Why You’ll Love This Recipe

I enjoy this recipe because it comes together with just a few ingredients yet delivers such a satisfying mix of textures and flavors. I love how easily the chocolate melts and layers, and I appreciate that the bark breaks into rustic pieces that look beautiful no matter what. I also like that it makes a large batch, ideal for holiday gatherings or treat boxes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 (12 ounce) packages milk chocolate chips
2 (12 ounce) packages white chocolate chips
2 teaspoons peppermint extract
8 peppermint candy canes, crushed, divided

Directions

I begin by gathering all my ingredients and lining a 12×18-inch jelly roll pan with aluminum foil to make cleanup easy.

I melt the milk chocolate in a microwave-safe bowl using 30-second intervals, stirring between each one until smooth. I’m careful not to overheat it so it doesn’t scorch. I stir in the peppermint extract, then spread the melted milk chocolate evenly over the prepared pan. I chill it for about 30 minutes until set.

While the milk chocolate chills, I melt the white chocolate the same way, heating it gently in 30-second bursts and stirring often. When it’s fully melted, I stir in 1/4 cup of the crushed candy canes.

I spread the white chocolate mixture evenly over the chilled milk chocolate layer, then sprinkle the remaining crushed candy canes across the top.

I chill the pan for about 1 hour or until completely firm. Once set, I break the bark into small pieces.

Servings and Timing

This recipe yields about 50 servings (approximately 3 1/2 pounds of bark).
Prep Time: 30 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours

Variations

I sometimes swirl the white and milk chocolate layers together slightly for a marbled effect. When I want more texture, I add mini chocolate chips or crushed cookies to the milk chocolate layer. I also enjoy adding a touch of vanilla extract to the white chocolate for extra warmth. For a darker, less sweet bark, I swap the milk chocolate for semisweet or dark chocolate chips.

Storage/Reheating

I store the peppermint bark in an airtight container at room temperature if my kitchen is cool, or in the refrigerator during warmer months. It keeps well for up to two weeks. I avoid reheating it, since it’s meant to be enjoyed as is. If I’m gifting it, I pack the pieces in tins or cellophane bags.

FAQs

Why did my chocolate seize?

It may have overheated; I melt chocolate slowly in short intervals and stir often.

Can I use chocolate bars instead of chips?

Yes, I chop them finely so they melt evenly.

How do I crush candy canes easily?

I place them in a sealed bag and gently tap them with a rolling pin.

Can I add food coloring to the white chocolate?

Yes, I use oil-based coloring to avoid seizing.

Can I freeze peppermint bark?

Yes, I freeze it in an airtight container and thaw it in the fridge.

How do I keep the layers from separating?

I press the layers gently together while the white chocolate is still warm and spread evenly.

Can I make thinner bark?

Yes, I spread the chocolate thinner across a larger pan.

Can I use fewer candy canes?

Absolutely, I adjust the amount based on how minty I want it.

Why does my bark look streaky?

Temperature changes can cause chocolate bloom; proper melting and cooling help prevent this.

Can I add toppings besides peppermint?

Yes, I’ve added nuts, sprinkles, dried fruit, or mini marshmallows for fun variations.

Conclusion

I find Milk Chocolate Peppermint Bark to be one of the easiest and most delightful holiday sweets to make. With its creamy layers and festive peppermint crunch, it always brings a touch of seasonal magic to my dessert table and makes a wonderful homemade gift.