Home > Recipes > Desserts > Candy Recipes > Peppermint Bark
by Michelle
November 30, 2015 (updated Feb 16, 2020)
Jump to Recipe
4.50 (24 ratings)This classic peppermint bark has layers of dark chocolate, white chocolate and crushed candy canes.
Peppermint bark is quite possible my favorite treat to make for the holidays. Yes, I love buckeyes and peanut butter blossoms, but peppermint bark, more than anything, just screams Christmas to me. I make it ridiculously early (like, as soon as the Thanksgiving leftovers have been packed away in the fridge) and enjoy it every single day until New Year’s.
I first became enamored with peppermint bark when a boss at my first post-college job gifted a Williams-Sonoma tin to team members for the holidays. I was pretty much obsessed from the start.
I’ve been making it for nearly 10 years now and it was in desperate need of being resurrected from the depths of the archives!
This peppermint bark is an insanely simple candy to make – just melt dark chocolate, slather it on a baking sheet and let it set in the refrigerator. Top it with melted white chocolate, then crushed candy canes. The contrast of the dark and white chocolate and the pop of peppermint from the candy canes are the perfect combination.
When I originally wrote the recipe, I put the chocolate layer in the freezer to set and many readers noted that they had issues with the layers separating once cool. While I never had that issue, I’ve tried making it in the refrigerator and that works just fine, so I have amended the recipe to use the refrigerator to set the layers instead of the freezer, hoping that it alleviates any separation issues.
I recommend using a high quality white chocolate (dark chocolate, too, but it’s super important for the meltability of the white chocolate) – something like Ghirardelli, Lindt, Callebaut, Valrhona… Ido not advise using white chocolate chips.
Whip up a batch of this peppermint bark immediately and keep it topped off until you ring in the New Year!
Peppermint Bark
Yield: 24 servings (2 pounds bark)
Prep Time: 30 minutes mins
Total Time: 30 minutes mins
An easy for Peppermint Bark with layers of dark chocolate, white chocolate and topped with crushed candy canes.
4.50 (24 ratings)
Print Pin Rate
Ingredients
- 16 ounces (453.59 g) dark chocolate, finely chopped
- 16 ounces (453.59 g) white chocolate, finely chopped
- 6 ounces (170.1 g) candy canes, unwrapped and crushed
Instructions
Line a baking sheet with parchment paper; set aside.
Place the dark chocolate in a medium heatproof bowl and set it over a small saucepan of barely simmering water over low heat. Melt the chocolate, stirring occasionally, until completely smooth. (You could also microwave on 50% power in 30-second increments, stirring after each, until completely melted.) Using an offset spatula, spread the melted chocolate in an even layer on the prepared cookie sheet. (The melted chocolate doesn't need to cover the entire pan - mine typically covers an area of about a 9x13-inch rectangle.) Place the cookie sheet in the refrigerator while you prepare the white chocolate.
Place the white chocolate in a clean medium heatproof bowl and set it over a small saucepan of barely simmering water over low heat. Melt the chocolate, stirring occasionally, until completely smooth. (Again, you could also microwave on 50% power in 30-second increments, stirring after each, until completely melted.) Remove the cookie sheet from the refrigerator and, using an offset spatula, spread the melted white chocolate in an even layer on top of the dark chocolate layer. Immediately sprinkle the crushed candy canes on top of the melted white chocolate and gently press into the chocolate to adhere. Refrigerate until complete hard and set, at least 30 minutes. Store the bark in an airtight container in the refrigerator for up to 1 month.
Using a large sharp knife, break into pieces and enjoy!
Notes
Nutritional values are based on one serving
Calories: 242kcal, Carbohydrates: 26g, Protein: 2g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 4mg, Sodium: 20mg, Potassium: 189mg, Fiber: 2g, Sugar: 20g, Vitamin A: 15IU, Vitamin C: 0.1mg, Calcium: 51mg, Iron: 2.3mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Snack
Cuisine: American
[This recipe was originally published on December 18, 2007.]
