Estimated reading time: 6 minutes
This homemade Peppermint Bark recipe is easy to make with white & dark chocolate melting wafters, peppermint extract, and crushed candy canes. It makes a great edible gift and a wonderful addition to a Christmas cookie box!
Table of contents
Peppermint Bark
Hi Everyone, this homemade, Peppermint Bark recipe is inspired by the popular Williams Sonoma Peppermint Bark but made with one of the ideal melting wafers that I love to use for recipes, by Ghiradelli.
This recipe is fun to make as a Christmas, holiday tradition with children and of course, they love getting to try it when it’s done!
In this recipe, there’s no stovetop component (using a double boiler) in this recipe, with the chocolate being melted in the microwave to make it easy. Of course, if you prefer to melt the chocolate on the stovetop, you absolutely can!
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What is peppermint bark?
Peppermint bark is an easy-to-make candy, consisting of white and dark chocolate (or other types of chocolate), infused with peppermint extract with crushed candy canes on top.
Ingredients
- 10-ounce dark chocolate melting wafers
- 10-ounce white chocolate melting wafers
- 1 teaspoon of peppermint extract, divided – for adding to each type of chocolate
- 3 full-size candy canes, crushed
Kitchen Tools
- measuring spoons & cups
- parchment paper
- rimmed baking sheet
- offset spatula
- 2 medium microwave-safe bowls – for melting the 2 kinds of chocolate
- 2 forks – for stirring the 2 kinds of chocolate
- something to crush the candy canes, like a meat tenderizer, rolling pin, or bottom of a glass/mug
- a plastic/silicone bag to hold the candy canes while crushing them
How to Make Peppermint Bark
- Line a rimmed baking sheet with parchment paper, and set aside. Crush the 3 candy canes in a plastic/silicone bag, and set them aside.
- In 1 microwave-safe bowl, add the dark chocolate melting wafers, and microwave on high for 30 seconds, 2-3 times, stirring in-between until melted. Add 1/2 teaspoon peppermint extract and stir to combine with the melted chocolate. Spread on the prepared baking sheet and using an offset spatula, spread evenly, into a rectangular shape. Put the sheet into the refrigerator for 20 minutes.
- After 20 minutes and the first chocolate, the layer is solid, in 1 microwave-safe bowl, add the white chocolate melting wafers, and microwave on high for 30 seconds, 2-3 times, stirring in-between until melted. Add 1/2 teaspoon peppermint extract and stir to combine with the melted chocolate. Spread over the solid dark chocolate, on the baking sheet, and using an offset spatula, spread evenly, into a rectangular shape, following the shape of the dark chocolate. While the chocolate is still “wet,” sprinkle the crushed candy canes evenly over the white chocolate. Put the sheet into the refrigerator for 20 minutes.
- When the chocolate is solid, take the peppermint bark out and break it apart using your hands or a chef’s knife, enjoy!
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If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
Thank you for reading and following along!
Peppermint Bark
This Peppermint Bark recipe is easy to make with white & dark chocolate melting wafters, peppermint extract, and crushed candy canes. It makes a great edible gift and a wonderful addition to a Christmas cookie box!
Ingredients
Instructions
- Line a rimmed baking sheet with parchment paper, and set aside. Crush the 3 candy canes in a plastic/silicone bag, and set them aside.
- In 1 microwave-safe bowl, add the dark chocolate melting wafers, and microwave on high for 30 seconds, 2-3 times, stirring in-between until melted. Add 1/2 teaspoon peppermint extract and stir to combine with the melted chocolate. Spread on the prepared baking sheet and using an offset spatula, spread evenly, into a rectangular shape. Put the sheet into the refrigerator for 20 minutes.
- After 20 minutes and the first chocolate, the layer is solid, in 1 microwave-safe bowl, add the white chocolate melting wafers, and microwave on high for 30 seconds, 2-3 times, stirring in-between until melted. Add 1/2 teaspoon peppermint extract and stir to combine with the melted chocolate. Spread over the solid dark chocolate, on the baking sheet, and using an offset spatula, spread evenly, into a rectangular shape, following the shape of the dark chocolate. While the chocolate is still "wet," sprinkle the crushed candy canes evenly over the white chocolate. Put the sheet into the refrigerator for 20 minutes.
- When the chocolate is solid, take the peppermint bark out and break it apart using your hands or a chef's knife, enjoy!
Notes
- Extract: We have used the same amount of "mint" extract with success
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 297Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 49mgCarbohydrates: 36gFiber: 2gSugar: 29gProtein: 3g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
- Recipe photographed: 12/17/2022
- First published: 12/19/2022
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