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–+ servings
Plate of Peppermint Bark with crushed candy canes on top.
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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 large cookie sheet and set aside.
    Baking sheet covered with parchment paper for Peppermint Bark.
  • 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.
    Half melted chocolate chips in a bowl for Peppermint Bark.
  • Pour the dark chocolate onto the prepared jelly roll pan making a large rectangle in the middle of the pan. The larger the rectangle, the thinner the bark. For thicker bark, make a smaller rectangle.
    Spatula spreading chocolate on the parchment paper for Peppermint Bark.
  • Place pan into the refrigerator to set, about 10 minutes.
    Pan of chocolate spread on parchment paper for Peppermint Bark.
  • 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.
    Bowl of white chips and peppermint chips for Peppermint Bark.
  • Melt the white chocolate and peppermint chips in the microwave on 50% power stirring every 30 seconds until melted.
    Bowl of melted pink chocolate for Peppermint Bark.
  • Remove the dark chocolate pan from the refrigerator and spread the melted white chocolate on top covering as close to the edge as possible.
    White chocolate spread on top of dark chocolate layer for Peppermint Bark.
  • Drizzle the melted white chocolate peppermint chips mixture up and down on white chocolate.
    Sheet of dark chocolate and white chocolate with a pink swirl for Peppermint Bark.
  • 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 the chocolate sets.
    Crushed candy canes on top 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.
    Breaking pieces of Peppermint Bark on a baking sheet.

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