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peppermint bark recipe

Homemade Peppermint Bark

Course candy, Dessert, treat
Cuisine American
Keyword candy, candy canes, chocolate, christmas, holidays, peppermint, semi sweet, white chocolate
Prep Time 5 minutes
Fridge Time 40 minutes


  • 2 Ghiradelli Semi Sweet Chocolate Baking Bar
  • 2 Ghiradelli White Chocolate Baking Bar
  • Crushed candy canes
  • Peppermint Extract (optional)


  • Line a baking sheet or casserole dish with parchment paper or plastic wrap. (Parchment paper is actually better to use but I had run out!)
  • Melt the semi sweet chocolate. You can use a double boiler or melt in the microwave. If using the microwave method, put it on for 1 minute, then stir. Then continue to microwave 30 seconds at a time, stopping to stir each time until the chocolate is melted.
  • Optional: To add a bit more peppermint flavor, mix a few drops of peppermint extract into the melted semi-sweet chocolate.
  • Pour the chocolate on the baking sheet and spread in an even layer. Sprinkle a few candy canes.
  • Refrigerate the chocolate until set, about 15 minutes.
  • Melt the white chocolate.
  • Spread the white chocolate over the hardened semi-sweet chocolate. Sprinkle with lots of crushed candy canes.
  • Allow to set in the fridge.
  • Remove from baking sheet and cut into pieces.
  • Store in festive glass treat jars or cellophane bags.


Increase the amount of chocolate depending on how much you want to make. I usually do 2 bars of each and make it a few times over the holiday season. 
If your layers of chocolate don’t stick together it’s because the first layer of semi sweet was probably too cold while putting on the second layer of white chocolate. The white chocolate needs to slightly melt the first layer in order to stick together. Allowing the semi sweet layer to sit out at room temperature while you melt the white chocolate will stop that from happening. Also, ensuring the white chocolate is hot and not just barely melted.