This Easy Peppermint Bark is simple to make, and it’s perfect for holiday gifts…if you don’t eat it all first!
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I’ve managed to overcome my holiday candy hoarding habits…unless it comes to peppermint bark. I can only find peppermint bark during the holidays, so I have to hoard a bit! I definitely remember buying 3 bags of peppermint bark squares at Williams Sonoma after the holidays a couple of years ago. I managed to eat two bags, and then that third bag just hung out for a long time…I think I found my peppermint bark limit that year!
With the holiday season in full swing now, I noticed those bags of peppermint bark in the stores. I made a mental note to come back in a couple of weeks and pick up some on clearance. That’s when it hit me. “Wait a second. Peppermint bark would be really easy to make at home. Chocolate + peppermints. Done!” So I came home that very afternoon and made a batch of this Easy Peppermint Bark. Delicious!
Easy Peppermint Bark
Now I did take an extra step and made a semisweet chocolate + white chocolate layered version of this easy peppermint bark. In reality, that just meant melting 2 different kinds of chocolate, so it wasn’t too hard. But you could certainly just keep it at one type. I love semisweet chocolate (heck, I love all chocolate), but I have to say that white chocolate is my favorite when it comes to making easy peppermint bark. The creaminess of the white chocolate contrasted with the crunch of the broken peppermints is just too good!
What type of chocolate do you use for Peppermint Bark?
I personally used baking chocolate for the semisweet layer and then white chocolate chips for the white chocolate layer. Truthfully, you can pretty much use whatever chocolate you have around the house. I also add just a tiny splash of peppermint extract to the melted chocolate. Peppermint extract is strong stuff, so don’t use more than just a tiny splash! And, of course, I crumble up peppermints to sprinkle into the white chocolate layer.
Funny story about the peppermints: they ended up all over my kitchen. And I’m not talking the whole peppermints in wrappers. I’m talking broken pieces out of their wrappers. I was standing there trying to figure out how to crush peppermints, and I had the brilliant idea to put them in a sandwich bag and then just whack that bag on the countertop.
Well, that worked. It broke the peppermints up. And it also broke the bag. I heard peppermint shards raining down all around me. Then I spent the next 10 minutes cleaning peppermint pieces up off of every flat surface within a 15-foot radius. So learn from my mistakes. Don’t whack a bag of peppermints against the countertop. I ended up putting the peppermints in a metal bowl with high sides and then using a metal drink muddler to break ’em all up. Much better!
No matter how you break up your peppermints, I hope you enjoy this Easy Peppermint Bark! It’s a holiday favorite, and (if you’re like me) now you can have it all year round. If you make this recipe, swing back by and leave a comment. Or better yet, snap a photo and tag me on Instagram (@Spicedblog). Happy holidays, everyone!
Looking for more fun holiday desserts? Check these ideas out, too!
Easy Peppermint Bark
- 12 oz. semisweet chocolate chopped
- 2 tsp vegetable or canola oil divided
- ½ tsp peppermint extract divided
- 12 oz. white chocolate chopped
- 12-15 small peppermint candies crushed
- Line an 8”x8” baking pan with wax paper; set aside.
- Using a double-boiler or a heatproof bowl set over a gently simmering pot of water, add semisweet chocolate and 1 tsp of oil. Heat, stirring occasionally, until fully melted. Once melted, stir in ¼ tsp of peppermint extract.
- Pour melted chocolate into prepared baking pan, using an offset spatula to spread chocolate evenly across wax paper.
- Working quickly, repeat melting process using white chocolate and remaining 1 tsp of oil. Once melted, stir in ¼ tsp of peppermint extract and half of the crushed peppermints. (Tip: The goal is to spread the white chocolate layer on top while the semisweet layer is still partially melted. That will keep the layers from separating.)
- Spread the white chocolate over the semisweet chocolate, using an offset spatula to spread evenly. Sprinkle the remaining crushed peppermints on top of white chocolate; press in gently.
- Refrigerate for 30 minutes, or until hardened.
- Remove peppermint bark from pan and cut into squares or break into pieces.