White Chocolate Peppermint Bark
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White Chocolate Peppermint Bark is a wonderfully festive holiday treat!
White and semi-sweet chocolate chips, topped with crunchy peppermint pieces, come together to make a minty and chocolaty holiday treat that will bring holiday cheer to everyone you share with!
White Chocolate Peppermint Bark Recipe
The Holiday Season is just around the corner, and that means it’s time to start thinking about all the delicious treats you’re going to make! This white chocolate peppermint bark is perfect for Christmas – it’s festive, delicious, and so easy to make. Plus, the combination of white chocolate and peppermint is absolutely delicious. It’s a great way to use up all those candy canes.
The bark comes together so quickly that you’ll be amazed. It is perfect for Christmas but can make a nice addition to any gift basket, dessert table, gift tray, or stocking stuffer.
❤️ Why You Should Make This Easy Peppermint Bark
- Super simple to make.
- Tastes great.
- Festive looking.
- Delicious chocolate mint flavor.
White Chocolate Peppermint Bark Ingredients + Tips
(Ingredients at a glance, find the full recipe in the printable card at the bottom of the post.)
- Chocolate chips | You can use either milk chocolate, dark or semisweet chocolate chips in this recipe. (I used semi-sweet.)
- White Chocolate Chips | White chocolate adds sweetness and a striking color and flavor contrast. White Almond Bark works great as well.
- Coconut Oil | I used refined coconut oil, so there was no coconut flavor in the peppermint bark. Crisco works great too.
- Candy Canes| Candy canes add peppermint flavor to this chocolate bark.
How To Make White Chocolate Peppermint Bark
1 Line a cookie sheet with parchment paper or wax paper.
2 Melt the chocolate chips with one tablespoon of coconut oil or shortening in a double boiler (or a small pot) on medium to low heat, stirring constantly; this should take no more than 5 minutes. (Alternatively, you can melt in the microwave in 15-30 second increments, stirring well after each time).
3 Pour the melted chocolate onto the lined baking pan and smooth it out, so it’s even and takes up the whole sheet. Using a silicone spoon or spatula works wonders for this. Then place the baking sheet in the fridge for the chocolate to set for 10 to 15 minutes.
4Crush the candy canes by placing them, unwrapped, in a plastic bag and rolling over them with a rolling pin or smashing with a meat mallet.
5 Repeat step 2, but this time, melt the white chocolate chips. Stir about half of the crushed candy canes into the melted white chocolate.
6 Pour melted white chocolate over the dark chocolate layer that has already set on the cookie sheet. Use a rubber spatula to smooth it out evenly over the darker chocolate.
7 Sprinkle the remaining crushed candy canes in an even layer on top of the ‘bark’ and then place it back in the fridge to set once more.
8 Once set, cut the peppermint bark into pieces with a sharp knife and enjoy!
Recipe Tips
- You can use coconut oil to thin out the chocolate, but shortening will also work.
- If you can’t find candy canes, mint or peppermint candies can be used.
- Be careful adding the melted white chocolate to the darker chocolate, as it can start to melt the darker chocolate if not done quickly enough.
- Score the bark with a sharp knife before it completely sets in order for the chocolate to break up into straight even pieces.
- Do not freeze unless you want to eat the peppermint bark frozen. Freezing will result in a sticky mess if defrosted.
Variations
- Use a combination of chocolate – milk, dark, semi-sweet, and white.
- Use all-white chocolate chips.
- Sprinkle chopped nuts or seeds on the bark.
- Add pieces of dried fruit.
- Cut up pieces of bark, place them in a mason jar, add a ribbon and a card, and you’ve got a nice homemade holiday gift for someone special.
Storage Tips
This white chocolate peppermint bark can be stored in an airtight container in the fridge for a few days. (Or the counter if your house is cool.)
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FAQs
Do I need peppermint extract for peppermint bark?
No, you do not need peppermint extract to make this peppermint bark. The candy canes add the minty flavor instead.
Can this recipe be made Dairy Free?
