The One Treat My Family Fights Over Every December
You know, I was never really a fan of making candy—temperature scares me, burns happen, etc. But once I stumbled (well, more like fell head-first after binge-watching cozy holiday baking shows) into the world of Peppermint Bark, it was a total game-changer and now it’s a December non-negotiable. Plus, my cousin Jen still teases me for the year I accidentally used spearmint instead of peppermint and everybody at the party smiled through the confusion. Talk about a minty mess! These days, though, you better believe they hover like vultures as soon as I break out the bark.
Why I Keep Coming Back To This
I make this when I’ve utterly run out of steam (or patience) but still want to whip up something that looks festive. My family goes crazy for this because, honestly, it tastes like winter and nostalgia. No lie, a tray of peppermint bark will disappear in, like, two hours flat at my house and the only evidence left is foil wrappers and crumbs. Sometimes the chocolate doesn’t want to play nice—melting it can be a minor headache when you’re out of patience—but it’s still fun. I used to get stressed about swirling the layers together just right, but now I sort of haphazardly blob things on and pretend it’s rustic.
What You’ll Need (And What I Sometimes Swap In)
- 200g (about 7oz) semi-sweet chocolate chips or bars (Sometimes I use milk chocolate if it’s already open; it’s not traditional but nobody ever complains)
- 200g (about 7oz) white chocolate chips (my grandmother swore by Ghirardelli, but store-brand works too, honestly)
- 4-6 regular-size candy canes, crushed into little bits (I just whack them in a ziptop bag with a rolling pin; accidentally sent one flying across the counter once. Oops!)
- 1/2 tsp peppermint extract (don’t use spearmint—trust me on this one)
- Optional: a little flaky sea salt on top—or rainbow sprinkles, if you’re feeling wild
How I Make Peppermint Bark Step By Step (With Occasional Snacking)
- Start by lining a baking tray—something like 9×13 inches is perfect but I sometimes just use whatever fits in my freezer—with baking parchment. I hear silicone mats are great. But I never remember where mine is.
- Melt the semi-sweet (or milk) chocolate: Either microwave it in bursts of 20 seconds, stirring as you go, or use a double-boiler. I’m impatient, so I usually nuke it. Pour this melted layer onto the parchment-lined tray and spread it into a mostly-even layer. Don’t obsess if it looks slightly lumpy.
- Let that set up a bit. I usually pop it in the freezer for 10ish minutes while I melt the white chocolate. (This is where I sneak a taste of the leftover melted chocolate on the spoon, by the way.)
- Melt your white chocolate like you did the first layer (watch carefully—it burns faster than you’d think; ask me how I know). Stir in the peppermint extract. And, hey, if some candy cane crumbs fall in at this stage, that’s fine too.
- Pour/spread/slop the white chocolate over your set dark chocolate layer. Try not to drag the spatula too hard or the colors get all messy—which actually can look kinda artsy if that’s what you’re after.
- Sprinkle the crushed candy canes over the gooey top, tossing a few extra pieces on for luck if you’re feeling superstitious. Lightly press them down so they stay put. (If adding flaky sea salt, just a pinch does it!)
- Chill in the fridge or freezer until completely set. Roughly half an hour, give or take—or until you get impatient and poke at it to see if it’s not sticky anymore.
- Break into pieces with your hands or a knife—no need to be precise. Ugly pieces = chef’s snack, right?
Don’t worry if the layers aren’t perfectly tidy. I promise everyone’s too busy snacking to notice.
Mishaps and Discoveries (My Notes)
- White chocolate is fussy. If it seizes up and gets grainy, I’ve actually managed to rescue it with a teaspoon of coconut oil stirred in. Sometimes. Or just start over—some things can’t be helped.
- I tried making this with all dark chocolate once—my family gave me looks. On second thought, it’s just not the same without both kinds.
- If your candy canes get weirdly sticky, dust the crushed bits with a little powdered sugar. I wish someone had told me that years ago.
Some Variations I’ve (Mostly) Survived
- Swap half the white chocolate with peanut butter chips—kids loved it, but I thought it overshadowed the mint. Might just be me?
