In Her Kitchen

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Peppermint Bark

Posted on | December 1, 2010 | by Lauren | 3 Comments | Print Recipe

Hey Jennifer,

PEPPERMINT BARK! Need I say more? This is the stuff Christmas dreams are made of. Sugarplums dancing in my head? NOPE! It’s peppermint bark. Santa can keep the cookies, I’m on to bigger and better things. As much chocolate as this has, it’s suprisingly not as rich as it seems. I know this because I’ve seen you down a few pieces at a time and you aren’t a big sweets person. I like how thin the layers are and the flavor reminds me of my favorite after dinner chocolate mints! I love that this has been our tradition for the past few years and maybe if she’s good I’ll pass on the recipe to Vera. ha ha


Peppermint Bark

Servings: 15-20 pieces


  • 2 tablespoons cooking oil-separated (not olive)
  • 2 (11oz) bags semisweet chocolate chips
  • 2 (11oz) bags white chocolate chips
  • 2 teaspoons peppermint extract
  • 15 candy canes crushed
  • *TIP* Splurge on pricier chocolate chips for a much better result. I prefer Ghirardelli.


  1. Place all the candy canes in a large sealable plastic bag and crush with a rolling pin or other kitchen utensil. Make sure not to make the pieces too fine, but also not too large to be able to bite into. Separately, line a large cookie sheet with wax paper. I would recommend using a cookie sheet with sides so that once you pour the chocolate it doesn’t spill over the side of your cookie sheet. Set cookie sheet and bag of candycanes aside.

  2. Set up a double boiler by placing a glass bowl on a pot with barely simmering water (NOT BOILING!). Make sure the bottom of your bowl is NOT touching the simmering water or your chocolate will burn. Add to the bowl 1 tablespoon of cooking oil, peppermint extract, and 1 1/2 bags of semisweet chocolate chips. Using a rubber spatula toss the semisweet chips to evenly coat with the extract and oil. Continue to toss the chips making sure to scrape the bottom of the bowl as it starts to melt. Once your chocolate is almost completely melted and smooth, add the remaining half bag of semisweet chips, remove the bowl from the pot of water and continue to stir until the mixture is COMPLETELY smooth and melted. (If after a couple minutes your final addition of chips has not melted, you can place the bowl back over the pot and heat for another minute or so until it is completely melted.)

    Once the semisweet chip mixture is melted, immediately pour onto the lined cookie sheet and spread evenly making sure not to go over the side of the wax paper and not allowing the chocolate to touch the sides of your cookie sheet. This will make for an easy removal later. Place the cookie sheet in the refigerator and allow to harden while following the next steps.

  3. With a new, CLEAN bowl and rubber spatula, place the bowl over the simmering pot and add 1 tablespoon of cooking oil and 1 1/2 bags of white chocolate chips. Repeat the previous step making sure to stir constantly and scrape the bottom of the bowl as the chocolate chips melt. White chocolate is much more fickle than regular chocolate, so watch it closely. Once the chocolate is almost completely melted, remove the bowl from the pot and add the remaining 1/2 bag of chips to the mixture stirring constantly until COMPLETELY smooth.

  4. Pour the white chocolate over the hardened semisweet layer and very quickly smooth out evenly. (WORK FAST because the hot white chocolate will melt the semisweet layer and will create a messy swirl)

  5. Sprinkle the white chocolate with the crushed candy canes and lightly press the pieces into the melted chocolate so they don’t fall off when you go to cut it later. Place the cookie sheet back into the refrigerator and allow to completely cool and harden. Once it has hardened you can cut into pieces as big or small as you prefer.

  6. Serve cold. These make great little gifts!

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3 Responses to “Peppermint Bark”

  1. Jin
    December 1st, 2010 @ 4:04 pm

    Hey Lauren – I used to make this every year – for a lil extra crunch, sometimes I put a little bit of the candy cane (the small pieces) right into the white chocolate as well! I have never used oil before – great tips, thanks!

  2. Lauren
    December 1st, 2010 @ 7:46 pm

    Hi Jin! I had thought of adding some of the candycane into the white chocolate but I had so much on top that it was definitely crunchy enough! And I didn’t want it to be so crunchy that it would stick in people’s teeth ha ha! I think I may have finally mastered melting and tempering chocolate. It’s all that time I’ve invested watching my favorite cooking shows!

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    December 9th, 2010 @ 7:34 pm

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