EASY Homemade Peppermint Bark (with VIDEO)

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It's time to stop buying peppermint bark because my recipe is so easy to make at home with just 4 simple ingredients. Homemade Peppermint Bark makes a beautiful and delicious edible gift to give during the holidays. It looks so festive, and I can tell you that my recipe is so delicious that it converted me (a purist) to now love peppermint on chocolate! It's a classic Christmas treat made of a layer of dark chocolate topped with peppermint-infused white chocolate and crushed peppermint candy. If you enjoy making edible gifts, check out my Easy 2-Ingredient Chocolate Truffles and read my article on How to Temper Chocolate at Home.

homemade peppermint bark broken in pieces in on baking sheet

WHY THIS RECIPE WORKS

Easy to make - peppermint bark looks fancy, but you will be surprised how easy it is to make. There's no baking required and you basically just melt and spread chocolate! Be sure to read my tips below to make sure you get the perfect set and snap.
Easy to scale up - simply double or triple the ingredient quantities and use a large baking sheet to make a big batch for gifting or to share with a crowd.
Real chocolate - when you make bark at home, you can be sure it will taste great because it's made with pure dark chocolate and pure white chocolate.
Perfect peppermint flavor - the amount of peppermint is just right and not over-powering. It's balanced nicely by the creamy white chocolate and has this lovely cooling effect.
Crunchy peppermint candy topping - use crushed peppermint candies or candy canes for the topping. It's inexpensive and readily available around the holidays.
Fill up your cookie tray - peppermint bark looks beautiful to fill up the gaps on a cookie platter. You can make it in advance and keep it in the fridge for weeks.
No separating - my technique for making this bark ensures that the layers don't separate so the dark and milk chocolate stay together.

homemade peppermint bark broken in pieces in candy dish

WHAT IS TEMPERING CHOCOLATE?

Tempering refers to a series of heating and cooling stages that coaxes the cocoa butter fat crystals in chocolate to melt and then recrystallize in the most stable and organized manner that gives them and nice shine, crisp snap and smooth melting qualities. There is an easy way and a more complicated way to do it... I explain each way in this post here. You choose which way works best for you (but, I'll suggest the easy way!)

WHAT IS PEPPERMINT BARK?

Chocolate bark refers to chocolate that has been melted and spread out in a thin layer then topped with a variety of other delicious ingredients such as nuts, candies, and/or dried fruit. It is considered a premium confection and is often gifted during the holidays. It is called "bark" thanks to its resemblance to tree bark.

homemade peppermint bark close up as whole slab

INGREDIENTS FOR PEPPERMINT BARK

Commercial chocolate chips and white chocolate morsels are not ideal for melting into bark because they have a higher sugar content, lower fat content and often contain added cocoa powder or different fats to help them hold their shape as "drops". This prevents them from melting smoothly to spread into bark. That's why I like to use chopped chocolate in my chocolate chip cookies to create big melty puddles that bake through the cookie dough.

High quality dark chocolate - It is important to use high quality chocolate since there are so few ingredients to make peppermint bark - it is 90% chocolate after all! The best chocolate is couverture chocolate which has a higher cocoa butter content so it melts smoothly and will set with a firm crisp glossy snap. Most high quality chocolate bars have a higher cocoa butter content. You can use any dark chocolate between 55% and 70% cocoa solids. I do not recommend milk chocolate since it will be too sweet when combined with the white chocolate.
White chocolate - I recommend this couverture pure white chocolate for making confectionery and all baking in general. It is so creamy and melts beautifully with great fluidity from a high cocoa butter percentage. White candy melts and compound chocolate should be avoided since they taste inferior and you will really notice the difference when you use high quality chocolate.
Pure peppermint extract - it's important to use "peppermint" and not "mint" extract which may be spearmint. Spearmint has a grassy flavor while peppermint has a cool sweet flavor.
Peppermint candy or candy canes - you can use individually wrapped peppermint candies or candy canes which are readily available during the holidays. Just bash them up in a zip top bag to make small pieces that are easy to eat.