- Add toasted coconut flakes to the topping for a tropical Christmas thing. My mum said it was “cheeky”—not sure if that was a compliment.
- Once, I tried swirling in raspberry jam. Don’t. It looked muddy and tasted like a confused dessert.
What If I Don’t Have…?
- No baking tray? I once used a deep-dish pizza pan and just went for a round “bark pizza.” Came out fine (if a little comical).
- No microwave or double boiler? Rest a heatproof bowl over a saucepan of simmering water. Or borrow a neighbor’s microwave for five minutes (kidding, but not really).
How To Store This (Well, If You Have Leftovers)
Honestly, in my house it never lasts more than a day! But on the rare occasion, I hide some, I tuck it into an airtight container and stick it in the fridge. It’ll keep for probably a week. If you live somewhere humid, use wax paper layers to stop things from sticking. Freezer works even better if people aren’t hunting for it daily.
How We Serve It (Sometimes With Cocoa, Sometimes Straight From the Fridge)
My holiday tradition? Add a piece or two alongside mugs of ridiculous peppermint hot chocolate (here’s my favorite cocoa recipe if you want to go full tilt). Or arrange it on a big holiday platter, right in the middle of everything else, as bait to lure chatty relatives.
Stuff I Wish I’d Known (Pro Tips, aka Minor Regrets)
- I once tried rushing the cooling step. Do not—it smears and you end up with “peppermint soup”
- Use actual peppermint extract—imitation stuff can taste oddly medicinal. Trust me, I learned that the sticky way.
- If you want clean lines when breaking, heat the knife a bit. But to be honest, I like the scraggly pieces best.
Real-World Peppermint Bark FAQs (Because I Get Asked…A Lot)
- Can I use other types of chocolate? Absolutely—you do you! Dark, milk, whatever you’ve got. I personally think a mix is best, but don’t stress.
- How do you crush the candy canes without making a mess? Put ’em in a ziptop bag and bash with a rolling pin or heavy mug. Just, um, maybe don’t let them escape. Learned that the hard way!
- Is this gluten free? Yeah, if your chocolate is, then usually yes! But double-check labels (those pesky surprise ingredients sometimes pop up).
- Why did my chocolate layer separate? Oof, that’s happened to me too! It’s usually when the first layer is too cold or the second is too hot—let them get cozy before layering.
- Is there a dairy free option? Actually, some folks swear by this recipe: Minimalist Baker Vegan Peppermint Bark—I’ve tried it, and it’s pretty tasty!
So that’s my slightly chaotic but way-too-much-fun version of peppermint bark. If you want to geek out on candy melting or get fancy with your toppings, I’ve picked up loads of tips from Serious Eats. Or just wing it and enjoy the mess—worked for me!
Now, if you’ll excuse me, there’s a suspicious rustling in my kitchen. It’s probably someone sneaking for another piece of bark. Can’t say I blame ’em, to be honest!
Ingredients
- 8 oz semisweet chocolate, chopped
- 8 oz white chocolate, chopped
- 1/2 tsp peppermint extract
- 1/2 cup crushed peppermint candies or candy canes
- 1 tbsp vegetable oil
- Pinch of sea salt
- 1 tsp vanilla extract
Instructions
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1Line a baking sheet with parchment paper and set aside.
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2Melt the semisweet chocolate with 1/2 tbsp vegetable oil in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth.
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3Stir in 1/4 tsp peppermint extract and a pinch of sea salt to the melted semisweet chocolate, then spread evenly on the prepared baking sheet. Refrigerate for 10 minutes to set.
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4Melt the white chocolate with remaining vegetable oil, again microwaving in intervals until smooth. Stir in vanilla extract and remaining peppermint extract.
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5Pour the melted white chocolate over the chilled semisweet chocolate layer. Smooth gently, then sprinkle crushed peppermint candies evenly on top.
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6Chill the bark in the refrigerator for at least 30 minutes or until completely set. Break into pieces and store in an airtight container.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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