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This layered chocolate peppermint bark recipe is an easy-to-make festive treat that kids and adults will love. Made with just three ingredients, this easy recipe is perfect to enjoy or gift throughout the holidays.
There’s nothing quite like the Williams Sonoma Peppermint Bark – it comes out once a year and it’s classic, comforting and pretty unforgettable. This is my attempt at replicating that recipe with better-for-you ingredients in an approachable method.
Be sure to check out my other fun Christmas treats like my Reindeer Brownies and Christmas Tree Vegetable Platter with Dip.
How to make peppermint bark
Make the dark chocolate layer
- Chop up your favorite dark chocolate.
- Microwave it until it’s smooth and glossy.
- Pour carefully into a sheet pan and refrigerate it.
Make the white chocolate layer
- Chop up your favorite white chocolate.
- Microwave it until it’s smooth and glossy.
- Add some crushed pepper mint on top of the melted chocolate.
- Stir to combine the peppermint in.
- Pour carefully into sheet pan and refrigerate it.
When it’s it’s set, and you can break the bark or cut it with a knife and enjoy it!
Tips for making homemade chocolate bark
- Line your pan with parchment paper so that you can remove the bark easily.
- Use the microwave or stovetop to melt the chocolate. If you use the microwave, heat it in small increments and stir between heating.
- Make sure that the dark chocolate is fully set before adding the melted white chocolate. This helps to ensure that layers stay separate.
- Leave the bark at room temperature for 5 minutes and cut with a knife. This provides the most precise cuts, but it’s also fun to just use your hands and break up the bark.
Frequently asked questions
Before you cut the bark, remove it from the parchment paper and place on a chopping board. Wait for 5 minutes to allow it to come up to room temperature and this will help the two layers bond together. Use a sharp chef knife when you cut it and just gently press down; don’t hack at it.
Once you cut your chocolate bark, store it in an airtight container and keep in the fridge or at room temperature and the bark will be good for about 2 weeks. This long shelf life means that it’s great for gift giving throughout the holidays season.
You can freeze chocolate peppermint bark, but you have to make sure that it is really well wrapped to prevent discoloration. Wrap the pieces individually with parchment or wax paper, and then with plastic wrap or foil and place in an airtight container. Frozen bark will keep for 2 to 3 months.
This chocolate peppermint bark just screams holidays! It’s so easy to make, perfect for gift-giving and it satisfies that sweet and “pepperminty” holiday cravings!
For more peppermint flavored desserts:
- Dark Chocolate Peppermint Mousse
- White Chocolate Dipped Sugar Cookies
- Raw Peppermint Brownies
- Vegan Dark Chocolate Peppermint Brownies
If you’ve tried this healthy-ish feel good Chocolate Peppermint Bark recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories
Chocolate Peppermint Bark
Equipment
Ingredients
- 4 3.5 oz bars good quality dark chocolate
- 1 teaspoon pure peppermint extract optional
- 4 3.5 oz bars good quality white chocolate
- ⅓ cup Peppermint candy divided
Instructions
- Line a 9×12 pan with parchment paper.
- In a microwave safe bowl, melt the dark chocolate until it is smooth and glossy in 30 second intervals for 2-3 minutes, stirring after each interval. Pour the melted dark chocolate on the parchment paper and use a rubber spatula to spread it out evenly. Refrigerate until it sets, about 30 minutes.
- In another microwave safe bowl, melt the white chocolate until it is smooth and glossy, in 30 second intervals for 2-3 minutes, stirring after each interval. Stir in half of the crushed pepper candy into the white chocolate. Pour the white chocolate on top of the solid dark chocolate and spread out evenly on top of the dark chocolate layer. Sprinkle the remaining peppermint on top.
- Place in the refrigerator until set, about 1- 2 hours. Remove from parchment paper and break into smaller pieces.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Looks delish!
Would it be weird to make it without white chocolate? I don’t like – but like peppermint bark. Any alternate ideas?
Thanks!
K
Thank you! Nope, you can definitely do that and use more dark or milk chocolate.
Which layer would u add the peppermint extract too? We skipped but may use next time:)
I’d add it to the white chocolate layer, but you could also add it to the dark chocolate layer!
Wow. Yum yum yummy
beckandbulow
Aww, thank you!
Made these as a Christmas gift for my grandparents and they loved both the taste and the looks of these😍 ok, I may have eaten some too🤫 Thank you Yumna for these recipes! Will be testing more.. 😉 Xo
I’m so glad to hear that! And, I can’t blame you! Thank you so much.
I am inspired to try some of these recipes!
Thanks for sharing.
Thank you!
Thanks so much! And yes, love the idea of adding the peppermint essential oil! Thank you!
Do you have any tips for how to avoid the two chocolates from smearing together? When i poured the white chocolate on and tried to spread, it did just that. Thanks!
There’s two ways to do it, the first way is the way I did it which is to pour the dark first and then the white immediately and barely spread with a spatula. This helps to ensure that both layers stick together. But what a lot of others do is actually let the first layer set at room temperature for 10 minutes and then pour the second layer on top and spread. Hope that helps!