This classic Double Chocolate Peppermint Bark layers rich dark chocolate, creamy white chocolate, and crushed candy canes into a sweet, minty holiday treat. Perfect for gifting, cookie platters, or whenever you need an easy homemade candy.
If you love this recipe, try my Graham Cracker Toffee and Peanut Butter Blossom Cookies next!
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Easy Double Chocolate Peppermint Bark
This homemade peppermint bark combines two types of chocolate with crushed candy canes, making it a treat that will become a Christmas tradition. This simple 4-ingredient version is perfect for beginners yet creates results that rival fancy chocolate shops.
Serve this peppermint bark alongside my Oreo Fudge, Chocolate Peanut Clusters, and Raisin Butter Tarts for an impressive dessert platter this holiday season.
Recipe Ingredients
All ingredients for this chocolate bark are shown in the photo below, and special notes are included in the bulleted list below to help you.
- Dark Chocolate. Use high-quality dark chocolate bars or chips. I prefer 60-70% dark chocolate for the perfect balance, but you can also use milk chocolate or semi-sweet chocolate.
- White Chocolate. Use high-quality white chocolate chips or melting wafers. Ghirardelli is my favorite brand. Real white chocolate creates that professional-looking layer and melts beautifully.
- Candy Canes. The classic red and white stripes create that traditional look, but you can also use peppermint candies.
- Peppermint Extract: Pure peppermint extract transforms the chocolate into something magical. I recommend McCormick or Watkins brands.
See the recipe card below for full information on ingredients and quantities.
How to Make Chocolate Peppermint Bark
- Prep: Line a large rimmed baking sheet (about 10x15 inches) with parchment paper. (Don't use foil - the bark will stick. If that's your only option, spray thoroughly with cooking spray first). Place 1 cup of unwrapped candy canes in a resealable plastic bag, seal tightly, removing air, and place on a cutting board. Crush into small pieces using a meat mallet or rolling pin.
- Melt Chocolate: Place 12 ounces of dark chocolate chips in a large microwave-safe bowl. Heat in 30-second intervals at 50% power, stirring well between each, until completely smooth. This usually takes 2-3 minutes total. Note: For more control, use a double boiler, or place chocolate in a heat-safe bowl set over a pan of barely simmering water (don't let water touch the bowl). Stir until melted.
- Spread: Pour melted chocolate onto the prepared pan. Using an offset spatula or the back of a spoon, spread into an even layer about ¼-inch thick. Work quickly, as the chocolate starts to set quickly.
- Set Dark Layer: Chill the dark chocolate in the refrigerator for 10 minutes until set. Note: Don't freeze or let it harden completely - layers may separate if it is too cold.
- Prepare White Layer: While the dark chocolate sets, place 12 ounces of white chocolate chips in a clean microwave-safe bowl. Add ½ teaspoon peppermint extract. Heat in 30-second intervals at 50% power, stirring between each, until smooth and completely melted. Note: White chocolate burns easily, so watch carefully. Don't add the extract after the chocolate melts; it will instantly seize.
- Layer & Top: Pour melted white chocolate over the dark layer, spreading quickly to the edges with a spatula. Immediately sprinkle the candy cane pieces over the warm chocolate, gently pressing larger pieces to secure them.
- Set & Cut: Refrigerate bark until completely firm, about one hour. To cut, let stand at room temperature for 5 minutes, then use a butter knife to cut into large pieces. For clean breaks, score the surface first, then break along lines. Enjoy!
Jeri's Top Tips
- Use quality chocolate. Premium chocolate bars or chips melt more smoothly and taste significantly better than candy coating. I highly recommend Ghirardelli for both dark and white chocolate layers.
- Prep everything first. Have your baking sheet lined with parchment paper, and crush the candy canes before starting. Once you begin melting chocolate, you will need to work quickly and won't have time to measure or prep. For multiple trays, work in batches.
- Watch your temperature. Melt the chocolate slowly in the microwave - it can burn quickly.
- Keep it dry. Even a tiny drop of water will make your chocolate seize. Make sure all bowls and utensils are completely dry, and don't cover warm chocolate as condensation may form.
Storage and Make Ahead Tips
Layer the Bark: Place pieces between sheets of parchment paper to prevent sticking. Don't stack too high: 2-3 layers maximum.
Counter Storage: Store in an airtight container for up to 2 weeks. Keep away from direct sunlight or heat sources. Note: If your kitchen is warm (above 70°F), refrigerate instead, as chocolate can soften.
Refrigerator: Layer pieces between sheets of parchment paper in an airtight container and store for 2-3 weeks. Let stand at room temperature for 10 minutes before serving.
Freezer: Freeze for up to 3 months.
Variations
- Change the Base: Milk chocolate instead of dark chocolate base; all dark chocolate with white drizzle; swap white chocolate top layer for colored candy melts; or add crushed Oreos between layers.
- Switch the Topping: Crushed toffee bits, toasted chopped nuts, mini M&Ms, holiday sprinkles, or crushed pretzels.
Recipe FAQs
Absolutely! It stores beautifully for weeks.
For classic peppermint bark, yes. But if you are not a fan of peppermint flavor, use vanilla or almond extract for a different flavor.
No, you must add extract to the chocolate before it melts. Otherwise, the chocolate will seize.
Ghirardelli chocolate is known for its high-quality ingredients and careful process, bringing out its rich flavor and smooth texture. With over 170 years of experience, it's a top choice for baking.
More Holiday Candy Recipes
If you love this chocolate peppermint bark recipe, try these holiday treats next:
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Printable Recipe
Double Chocolate Peppermint Bark
Equipment
- 10 x 15-inch baking sheet
Ingredients
- 12 ounces dark chocolate chips
- 12 ounces white chocolate chips
- 1 cup candy canes crushed
- ½ teaspoon peppermint extract
Instructions
- Line a large rimmed baking sheet (10x15 inches) with parchment paper. Place candy canes in a resealable plastic bag and crush them into small pieces with a rolling pin or meat mallet. Set aside.
- Place 12 ounces of dark chocolate chips in a microwave-safe bowl. Heat in 30-second intervals at 50% power, stirring well between each, until completely melted and smooth (about 2-3 minutes total). Pour onto the prepared pan and spread into an even layer using a spatula.
- Let the dark chocolate set in the refrigerator for 10 minutes. Meanwhile, combine 12 ounces of white chocolate chips and ½ teaspoon peppermint extract in another microwave-safe bowl. Heat using the same method until smooth, stirring frequently to prevent burning.
- Pour the white chocolate mixture over the dark layer, quickly spreading to the edges. Immediately sprinkle crushed candy canes evenly over top, gently pressing larger pieces into the chocolate to secure.
- Refrigerate until completely firm, about one hour. Let stand at room temperature for 5 minutes, then break or cut into pieces using a butter knife. Enjoy!
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Notes
- Use quality chocolate chips like Ghirardelli for best results.
- Don't freeze the dark chocolate completely before adding the white chocolate.
- Keep all equipment completely dry - water will seize the chocolate.
- Store layered between parchment paper in an airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 3 months.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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