Rating: 4.47 stars
73 Ratings
  • 5 star values: 46
  • 4 star values: 17
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0

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

Recipe Summary test

prep:
20 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper.

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  • 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.

  • 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.

  • Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve.

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

330 calories; protein 3g; carbohydrates 40.9g; fat 18.1g; cholesterol 12.9mg; sodium 45.3mg. Full Nutrition
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Reviews (77)

Most helpful positive review

Rating: 5 stars
12/20/2014
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 and put 1/4 tsp in dark chocolate and 3/4 tsp in white chocolate. I've never made this before and was a little nervous that it would separate when broken but I read to just put it in the freezer while you heat up white chocolate then carefully smooth over the dark chocolate and it turned out fantastic. I also put mostly candy cane dust in between the layers and pressed in some of the larger pieces. I will definitely be making this every year! Read More
(56)

Most helpful critical review

Rating: 3 stars
11/25/2018
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 peices not huge chunks. Definatly will try tomorrow and thin this out. Oh and I left out the peppermint oil. Was just right with out it. Read More
(4)
73 Ratings
  • 5 star values: 46
  • 4 star values: 17
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/19/2014
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 and put 1/4 tsp in dark chocolate and 3/4 tsp in white chocolate. I've never made this before and was a little nervous that it would separate when broken but I read to just put it in the freezer while you heat up white chocolate then carefully smooth over the dark chocolate and it turned out fantastic. I also put mostly candy cane dust in between the layers and pressed in some of the larger pieces. I will definitely be making this every year! Read More
(56)
Rating: 5 stars
12/15/2015
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 I cut it. On the second batch, I did not add the layer of mints in between the two chocolates. I spread the melted white chocolate over the already spread (but still warm) milk chocolate layer, swirled the two together with a knife and sprinkled with the crushed mints. The second batch came out perfect!! Thanks again for sharing. This one is a keeper! Read More
(28)
Rating: 5 stars
11/07/2016
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 turned out perfectly. I didn't have my double boiler since we are away from home. Also, after we poured the white chocolate on top of the dark, we let it sit out for about 10 minutes hoping to give the warm white some time to melt the top layer of the dark to promote bonding. It worked great! I was nervous because of the other reviews of it not bonding together so we decided to let it sit out for that purpose. Read More
(18)
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Rating: 5 stars
12/21/2012
Very simple and easy to make. Pay attention to the editor's note also;) Read More
(17)
Rating: 5 stars
12/14/2015
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 oil only in the white chocolate portion and sprinkled the candy cane bits only on the top. it looks perfect in little gift bags I found at Hobby Lobby, which I'll be giving my kids' teachers as gifts this year. Read More
(12)
Rating: 5 stars
12/16/2013
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 & then white chocolate chips. Giving it as gifts for Christmas, Thanks Allrecipes!-Marla Read More
(10)
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Rating: 5 stars
12/11/2013
WOW! Quick, easy and YUMMY! Looks "professional" when you cut it up and place it on your cookie plate. EXCELLENT recipe! Enjoy! Read More
(8)
Rating: 5 stars
12/11/2016
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 boiler, no need to worry about scorching, so you don't need to watch it so carefully. Definitely opt for the peppermint oil, it adds a punch of flavour. I used candy canes and put them in the freezer so they crush up beautifully in a plastic bag using a hammer. Be sure to have a pan big enough so you can spread this out thinly. It's too had to break up (and eat) if it's too thick. Thank you, this goes into my Christmas repertoire. Great for gifts! Read More
(8)
Rating: 4 stars
01/25/2014
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 I will definitely keep it for reference. I had planned to gift much of the batch but the family got to it first. Thank you for sharing this recipe. Read More
(6)
Rating: 3 stars
11/25/2018
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 peices not huge chunks. Definatly will try tomorrow and thin this out. Oh and I left out the peppermint oil. Was just right with out it. Read More
(4)