Peppermint bark recipes - KPLC 7 News, Lake Charles, Louisiana

Peppermint bark recipes

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By Michelle Ullman

Though the scrumptious combination of peppermint and chocolate is delicious any time of year, peppermint bark is especially popular around the holiday season. It makes a great gift, though you might have to exercise restraint not to eat it all yourself! It's very easy to prepare peppermint bark, and it stores well and even ships well, if you want to send a batch to your favorite overseas member of the military, or a friend or family member who lives across the country.

There are a few ways to make peppermint bark, and the secret to all of them is starting with the best quality chocolate you can find. This isn't the time to scrimp with the inexpensive, meltable candy chips you find in large bags at the craft store. Go for a brand name chocolate known for quality, and if the recipe calls for peppermint extract, use a quality brand of that, too.

You can melt chocolate in the microwave if you go slowly. Set the microwave in 30-second increments, and stir the chocolate between each interval.

Depending on your microwave and the quantity of chocolate you are melting, it should take between one and five minutes to melt.

If you prefer the old-fashioned method, use a double boiler to melt your candy, being careful not to overheat or scorch the chocolate. Use low heat, and stir the chocolate frequently. The most common mishap when melting chocolate in a double boiler is getting even a few drops of water into the candy, which will cause it to clump and go gritty.

Traditional Peppermint Bark Recipe

Make extra, because everyone who tries it will want to take some home!

8 ounces semisweet chocolate
8 ounces white chocolate
25 small peppermint candy canes
2 teaspoons canola oil
1/2 teaspoon peppermint extract


In a plastic bag, smash the candy canes into fine pieces.

Lightly grease a 9x9 pan, and line with wax paper.

Melt the semisweet chocolate, and add 1 teaspoon of canola oil, mixing well.

Mix in 1/4 teaspoon of the peppermint extract.

Spread the chocolate mixture evenly over the bottom of the prepared pan.

Sprinkle half of the crushed peppermint candy over the chocolate, pressing lightly.

Set in the refrigerator to chill for an hour.

Melt the white chocolate, and add the remaining canola oil. Mix well.

Stir in the remaining peppermint extract.

Use a spatula to spread the white chocolate mixture over the semisweet chocolate. Press down with the spatula to create a seal between the layers.

Sprinkle the remaining peppermint candy over the top, pressing into the chocolate.

Refrigerate for an hour, or until completely set. Remove from pan, and break apart to serve.


Milk Chocolate Peppermint Bark

So sweet and good!

2 (12 ounce) packages milk chocolate
2 (12 ounce) packages white chocolate
2 teaspoons peppermint extract
8 peppermint candy canes


In a plastic bag, crush the peppermint candy canes into very small pieces.

Line a 12x18 pan with aluminum foil.

Melt the milk chocolate, then stir in the peppermint extract.

Spread the melted chocolate mix in the bottom of the prepared pan.

Chill for 30 minutes, until set.

Melt the white chocolate, and add ¼ cup of the crushed peppermint candy. Stir well.

Spread the white chocolate mix over the milk chocolate, smoothing it evenly.

Sprinkle the rest of the peppermint candy over the top of the white chocolate.

Chill in the refrigerator for at least one hour, until completely set.

Remove from pan, and break into small pieces.

White Christmas Bark

Here's a peppermint bark recipe for the white chocolate lover.

1 (12 ounce) package white chocolate
24 small peppermint candy canes


Unwrap the candy canes, and place in a plastic bag. Use a heavy object to crush the candy into small pieces.

Line a baking sheet with wax paper.

Melt the white chocolate in the microwave or a double boiler.

Mix half the crushed candy cane into the chocolate, and stir thoroughly.

Spread the chocolate over the waxed paper to your desired thickness.

Layer the remaining candy on top of the chocolate, and press candy lightly into the surface so it holds in place.

Chill for an hour, or until completely set.

Break into pieces to serve.

Once your peppermint bark is ready to eat, store it in an airtight tin, bag or box. You probably won't be storing it for long, as this holiday confection is always a hit! Bring the sweet treat to a holiday potluck or party, and just smile enigmatically when the other guests assume you spent hours over the stove. 

Click here for print & cut recipe cards!


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