Yes, to make this recipe dairy-free, look for specially marked dairy-free chocolate chips. Some dark chocolate chips are naturally dairy-free, but some do contain milk ingredients. Just read the label carefully. If you buy allergen-friendly white chocolate chips, they are most likely dairy-free, but it is still essential to read through the ingredient list. My favorite dairy-free baking chips are the Enjoy Life baking chips – They have both white and chocolate.
What type of coconut oil should I use?
It’s recommended to use refined coconut oil in this recipe, as refined coconut oil does not have a coconut flavor. If you don’t mind a slight coconut flavor, then you can use unrefined oil. You can also use a shortening product, like Crisco.
Can you use almond bark in place of white chocolate?
Yes, you can; White Almond Bark tastes similar to white chocolate (and once you add the peppermint candy, you will not be able to tell the difference.) Plus, in my opinion, it is easier to work with. White chocolate is made with cocoa butter and has a tendency to freeze up if heated too quickly.
Can I use other flavored candy canes for peppermint bark?
Technically any kind of candy cane can be used, but if you don’t use peppermint candy canes, you will not have a peppermint flavor. Note, I haven’t tested this recipe with other flavors of candy canes
How do you break up candy Bark?
Score the bark after the white chocolate layer has become almost firm. This makes it easy to cut after it’s completely set. Before cutting or breaking the bark into pieces, pull the bark out of the fridge and let it a few minutes. If it’s too cold, it may be too brittle, which could cause your layers to separate.
Can this recipe be doubled?
Yes, you can make as much or as little as you want as long as you keep the ratio of dark chocolate to white chocolate one-to-one.
What is the best way to cut the bark into pieces?
To cut the bark into serving pieces, use a sharp knife. Removing the bark from the fridge and allowing it to come to room temperature will allow it to soften up slightly, making it easier to cut. You can then place the bark back in the fridge to harden up again before serving.
More festive treats
- Easy Peppermint Twist Cookies
- Grinch Cookies
- Santa Hat Brownies
- Saltine Cracker Toffee (aka Christmas Crack)
- Easy Peanut Butter Fudge
- Holiday Bark
Have You Tried This White Chocolate Peppermint Bark?
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Print
White Chocolate Peppermint Bark
- Prep Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 pieces 1x
- Category: desserts
- Method: no bake
Description
White Chocolate Peppermint Bark is a wonderfully festive and delicious holiday treat! White and semi-sweet chocolate chips, topped with crunchy peppermint pieces, come together to make a minty and chocolaty holiday treat that everyone loves.
Ingredients
- 1 ½ cups Semi-Sweet (or dark) Chocolate Chips
- 1 ½ cups White Chocolate Chips
- 2 tablespoons Coconut Oil
- 6 Candy Canes
Instructions
- Line the cookie sheet with parchment paper.
- Melt the chocolate chips with one tablespoon of coconut oil in a double boiler (or a small pot) on medium to low heat, stirring constantly, this should take no more than 5 minutes. (Alternatively, you can melt in the microwave in 15-30 second increments, stirring well after each time in the microwave.)
- Pour the melted chocolate onto the lined cookie sheet, smooth out the chocolate, so it’s even and takes up the whole sheet (a silicone spoon works wonders for this), and place in the fridge to set for 10 to 15 minutes.
- Crush the candy canes by placing them in the plastic bag and rolling over them, unwrapped, with a rolling pin.
- Repeat step 3, but this time, melting the white chocolate chips.
- Stir about half of the crushed candy canes into the melted white chocolate and pour over the darker chocolate that has already set on the cookie sheet. Be sure to smooth them out over the darker chocolate evenly.
- Sprinkle the remaining crushed candy canes on top of the ‘bark’ and then place back in the fridge to set.
- Once set, cut into pieces and enjoy!
Notes
- Be careful adding the melted white chocolate on the darker chocolate, as it can start to melt the darker chocolate if not done quick enough.
- Do not freeze unless you want to eat the peppermint bark frozen. Freezing will result in a sticky mess if defrosted.
- To cut into 24 pieces, make 3 cuts in the short direction and 5 cuts in the long direction, making 4 rows and 6 columns.
Nutrition
- Serving Size: 2 pieces
- Calories: 226
- Fat: 14
- Carbohydrates: 22
- Protein: 4
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