Best 6 Easy Peppermint Bark Recipes

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Indulge in the minty delight of homemade Peppermint Bark, a classic holiday treat that will tantalize your taste buds. This easy-to-make confection combines rich dark chocolate with a layer of creamy white chocolate, infused with the refreshing flavor of peppermint extract. Break it into shards and enjoy the satisfying snap of the chocolate, followed by the smooth, minty filling. Our collection of recipes offers variations on this timeless treat, including a dairy-free option for those with dietary restrictions. Discover the joy of creating this festive confection in your own kitchen and impress your loved ones with a homemade gift that exudes both flavor and elegance.

Let's cook with our recipes!

PEPPERMINT BARK RECIPE BY TASTY



Peppermint Bark Recipe by Tasty image

Here's what you need: mini candy canes, chocolate chips, peppermint extract, white chocolate chip

Provided by Katie Aubin

Categories     Desserts

Yield 15 servings

Number Of Ingredients 4

25 mini candy canes
4 cups chocolate chips
½ teaspoon peppermint extract
3 cups white chocolate chip

Steps:

  • Place the mini candy canes in a zip top bag and use a rolling pin to crush them into small chunks. Transfer to a medium bowl.
  • In a separate medium bowl, stir the peppermint extract into the melted chocolate chips. Pour onto a parchment paper-lined baking sheet and spread evenly with a spatula. Freeze for 5 minutes.
  • Take the pan out of the freezer and pour the melted white chocolate over the chocolate, spreading evenly with a spatula.
  • Sprinkle the crushed mini candy canes over the white chocolate.
  • Freeze for at least 1 hour.
  • Remove the bark from the freezer and break into pieces.
  • Enjoy!

Nutrition Facts : Calories 531 calories, Carbohydrate 74 grams, Fat 28 grams, Fiber 2 grams, Protein 5 grams, Sugar 57 grams

PEPPERMINT BARK



Peppermint Bark image

This is one of the quickest and most delicious holiday candies you can make!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h18m

Yield 1

Number Of Ingredients 2

1 package (16 ounces) vanilla-flavored candy coating (almond bark), broken into pieces
24 hard peppermint candies

Steps:

  • Cover cookie sheet with waxed paper, aluminum foil or cooking parchment paper. Place candy coating in 8-cup microwavable measure or 2-quart microwavable casserole. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until almost melted. Stir until smooth.
  • Place peppermint candies in heavy plastic bag; crush with rolling pin or bottom of small heavy saucepan. Pour crushed candies into wire strainer. Shake strainer over melted coating until all of the tiniest candy pieces fall into the coating; reserve the larger candy pieces. Stir coating to mix evenly. Spread coating evenly on cookie sheet. Sprinkle evenly with remaining candy pieces. Let stand about 1 hour or until cool and hardened. Break into pieces. Chocolate-Peppermint Bark: Substitute chocolate-flavored candy coating for the vanilla candy coating. Drizzled Peppermint Bark: Heat 1/2 cup semisweet chocolate chips or white baking chips and 1 teaspoon shortening until melted. Drizzle over Peppermint Bark before letting stand 1 hour.

Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Piece, Sodium 5 mg

ALMOST-FAMOUS PEPPERMINT BARK



Almost-Famous Peppermint Bark image

Execs at Williams-Sonoma were just trying to build up their food-gifts selection when they started selling peppermint bark in 1999. Little did they know that they'd created a monster: The candy quickly gained a cult following. Fans are known to stake out stores for months until the stuff hits shelves in the fall. (It tends to sell out before Christmas.) And food bloggers have been trying to knock off the recipe for years. Food Network Kitchens gave it a whirl and came up with this near-perfect copy.

Provided by Food Network Kitchen

Time 1h45m

Yield About 2 pounds of bark

Number Of Ingredients 4

12 ounces good-quality semisweet chocolate, chopped into 1/2-inch pieces
1 1/2 teaspoons peppermint extract
1 pound good-quality white chocolate, chopped into 1/2-inch pieces
3 candy canes or 12 round hard peppermint candies, crushed

Steps:

  • Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; smooth out any wrinkles. Heat 1 inch of water in a saucepan over low heat until steaming.
  • Put all but 3/4 cup of the semisweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir the reserved 3/4 cup semisweet chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt the chocolate, if needed. Do not rush this step: It may take up to 10 minutes to melt the chocolate.
  • Wipe off any moisture from the bottom of the bowl. Stir 3/4 teaspoon peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the dish against the counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes.
  • Meanwhile, put all but 1 cup of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 3/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread in an even layer. Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate. Set aside at room temperature until firm, about 1 hour. Lift the bark out of the pan using the foil and break it into pieces. Store in an airtight container at room temperature for up to 2 weeks.

WHITE CHOCOLATE PEPPERMINT BARK



White Chocolate Peppermint Bark image

Even fans of non-white chocolate enjoyed! Stored in the refrigerator, the bark will keep for a week.

