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Milk Chocolate Peppermint Bark

This peppermint milk chocolate bark recipe is one of our favorites. It's perfect for the holidays, and it's always a hit with everyone who tries it.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups milk chocolate chips
  • 2 cups white chocolate chips
  • ¼ - ½ teaspoon peppermint extract, (adjust to taste)
  • ¼ cup candy canes, crushed

Equipment

  • Baking Pan (8X8), cookie sheet or large sheet pan
  • Parchment paper
  • Double boiler or microwave-safe bowls
  • Stirring utensil
  • Measuring cups
  • Refrigerator
  • Knife
  • Cutting board
  • Airtight container for storage

Method
 

  1. Line a baking pan, cookie sheet or large sheet pan with parchment paper, aluminum foil, or wax paper.
  2. Place the milk chocolate in a microwave-safe bowl and microwave it in 30-second intervals, stirring occasionally, until the chocolate turns smooth.
  3. Pour the melted chocolate onto the prepared pan and using a rubber spatula or offset spatula spread it into a thin, even layer.
  4. Refrigerate the chocolate for about 30 minutes or until the milk chocolate has completely set.
  5. Melt the white chocolate in a double boiler or microwave-safe bowl, stirring occasionally, until smooth.
  6. Stir in ¼ teaspoon of peppermint extract. Taste and add more peppermint extract if desired.
  7. Pour the white chocolate mixture over the chilled milk chocolate layer and spread it into a thin, even layer.
  8. Place the candy canes in a zip-top bag. Close the bag and crush the canes using a rolling pin or meat mallet. Sprinkle crushed candy canes on top for decoration and then refrigerate it for at least 2 hours or until the entire bark is set.
  9. Once the chocolate peppermint bark has fully set remove it from the fridge. Break it into small pieces and then store them in an airtight container in the refrigerator.

Notes

Milk chocolate: Milk chocolate serves as the rich, chocolatey bottom layer for the bark. Its sweetness complements the minty flavor of the peppermint and balances the bark's overall taste. You can substitute milk chocolate with bittersweet chocolate for a darker and less sweet version, or you can use unsweetened chocolate or bittersweet chocolate. 
White Chocolate: White chocolate adds creaminess and a sweet contrast to the milk layer. It also is the perfect top layer and canvas for the vibrant crushed candy canes. For a variation, we recommend using vanilla-flavored candy melts or almond bark as a substitute for white chips.
Peppermint Extract: Peppermint extract is the key flavoring agent that gives the bark its refreshing mint taste. When making this recipe, please start with a smaller amount and adjust it to your preference. You don't want to overpower the bark. If you don't have peppermint extract, feel free to use peppermint oil (sparingly) or even finely chopped fresh mint leaves for a natural alternative.
Crushed Candy Canes: Crushed candy canes add a delightful crunch and burst of peppermint flavor. They also contribute to the festive appearance of the bark. If you don't have mini candy canes or regular candy canes, peppermint candies or peppermint-flavored baking chips can be used as substitutes. Ensure they are finely crushed for even distribution.