Homemade Peppermint Bark

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Peppermint bark is absolutely the easiest Christmas candy I make – it only uses 3 ingredients! The easiness doesn’t affect the taste because this is my son’s favorite Christmas treat (and I make a lot of fancy treats and Christmas candies)!

This is the main treat I decided to make this year for my neighbors and my kids’ teachers, so I’ve now made this recipe at least 12 times in the last few weeks. I often make 3 batches in a row on the same day and I’m still done in less than an hour, including cleanup and packaging!

Choose your ingredients wisely, because the better the ingredients, the better the outcome. I recommend a high-quality dark chocolate melting wafer, like Ghirardelli or similar brands. My local grocery store carries some good options.

Jump to Recipe

Here’s what you’ll need:

• Ghirardelli Dark Chocolate melting wafers (60 oz. total will make 12 batches)
• Ghirardelli White Chocolate melting wafers (60 oz. total will also make 12 batches)
• Crushed Peppermint Pieces (each batch takes between 1/4 and 1/3 cup)
• Parchment Paper (This recipe fits in a 10×15 cookie sheet perfectly)

I don’t always have 10×15 parchment paper sheets, so I usually just cut down my bigger ones. You’ll definitely need parchment paper on some kind of tray or cookie sheet instead of right on the counter, because you’ll need to stick it in fridge to help harden quickly.

What to watch out for – You can spread out the dark chocolate as slowly as you want on the fresh parchment paper, but you’ll need to do the white chocolate on top quickly. Since the dark chocolate will be cold from the fridge, it will cause the white chocolate layer to harden faster. You need to get the peppermint pieces sprinkled on while the white chocolate is still wet so it sticks! The first batch I made this year was my worst because I was taking my jolly time and only some of the peppermint pieces stuck. I mean, it still got eaten, lol, but if you can avoid this, I want to help you.

Quick summary of the recipe –

Step 1 – Melt the dark chocolate and spread on the parchment paper. Put the cookie sheet in the fridge while you melt the white chocolate.

Step 2 – Quickly spread the white chocolate over the entire top of the dark chocolate. While the chocolate is still wet, sprinkle the peppermint pieces generously over the white chocolate. Lightly pat down with your hands. Put the cookie sheet back in the fridge.

Step 3 – Break the bark into smaller pieces. There’s no right or wrong way to do this – just have fun with it! This is a great step for help from tiny baking assistants.

Alright, let’s get to the recipe!

I hope you enjoy this treat as much as we do!

From my home to yours,
Mary

Watch me snap the bark – so fun!