Provided by Pamela Rose

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 47m

Yield 20

Number Of Ingredients 3

2 (11 ounce) packages white chocolate chips (such as Ghirardelli®)
12 peppermint candy canes, broken into pieces
¼ teaspoon peppermint oil

Steps:

  • Line an 11x17-inch baking sheet with parchment paper.
  • Melt white chocolate chips in a microwave-safe glass bowl on 50% power for 3 minutes. Stir well until bowl is no longer warm. Heat for 3 minutes more; stir. Heat for 1 minute more and stir; repeat as necessary until chocolate is completely smooth.
  • Stir candy canes and peppermint oil into the melted chocolate until well combined. Spread onto the prepared baking sheet. Smooth with a spatula. Refrigerate until set, 30 minutes to overnight. Break into pieces and store in an airtight container.

Nutrition Facts : Calories 240 calories, Carbohydrate 33.8 g, Cholesterol 6.5 mg, Fat 10.9 g, Protein 2.2 g, SaturatedFat 6.5 g, Sodium 39 mg, Sugar 27.9 g

PEPPERMINT BARK



Peppermint Bark image

Milk chocolate and white chocolate make this a sweet treat for anyone. Great for the holidays and care packages.

Provided by grhmcrkr613

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h40m

Yield 24

Number Of Ingredients 4

30 crushed peppermint hard candies, divided
1 ½ pounds milk chocolate candy, coarsely chopped
1 ½ pounds white chocolate, chopped
1 teaspoon oil-based peppermint flavoring, or to taste

Steps:

  • Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper.
  • Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.
  • Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring. Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top.
  • Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 40.9 g, Cholesterol 12.9 mg, Fat 18.1 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 11 g, Sodium 45.3 mg, Sugar 37.2 g

EASY PEPPERMINT BARK



Easy Peppermint Bark image

This is a really unique twist on peppermint bark that I made this Christmas and everyone loved. It is so easy too! The recipe comes from Martha Stewart's Everyday Food but I tweaked it a little to suit my tastes and made the prep easier. One thing I did that was not called for, that you can leave out if you choose, is I melted peppermint chocolate chips (they are called "UFOs" from Trader Joes- the best grocery store ever!) and dipped the bottoms in. Next time I will probably just melt them and drizzle over the top.

Provided by kda949

Categories     Candy

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 lb white chocolate, chopped (it says do not use chips- I'm not sure why. I used chunks of Ghirardelli)
2 cups puffed rice cereal (Rice Krispies)
1 (6 ounce) package candy canes
1 (12 ounce) package peppermint flavored chocolate chips

Steps:

  • Unwrap candy canes and place in a thick ziplock bag. The freezer kind or if using the regular ones just use two, one inside the other to make it thick. You can also use hard peppermint candies if you are making this after Christmas. Place the candy inside the bag and crush it using a large metal spoon or a rolling pin- not too small, not too big. Martha would have you sift the candy to seperate the large pieces from the dust. I did not- it is up to you.
  • Line a jelly roll pan (baking sheet with sides) or a 9x13 baking dish with tin foil. Spray with nonstick spray.
  • Place white chocolate in a heatproof bowl set over (not in) a pot of simmering water. Test bowl before adding water to be sure it will sit on the pot and not dip down to low. Add water and test again- then heat up the water. Heat, stirring occasionally until chocolate is melted.
  • Remove bowl from heat and stir in Rice Krispies.
  • Pour mixture into prepared pan and spread. You can make it thick or thin.
  • Sprinkle with crushed peppermint candy. Press them into the chocolate lightly otherwise they will fall off later- use waxed paper, the back of a spoon or your fingers. If you choose you can melt the mint chips and drizzle them over the top.
  • Chill 20-30 minutes. Apparently if you leave it in the fridge longer it will get soft.
  • Peel tin foil off and break into pieces.
  • Store in an airtight container up to 1 week.

Nutrition Facts : Calories 1047.3, Fat 61.9, SaturatedFat 37.1, Cholesterol 23.8, Sodium 111.6, Carbohydrate 127.8, Fiber 5.4, Sugar 113.2, Protein 10.7

Tips:

  • Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is ideal.
  • Make sure the chocolate is tempered before you pour it onto the baking sheet. This will help it set smoothly and give it a glossy finish.
  • If you don't have a marble slab or countertop, you can use a large metal baking sheet or a piece of parchment paper to spread the chocolate.
  • Sprinkle the peppermint pieces on the chocolate immediately after you pour it onto the baking sheet, before it starts to set.
  • You can use any flavor of extract you like in the white chocolate layer. Vanilla, almond, or orange extract would all be delicious.
  • Let the bark cool completely before cutting it into pieces. This will help it hold its shape.
  • Store the bark in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Peppermint bark is a classic holiday treat that is easy to make and always a crowd-pleaser. With just a few simple ingredients, you can create a delicious and festive treat that is perfect for gift-giving or enjoying at home.

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