Originally published November 30, 2015 — (last updated February 16, 2020)
« Previous PostMalted Pretzel Crunch
Next Post »Seven-Layer Bars
112 Comments on “Peppermint Bark”
-
ele — Reply
love!!
-
Kari — Reply
I made this recipe and it was the first time making any kind of candy, it turned out very good and smells fantastic.
-
Shirley Mcdaniel — Reply
Loved the holiday recipes!! Wish you had one for grasshopper Fudge 🌲
-
Jojo — Reply
As for everyone whose layers are separating, the dark layer should NOT be completely set when adding the white layer. Leave the dark at room temp. While still slightly soft, add white layer to dark layer. Let sit at room temp until completely hardened (yes it takes longer than using fridge, but will not separate). Then break into pieces. Doing this will allow the two layers to fuse together.
-
Fran Russell — Reply
Absolutely deelish! But buying the top of line dark chocolate, white chocolate and candy canes without red dye is an expensive proposition. When you add in a tin, you’re right up with Williams Sonoma dollar-wise and no candy cane pieces sticking to the kitchen floor. Also, for the second batch, for which I now have the ingredients, think I’ll try a 9”-13” pan to make spreading and cutting easier. Most tedious part? Removing plastic from the candy canes! 🤣
-
Fran Russell — Reply
Thank you Jojo! That worked perfectly for me!
-
-
christine Merlino — Reply
Wonderful recipe! I “do” use Nestles White chocolate chips” in all my bark.
The trick is ti add a “teaspon” of WHITE CRISO”shortening to “every 12 oz bag used at the time of melting.They do have “butter flavored hard Criso shortning”, but it “tends to give the white chocolate a more “cream” coloring.
I have used it in my dark choclates though;)I put “up to 2 bags , along “with the appropiate teaspons of Shortning(Criso)
Make sure to use a “good quality Pyrex bowl that can be “used in the Microwave”
***Here’s the KEY….cook for 30 Seconds first time around and (Stir it briskly) Then do just 15 Seconds,, ,STIR….Continue till nice and creamy.
The “trick is” to NOT let the bowl “get HOT”….between 15 minute cycles & stir.Then use as you wish!
I do all my chocolate this way.
Sometimes, “instead of “mixing melted chocolate with “choice of ingredients”….I lay my “ingredients on a cooking sheet lined with WAX paper” them “pour melted choclat over it.
“Tap, tap ” DONE…Keep in cool room(even your CLEAN attached garage if you are “out of refrigerator spce”. Or leave on you Kitchen counter “four a few hours it “it is winter out”..
I package in Tupperwate rectangular containers between “layers of wax paper”, till “its time to “package up and give as gifts ….OR set out on the dessert table.
People are always so thrilled to get homemade choclates, as most people had out “the SAME old cookies”….And “once someone walks into a “chocolate shop, and SEES their pricing….You “just saved them a fortune! And , the one “you made” has lots more goodies in it”, compared to the “small amounts” barely seen in the bark at Chocolate stores…:))
Just make sure you aren’t putting under a hot light/near anything warm. -
Donna — Reply
I tried for the first time making peppermint bark and used Ghirardelli semi-sweet chocolate for the bottom layer and their white chocolate for the top layer. I melted it in a double boiler and it came out just fine, however, what I didn’t like was that after it was completed and was at room temperature the brown chocolate layer became too soft and was no longer brittle and melted in your hand. The white chocolate layer was perfect. What did I do wrong?
-
Michelle — Reply
Hi Donna, Hmmmm that’s odd, I also use Ghiradelli chocolate for my bark, but I haven’t had an issue with it getting melty at room temperature. Is your home kept a bit warmer in the winter months? That’s the only thing I can think of!
-
-
Bailey — Reply
This is the third Christmas I come back to this recipe, worked great every time, Merry Christmas to you & your family xx
-
Doris — Reply
absolutely delicious
-
Annie — Reply
Excellent! Family loves it and wants more! Easy to make. Used Guittard chocolate & Bob’s candy canes.