peppermint bark setting on baking sheet before breaking into pieces

TOOLS FOR TEMPERING CHOCOLATE

There are a few things you must have and must know in order to make shiny, snappy tempered chocolate at home:

Thermometer - tempering chocolate means taking temperatures. You can use my easy method without a thermometer as long as you are so very careful not to overheat it but the only way to really know is to use a thermometer. It's very useful in the kitchen for cooking meat perfectly and also to check for doneness of cakes (90 degrees F).
17x11-inch baking sheet to spread the chocolate on and let it set.
Parchment paper for lining the pan. I love to use these sheets which are very convenient.
Small offset spatula for spreading the chocolate evenly.
High quality chocolate - if you are going to take the time to do this, don't waste it on shabby chocolate. Get the good stuff. Couverture chocolate is best for confectionery because it has a high cocoa butter content, and thus high fluidity for coating and moulding, but regular (good quality) chocolate is perfectly fine. I prefer this dark chocolate.
Patience.

METHODS FOR HOW TO TEMPER CHOCOLATE

The temperatures to which you heat and cool your chocolate depends on the cocoa content. If you are using dark chocolate with a cocoa content between 60 and 70%, then follow these guidelines. I explain all of the methods to temper chocolate in this article. For this peppermint bark recipe, I'll walk you through Method 1 which is the EASY way to temper chocolate.

homemade peppermint bark broken in pieces in on serving dish

STEP BY STEP INSTRUCTIONS

STEP 1). Crush the peppermint. Place the unwrapped candy canes or peppermint candies in a sealed zip-top bag and roll or bang with a rolling pin or meat mallet until crushed.
STEP 2). Create a double boiler. First fill a saucepan with just about ½ inch of water and bring it to a simmer. The saucepan should be large enough to fit the base of your heatproof mixing bowl, but not so big that the bottom of the bowl touches the bottom of the pan. The bowl should just rest over the pan.
STEP 3). Make the top layer. I like to work with the white chocolate first. Place the white chocolate in a medium mixing bowl (either choose metal or heat-resistant glass), add the peppermint extract and stir it around to coat the chocolate. Set the bowl over the saucepan with gently simmering water. Stir constantly, bringing the chocolate that melts first around the edges toward the middle to keep everything moving so that it melts evenly. When 75% of the chocolate is melted, take the bowl off of the heat and continue stirring until the rest of the chocolate melts. Set it aside but try to keep it warm. If it is cold in your house, avoid setting it on a granite or marble countertop which will suck the heat out of it.
STEP 4). Make the bottom layer. Place the chopped chocolate in another medium mixing bowl (metal or heat-resistant glass), add the two squares of bittersweet chocolate and set it over the saucepan with gently simmering water. Stir constantly, bringing the chocolate that melts first around the edges toward the middle to keep everything moving so that it melts evenly. When 75% of the chocolate is melted, take the bowl off of the heat and continue stirring until the rest of the chocolate melts. It is important not to let the chocolate temperature rise above 92°F or the chocolate will come out of temper.

STEP 5). Assemble the bark. Pour the melted dark chocolate onto your baking sheet and spread it out in a smooth even layer so it is roughly an 8x8-inch square. Immediately spoon the melted white chocolate back and forth over the dark chocolate to cover most of it while leaving a few gaps to let the dark chocolate peak through. Use an offset spatula to gently spread out the white chocolate on the surface to make it a bit more even, and try not to spread too deeply or it will run into the dark chocolate and the combination will look more like milk chocolate.
STEP 6). Swirl. Take the back of a spoon and swirl around over the melted chocolate to fuse the white and the dark together. It won't be perfectly flat - instead it will have some grooves and hills and valleys which makes it look beautiful.
STEP 7). Sprinkle peppermint and let set. Immediately sprinkle the crushed peppermint or candy canes on top before the chocolate sets so that the adhere well. Set the pan aside and let set in a cool environment for about 2 hours. If it is hot or humid where you live, then place it in the fridge to set for about 30 minutes.
STEP 8). Break it up. Once set and hardened, lift the bark off of the parchment or remove from the pan and break or cut into pieces as large or as small as you want. I suggest breaking with your hands so you can hear that nice snap. Cover and store leftover bark in an airtight container in a dry environment at a cool room temperature. If it is hot and humid where you are, it's best to store it in the refrigerator for up to 3 weeks.

