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–+ servings
Stacked pieces of peppermint bark.
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5 from 3 votes

Peppermint Bark

This white chocolate peppermint bark has only 5 ingredients and takes only about 10 minutes of prep. Such an easy (and pretty) Christmas neighbor gift!
Prep Time10 minutes
Cook Time0 minutes
Refrigerate20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Peppermint, Peppermint Bark
Servings: 12
Calories: 279kcal
Author: Erica Walker

Ingredients

  • 12 ounces Guittard 63% Extra Dark Chocolate Baking Chips (or use a higher quality dark chocolate chips)
  • 12 ounces Guittard White Chocolate Chips
  • 1/4 cup Andes Peppermint Crunch Baking Chips
  • 3 peppermint candy canes coarsely crushed
  • 1/2 teaspoon coconut oil or as needed
  • 1/2 teaspoon peppermint extract (optional)

Instructions

  • Place some wax or parchment paper onto a jelly roll size cookie sheet and set aside.
    Sheet pan with parchment paper.
  • Using a double boiler or a pan on VERY low heat, heat the dark chocolate chips with 1/4 tsp of coconut oil until smooth and JUST melted. DO NOT OVERHEAT.
    Melting dark chocolate in a bowl over saucepan and stirring with a spatula.
  • Pour the dark chocolate onto the prepared jelly roll pan making a large square/rectangle in the middle of the pan. The larger the square/rectangle, the thinner the bark. For thicker bark, make more of a square shape.
    Spreading out melted dark chocolate on parchment paper.
  • Place pan into the refrigerator to set, about 10 minutes.
    Spread out melted dark chocolate on parchment paper.
  • In a microwave safe bowl, add 1/3 cup of white chocolate chips and 1/4 cup of peppermint baking chips. Set aside. Using the same method as the dark chocolate, melt the remaining white chocolate chips with 1/4 tsp of coconut oil. Once the white chocolate is melted it is optional to add 1/2 teaspoon of peppermint extract.
    Glass bowl with white chocolate chips and peppermint chips.
  • Melt the white chocolate and peppermint chips in the microwave on 50% power stirring every 30 seconds until melted.
    Stirring melted peppermint chips white chocolate mixture in a bowl.
  • Remove the dark chocolate pan from the refrigerator and spread the melted white chocolate on top covering as close to the edge as possible.
    Spreading peppermint white chocolate over cooled dark chocolate with a spatula.
  • Drizzle the melted white chocolate peppermint chips mixture up and down on white chocolate. Using a knife, gently swirl side to side creating a beautiful design and sprinkle candy cane pieces on top. You want to do this quickly before the chocolate sets.
    Swirling mint red chocolate into white chocolate layer of peppermint bark.
  • Allow the bark to cool completely on the counter or refrigerator. Break apart by hand or a knife. Store in an airtight container.
    Cut pieces of peppermint bark on a cutting board.

Notes

If you can't find the peppermint chunks at the store:

You can easily make this just using white chocolate chips and a couple drops of peppermint extract. You can add as much or as little peppermint flavor as you would like.
Keep tasting it until it gets to the flavor you want it to be. You can even add some of the crushed candy canes pieces to the white chocolate if you want the extra crunch.

Nutrition

Calories: 279kcal | Carbohydrates: 27g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 6mg | Sodium: 26mg | Potassium: 236mg | Fiber: 3g | Sugar: 21g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 3mg