-
Brittany R. — Reply
This is AMAZING!!!! I made my first batch today and I could seriously eat all of it! I used Ghiradelli bars, not chips, as Michelle suggested and had no issues with separation. I couldn’t find Ghiradelli dark chocolate bars at my local supermarket. I could only find this at Walmart. Either way, buy the good stuff. The recipe makes a good amount so be prepared to share! Thanks for sharing this recipe, Michelle!
-
Sarah Fister Gale — Reply
Just made this bark and it’s chilling in the fridge. I followed other recommendations to use the good white chocolate with cocoa butter (not coconut oil) and the two layers seem to be sticking together. However it only took about 5 minutes to melt the white chocolate and when I spread it on the dark it was still a bit soft, so they melted together. It’s a muddy swirl now, but I think it will still taste good.
Note: Let dark chocolate chill thoroughly if you want sparkly white bark. -
Margaret — Reply
If anyone is having trouble with their layers separating, just cool the chocolate for about 3 minutes (until it is firm) and pour your COOLED white chocolate on top. This eliminated that problem for me but I don’t know how well it will work for everyone. I also took the tray out while my melted white chocolate was still slightly soft and pressed down the candy canes again to ensure that they really stuck.
-
Margaret — Reply
*This applies only if you still want to cool the chocolate in your freezer. I’ve never made this in the fridge.
-
-
Colleen — Reply
Do you use an peppermint extract in your chocolate at all? I would think it would be necessary to get the peppermint flavor. Or does the broken up candy cane give you enough flavor?
-
Michelle — Reply
Hi Colleen, I’ve used peppermint extract before, but for me, there is enough imparted from the candy canes since I crush them up pretty good. You could totally add it, though!
-
-
Barbara — Reply
This looks yummy, it is one of my favorites too! Does it melt a bit when left out of the refrigerator? I was thinking of making it and transporting when we fly to see my daughter at Christmas but not sure if it would make it. Talking about a full day of travel (NY to CA with a stop in the middle). thanks
-
Michelle — Reply
Hi Barbara, It can, depending on the temperature. I left it out all day on Sunday and it didn’t get melty, but we don’t keep our house too warm (it’s usually 68-72 degrees).
-
-
Ellen — Reply
Thanks so much for this recipe! I intend to make it for my Family for Christmas Day. Your new son is as gorgeous as his big brother! You look very well too. Merry Merry! Ellen
-
Mary Lou — Reply
I have problems finding white chocolate. Do you have a company I can order it from?
-
Michelle — Reply
Hi Mary Lou, I buy Ghiradelli from the grocery store, but you should be able to find a ton of different brands on Amazon, or even King Arthur Flour.
-
-
Kim in Banner Elk — Reply
I would call attention to the fact that the white chocolate chips will probably contain Palm or coconut oil and WILL NOT adhere to the brown chocolate. I made this twice and I thought that I had left the dark chocolate in the fridge too long and that was why it came apart. After second major fail- I did some research and now I know- it’s chemistry.
-
Claire — Reply
I do a quicker version of this. Chocolate chips (I know! *gasp*!) in bowls and melted in the microwave, crushed candy canes mixed into the melted chocolate, then either layered on the foil-lined cookie sheet or dolloped on there and then topped or mixed with the second chocolate. I usually do the dollop and mix method because it’s faster, easier, and you can get some cool swirly patterns in there. Move the cookie sheet to the fridge until hardened and then break into pieces with your hands. Your version looks much fancier, but if anyone is ever looking for the super quick method, my many peppermint bark admirers would tell you this one works, too. :)
-
Allyson — Reply
I plan on making this for my co-workers for X-Mas. Last year I used a similar recipe ( was all the same steps but ONLY white chocolate) , and the bark had a tendency to melt when out at room temp. Did anyone else have problems with this or any way to fix it? I used high quality baking discs.
