Forget the expensive William Sonoma version - this easy peppermint bark recipe will let you make your own in just minutes. Perfect for Christmas parties, gift-giving events, or just because, this homemade peppermint bark tastes even better than the original! And with only 4 ingredients needed, it's simple to whip up any time!
There are so many treats we love to make during the holiday season - from giant gingersnap molasses cookies, to homemade cherry cheesecake, and even cinnamon-roasted almonds (yum!) - but our favorite is this classic peppermint bark.
And maybe you're wondering why someone would take the time to make their own peppermint bark, instead of just buying it at the store...
Well, for a few reasons!
- Ingredient Quality - When you make it yourself, you can control the quality of the ingredients (organic, dairy-free, vegan, and so on...), or the amount of peppermint flavor, and so much more!
- Cost - Making your own peppermint bark is significantly cheaper (even using all organic ingredients). And if you haven't seen the cost of store-bought peppermint bark in a while, let me show you...
Instead of the $32.47 (for 1 lb) that William Sonoma retails their peppermint bark for, this version makes 2 lbs of peppermint bark for only $13.30 (if you use all organic ingredients)! That's like paying just $6.65 a box!
That is an 88% savings!! If you're as excited about those savings as I am, then let's dig into making this peppermint bark!
3 Tips for the Best Peppermint Bark
This peppermint bark is a fan favorite around my house at Christmas. I usually end up making 2-3 batches during the season because it disappears so quickly. And after 15 years of making it, here are a few things I've learned that make a huge difference in the finished peppermint bark.
- Don't Cut Corners on Ingredients: Be sure to use high-quality chocolate, both dark and white, for a high-quality taste. Cheap ingredients will taste cheap! Plus, even buying the good chocolate, you'll still be saving a ton of money (as we talked about above).
- Take Your Time: Allow the base layer to set for at least 30 minutes before adding the top layer of chocolate. This ensures clean, well-defined layers and prevents them from blending together! You'll add the peppermints to the top layer while it's still warm, but trying to spread the white chocolate while the dark chocolate is still wet will result in a messy marbled finish, instead of those crisp layers you're used to seeing.
- Crush Your Own Peppermints: You can buy pre-crushed peppermints and the bark will taste great! But if you want to mimic the original as closely as possible, I suggest crushing your own with a Ziploc bag and a rolling pin. This way you get a nice variety of sizes, instead of the fairly small pieces inside a pre-crush bag.
Ingredients
We talked about this before, but in case you skipped that section I want to say it again. Use high-quality ingredients in this recipe if you can. One of the reasons this recipe is as good as the original is because I believe in quality ingredients. If you get the cheapest version of the necessary items, it will taste cheap.
This recipe is already a huge savings, so go ahead and buy the good chocolate for this one!
- Dark Chocolate - While you can use milk chocolate, because of the creamy taste in the white chocolate, the milk chocolate layer will not stand out as much as a dark chocolate layer.
- White Chocolate - There is no substitute for white chocolate in a traditional peppermint bark recipe, however, you could do a milk/dark chocolate combo instead if you want to skip the white chocolate.
- Crushed Peppermints - Any crushed peppermint will do. You can buy pre-crushed peppermints in the baking section of most grocery stores, or you can crush your own from peppermint candies, or candy canes. I prefer to crush my own from candy canes so that I have more shape variety and not simply peppermint powder!
- Peppermint Extract - You can use any peppermint extract, or if you have FOOD GRADE essential oils, you can use 13 total drops (divided) for this recipe.
Instructions
Don't let the long instruction list fool you, this recipe is so simple! But be warned, you'll end up wanting to make it over and over again this holiday season! The full printable recipe is at the end of this post.
- Prep - Line a baking sheet with parchment paper.
- Melt - Melt the dark chocolate in a double boiler (or the microwave) and add half the peppermint (oil or extract). Mix until well combined.
- Spread - Pour onto the lined baking tray and spread evenly until about 1/4 inch thick.
- Set - Place the pan into the refrigerator and allow to set until hard (about 15-30 minutes).
- Melt - Melt the white chocolate in a double boiler (or the microwave).
- Mix - Add the other half of the peppermint (oil or extract) and mix quickly.
- Layer - Pour over dark chocolate and spread evenly until dark chocolate is covered.
- Sprinkle - Sprinkle crushed peppermints over melted white chocolate. Gently press candy into chocolate to help it stay put when broken later.
- Chill - Place the peppermint bark back in the fridge and allow to set completely.
- Break - Once the chocolate is set, break it into bite-size pieces and store it in an air-tight container for up to a month.
Common Questions
While you can use various types of chocolate, it's best to use high-quality dark and white chocolate for a delicious and creamy result.
Peppermint bark can be stored at room temperature in a cool, dry place. However, if your kitchen is warm, refrigerate it to prevent melting.
Properly stored, peppermint bark can last for several weeks. Keep it in an airtight container to maintain freshness.
Yes, you can freeze peppermint bark. Wrap it tightly in plastic wrap and place it in an airtight container before freezing. It can be stored for up to 2-3 months.
Absolutely! Get creative with toppings like crushed nuts, pretzels, or even drizzles of additional chocolate for a personalized touch.
To create clean cuts, use a sharp knife and score the bark while it's still slightly soft. Once fully set, break it along the scored lines.
Yes, peppermint bark is an excellent homemade gift. Scale up the recipe as needed and package it in festive tins or boxes for delightful holiday presents.
Any way you look at it, this recipe is an absolute knockout! It only takes a few minutes of effort and you save BIG by doing it yourself.
Even More Holiday Recipes
Fill out your holiday dessert table with these delicious recipes from our family to yours!
Homemade Peppermint Bark Recipe
Ingredients
Instructions
- Prep - Line a baking sheet with parchment paper.
- Melt the dark chocolate in a double boiler (or the microwave) and add half the peppermint (oil or extract). Mix until well combined.
- Pour onto the lined baking tray and spread evenly until about 1/4 inch thick.
- Place the pan into the refrigerator and allow to set until hard (about 15-30 minutes).
- Melt the white chocolate in a double boiler (or the microwave).
- Add the other half of the peppermint (oil or extract) and mix quickly.
- Pour over dark chocolate and spread evenly until dark chocolate is covered.
- Sprinkle crushed peppermints over melted white chocolate. Gently press candy into chocolate to help it stay put when broken later.
- Place the peppermint bark back in the fridge and allow to set completely.
- Once the chocolate is set, break it into bite-size pieces and store it in an air-tight container for up to a month.
Notes
FAQs
Nutrition
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How many ounces are in each bag? And is it the 63% cacao kind? Semi sweet?Also what is the difference if any between Ghirradelli dark chocolate? And the difference between bittersweet and semi-sweet in baking and which is better for this recipe?
Thank you for your patience with me as I am a little under-educated as far as baking goes :)