White Chocolate Peppermint Bark
This White Chocolate Peppermint Bark is so easy to make it’s barely a recipe. It’s a MUST for Christmas!
I have a confession: I haven’t bought one Christmas gift yet. I didn’t even realise that was a thing until I saw everyone on Facebook etc talking about how they have finished their Christmas shopping…what??
White Chocolate Peppermint Bark
Ingredients
- 8 ounces dark or semi sweet chocolate chips, 226g
- 8 ounces white chocolate chips, 226g
- 1/2 teaspoon peppermint extract
- 2 candy canes, crushed
Instructions
- Line an 8x8 baking dish or a small cookie sheet with parchment paper, pressing to ensure it is smooth.
- In a bowl, melt the dark or semi-sweet chocolate chips for a minute. Remove and stir together with a spoon. The chips should melt after a few stirs but if not, microwave in 15 second increments until melted.
- Pour into the bottom of the baking dish or on cookie sheet and spread to cover. Place in your fridge for 5-7 minutes to set temporarily. You don't want to set longer than this else the layers of chocolate may separate once hardened completely.
- Melt the white chocolate for 1 minute in the microwave. Remove and stir vigorously - the white chocolate should be melted and creamy. If not, microwave for another 15 seconds then stir again. White chocolate can seize up very easily so work carefully with it. Stir in the peppermint extract. Allow to cool for 1 minute.
- Remove the slightly hardened chocolate from fridge, then pour the white chocolate over it chocolate in the baking dish/cookie sheet.
- Sprinkle with the crushed candy canes. Place in the fridge until set, about 30 minutes. Remove, peel back from parchment, and break apart into pieces when you're ready to serve it.
- Store in the fridge in an airtight tupperware container.
Notes
If you’re having any difficult with melting the chocolate, use a little bit (about ¼ teaspoon) of coconut oil. Coconut oil is used to help the chocolate melt (a very useful tip from my days of the baking business!) Use it sparingly as a lot can make the chocolate very very runny. Even if the chocolate doesn’t seem to be melted at first, give it a few seconds and a few stirs.
You don’t have to use the entire ½ teaspoon peppermint. I thought the extra peppermint contrasted very well to the chocolate and complemented it. You can use any amount you want since the peppermint candy canes on top will give it a great peppermint flavour.
The bark must be stored in the fridge.
MORE CHRISTMAS BARK RECIPES
Christmas Chocolate Bark Recipes – 4 WaysDisclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
No worries girlfriend. I have only bought like one gift. I am terribly behind but I am in love with this bark. I just adore bark so much!
Peppermint barks are so addictive! I made a batch yesterday too 🙂 These look awesome Jessica!
One bite of peppermint bark and I get right into the Christmas spirit! Love how you made your own because it’s so expensive to buy! Great tips!
I haven’t made bark in almost two years I think! Which is so ridiculously silly on my part! I need to kick it in gear this season!
I feel like I got a great head start this year. I had the tree up and the decorations up the day after Thanksgiving. That has never happened before. But now we’re like a week away from Christmas and I’m in full panic mode. Where did this month go??! :O
I read in your lastest post though you’re pretty much caught up. That’s awesome. I’m still freaking out! Haha.
I have never made peppermint bark before though every year I say I will. But each year December seems to goes by faster and I have not made this bark yet. Well, maybe since I’m short on time for shopping, I’ll bake my Christmas gifts this year.
xo,
Tammy
ps
my last comment published under my mom’s tap account 🙂
Hi Jessica,
I’ve been making similar peppermint bark for years, except with 3 layers (mint, white, and dark chocolate). I am now vegan, and am looking for white chocolate that’s vegan. Have you been able to find any? Or does it exist? Thanks so much!
Hi Heather,
King David Kosher Vegan White Chocolate Chips are a good option. Hope that helps! http://www.amazon.com/King-David-Kosher-Lactose-Chocolate/dp/B006QXXWGY
Hi there…I have a question on the bark. I’ve made it before and been frustrated when I put the white chocolate on top, then try to spread and it melts the dark chocolate underneath. Is there a good way to do this without spreading with a spatula and messing up the two chocolates? Thanks!
Hi Aimee,
Semi-freezing the bottom layer as per the instructions should help stopping the bottom layer from melting. Hope this helps and Happy New Year!
I want to make this windfall looking bark, how do I store it to keep it nice and fresh for a few days until Christmas? I’m afaraid the candy cane will go soft or mushy, should I be worried??
Thanks for the recipe
??
Hi Kim,
I know I already answered you via email, but in case someone else wants the answer: you can store it in the fridge until you’re ready for it!
I was sad to be missing Ghirardelli peppermint bark but not anymore! This recipe was super easy and so delicious that I had to hide it in the fridge so I didn’t eat it all at once.
We’re so happy that you enjoyed this recipe Kate! Thank you so much for reading and leaving such a nice comment!
Thank you for posting this. I haven’t made it in over 10 years and couldn’t remember how to keep the two layers from coming apart.
I love peppermint bark. Can’t wait to try the peanut butter one too!