Easy Peppermint Bark
Only 5 ingredients and perfect for the holidays. This Easy Peppermint Bark will be a hit on your Christmas table.
Today I have a super simple recipe for you. One that everyone will be sure to love. The best part about this recipe, is it only takes 5 ingredients. Five. Isn’t that awesome?
For me that’s great news. Do you get excited when you can make a recipe with very little ingredients? I get very excited. For me that means less clean up and less dishes to wash. I love it when I don’t have to wash a ton of dishes.
I have to tell you that I love this blogging job. I really do, but the dishes pile up so much that I start to stress about washing them. A lot of people don’t understand how much actually goes into a blog, but let me tell you that the dishes are the worst part.
But lucky for you, I love my readers and will keep doing them over and over. With that being said, this Peppermint Bark is a really easy recipe to make. The first time I made it I didn’t expect it to taste all that good.
I thought it would taste kind of blah. You see every year my grandma would always want us to buy her William Sonoma’s peppermint bark, so I was comparing the two. But let me tell you that this peppermint bark is fantastic and you’re going to love it.
My one advice I will give you, is get good chocolate. I used Ghirardelli white and semi-sweet chocolate for this recipe. Ghirardelli chocolates melt very well in the microwave and taste amazing. Plus it hardens up easily too. So grab some chocolate next time you’re at the store so you can make this Easy Peppermint Bark. Your guest will love the candy addition to your dessert table!
Get the Recipe: Easy Peppermint Bark
Ingredients
- 8 ounces high-quality semi-sweet chocolate bar</span>
- 8 ounces high-quality white chocolate bar
- 2 teaspoons canola oil, divided
- 1/2 teaspoon peppermint extract, divided
- 12 peppermint candies, crushed
Instructions
- Lightly grease a 9x9 inch pan Line it with waxed paper; set aside.
- Place the semi-sweet chocolate and 1 teaspoon of the canola oil in a medium glass bowl. Microwave on 50% power for 1 minute. Stir, ladle down the sides and continue microwaving at 50% until melted, about 3 minutes. Once the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract.
- Pour the melted chocolate on the prepared pan. Spread evenly over the bottom of the pan. Refrigerate until completely hardened, about 1 hour.
- Place the white chocolate and remaining 1 teaspoon canola oil in the same medium glass bowl. Microwave exactly the same way you did the semi-sweet chocolate. Making sure not to over microwave. Make sure to stir and ladle down the sides every minute.
- Once the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract.
- Pour the white chocolate directly over the semisweet chocolate layer; spread evenly.
- Sprinkle the crushed candy over the top and gently press in.
- Refrigerate until completely hardened. Remove from pan and break into small pieces.
- Serve & Enjoy.
Haha dishes are definitely the worst part (and all of that techy stuff too). This peppermint bark looks gorgeous, Cyndi! It’s my favorite treat to indulge in during this time of year, so I love how easy this is!
This looks perfect!! Well done 🙂
This looks like it cam from the window of a candy store! Such a pretty treat 🙂
You’re so sweet Medha!! 🙂
Love how quick and easy this peppermint bark is – can’t say no to 5 ingredients! 🙂
Thanks Rachel!
I made peppermint bark a couple of years ago, but it did not look nearly as amazing as yours looks! <3 <3 <3
You’re to sweet Justine! Thanks!!
So fun! You nailed it, it looks perfect!
Awww thanks Serene!
Love how easy this bark looks – you’d never guess!
Thanks Melanie! 🙂
I’m all for homemade peppermint bark! I find it’s better than the stuff from the store! 🙂
Agreed! 🙂
You are so right about the quality chocolate it makes all the difference in the World! Your bark is so pretty and festive.
Thank you Chandra!
This is SO pretty! I love Ghiradelli’s chocolate peppermint bars, so I bet I’d LOVE this!
Thank you Michelle!
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These look so adorable and yummy! My question is, do you have to use Canola oil? In our house we use either Mazola oil or Olive oil? If I used Mazola corn oil, would it ruin the Peppermint Bark?
Hi Andrea. Do you have coconut oil? If you do use that instead, but if not then I would try using the Mazola oil before the olive oil. The olive oil might give it a weird taste. But I think the Mazola oil might work. Let me know how it comes out. And if you have any more questions please feel free to ask or email me at mykitchencraze at gmail dot com.
Thanks so much for the reply! I truly appreciate it! I would definitely agree with you on the weird taste olive oil would give it. So I’ll try the Mazola and then let you know. Wish me luck! ? Thanks again!
So I grease the 9 byb9 pan then put the wax paper on top of the greased pan? Correct?
Hi Cathy, yes that is correct. You can spray some non-stick cooking spray lightly on the pan then put the wax paper. This is so nothing will stick with the chocolates. Also you don’t have to use a pan. You can also use a baking sheet if that’s a little easier. Just keep all the chocolates together in a square or rectangle form. Hope this helps. 🙂 Let me know how it turns out.
Is parchment paper an acceptable substitute for wax paper?
Yes it should work out fine Laurel. 🙂 I’d love to know too. Thanks!
This was my favorite Christmas recipe this year! I made so many batches and gave them as gifts and brought some to every party. People texted me for days about how much they loved it and were still snacking on it! I used a 9×13 pan as well to experiment with the thickness of it, but no one seemed to prefer it thicker or thinner. I just liked that it made a little more per batch. Definitely making again next year!
So happy you liked this recipe! Totally makes my day! 🙂
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How long is peppermint bark good for ?
Is it better to make it a few days before Christmas or could I do
It sometime ahead and let it sit for awhile ?
Thank you
Hi Amanda! You could make the bark about 3 days before Christmas and it will still taste amazing. The candy canes might get soggy after that time frame, so I don’t recommend making it before than. Happy Holidays! 🙂
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How do you keep the chocolate from breaking apart?
This recipe is fantastic! Have made it several times and it’s a crowd pleaser. If I wanted to add espresso powder to the chocolate (not the white chocolate), any suggestions for how much to use?
Love this recipe! Have made this several times and it’s always a crowd pleaser. If I wanted to add espresso powder to the chocolate (not the white chocolate), any suggestions on how much to add?