Peppermint Bark is a no-bake candy treat with a milk chocolate peppermint layer topped with a white chocolate peppermint candy cane mixture with more crushed candy canes on top. You might also want to try my Two-Ingredient Chocolate Bark.
The holidays are here, and that means peppermint-flavored treats like this one, peppermint cream pie, and Chocolate Peppermint Cookies, just to name a few, are being made! Peppermint is somewhat of a palette cleanser, so after eating all those other foods, grab a piece of peppermint bark to enjoy! It has a layer of milk chocolate and a layer of white chocolate, both with added peppermint flavor. And, since it is the holiday season, we can’t leave out the candy canes! If you feel like baking, I have Cranberry Bliss Bars which would be another festive treat to share.
Chocolate: Both milk chocolate chips and white chocolate chips are used to make this festive treat.
Peppermint: Peppermint extract is added to the layer of milk chocolate, while shards of peppermint candy canes are added to the white chocolate. Then, more candy cane pieces are added to the top.
How to Make Peppermint Bark
Since this is a no-bake treat, you can whip this up and use your oven for other Christmas menu recipes. This is an easy treat to make and have around for guests to grab and enjoy. First, line a 12×18-inch baking sheet with parchment paper. Next, in a microwave-safe bowl, melt the milk chocolate chips in 30-second intervals, until the chocolate is melted and smooth. Depending on the power of your microwave, this could take up to five minutes.
To the melted milk chocolate, stir in peppermint extract. Spread the milk chocolate evenly on the parchment paper-lined pan. Set the pan of chocolate in the refrigerator to chill for 15-20 minutes. Make sure the chocolate is almost set, but not completely set.
If the chocolate is not set enough, the milk chocolate will swirl in with the white chocolate layer when you add it. If it is too set, on the other hand, the chocolates will end up breaking apart and separating.
When ready, milk the white chocolate in a microwave-safe bowl in 30-second intervals. Once smooth and melted, stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the almost set milk chocolate layer. Sprinkle the rest of the candy cane pieces on top. Place the peppermint bark in the refrigerator to set for about an hour.
To serve the bark, simply break it into pieces (no exact cutting necessary) and have it available for friends and family to enjoy!
How to Store
Store leftovers in a sealed container at room temperature for up to 10 days.
- 2 packages (11 ounces each) milk chocolate chips
- 2 teaspoons peppermint extract
- 2 packages (11 ounces each) packages white chocolate chips
- 8 peppermint candy canes, crushed, divided
- Line a 12×18-inch baking sheet with parchment paper.
- In a microwave-safe bowl, melt the milk chocolate in 30-second intervals, stirring after each melting, for a total of 1 to 5 minutes (depending on your microwave), until melted and smooth.
- Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan. Place the pan of chocolate in the refrigerator to chill until mostly set, about 15-20 minutes.
- Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in ¼ cup of the crushed candy canes.
- Spread the white chocolate mixture evenly over the chilled and mostly set milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer. Chill in the refrigerator until set, about 1 hour.
- When set, break into small pieces to serve.
Did you make this recipe?
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