This Peppermint Bark has three layers of chocolate, white chocolate, and crushed candy canes! This homemade peppermint bark recipe is a very easy candy recipe that you can make with a microwave and a baking dish.
No holiday is complete without this – you’ll want to make a big batch!
Layers of chocolate and candy canes are what I call the quintessential Christmas treat! Making peppermint bark is so easy and perfect for gifting, dessert platters, or make it for you and your family to enjoy throughout the holiday season.
This is a great candy recipe to make with kids. There’s no hot stove to worry about – everything can be melted in the microwave, and the kids can help make the layers and break the bark apart once it’s set.
Table of Contents
What is Peppermint Bark?
It’s a type of chocolate candy that is set in a thin slab and broken into pieces. A rich chocolate layer is sandwiched between two white chocolate layers with crushed candy canes mixed into every layer.
This homemade recipe is better than Ghiradelli or Williams-Sonoma peppermint bark, I can guarantee that. It’s also less expensive when you make it yourself.
The contrast of the colors and flavors just says “Christmas” to me. I have such a soft spot for this recipe because our family makes it every year. I think you will love it, too!
Only 4 Ingredients
You just need FOUR ingredients to make this recipe:
- White Chocolate: you can use White Almond Bark, Candiquik or Ghiradelli Candy Melts
- Chocolate: you can use Chocolate Almond Bark, Candiquik or Ghiradelli Candy Melts
- Vegetable Oil: to aid in melting (or you can use coconut oil)
- Candy Canes: crushed. To crush them, place them in a plastic bag and whack them with a rolling pin (or use a food processor).
How to Make Peppermint Bark
Prepare the pan: Line an 8×8″ baking dish with foil and set it aside.
1st layer: Melt half of the white almond bark following the instructions on the package. Usually, you can do this in 30-second increments in the microwave. Once melted, stir in 1 teaspoon of oil and ⅓ third of the crushed candy canes. Pour it into the prepared pan in an even layer. Chill it for 5 to 10 minutes or until it’s firm.
2nd layer: Melt the chocolate almond bark and then add the oil. Pour it over the white almond bark in the pan. Chill it until firm.
3rd layer: This is the same as the first layer, so melt the rest of the white almond bark, add oil, and some candy canes. Pour the mixture over the chocolate layer and sprinkle the rest of the chopped candy canes over the top. Chill it until the top layer is set.
Storing: Once the peppermint bark is set, break it into pieces and store it in an airtight container. It will keep for a week at room temperature.
Tips for the Perfect Bark
Types of chocolate: I usually use almond bark for this recipe, but you can also use Candiquik or melting candy like the kind Ghiradelli makes. Depending on what you use, the melting instructions may vary, so be sure to read the package’s instructions so it’s melted correctly.
Don’t melt everything first, and then try to build the layers. It’s best to do one layer at a time and not move on to the next layer until the previous one is set. Trust me, it makes it a lot easier!
Chocolate Chips? Maybe you’re wondering if you can use chocolate chips instead? I don’t recommend it because it tends to melt after it’s set. There’s nothing worse than your peppermint bark melting it when you hold it. The other melting chocolates have stabilizers that keep that from happening.
Crushing Candy Canes: You can crush whole candy canes in a food processor or the old-fashioned way with a bag and rolling pin. Or, look for crushed peppermint bits at the store – you can usually find them in the baking aisle.
This classic peppermint bark is like a trip down memory lane every time I take a bite! I associate so many wonderful memories of holidays past with this treat. Give it a try, and I bet it will become a tradition to make it at your house every year, too!
Have you made this recipe?
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Peppermint Bark Recipe
- 12 oz white almond bark
- 6 oz chocolate almond bark
- 3 tsp vegetable or coconut oil
- 5 candy canes crushed
- Prepare an 8×8 baking dish by lining it with aluminum foil. Set aside.
- Place 6 oz of white almond bark in a microwave-safe bowl. Microwave in 30- second intervals until it is completely melted. (See package directions also for melting instructions.)
- Stir in 1 tsp of oil and ⅓ of crushed candy canes.
- Pour mixture into prepared baking dish. Shake gently to even it out.
- Place dish in the freezer for 5-10 minutes or until bark is firm.
- When ready, melt chocolate bark in the same way. When melted, stir in 1 tsp oil.
- Pour chocolate bark over white layer. Place in freezer again until chocolate is firm.
- Repeat another white layer including coconut oil and ⅓ of the crushed candy canes.
- Sprinkle remaining candy canes on top of white bark.
- Place dish in freezer again until top layer is firm.
- Remove bark from dish and break into smaller pieces.
- Store in an airtight container for up to one week.
Nutritional information not guaranteed to be accurate
This Peppermint Bark has three layers of chocolate, white chocolate, and crushed candy canes! No holiday is complete without it – you’ll want to make a big batch!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: December 6, 2020