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Easy Homemade Peppermint Bark

This easy peppermint bark combines rich layers of dark and white chocolate with crunchy crushed candy canes for a festive holiday treat. Perfect for gifting, cookie trays, or satisfying your Christmas chocolate cravings, this no-bake recipe comes together with just a few simple ingredients.
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Ingredients Method Notes

Ingredients
  

  • * 12 ounces semi-sweet or dark chocolate chopped
  • * 12 ounces white chocolate chopped
  • * 1/2 teaspoon peppermint extract optional
  • * 1/2 cup crushed candy canes or peppermint candies

Method
 

  1. Line a baking sheet, tray, or 8-inch square pan with parchment paper.
  2. Melt the semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
  3. Pour the melted chocolate onto the prepared pan and spread into an even layer.
  4. Refrigerate for 15–20 minutes, or until the chocolate is firm.
  5. Melt the white chocolate in a clean microwave-safe bowl, stirring until smooth. If using peppermint extract, stir it into the melted white chocolate.
  6. Spread the white chocolate evenly over the chilled dark chocolate layer.
  7. Immediately sprinkle the crushed candy canes over the white chocolate, gently pressing them into the surface.
  8. Refrigerate for 30–45 minutes, or until completely set.
  9. Remove the bark from the pan and break it into rustic pieces or cut into squares.
  10. Serve immediately or store in an airtight container.

Notes

* Use high-quality chocolate for the smoothest texture and best flavor.
* Make sure the dark chocolate layer is fully chilled before adding the white chocolate layer.
* Store peppermint bark in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 3 weeks.
* This recipe freezes well for up to 2 months.
* For extra peppermint flavor, add a small amount of peppermint extract to the white chocolate layer.