Peppermint Bark Recipe

Kick the holidays up a notch with a quick homemade Peppermint Bark made easy in the microwave with just four ingredients.

Course Dessert

Cuisine American

Keyword homemade peppermint bark, how do you make peppermint bark, how to make a peppermint bark, how to make peppermint bark, pepper bark recipe, peppermint bark candy, what is peppermint bark

Prep Time 10

Cook Time 10

Servings servings

Calories 279kcal

Author Beth Pierce

Ingredients

18 ounces quality white chocolate chips
12 ounces quality semi-sweet chocolate chips
¾ teaspoon peppermint extract
5 candy canes crushed 6 inches long ¼ inch thick

Instructions

Cover an 8x11-inch baking sheet with parchment paper or aluminum foil.
Add 9 ounces of white chocolate chips to a microwave-safe bowl. Melt the white chocolate in the microwave at 50% power for 30-second intervals stirring between each interval until the bowl no longer feels warm.
Stir in 1/4 teaspoon of peppermint extract. Pour the melted white chocolate onto the parchment paper and quickly spread it evenly using an offset spatula. Place the baking sheet in the fridge for 10 minutes.
Melt the semisweet chocolate chips in the microwave at 50% power for 30-second intervals, stirring between each interval until the bowl no longer feels warm. Stir in 1/4 teaspoon of peppermint extract.
Pour the melted semisweet chocolate over the white chocolate. Quickly spread it evenly using an offset spatula. Do not overwork the chocolate. Place the baking sheet in the fridge for 10 minutes.
Add the remaining 9 ounces of white chocolate to a microwave-safe bowl. Melt the white chocolate in the microwave at 50% power for 30-second intervals, stirring between each interval until the bowl no longer feels warm. Stir in 1/4 teaspoon of peppermint extract.
Pour the melted white chocolate over the semisweet chocolate. Quickly spread it evenly using an offset spatula. Do not overwork it. Quickly sprinkle the top with the crushed candy canes. Chill for 10 minutes or until set.
Break the candy into small pieces or lift it out of the baking sheet using the parchment paper and place it on a cutting board and cut with a sharp knife.

Notes

Store peppermint bark in an airtight container on the counter for up to 2 weeks. If you live in an unusually warm climate and your kitchen is warm, store the bark in an airtight container in the refrigerator.
I do not recommend freezing it, as I find that chocolate does not do well with extreme temperature changes.

Nutrition