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Peppermint Bark

Rated as 4.48 out of 5 Stars
2

"Milk chocolate and white chocolate make this a sweet treat for anyone. Great for the holidays and care packages."
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Ingredients

1 h 40 m servings 330
Original recipe yields 24 servings

Directions

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  1. Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper.
  2. Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.
  3. Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring. Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top.
  4. Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve.

Footnotes

  • Cook's Notes:
  • Substitute almonds for candy and substitute almond extract for peppermint extract to make almond bark.
  • An easy way to break the bark once hardened is to cover the bark and use a hammer to break it into pieces.
  • Editor's Note:
  • Do not add water-based or alcohol-based flavorings to melted chocolate, or the chocolate could seize up and become clumpy and hard.

Nutrition Facts


Per Serving: 330 calories; 18.1 40.9 3 13 45 Full nutrition

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Reviews

Read all reviews 57
  1. 71 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Loved this recipe!! I just microwaved the chocolate because I dont have a double broiler. I used 10 candy canes and used dark chocolate instead of milk chocolate. I also used peppermint extract ...

Most helpful critical review

Every thing was fine in the recipie but I dont understand why it called for a 9x13 pan when it should have been spread out way more than that. When I think of bark I think of thin delicious peic...

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Loved this recipe!! I just microwaved the chocolate because I dont have a double broiler. I used 10 candy canes and used dark chocolate instead of milk chocolate. I also used peppermint extract ...

Thanks so much for recipe! It's so quick and easy to make and a great holiday treat! I made the recipe twice as the first time I had a problem with the chocolate and white layers separating when...

Very simple and easy to make. Pay attention to the editor's note also;)

We used alcohol-based peppermint extract and it turned out fine (the chocolate didn't seize). We melted the chocolate on the stove at a very low heat (warm). It took about ten minutes, but it ...

Very easy to make, especially if you use chocolate chips for easier melting. I felt like the peppermint oil and three layers of candy cane bits was a little excessive, so I used the peppermint o...

Just made this & it looks great! Was super easy & taste fantastic. I didn't use a double boiler, just a sauce pan & low heat, (gas stove) & stirred it constantly!! Also used dark chocolate chips...

Great simple recipe for a polished product! I used dark chocolate rather than milk chocolate. Higher contrast in colours is prettier and extra sweet is not needed. Very easy to do in double boil...

WOW! Quick, easy and YUMMY! Looks "professional" when you cut it up and place it on your cookie plate. EXCELLENT recipe! Enjoy!

I am not sure why, but my layers did not bond together. I will also pulverize some of the candies into a dust for the next batch to give more of a variety of textures. Overall a great recipe and...