Nothing says Merry Christmas like a basket filled with peppermint bark. I always have to make a double batch if I’m hoping to give some away as a holiday gift, because snacking on a few pieces of bark is one of my favorite holiday traditions. Luckily, our recipe couldn’t be easier to pull off.
How to Make Peppermint Bark
The steps below are for our Chocolate Peppermint Bark.
Yield: About 1 pound
Ingredients
- 6 ounces white baking chocolate, chopped
- 1 cup crushed peppermint or spearmint candies, divided
- 1 cup (6 ounces) semisweet chocolate chips
Instructions
Step 1: Melt that chocolate
You’ll want to start by melting the white and dark chocolates separately. Place the chopped white chocolate in a microwave-safe bowl and melt at 70% power for one minute. Remove the bowl from the microwave and give it a stir. Continue to microwave in 30 second intervals, stirring frequently, until the chocolate is fully melted and smooth.
Once the white chocolate is melted, stir in 1/3 cup of the crushed candies and set aside. Repeat the process with the chocolate chips (placed in a separate microwave-safe bowl), adding 1/3 cup of the candies when it’s fully melted.
No microwave? There’s more than one way to melt chocolate.
Step 2: Drop and swirl
Once your chocolates are melted and infused with pepperminty goodness, it’s time to make the bark! Alternately drop spoonfuls of the dark and white chocolate mixtures onto a waxed paper-lined baking sheet. Using a metal spatula, cut through the chocolates to create a swirl pattern. Spread the mixture until it’s 1/4-inch thick and sprinkle with the remaining crushed candies.
Pro Tip: If you prefer a layered effect, pour out the entire bowl of dark chocolate onto the wax paper and use a metal spatula to spread it until it’s 1/8-inch thick. Allow it to set for 5 to 10 minutes before repeating with the white chocolate layer.
Step 3: Refrigerate and break
Refrigerate the bark until it’s very firm, about one hour. Once it’s solid, lift the bark out of the baking sheet and break it into pieces. Store the peppermint bark between layers of waxed paper in an airtight container.
How long does peppermint bark keep for?
Once your bark is cooled, it’s best to wrap it in wax paper as soon as possible and place in an air-tight container. You can choose to keep your bark on the countertop or in the refrigerator. If you can keep yourself from devouring the entire batch in one sitting, it will last two weeks at room temperature and up to a month in the refrigerator. Alternatively, you can freeze it for up to six months in a heavy-duty freezer bag.
More Barks (and Brittles!) for the Holidays
My "crispers" are the ultimate combination of salty and sweet. They never last long because—trust me—they're addictive! Make the recipe the way it's written or sprinkle on any treats you like. —Jennifer Butka, Livonia, Michigan
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Treat family and friends to a yummy brittle for the holidays. Made with cashews and Rice Krispies, it's loaded with crispy-crunchy goodness. —Amanda McLemore, Maryville, Tennessee
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These treats are such a snap to make, I almost feel guilty serving them. But nobody seems to mind I didn't put in much effort—they just keep coming back for more. —Keslie Houser, Pasco, Washington
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These salty-sweet treasures make great gifts, and their flavor is simply irresistible. The bark is like brittle, but better. Get ready for a new family favorite! —Laura Cox, Brewster, Massachusetts
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Here's a fun twist on traditional brittle. Pistachios not only add wonderful taste to the rich, buttery candy, but delicious texture. —Valonda Seward, Coarsegold, California
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I don't live in the country, but I love everything about it—especially good old-fashioned home cooking! Every year, you'll find me at our county fair, entering a different contest. This easy toffee recipe is a family favorite. —Kathy Dorman, Snover, Michigan
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Seasoned with cayenne pepper and cinnamon, this spicy microwave brittle packs its own heat and warms up holiday visitors. It also makes a great stocking stuffer! —Terri McKitrick, Delafield, Wisconsin
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After sampling peppermint bark from an upscale store, I thought, "I can make that!" Using four ingredients, I came up with a simple version that won over my friends and family. —Patti Maurer, Wise, Virginia
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I usually make this pretzel candy as a gift, but it's also fun to share at office parties. The recipe makes a big batch and stores well. —Betty Claycomb, Alverton, Pennsylvania
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Once you start eating this taste-tempting treat, you may not be able to stop! Matzo crackers are topped with buttery caramel, chocolate and slivered almonds...and then baked to perfection. —Sharalyn Zander, Jacksonville, Alabama
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Every year I make brandy-soaked dried fruit for fruitcake, but I always make too much. When I tried turning the extras into candy, the result was a sweet and colorful bark for grown-ups. —Susan Bickta, Kutztown, Pennsylvania
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Crunchy cashews dot this tasty golden brittle, and a hint of spice makes it delightfully different. —Annie Rundle, Simple & Delicious Test Kitchen
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I love the combination of flavors in this tropical treat! It takes mere minutes to make. If you need something for a school or church bake sale this will get you out of the kitchen in a flash. —Julie Beckwith, Crete, Illinois
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Both my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare. This one's the popular part of that collection. We love the nutty pieces draped in chocolate. —Mildred Duffy, Bella Vista, Arkansas
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I have fond memories of standing at my grandmother's stove with my mom and my aunts, helping to make this cherished recipe. Now I share the tradition with my kids. —Wendy Hagan, Oak Grove, Louisiana
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I started making brittle in the mid 1970s and have been using this recipe for about 30 years. One year, I made more than 170 pounds of this brittle to give to my customers at Christmas. —Jim Merchant, Vinton, Iowa
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I usually make these around Christmastime, but also take them to special events at our church. I love that they only take four ingredients. How easy. —Phyl Broich-Wessling, Garner, Iowa
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I love a soft brittle because the texture is wonderful and different. The flavors in this one remind me of a favorite candy bar. —JoAnn Belack, Bradenton, Florida
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My kids and grandchildren love these nutty, salty, chocolaty bites. The neighbor kids rush right over when they find out I have them. —Lorraine Caland, Shuniah, Ontario
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Give classic candy bark a bit of coffee-shop sophistication with crushed chocolate-covered espresso beans. Swirls of raspberry preserves and white baking chips make it even more special. —Aysha Schurman, Ammon, Idaho
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Lindsay D. Mattison
