50 minutes mins
| 10 Comments |
4.85 from 19 votes
Jump to Recipe | Updated: | by Nora
This Easy Peppermint Bark Recipe is a great no bake treat to make for Christmas. Give it away as a DIY gift – or keep it all to yourself!
Chocolate Bark will always remind me of Christmas. We had this shop where I grew up, and around Christmas time they would fill their shop windows will all kinds of different chocolate barks – the peppermint was my favorite treat.
This Easy Peppermint Bark Recipe is my way of making it at home for gift giving and munching on. There’s just nothing like chocolate and peppermint together for the holiday season!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Chocolate:You need melting chocolate for this recipe, NOT heat-stable baking chips! Melting chocolate chips or just regular chocolate bars will work just fine. Buy a premium bar like Lindt if you want to be all fancy. Do not use candy melts.
- Peppermint extract:Use less or more, just make sure you don’t add too much. You can leave it out entirely if the flavor from the peppermint candies is enough for you!
- Oil: It’s best to use neutral vegetable oil, melted shortening or melted coconut oil.
How to make Peppermint Bark
First, you’ll need to make the dark chocolate layer. Melt the dark chocolate (either in a double boiler or in the microwave – see the tips below for instructions for either method) until smooth (1), then stir in peppermint extract and oil (2).
Spread the melted chocolate in a lined pan (see notes below for pan size). Freeze the pan for 10-15 minutes, until the chocolate is solid.
Once the dark chocolate is frozen solid, melt the white chocolate (4) and stir in oil and peppermint extract (5).
Pour the melted white chocolate over the dark chocolate (6) and VERY careful spread (7) – you do not want to disturb the dark chocolate with your spatula, or you could end up with mixed chocolate layers.
Finally, sprinkle with crushed peppermint candies (8) and freeze again until solid.
You can either break or slice the bark once it’s solid. I like to slice it with a large knife, and it usually breaks in a few spots as well. Makes it look really pretty!
Recipe notes
Troubleshooting advice
A few readers mentioned their chocolate layers separating. This has never happened to me when I follow this recipe correctly, so please note the following:
- Make sure you use the correct amount of chocolate and the correct pan size, as directed in the recipe.
- Freeze the chocolate bark just until it’s solid (takes 10 minutes for me), not for hours and hours.
- Make sure you let the dark chocolate part sit at room temperature for 10 minutes before adding the white chocolate.
- Make sure the white chocolate is very hot when you pour it over the dark chocolate. They mustn’t mix together, but the dark chocolate part should get the chance to slightly melt on top after adding the white chocolate for them to combine.
- Absolutely make sure you let the bark come to room temperature for 10-20 minutes before slicing it.
- Also, if you didn’t follow the instructions and the layers completely separate, try slightly melting the top of the dark chocolate layer with a hair dryer (be careful, don’t hold the hair dryer too close and stay away from water sources when you do this). Then press on the white layer and leave them to sit.
What size pan should I use?
Use an 8×8 inch pan for a thicker bark, or a 7×11 OR 9×9 inch pan for a thinner bark. You could also use a 9×13 inch pan, but the bark gets too thin for my liking in a baking sheet. I used an 8×8 inch pan for the bark in the photos.
How do I melt the chocolate?
Microwave: Place the chocolate chips (or cut up bar) in a large microwave-safe bowl and microwave on low, 15 seconds at a time. Remove from the microwave and stir well after each increment. Make sure the chocolate at the bottom of the bowl doesn’t burn!
Stovetop:You can melt chocolate without a microwave in a double boiler on the stove. Just bring a pot of water to a boil, then reduce the heat to a low simmer. Place the chocolate in a heat-safe bowl on top of the pan (many people use glass, I use stainless steel because I once experienced a burst glass bowl when melting chocolate, NOT fun). Stir well until the chocolate is melted – make sure you do not get any water into the bowl!
Do I have to use peppermint extract?
If you want the bark to be as pepperminty as the store-bought bark, then yes, you have to use peppermint extract.
If you don’t care about the peppermint taste and just want to make some festive treats with what you have on hand? The recipe works just fine without the extract, the taste is just different.
Storage tips
Homemade Peppermint Bark lasts for about 2 weeks in an airtight container on the counter.
I actually prefer to store it in the fridge because I love it chilled, and there’s no chance of it getting soft!
More no bake Christmas treats
- No-Bake Peppermint Bark Oreo Balls
- No Bake Oreo Truffles (Oreo Balls)
- No-Bake Millionaire’s Shortbread Bars
- No Bake Chocolate Peanut Butter Bars
PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.
Printable recipe
Printable Recipe Card
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Easy Peppermint Bark
This Easy Peppermint Bark Recipe is a great no bake treat to make for Christmas. Give it away as a DIY gift – or keep it all to yourself!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating! 4.85 from 19 votes
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Recipe details
Prep 15 minutes mins
Cook 5 minutes mins
Chilling time 30 minutes mins
Total 50 minutes mins
Servings 15 pieces
Difficulty Easy
Ingredients
- 8 oz dark chocolate chopped
- 8 oz white chocolate chopped
- 1 teaspoon vegetable oil OR shortening OR coconut oil divided
- ¼ teaspoon peppermint extract not essential oil, not "mint"; can use more to taste but be careful not to overdo it!
