The Perfect Christmas Peppermint Bark!

Looking to impress your family and friends this holiday season? You've come to the right place!


  • 12 ounces (339g) white chocolate, broken into pieces 
  • 6 ounces (170g) semi-sweet chocolate, broken into pieces
  • 1 and 1/2 teaspoons vegetable, coconut, or canola oil
  • 1/2 teaspoon peppermint extract
  • 3 regular size candy canes, crushed


  1. Line the bottom and sides of a 9-inch square baking pan with parchment paper. Set aside. 
  2. Microwave the chocolate until it melts, ​the key to melting chocolate in the microwave is to do it in small bursts and stir frequently. Chocolate overheats so fast, so easily. Melt 1/2 teaspoon of oil with 6 ounces of the white chocolate in a small heatproof bowl. Melt in 15 second increments, stirring vigorously with a rubber spatula or spoon after each increment, until completely melted and smooth.
  3.  Once melted, stir in 1/4 teaspoon peppermint extract. Pour melted white chocolate into the prepared baking pan, spreading with an offset spatula into a thin smooth layer. Place the baking pan in the refrigerator for 10-15 minutes or the freezer for about 8 minutes until almost completely set. If it sets completely, the bark layers could separate. 
  4. Place the semi-sweet chocolate and 1/2 teaspoon of oil into a small heatproof bowl and repeat step 2. Once melted, stir in remaining 1/4 teaspoon peppermint extract. Pour all of the semi-sweet chocolate over the white chocolate layer. Spread into a smooth layer. Place the baking pan back in the refrigerator for 10-15 minutes or the freezer for about 8 minutes; or until almost completely set.
  5. Place the remaining white chocolate and 1/2 teaspoon oil in a small heatproof bowl and microwave/stir in the same manner you did in step 2. Pour over the bark layers and spread into a smooth layer. (This layer will not have peppermint extract.) Sprinkle with crushed candy canes. You can crush in a food processor or in a plastic bag with a rolling pin. 
  6. Refrigerate the bark until completely hardened. Once hardened, remove from the pan and peel off the parchment. You can cut squares. To do so, remove from the refrigerator and allow to sit at room temperature to slightly soften for 10-15 minutes. Use a very sharp knife and cut.

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Published by Andie Toderovitz


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