EXPERT TIPS FOR TEMPERING CHOCOLATE

Choose a cool dry day - hot and humidity will make for a mess and stress when working with chocolate.
Give yourself space - chocolate-making can sometimes be messy work.
Use clean utensils - if you have any particles, such as lint or sugar, on your utensils, it can disrupt the crystallization of the cocoa butter particles. You utensils should also be completely dry. Any moisture will cause the chocolate to seize up.
Finely chop the chocolate - whether you use Method 1 or Method 3, chop the chocolate very finely. It allows the chocolate to melt evenly and quickly.
Do not refrigerate right away to rush the setting process unless you live in a very hot climate. Chocolate needs some time for the cocoa butter crystals to reorganize into a stable state and if it is tempered properly it should happen rather quickly in a cool environment. Just leave it out on the counter for about an hour. If it is very hot and humid where you are, then you will have no choice but to refrigerate it, but it will be more prone to "bloom" which is the morphing of fat crystals or formation of sugar crystals on the surface of the chocolate.

RECIPE FAQ

Can you temper chocolate in the microwave?

The only way to temper chocolate int he microwave is to use Method 1 with frequent stirring and on a low power setting. I recommend placing the finely chopped chocolate in a heatproof bowl and heat for 30 seconds at a time on 50% power setting. Stop every 30 seconds and stir thoroughly. Stop heating it once 75% of the chocolate is melted and then continue stirring to allow the residual heat melt the reset of the chocolate. This will ensure that you don't overheat the chocolate.

What is chocolate bloom?

Chocolate bloom refers to the white film that appears on chocolate when it is stored improperly, poorly tempered or exposed to temperature fluctuations. There is fat bloom and sugar bloom. Fat bloom feels oily or waxy while sugar bloom may feel slightly grainy and look powdery.

What is fat bloom on chocolate?

First we should understand that cocoa butter is made up of fat crystals that can set into 6 different shapes or forms. Form "V" crystals are the most desirable as they set up glossy and shiny with a firm snap - it's what makes chocolate look so appealing and melt so smoothly. Fat bloom happens for a couple of reasons: 1) improper tempering of melted chocolate; 2) improper storage of tempered solid chocolate, or 3) long storage or aging of solid chocolate.

1). Fat bloom appears from melted chocolate that is improperly tempered so that the less stable and less favorable cocoa butter crystals form instead of the most favorable and more stable crystalline form "V".

2). Fat bloom also happens when tempered solid chocolate is not stored properly as it should in a cool dry environment. If chocolate is exposed to extreme temperature fluctuations, the stable crystals can melt and separate from the cocoa solids. This melted fat can migrate to the surface and re-crystallize once cooled again, however it will set uncontrollably into the less desirable and less organized structures that reflect light and appear white.

3). It can also happen over time if solid chocolate is stored for too long. Over time, the desirable beta form "V" cocoa butter crystals morph into the most stable form "VI" which is harder in texture and has a higher melting point so it melts too slowly.

What is sugar bloom on chocolate?

Sugar bloom happens when chocolate is exposed to high humidity or condensation. The sugars in the chocolate absorb the excess moisture from the environment which draws the sugar to the surface of the chocolate. Once the moisture evaporates, the sugars re-crystallize and form a grainy, powdery layer on the outside the chocolate.

What happens if my chocolate blooms?

If your chocolate blooms, it is completely edible and safe, but it will lose a lot of its desirable characteristics such as shiny appearance and firm snap. Bloomed chocolate is often dull, streaky and can have either a soft texture or be brittle and slow to melt.

How to store peppermint bark?

Store completely cooled and set peppermint bark between pieces of wax paper or parchment paper in an airtight container in a cool dry place. If you live in a hot and humid environment, store it in the fridge and only remove pieces you choose to eat or serve (do not bring the container in and out of the fridge for long periods of time).