- 4 large candy canes crushed; or more to taste
Instructions
Line an 8×8 (OR 9×9 inch OR 7×11 inch for thinner bark) pan with parchment paper, leaving an overhang so you can lift out the entire bar later.
Melt the dark chocolate. Stir in ½ teaspoon shortening OR coconut oil, and ⅛ teaspoon peppermint extract. Evenly spread it in the prepared pan. Freeze until just solid (about 10-15 minutes).
Melt the white chocolate. Stir in the remaining ½ teaspoon shortening OR coconut oil, and ⅛ teaspoon peppermint extract. Carefully spread over the frozen dark chocolate, taking care not to push down too much or the dark chocolate will start melting into it.
Sprinkle the crushed peppermint candies over the white chocolate and gently push into the top without disturbing the chocolate.
Freeze the chocolate bark until solid (about 30-60 minutes).
Leave out at room temperature for 10 minutes before breaking or cutting into pieces. Store in an airtight container for 2 weeks – best in the fridge.
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Notes
How to melt chocolate
Microwave: Place the chocolate chips (or cut up bar) in a large microwave-safe bowl and microwave on low, 15 seconds at a time. Remove from the microwave and stir well after each increment. Make sure the chocolate at the bottom of the bowl doesn’t burn! Stovetop:You can melt chocolate without a microwave in a double boiler on the stove. Just bring a pot of water to a boil, then reduce the heat to a low simmer. Place the chocolate in a heat-safe bowl on top of the pan (many people use glass, I use stainless steel because I once experienced a burst glass bowl when melting chocolate, NOT fun). Stir well until the chocolate is melted – make sure you do not get any water into the bowl!
Recipe tips
- Freeze well: Make sure you freeze the individual layers until completely firm and chilled. If your bottom layer is not frozen enough, pouring on the white chocolate layer will mix it all up.
- Pick the right chocolate: You need melting chocolate for this recipe, NOT heat-stable baking chips! Melting chocolate chips or just regular chocolate bars will work just fine. Buy a premium bar like Lindt if you want to be all fancy. Do not use candy melts.
- Adjust the peppermint extract to taste: Use less or more, just make sure you don’t add too much. You can leave it out entirely if you want a milder peppermint taste.
Storage tips
Homemade Peppermint Bark lasts for about 2 weeks in an airtight container on the counter.
I actually prefer to store it in the fridge because I love it chilled, and there’s no chance of it getting soft.
Nutrition is an estimate.
More recipe information
Course: Dessert
Cuisine: American
About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.
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Comments
Deanna says
Hi Nora hope you are well, I want to try your recipe because everytime i try one it always goes to our favorite file. Curious about the oil, it’s the first time I see that in Christmas Bark. I’ll try it just wondering why you add oil
Happy Holidays
DeannaReply
Natalie says
So easy and delicious! Thank you for sharing! Peppermint bark is definitely a holiday favorite!!Reply
Carol says
I was disappointed because the chocolate separated from the white chocolate! How can that be prevented
Reply
Nora says
I’m so sorry, this has honestly never happened to me with this recipe. Make sure you use the correct amount of chocolate and the correct pan size, as directed in the recipe. Freeze the chocolate bark just until it’s solid (takes 10 minutes for me), not for hours and hours. Make sure you let the dark chocolate part sit at room temperature for 10 minutes before adding the white chocolate. Make sure the white chocolate is very hot when you pour it over the dark chocolate. They mustn’t mix together, but the dark chocolate part should get the chance to slightly melt on top after adding the white chocolate for them to combine. And absolutely make sure you let the bark come to room temperature for 10-20 minutes before slicing it. Also, if you didn’t follow the instructions and the layers completely separate, try slightly melting the top of the dark chocolate layer with a hair dryer (be careful, don’t hold the hair dryer too close and stay away from water sources when you do this). Then press on the white layer and leave them to sit. These tips are all in the post and recipe card, please follow them for the bark to come out beautifully. I will add them to a notice box in the post as well to make them even more obvious. Again, sorry the recipe didn’t work out for you the way you expected it.
Reply
Anya says
Great recipe thanks for sharing ?Reply
Nora Rusev says
Thank YOU for making it, Anya!
Reply
Renee Goerger says
It just wouldn’t be Christmas without Christmas bark! Everyone loves it and it makes really great gifts! This is a really good recipe!Reply
Nora says
Glad to hear it, Renee!
Reply
Tayler Ross says
I just love peppermint and chocolate together! I am going to make this recipe this weekend for the holidays!Reply
Nora says
Me too, Tayler! I hope you’ll love the recipe!
Reply
