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Best Homemade Peppermint Bark—Easy White & Dark Chocolate Recipe

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This cozy homemade peppermint bark with white and dark chocolate is forgiving, flexible, and hard to mess up. Made with a simple microwave method, it features the perfect balance of rich dark chocolate, creamy white chocolate, and cool minty crunch from crushed candy canes.

Ingredients

Scale
  • 12 ounces dark chocolate chips or bars (60-70% cocoa content)
  • 12 ounces white chocolate chips or bars (containing cocoa butter)
  • 1/2 teaspoon peppermint extract (for dark chocolate layer)
  • 1/4 teaspoon peppermint extract (for white chocolate layer)
  • 6–8 regular-sized candy canes or peppermint candies, crushed (about 1/2 cup)
  • 1 teaspoon coconut oil or shortening per chocolate layer (optional)

Instructions

  1. Line a standard half-sheet baking sheet (13×18 inches) with parchment paper, extending slightly over the edges.
  2. Unwrap 6-8 candy canes, place in a sturdy zip-top bag, and crush with a rolling pin or heavy skillet into a mix of fine dust and small chunks (about pea-sized). Set aside.
  3. Place 12 ounces dark chocolate chips in a microwave-safe bowl. Microwave in 30-second bursts, stirring well after each, until mostly melted (about 90 seconds total). Stir until smooth. If using optional coconut oil, add 1 teaspoon and stir. Stir in 1/2 teaspoon peppermint extract.
  4. Pour melted dark chocolate onto prepared baking sheet. Spread into an even layer about 1/4 inch thick. Refrigerate for 10-15 minutes until firm to the touch but not rock hard.
  5. While dark chocolate sets, place 12 ounces white chocolate chips in a separate microwave-safe bowl. Microwave in 30-second bursts, stirring well after each, until just melted and smooth. Be careful not to overheat. Stir in 1/4 teaspoon peppermint extract. If thick, stir in 1 teaspoon coconut oil.
  6. Remove baking sheet from refrigerator. Pour melted white chocolate over set dark chocolate layer. Gently spread into an even layer, being careful not to mix the two chocolates. Work quickly as the cold dark chocolate will start to set the white chocolate.
  7. Immediately sprinkle crushed candy canes evenly over the white chocolate layer. Press in gently with fingers or back of a spoon so they stick.
  8. Return baking sheet to refrigerator and let set for at least 1 hour until completely firm. Alternatively, let set at room temperature for 2-3 hours for a slightly creamier texture.
  9. Once fully set, lift bark out using parchment paper. Place on cutting board. Break into irregular pieces with hands or cut into clean squares with a sharp knife.

Notes

Use high-quality chocolate for best results. Pure peppermint extract is recommended over peppermint oil. For dairy-free version, use dairy-free dark chocolate and vegan white chocolate alternative. Store in airtight container in refrigerator for up to 2 weeks. Can be frozen for up to 3 months. Bark tastes even better after 1-2 days as flavors meld. Avoid making on humid days to prevent chocolate blooming.

Nutrition

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Find it online: https://dinadishes.com/best-homemade-peppermint-barkeasy-white-and-dark-chocolate-recipe/