Easy Peppermint Bark

Want to try your hand at making your own easy peppermint bark? Here are two different ways to make this simple holiday treat!

I make it no secret: Peppermint Bark is by far my favorite Christmas sweet. The classic flavor combo, the vividly appealing look of it, the festive nature of it all… peppermint bark really has it all.

And this post and recipe will show you exactly how to make this deliciousness at home with any kind of chocolate you may have on hand and with several different methods. Merry, merry Christmas indeed.

What is the Best Kind of Chocolate for Peppermint Bark?

You can buy several different kinds of chocolate, so which one is the best for peppermint bark? There are chocolate bars, chocolate melting wafers, or chocolate chips, and they’re all great options! I’m breaking down the different kinds of chocolate into pros and cons lists so you can easily decide which is the best option for you.

Chocolate Bars (My preferred chocolate)

Note: Chocolate Chips have pretty much the same pros/cons list as chocolate bars, with one significant added con. The wax content of chocolate chips is much higher to help them hold their shape while baking. If you use chocolate chips, your peppermint bark will still taste great, it just may have a slightly waxier flavor and feel and a less intense chocolate flavor.

Ghirardelli Chocolate Melting Wafers

Ingredients for Easy Peppermint Bark

For the Chocolate Melting Wafers:

• A 10 oz. bag of dark chocolate candy melt (also available at most grocery stores)
• 10 oz. bag of white chocolate candy melts (also available at most grocery stores)
• Peppermint extract
• 6-8 candy canes– unwrap the candy canes, place them in a zippered bag, and smash with a wooden rolling pin or mallet.

For the Chocolate Bars or Chips:

• 12 oz. Dark Chocolate–I prefer chopped dark chocolate bar, but you can also use chocolate chips
• 12 oz. White Chocolate–again, chopping up bars is my preference, but chips are fine too! Also, make sure your white chocolate isn’t old, as it won’t melt down and be smooth.
• Oil-based peppermint flavoring–you can order it here, or find it at most craft or baking stores. If there is any alcohol or water in your flavoring, it will likely cause your chocolate to seize. See the Recipe Tips and Notes section for more information.
• 6-8 candy canes– unwrap the candy canes, place them in a zippered bag, and smash with a wooden rolling pin or mallet.

How to Make Peppermint Bark with an Instant Pot

• Pour about an inch of water into the bottom of your Instant Pot and push the Sauté button. Any size Instant Pot will work.
• Put a sheet of parchment paper on a large baking sheet and set it close by.
• Place your chopped dark chocolate inside a heat-proof bowl (glass or metal is best) that is large enough to sit on top of your Instant Pot.
• When the water is simmering, place the bowl of chocolate over it. Using a plastic spatula, stir the chocolate occasionally as it melts.
• Add in the peppermint extract or flavoring (depending on if you’re using chocolate melts or real chocolate) and stir it thoroughly into the melted chocolate.
• Once the dark chocolate is completely melted, pour it out onto the parchment-lined baking sheet and spread it into an even layer. Don’t spread it too thin, as it will just shatter when you try to break it into pieces. Allow the dark chocolate to harden at room temperature.
• Clean out the bowl and melt down the white chocolate over the Instant Pot.
• Spread the white chocolate over the dark in an even layer and immediately sprinkle it with the crushed candy canes.
• Allow the white chocolate to harden completely, then break the peppermint bark into pieces. Store it in a bag or airtight container in a dark, cool place.

How to Make Peppermint Bark with on the Stove Top

• Pour about an inch of water into the bottom of a medium-sized pot. Set it over medium-low heat and bring it to a simmer.
• Put a sheet of parchment paper on a large baking sheet and set it close by.
• Place your chopped dark chocolate inside a heat-proof bowl (glass or metal is best) that is large enough to sit on top of your pot of water.
• When the water is simmering, place the bowl of chocolate over it. Using a plastic spatula, stir the chocolate occasionally as it melts.
• Add in the peppermint extract or flavoring (depending on if you’re using chocolate melts or real chocolate) and stir it thoroughly into the melted chocolate.
• Once the dark chocolate is completely melted, pour it out onto the parchment-lined baking sheet and spread it into an even layer. Don’t spread it too thin, as it will just shatter when you try to break it into pieces. Allow the dark chocolate to harden at room temperature.
• Clean out the bowl and melt down the white chocolate over the pot of simmering water.
• Spread the white chocolate over the dark in an even layer and immediately sprinkle it with the crushed candy canes.
• Allow the white chocolate to harden completely, then break the peppermint bark into pieces. Store it in a bag or airtight container in a dark, cool place.

How to Make Peppermint Bark in the Microwave

• Put a sheet of parchment paper on a large baking sheet and set it close by.
• Place your chopped dark chocolate or chocolate melts in a microwave safe bowl (glass is best).
• Microwave the chocolate for 30 seconds, then remove from the microwave and stir it. Microwave for another 15 seconds, then stir again. Continue to do this until the chocolate is completely melted.
• Add in the peppermint extract or flavoring (depending on if you’re using chocolate melts or real chocolate) and stir it thoroughly into the melted chocolate.
• Once the dark chocolate is completely melted, pour it out onto the parchment-lined baking sheet and spread it into an even layer. Don’t spread it too thin, as it will just shatter when you try to break it into pieces. Allow the dark chocolate to harden at room temperature.
• Clean out the bowl and melt down the white chocolate, making sure to stop and stir the chocolate every 15 seconds.
• When it’s completely melted, spread the white chocolate over the dark in an even layer and immediately sprinkle it with the crushed candy canes.
• Allow the white chocolate to harden completely, then break the peppermint bark into pieces. Store it in a bag or airtight container in a dark, cool place.

Recipe Notes & Tips:

• Whichever method you choose, choose a high quality chocolate for the best results
• If you want your peppermint bark to be a little bit swirly, like in these pictures, add the white chocolate layer after the dark chocolate layer has just set. Drizzle the white chocolate over the dark, then carefully spread it with the back of the spoon. Don’t over mix, as too much mixing will just make the layers look muddy.
• For completely even layers with no chocolate mixing, allow the dark chocolate to set completely before melting and adding the white chocolate layer.
• You can choose the thickness of the layers. Try to avoid very thick layers, which will make it hard to eat, or very thin layers, which will shatter easily.
• Gently press larger pieces of candy cane into the white chocolate layer to keep them from falling off.

Other Holiday Recipes:

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