Almost-Famous Peppermint Bark Recipe

This Almost-Famous Peppermint Bark Recipe is a festive and snappy recipe, which features layered semisweet chocolate and crushed candy canes. It’s the perfect homemade holiday gift, ready in about 1 hour and 30 minutes (including setting time).

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Almost-Famous Peppermint Bark Recipe Ingredients

• 12 ounces good-quality semisweet chocolate, chopped into 1/2-inch pieces
• 1 1/2 teaspoons peppermint extract (divided)
• 1 pound good-quality white chocolate, chopped into 1/2-inch pieces
• 3 candy canes or 12 round hard peppermint candies, crushed

How To Make Almost-Famous Peppermint Bark Recipe

1. Prep the pan: Line a 9-by-13-inch baking dish (or a baking sheet for thinner bark) with aluminum foil, shiny-side up. Smooth out any wrinkles to ensure the bottom of the bark is flat.
2. Melt the dark chocolate base: Heat 1 inch of water in a saucepan over low heat until steaming. Put all but 3/4 cup of the semisweet chocolate in a heatproof bowl. Set the bowl over the saucepan (do not let the bowl touch the water). Stir until one-third is melted. Remove from heat and stir in the reserved 3/4 cup chocolate until fully melted. (This “seeding” method helps temper the chocolate).
3. Spread the first layer: Wipe the bottom of the bowl dry. Stir 3/4 teaspoon peppermint extract into the melted semisweet chocolate. Quickly pour it into the prepared pan and spread in an even layer. Firmly tap the dish against the counter to remove air bubbles. Set aside at room temperature until almost set, about 10 minutes.
4. Melt the white chocolate: Meanwhile, put all but 1 cup of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water. Once melted, remove from heat and stir in the reserved white chocolate chunks to melt them.
5. Layer and top: Stir the remaining 3/4 teaspoon peppermint extract into the white chocolate. Pour it over the set semisweet chocolate and spread in an even layer.
6. Add the crunch: Immediately sprinkle the crushed candy canes over the wet white chocolate. Gently press them into the chocolate so they stick.
7. Set and serve: Set aside at room temperature until firm, about 1 hour. Lift the bark out of the pan using the foil edges and break it into rustic pieces.

Recipe Tips

• Why layers separate: The most common failure with peppermint bark is the layers splitting apart when broken. To prevent this, do not let the bottom layer get rock hard or cold before adding the top layer. It should be “almost set”—firm enough to support the white chocolate, but tacky enough to bond with it.
• Water is the enemy: Be extremely careful not to get a single drop of water into the melting chocolate, or it will seize (turn into a gritty paste). Wipe the bottom of the bowl thoroughly after lifting it off the steam.
• White Chocolate Sensitivity: White chocolate burns at a lower temperature than dark chocolate. Keep the water at a gentle steam, never a boil, and remove the bowl from the heat early, letting residual heat finish the melting.
• Crushing Candy Canes: Place the unwrapped candies in a heavy-duty ziplock bag and whack them with a rolling pin or meat mallet. You want a mix of fine dust (for flavor) and larger chunks (for crunch).
• Quality Matters: Since there are only three ingredients, use the best quality chocolate bars (like Ghirardelli or Lindt) rather than chocolate chips, which contain stabilizers that prevent smooth melting.

What To Serve With Almost-Famous Peppermint Bark Recipe

This treat is usually part of a dessert spread or gifted in tins.

• Hot Chocolate: Dip a piece of bark into the hot drink.
• Christmas Cookies: Serve alongside sugar cookies and gingerbread.
• Holiday Cocktails: A chocolate martini or eggnog.
• Gift Tins: Layer with parchment paper for a beautiful edible gift.

How To Store Almost-Famous Peppermint Bark Recipe

• Room Temperature: Store in an airtight container at cool room temperature (below 70°F) for up to 2 weeks. This preserves the glossy “temper” of the chocolate.
• Refrigerate: If your home is warm, you can store it in the fridge, but condensation may form on the surface (sugar bloom) when removed, making it look dull.
• Freeze: You can freeze the bark for up to 6 months. Thaw gradually in the refrigerator before bringing to room temperature.

Almost-Famous Peppermint Bark Recipe Nutrition Facts

• Calories: 210
• Total Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 5mg
• Sodium: 25mg
• Total Carbohydrates: 24g
• Dietary Fiber: 1g
• Sugar: 22g
• Protein: 2g

Nutrition information is estimated per 1-ounce piece.

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