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Easy Homemade Peppermint Bark with Dark Chocolate

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This easy homemade peppermint bark with dark chocolate is a quick and simple holiday treat that comes together in under 20 minutes of active time. Using the microwave method, you get perfectly smooth chocolate layers topped with crunchy peppermint candy—perfect for gift-giving or holiday gatherings.

Ingredients

Scale
  • 12 ounces dark chocolate chips or bars (60% cacao, such as Ghirardelli)
  • 12 ounces white chocolate chips or bars (with cocoa butter, such as Guittard or Ghirardelli)
  • 1/2 teaspoon pure peppermint extract
  • 1/2 cup crushed candy canes or peppermint candies (about 6–8 standard candy canes)
  • 1 teaspoon coconut oil or vegetable shortening (optional, for smoother white chocolate)

Instructions

  1. Line a baking sheet (9×13-inch or half-sheet pan) with parchment paper, letting it extend up the sides.
  2. Crush the candy canes in a sealed ziploc bag using a rolling pin or heavy skillet. Aim for a mix of fine crumbs and small chunks. Set aside about 2 tablespoons for garnish.
  3. Place the dark chocolate chips in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Continue in 15-second intervals, stirring thoroughly between each, until completely smooth (about 1-2 minutes total).
  4. Stir 1/4 teaspoon of the peppermint extract into the melted dark chocolate.
  5. Pour the melted dark chocolate onto the prepared baking sheet and spread into an even layer about 1/4-inch thick (roughly 9×13 inches).
  6. Refrigerate the dark chocolate layer for 15-20 minutes, until firm to the touch.
  7. Place the white chocolate chips (and optional coconut oil) in a clean microwave-safe bowl. Microwave on high for 30 seconds, then stir. Continue in 15-second intervals, stirring well each time, until smooth and glossy.
  8. Stir the remaining 1/4 teaspoon peppermint extract into the melted white chocolate.
  9. Pour the melted white chocolate over the set dark chocolate layer and gently spread into an even layer without disturbing the dark chocolate.
  10. Immediately sprinkle the crushed candy canes evenly over the white chocolate layer, pressing them in gently. Reserve the 2 tablespoons for final garnish.
  11. Return the baking sheet to the refrigerator for at least 30 minutes, until completely firm.
  12. Once set, lift the parchment paper out of the pan. Peel the bark away from the paper and break into irregular pieces by hand, or cut into clean squares with a sharp knife.

Notes

Don’t overheat the chocolate; use short microwave intervals and stir between each. Use white chocolate with cocoa butter for best results. Let bark come to room temperature for 5-10 minutes before breaking for cleaner pieces. Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.

Nutrition

Keywords: peppermint bark, dark chocolate, white chocolate, holiday candy, easy dessert, microwave chocolate, Christmas treat, homemade candy

Find it online: https://lenatable.com/easy-homemade-peppermint-bark-with-dark-chocolate/