If you love chocolate as much as I do, check out the latest recipes:

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Video

Peppermint Bark

Christina Marsigliese

Easy and delicious homemade Peppermint Bark is beautifully festive and a quick treat to make during the holidays. It's a simple recipe that will look gorgeous on your cookie platter and is great for gifting.

5 from 4 votes

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Prep Time 20

Set Time 2

Ingredients

7 ounces (200g) high-quality semisweet dark chocolate, finely chopped (I only use these couverture callets for melting)
6 ounces (170g) premium pure white chocolate, finely chopped (I only use this one)
2 squares (20g) shiny, glossy, nicely tempered premium dark chocolate, (such as a fresh Lindt 70% bar)
¼ teaspoon pure peppermint extract (not "mint" extract)
¼ cup (30g) crushed peppermint candy or crushed candy cane

Instructions

Line a cookie sheet with parchment paper or wax paper. You can also line an 8x8-inch square baking pan so that the paper comes up all sides to lift the bark out easily.
Crush the peppermint. Place the unwrapped candy canes or peppermint candies in a sealed zip-top bag and roll or bang with a rolling pin or meat mallet until crushed.
Although you can melt chocolate in the microwave, I highly recommend following my method which will give you the best results for glossy sheen and firm snap on the finished bark. This method is the quick and easy way to temper your chocolate without actually having to temper it. First fill a saucepan with just about ½ inch of water and bring it to a simmer. The saucepan should be large enough to fit the base of your heatproof mixing bowl, but not so big that the bottom of the bowl touches the bottom of the pan. The bowl should just rest over the pan.
Make the top layer. I like to work with the white chocolate first. Place the white chocolate in a medium mixing bowl (either choose metal or heat-resistant glass), add the peppermint extract and stir it around to coat the chocolate. Set the bowl over the saucepan with gently simmering water. Stir constantly, bringing the chocolate that melts first around the edges toward the middle to keep everything moving so that it melts evenly. When 75% of the chocolate is melted, take the bowl off of the heat and continue stirring until the rest of the chocolate melts. Set it aside but try to keep it warm. If it is cold in your house, avoid setting it on a granite or marble countertop which will suck the heat out of it.
Make the bottom layer. Place the chopped chocolate in another medium mixing bowl (metal or heat-resistant glass), add the two squares of bittersweet chocolate and set it over the saucepan with gently simmering water. Stir constantly, bringing the chocolate that melts first around the edges toward the middle to keep everything moving so that it melts evenly. When 75% of the chocolate is melted, take the bowl off of the heat and continue stirring until the rest of the chocolate melts. The large squares may not be completely melted, and that's OK since they've served their purpose to "seed" the remaining chocolate and coax it to stay in temper. Remove them and save them to snack on later. Do not increase the heat to melt these squares as this will over-heat the batch. It is important not to let the chocolate temperature rise above 92°F or the chocolate will come out of temper.
Assemble the bark. Pour the melted dark chocolate onto your baking sheet and spread it out in a smooth even layer using a small offset spatula so it is roughly an 8x8-inch square. Immediately spoon the melted white chocolate back and forth over the dark chocolate to cover most of it while leaving a few gaps to let the dark chocolate peak through. Use the small offset spatula to gently spread out the white chocolate on the surface to make it a bit more even, and try not to spread too deeply or it will run into the dark chocolate and the combination will look more like milk chocolate. Take the back of a spoon and swirl around over the melted chocolate to fuse the white and the dark together. It won't be perfectly flat - instead it will have some grooves and hills and valleys which makes it look beautiful.
Immediately sprinkle the crushed peppermint or candy canes on top before the chocolate sets so that the adhere well. Set the pan aside and let set in a cool, dry environment for 1-2 hours. If it is hot or humid where you live, then place it in the fridge to set for about 30 minutes.
Break it up. Once set and hardened, lift the bark off of the parchment or remove from the pan and break or cut into pieces as large or as small as you want. I suggest breaking with your hands so you can hear that nice snap and it will make less crumbs so you will have more intact pieces. Cover and store leftover bark in an airtight container in a dry environment at a cool room temperature. If it is hot and humid where you are, it's best to store it in the refrigerator for up to 3 weeks.

Homemade Peppermint Bark