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Peppermint Bark Recipe
Ben Carraoli

Peppermint Bark Recipe

I’ve always loved the crunchy, minty-sweet taste of holiday treats, so when I tried this peppermint bark recipe I felt like I had found a new favorite. I stood in my kitchen melting layers of chocolate, stirring in peppermint, and crushing candy canes while the aroma filled the room. It’s simple, festive, and fun to make. I loved how easy it was to assemble and how it looked beautifully layered on my serving platter.
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Total Time 4 hours 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups 270 g semi-sweet chocolate chips — I prefer semi-sweet because you get a nice contrast with the white chocolate layer and it isn’t overly sweet.
  • 1/2 cup + 1 Tbsp about 195 g/135 ml sweetened condensed milk — this helps make the chocolate chip layer creamy and set well.
  • 2 Tbsp 12 g marshmallow creme — adds a soft texture and helps the layer bind, so it doesn’t crumble apart.
  • ½ tsp pure vanilla extract — a small bit of vanilla rounds out the flavor and brings depth.
  • ¼ tsp peppermint extract — gives that minty punch; be careful not to use too much or it might taste like toothpaste.
  • 1 1/2 cups 270 g white chocolate chips — for the top layer; white chocolate gives that festive “bark” look when paired with dark chocolate.
  • 1/3 cup 45 g crushed candy canes, plus 1 extra tablespoon for garnish — the candy canes provide the crunch and signature peppermint flavor in the bark.

Method
 

  1. Line your 8-inch or 9-inch square baking pan with foil or parchment with an overhang so you can lift the bark out after setting. Get the candy canes crushed and have your chocolate chips, sweetened condensed milk, marshmallow creme, and extracts ready.
  2. In the saucepan over medium heat, combine the semi-sweet chocolate chips, half the sweetened condensed milk, and marshmallow creme. Stir constantly until the chocolate melts and the mixture is smooth. Remove from heat, stir in vanilla and peppermint extracts. Spread this layer evenly into the prepared pan and pop it into the fridge for a few minutes while you make the next layer.
  3. Using the same saucepan (cleaned), combine the white chocolate chips, the other half of the sweetened condensed milk, and the marshmallow creme. Melt and stir until smooth. Remove from heat, stir in vanilla, peppermint extract, and the crushed candy canes. Pour this over the chilled dark chocolate layer, spread evenly, then sprinkle the extra candy-cane pieces on top for garnish. Cover the pan and refrigerate until completely set (about 4 hours or overnight).
  4. Once firm, lift the bark block out of the pan using the foil or parchment overhang. Peel off the foil, then cut into squares or broken shards. Serve immediately or store as described below.

Notes

  • I always chill the pan in the fridge before pouring the first layer — it helps the layer set faster and reduces mixing between layers.
  • I crush the candy canes by placing them in a plastic bag and lightly hitting them with a rolling pin — less mess and perfect-sized shards.
  • Spreading the white layer quickly after melting helps avoid it starting to firm up before it’s poured; work while it’s still smooth.
  • If you want cleaner squares, use a warm knife (run under hot water then dry) to cut through the bark for smoother edges.
  • I also store in an airtight container between parchment paper layers so pieces don’t stick together or lose their crisp.