Peppermint Bark
This peppermint bark is the easiest Christmas candy you’ll ever make: a layer of dark chocolate, a layer of creamy white chocolate, and a shower of crushed candy canes on top. It looks like something from a fancy chocolate shop, it takes about 15 minutes of actual work, and it breaks into beautiful red-and-white shards that are perfect for cookie tins, gift bags, and holiday dessert tables.
The trick is tempering-free layering — melt each chocolate gently, spread it thin, let the dark layer set just enough before adding the white, and crush the candy canes fine enough that they stick instead of sliding off. Keep the layers thin and the chocolate good quality, and the snap will be clean and glossy every time.
Prep time: 15 minutes (+ 1 hour chilling) Cook time: 0 minutes Servings: About 24 pieces
What You’ll Need
- Rimmed baking sheet
- Parchment paper
- Mixing bowls
- Kitchen scale
Weigh your chocolate instead of guessing — see our best kitchen scales for baking guide for a scale that measures accurately down to the gram, which is what keeps the two layers even.
Ingredients
- 12 oz (340 g) good-quality dark or semisweet chocolate, chopped
- 12 oz (340 g) good-quality white chocolate, chopped
- 1/2 teaspoon peppermint extract
- 6 candy canes (about 3 oz / 85 g), crushed
- Pinch of fine sea salt
Instructions
- Line the pan. Line a rimmed baking sheet with parchment paper, leaving a little overhang on the sides so you can lift the bark out later.
- Melt the dark chocolate. Place the dark chocolate in a microwave-safe bowl and heat in 30-second bursts, stirring between each, until smooth and glossy — about 90 seconds total. Stir in the peppermint extract and the pinch of salt.
- Spread the first layer. Pour the dark chocolate onto the lined sheet and spread it into an even rectangle about 1/4 inch thick, roughly 9 x 12 inches. Tap the pan gently on the counter to level the surface.
- Chill briefly. Refrigerate the dark layer for 15–20 minutes, just until set but not cold and hard — it should feel firm to the touch and no longer tacky. This is what keeps the two layers from sliding apart.
- Melt the white chocolate. While the dark layer chills, melt the white chocolate the same way, in 30-second bursts, stirring until smooth. White chocolate scorches easily, so stop as soon as it’s mostly melted and stir the rest smooth off the heat.
- Spread the second layer. Pour the white chocolate over the dark layer and spread it gently to the edges. Work quickly and don’t press hard, or you’ll drag the dark layer up through the white.
- Add the candy canes. Immediately sprinkle the crushed candy canes evenly over the white chocolate, pressing them in very lightly with the back of a spoon so they stick.
- Chill until set. Refrigerate for at least 45 minutes, until completely firm. Lift the bark out by the parchment overhang and break it into irregular pieces with your hands, or cut it with a sharp knife for neater shards.
Tips for the Best Peppermint Bark
- Use real chocolate, not candy melts. Chocolate with cocoa butter sets with a clean snap and a glossy finish; candy melts stay soft and taste waxy.
- Don’t over-chill the dark layer. If the first layer gets ice-cold and hard, the white layer won’t bond and the bark will separate when you break it. Firm but not cold is the sweet spot.
- Crush the candy canes fine. A mix of fine crumbs and small pieces sticks best — big chunks slide off and make the bark hard to cut. Put the canes in a zip-top bag and tap them with a rolling pin.
Cool, snappy, and streaked red and white — this peppermint bark is the fastest way to fill a Christmas cookie tin.
