Easy Homemade Peppermint Bark: Best Dark & White Chocolate
This easy peppermint bark recipe uses just three ingredients and a simple layering technique to create a professional-looking holiday treat. Perfect for gifting, it’s quick to make and always a crowd-pleaser.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes (includes chilling)
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12 ounces (340g) dark chocolate chips or bars, chopped
- 12 ounces (340g) white chocolate chips or bars, chopped
- 4 to 6 large candy canes (about 1/2 cup or 60g crushed)
- 1 teaspoon (5ml) coconut oil or vegetable shortening (optional)
Instructions
- Line a rimmed baking sheet with parchment paper. Crush candy canes in a zip-top bag with a rolling pin; set aside 2 tablespoons of fine dust for topping.
- Melt dark chocolate with 1/2 teaspoon coconut oil (if using) over simmering water or in the microwave at 50% power in 30-second bursts, stirring until smooth.
- Pour melted dark chocolate onto prepared baking sheet and spread into an even 1/4-inch thick rectangle. Tap sheet to release air bubbles.
- Refrigerate dark chocolate layer for 15-20 minutes until firm to the touch.
- Clean bowl and spatula thoroughly. Melt white chocolate with remaining 1/2 teaspoon coconut oil using the same gentle method, stirring until smooth.
- Remove baking sheet from fridge. Pour white chocolate over set dark layer and spread evenly to 1/4-inch thickness, covering completely.
- Immediately sprinkle crushed candy canes (including reserved dust) over wet white chocolate. Press gently to adhere.
- Return to refrigerator for at least 1 hour until completely firm.
- Lift bark from sheet using parchment. Break into rustic pieces or cut with a serrated knife. Store in an airtight container.
Notes
Use high-quality chocolate with real cocoa butter for best results. Avoid overheating chocolate; melt gently. For dairy-free, use dairy-free dark and white chocolate alternatives. Bark keeps at room temperature for up to 2 weeks in an airtight container.
Nutrition
- Serving Size: 1 ounce (28g) piece
- Calories: 160
- Sugar: 16
- Sodium: 20
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
Keywords: peppermint bark, dark chocolate, white chocolate, candy cane, holiday dessert, easy recipe, homemade gift