Peppermint bark is an easy Christmas candy to make! Use white chocolate chips, peppermint extract, semi-sweet chocolate chips, and crushed candy canes to make this festive holiday treat.
Prep Time10 minutesmins
Additional Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Dessert
Cuisine: American
Keyword: how to make peppermint bark candy, peppermint bark in microwave, peppermint bark recipe, peppermint bark with chocolate chips, swirled peppermint bark
1 ½cups (255g)white chocolate chipsor high quality white chocolate bar chopped
½Tbspvegetable or coconut oil
¼tsppeppermint extract
5peppermint candy canescrushed
Instructions
Use a blender or the rolling pin method to crush the candy canes. Place the unwrapped candy canes into a ziplock bag, zip it closed, cover the bag with the towel (to help contain any flying pieces) and whack the candy canes with the rolling pin.
5 peppermint candy canes
Cover a 10 x 15 inch baking sheet (or any size) with parchment paper or aluminum foil.
Microwave melting instructions:
Place the semi-sweet chocolate chips and oil in a microwave safe bowl. Microwave on 50% power for 1 minute 30 seconds. Check the mixture and stir. Continue to microwave on 50% power at 1 minute intervals until it’s melted, be sure to stir frequently.
Place the white chocolate chips and oil in a microwave safe bowl. Microwave on 50% power for 1 minute 30 seconds. Check the mixture and stir. Continue to microwave on 50% power at 1 minute intervals until it’s melted, be sure to stir frequently. Once the white chocolate is melted, stir in the peppermint extract.
1 1/2 cups (255g) white chocolate chips, 1/2 Tbsp vegetable or coconut oil, 1/4 tsp peppermint extract
Stove top melting instructions:
Combine the semi-sweet chocolate chips and oil in a pot over low heat on the stove. Occasionally stir with a spatula until the chocolate is smooth and melted.
In a separate pot, combine the white chocolate chips and oil over low heat on the stove. Occasionally stir with a spatula until the chocolate is smooth and melted. Once the white chocolate is melted, stir in the peppermint extract.
1 1/2 cups (255g) white chocolate chips, 1/2 Tbsp vegetable or coconut oil, 1/4 tsp peppermint extract
Making the bark:
Add the melted chocolate to the lined baking sheet. You can put all of one chocolate on the pan first and swirl in the other one. Or you could put a mix of both chocolates on the pan and then go back and swirl in the rest. Swirl the chocolates using a butter knife or small metal spatula. Add the crushed candy canes pieces.
Refrigerate the bark for 45-60 minutes or until the chocolate no longer feels soft when you press your finger on it.
Break the bark into smaller pieces with your hands or cut into pieces using a sharp knife.
Store in a container or plastic bag on the counter.