5-Ingredient Peppermint Bark

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Peppermint bark is a popular holiday gift but sells out quickly each fall. Smooth layers of good-quality semisweet and white chocolate are topped with crushed peppermint candies, delivering a nice contrast in texture and flavor in every bite. Learn how to make peppermint bark at home with this easy, 5-ingredient recipe.

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Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
2 hrs
Total Time:
2 hrs 25 mins
Servings:
20
Yield:
1 1/4 pounds

The best peppermint bark of your life is just five ingredients away. This peppermint bark recipe will become a holiday tradition in your household.

Peppermint Bark Ingredients

You'll need just five ingredients to make the easiest peppermint bark recipe ever:

· Semisweet chocolate: You'll need semisweet chocolate for the bottom layer. You could also use milk or dark chocolate. Make sure you use high-quality chocolate for this recipe!
· White chocolate: The top layer starts with white chocolate. Again, opt for a high-quality brand for most decadent results.
· Oil: A neutral oil, such as canola oil, adds shine and prevents the peppermint extract from seizing up.
· Peppermint extract: Peppermint extract lends flavor. A little goes a long way, so don't be too heavy-handed.
· Peppermint candies: Of course, you'll need crushed peppermint candies or candy canes for this peppermint bark recipe. They add festive color, minty flavor, and a welcome crunch.

How to Make Peppermint Bark

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this incredibly easy peppermint bark:

1. Make the bottom layer: Melt the semisweet chocolate with canola oil. Pour into the prepared pan. Stir in ¼ teaspoon of the peppermint extract. Refrigerate until hard.
2. Make the top layer: Melt the white chocolate with canola oil. Stir in the remaining extract. Pour over the hardened bottom layer, then sprinkle with crushed candy.
3. Break into pieces: Let the peppermint bark cool and harden completely in the refrigerator. Once it's hard, break it into pieces.

How to Store Peppermint Bark

Transfer the peppermint bark to a shallow, airtight container. Store for up to three days at room temperature or up to a week in the refrigerator.

Can You Freeze Peppermint Bark?

Yes! You can freeze peppermint bark for up to six months. Arrange the pieces in a single layer on a baking sheet, flash freeze for a few hours or up to overnight, then transfer the pieces to a zip-top bag or freezer-safe container. Thaw in the refrigerator or at room temperature.

Allrecipes Community Tips and Praise

"These turned out great," raves MISSMOON. "I bagged these into decorative goodie bags and delivered them to the school and daycare teachers from my kids. Awesome, easy to make, and it doesn't hurt my wallet!"

"I didn't have any mint extract, so when I crushed the candies, I sifted them and took all the crumbs that fell through and melted them with the white chocolate," says mintiefresh33133. "Then I sprinkled the rest on top and it was delicious!"

"PERFECT," according to Ivy. "Tasted exactly like what you'd buy in the stores! Can't wait to share this with my friends and family."

Editorial contributions by Corey Williams

Ingredients

  • 8 ounces high-quality semisweet chocolate, broken into pieces

  • 2 teaspoons canola oil, divided

  • ½ teaspoon peppermint extract, divided

  • 8 ounces high-quality white chocolate, broken into pieces

  • 25 peppermint candies, crushed, divided

Directions

  1. Lightly grease a 9-inch square pan. Line the pan with waxed paper, smoothing out any wrinkles.

  2. Combine semisweet chocolate and 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted. Remove from the heat and stir in 1/4 teaspoon peppermint extract.

  3. Pour melted chocolate into the prepared pan, and spread evenly to cover the bottom. Sprinkle 1/2 of the crushed candy over the chocolate and refrigerate until completely hardened, about 1 hour.

  4. Combine white chocolate and remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until white chocolate is melted. Remove from the heat and stir in remaining 1/4 teaspoon peppermint extract.

  5. Pour melted white chocolate into the pan, directly over the hardened chocolate layer; spread evenly. Sprinkle the remaining crushed candy over top and gently press in. Refrigerate until completely hardened, about 1 hour.

  6. Remove from the pan and break into small pieces to serve.

    peppermint bark
    Kim

Nutrition Facts (per serving)

190 Calories
8g Fat
30g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 190
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 21%
Cholesterol 2mg 1%
Sodium 17mg 1%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 3%
Total Sugars 23g
Protein 2g
Vitamin C 0mg 1%
Calcium 22mg 2%
Iron 1mg 3%
Potassium 32mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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