Swirled Peppermint Bark
This year, I veered from tradition and made this festive Swirled Peppermint Bark! Though white chocolate peppermint bark is a tasty holiday treat, adding dark chocolate to the mix was genius!
Peppermint Candy is a Christmas staple and this Peppermint Bark Recipe is a super easy, no-fail recipe! Plus it’s pretty enough for holiday gifting!
Why You Must Make
- My kids all love peppermint bark. In fact, they adore any minty dessert. The picky hubby prefers his mint in his toothpaste.
- Despite the one picky palate, I make some version of a peppermint bark recipe every Christmas. This year I upped the ante by starting with a chocolate base and swirling in some white chocolate spiked with peppermint followed by a sprinkle of crushed candy canes.
- This recipe requires minimal ingredients and is super easy to make.
You have numerous options, making white chocolate bark, layered chocolate bark, or swirled chocolate bark. All delicious (unless, of course, you only like mint in toothpaste!).
- I generally make white chocolate peppermint bark. Super easy, all you must do is mix together melted white chocolate, crushed candy canes, and some peppermint extract (a little goes a long way). Spread on a lined baking sheet and let cool before breaking into bite-sized pieces.
- With white chocolate, you need not worry as much about chocolate bloom, the discoloration seen on dark chocolate when it’s not tempered.
- Layered peppermint bark is another option if you prefer having a dark chocolate component. Putting a layer of white chocolate on top camouflages any imperfections if your dark chocolate happens to bloom.
- PRO-Tip: To prevent bloom, you can add some vegetable oil or shortening to the chocolate when you melt it. Make sure to melt gently, meaning don’t totally melt the chocolate. Let the residual heat finish the job.
- Or you can use (affiliate link) Chocolate Melting Wafers like I did in this swirled peppermint bark recipe. Just follow the package instructions on how to melt properly.
- Beware that the dark chocolate melts will harden quickly (especially if your kitchen is cold in the winter; I speak from experience!). So have both chocolates melted so you can drizzle on the white chocolate and swirl before the dark chocolate hardens.
- PRO-Tip: I like to take a quart Ziploc bag with the corner trimmed to pipe lines of the white chocolate across the dark chocolate. Then I take a table knife and make perpendicular cuts through both chocolates creating a fun, swirled design.
- Pop your tray in the refrigerator until the bark is hard enough to cut or break into pieces.
- Note that there is a difference between peppermint oil, which is more potent, and peppermint extract. I always use the extract, but if you have peppermint oil, only a drop or two is needed.
- My design technique is more like marbleizing as when you swirl, you’ll see more circular patterns. Either technique will produce beautiful chocolate peppermint bark.
Frequently Asked Questions
In an airtight container, peppermint bark will keep up to 2 weeks at room temperature. If your kitchen is warm, store your container in the refrigerator.
To avoid leaving fingerprints on the chocolate, fold the edges of the parchment paper over the bark to form holding spots. Then bend to break it into pieces. Readjust your holding spots as needed. You can also use a knife to make some strategic cuts into the chocolate to help guide the breaks. Another method is to cover the top of the bark with foil and use a hammer to break the bark into shards.
Yes, most homemade and store-bought peppermint bark is gluten-free. But it wouldn’t hurt to ask the maker of the bark or check the ingredients on the package before indulging.
You May Also Like
- Homemade York Peppermint Patties
- White Chocolate Candy Cane Cookies
- Peppermint Bark Snowflakes
- More of the Best Holiday Recipes
- Plus, more Delicious Christmas Recipes
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- Equal Parts dark and white chocolate melts, melted according to package directions*
- ¼ teaspoon peppermint extract
- Candy canes, crushed, about ¼+ cup
- Line a baking pan with parchment.
- Gently melt the dark chocolate in the microwave. Pour on the dark chocolate and spread out over parchment with an offset spatula.
- Gently melt the white chocolate. Mix in peppermint extract and mix to combine. Pour the white chocolate on top in lines from one short end to the other.**
- Use the tip of a table knife to cut through the chocolate from one long side to the other.
- Sprinkle on the crushed candy cane pieces.
- Chill until hard, then break into pieces.
*May also use 10 ounces each of chopped semi-sweet chocolate and white chocolate.
If you use real chocolate, not chocolate melts, you may want to add 1 teaspoon of vegetable oil to the dark chocolate to minimize bloom.
**I like to put the white chocolate into a quart-sized Ziploc bag, then snip off a corner to have better control of making lines across the dark chocolate.
Amount Per Serving: Calories: 266Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 23mgCarbohydrates: 42gFiber: 1gSugar: 33gProtein: 2g