bagged up in a simple cellophane bag with ribbon on its own.
All you need is 4 simple ingredients:
1. Dark/semi sweet chocolate
2. White chocolate
3. Peppermint extract or peppermint oil
4. Candy canes
To make peppermint bark… you simply line a baking sheet with parchment paper, spread melted dark chocolate & let it cool. Then spread melted white chocolate flavored with peppermint oil on top of that. With crushed candy canes to top of course!
Peppermint bark tips
Peppermint bark is easy to make, but there are two tips that will guarantee amazing results.
1. Use high quality chocolate. I love using the pound plus chocolate bars from Trader Joes (high quality melting chocolate at a great price). Callebaut or Ghirardelli are also great options.
2. Temper the chocolate properly. Tempering chocolate is simply the act of melting down chocolate properly to have the chocolate set up correctly and achieve that “snap” of the chocolate. Chocolate that is not melted properly (too hot, too cold, seized with water, etc.) will result in chocolate that is bendy instead of that crisp “snap” or could have white streaks through the chocolate.
Orson Gygi has an amazing tempering resource here. It’s worth checking out if you’re new to melting chocolate!
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- 10 oz dark chocolate*
- 20 oz white chocolate*
- 3/4 tsp peppermint extract
- About 3-4 candy canes, crushed
- Line a half sheet baking pan with parchment paper. Prepare crushed peppermint by placing candy canes in a bag and use a kitchen mallet or rolling pin to crush into fine pieces.
- Start by melting the dark chocolate. Place the dark chocolate in a double broiler and begin to melt until the chocolate reaches about 110 degrees and almost but not all of the chocolate has been melted. Remove from heat mix together well until all of the chocolate is completely melted and the mixture is smooth and glossy. (You can also melt in the microwave by doing bursts of 20-30 seconds, mixing each time. When the chocolate is ALMOST all the way melted, but not completely, it's ready to be taken out. Just continue to stir until it melts. You just don't want to over heat the chocolate to seize.)
- Pour the melted chocolate onto the lined baking sheet and spread out with a spatula until about 1/4 inch thin, or until desired thickness. Set aside and let the chocolate cool and harden. Don't stick it in the fridge to cool as it may cause streaks in your chocolate. Just let it harden at room temperature for best tempering.
- Melt the white chocolate using the same method as the dark chocolate above. Add your peppermint extract at the end and stir well. Pour on top of the hardened dark chocolate, spread evenly, and immediately place the crushed peppermint on top.
- Let cool and then cut or break apart into pieces.
- Use high quality chocolate to achieve best melting results.
- You can buy pre-tempered melting wafers from the grocery store to simplify the careful melting steps above.
- For chocolate tempering tips, check out this guide from Orson Gygi!