peppermint bark


Since I couldn’t share my holiday basket recipes with you in December (that would have spoiled the surprise for the recipients!), I’ve decided to share them with you in January! Here’s a quick peek at what we’ll be covering…


  • Gingerbread blondies
  • Peppermint bark
  • Parmesan-thyme crackers
  • Cheddar crisps
  • Cinnamon-apple bourbon
  • Toffee chip shortbread cookies

Today’s topic: Peppermint bark.

The first time I had peppermint bark was years ago at Williams Sonoma and at almost $30 a pop I limited myself to their free samples and other, cheaper, knock-off varieties of the holiday treat. While I was thinking about what to put in my 2014 baskets, I realized that I still had a good amount of Chocoley laying around and thought it would be perfect some holiday bark!

You can use any chocolate you like, of course, but I’ve already told you about how I love the snap of Chocoley’s Candy Molding formula, which makes a nice sturdy base for this bark without having to temper the chocolate at all. Just melt and pour, then top it with some white chocolate and a generous sprinkling of crushed candy canes on top and voila! You have a whole sheet-pan of peppermint bark for a fraction of what you would pay for the tiny bit you get from Williams Sonoma one!

peppermint bark


  • 14 ounces dark chocolate, chopped
  • 1 1/2 teaspoons peppermint extract
  • 14 ounces white chocolate, chopped
  • 3 candy canes, chopped or crushed


  1. Line a sheet pan or 9-by-13 pan (for neater corners) with aluminum foil and/or parchment, smoothing out any wrinkles.
  2. Melt dark chocolate over just steaming water in a double boiler. (Alternatively, you can melt the chocolate in the microwave in 30 second intervals at 50% power, stirring in between each session).
  3. Stir in the peppermint extract and pour into prepared pan, spreading to form an even layer. Set in the fridge to firm up while you melt the white chocolate.
  4. In a separate bowl, melt the white chocolate in the same manner as the dark chocolate (it may take less time).
  5. Remove dark chocolate layer from fridge and pour white chocolate over the dark chocolate layer, spreading the white chocolate to form an even layer. Sprinkle with candy canes and return to fridge for about 10 minutes to set up.
  6. Set on the counter to continue firming up, about one hour, then cut into desired size chunks.
  7. Store in an airtight container at room temperature.


5 thoughts on “peppermint bark

  1. – those baskets! How do you do it? Every holiday, I have a little list of people I want to share some homemade treats with and I struggle even on my small scale. Timing and issues like that. The recipients of your basket are so lucky because it is very sweet and thoughtful of you. : ) I also love WS’s peppermint bark. I think I OD’ed on it the last 2 years so I actually did not buy it this year! Can hardly believe it. I have wanted to make it but always worried about the tempering. Using the Chocolaty products is probably a great idea. I hear so much good things about it.

    • Thanks, Monica! Luckily I also only have a few select people who get the baskets. Then the leftovers go to work when I come back from the holiday vacation 😉 haha!

      Chocoley is GREAT if you don’t want to temper, if you can’t get them though you can just leave about about 1/4 of the chocolate when you are melting and stir it in at the end. It’s not as perfect but it will do in a pinch!

    • Monica, don’t let her modesty fool you: i saw the photos of all the stuff she made for those baskets and believe me: it was a MASSIVE AMOUNT OF THINGS TO DO. and it was very sweet and thoughtful of her: i only managed to eek out like, a few cookie boxes and that’s about it this year. 🙂

  2. Chocoley wins again! And honestly, Williams Sonoma: i went in there AFTER christmas and their peppermint bark was “on sale” for like $19.95: ridiculous. I’m sure this is just as good, if not better, b/c i love the snap of chocoley chocolate for candy. And don’t you think peppermint bark is totally appropriate for valentine’s day too? it’s red and pink and white, and chocolate…also, mint. So, brilliant if you’re kissing someone that day because, breath. You’re so smart.

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