-
Michelle — Reply
Hi Allyson, I store this in the refrigerator, but I haven’t had an issue with it actually melting at room temperature. Sure, if it sits out for a few hours on a cookie plate it might get a little soft, but never melting.
-
-
Teri W. — Reply
I have made this for the past 4 years and it’s one of my go-to recipes for the holiday season. Love it!
-
Robin | CaliGirl Cooking — Reply
I love, love, LOVE peppermint bark! I tried a recipe last year that didn’t work out too well so I am going to try yours! Thanks for sharing!
-
Denise Morrison — Reply
Michelle could you please explain what a offset spatula is? Thanks love your website
I am planning making several varieties of bark for Christmas-
Michelle — Reply
Hi Denise – This is an Ateco Offset Spatula – it basically has a little step in the blade so you’re able to smooth icings flat.
-
-
Marsha Popejoy — Reply
I love peppermint bark also. If you haven’t tried Guittard Choc-Au-Lait vanilla milk chips, I HIGHLY recommend. This was an amazing find when I discovered them. They have been rated the best white chocolate. Also, for those who have had problems with the chocolate separating, it could be that the dark chocolate is over chilled. It should be just slightly firmed up so that the white chocolate can stick to it. but not intermix with it. I add a drop of peppermint oil in the dark chocolate also making just a little special. Another tip after chopping up the peppermint, I shake it through a fine strainer separating the fine powdery stuff from the pieces. By using just the pieces it looks more like that beautiful stuff you see in the store.
Beautiful bark Michelle! Love your blog! -
Jeane' Ridges — Reply
I bought a block of semi-sweet and white chocolate at a local market, chopped it up, and followed the instructions. Came out beautiful and tasty.
-
Jill Green — Reply
Hi I was just reading your post on how to spread the white chocolate without it seizing up. Did that work to let your dark chocolate warm a little before spreading the white chocolate. My white chocolate seizes up befor I can get it spread out. It gets hard before I can even put the candy canes on it. Please help if you can I am so frustrated. I appreciate any ideas or help. Merry Christmas.
-
Ela — Reply
Michelle, what kind of peppermint candies do you use, is it the softer kind or the hard candies? I made some peppermint bark before, using another recipe. I used the hard peppermint candies and the broken candies are too sharp, at one point, it stubbed my tongue, never made it again.
-
Michelle — Reply
Hi Ela, The recipe calls for crushed candy canes, not hard peppermint candies.
-
-
ida — Reply
At Costco I saw Snack Factory Pretzel Thins White Chocolate and Peppermint coated. Sounds yum!
-
sonaly — Reply
PEPPERMINT CHOCOLATE This is pure delight for your taste buds.
great flavour -
Laurie — Reply
Figured as much. Another dumb idea gone awry. Oh well. I’ll definitely try it again sometime with the right chocolate since it tastes amazing anyway. Happy Holidays to you and your family!
-
Laurie — Reply
I used Hershey’s special dark chocolate kisses for the bottom layer and white chips for the top. I found, like most others, that the white chips didn’t melt as easily but I was able to muscle through and spread it out. My problem is, once it’s out of the freezer for a few minutes the dark layer starts to melt and get really messy. Is it because I used candy kisses instead of chips or bars? Still tastes great, but unfortunately it won’t hold up for gifts :( We’ll just keep it home in the fridge for us! Love your site!
-
Michelle — Reply
Hi Laurie, This could definitely be because of melting down Hershey’s kisses. I have never done that and am fairly certain they would not melt down anywhere close to the way pure chocolate would.
-
-
Jessica — Reply
I found this recipe (almost positive it was this one) on pinterest and read through it once and figured I could do it by memory. Somehow I thought I needed to add peppermint extract to the vanilla choc. Well I did it that way and it came out amazing! I personally don’t like candy canes too much so I relied on the mint in the white choc. Good alternative for those who don’t like chewing hard candy. (I cant be the only one!) haha :)
-
Dawn — Reply
I usually add peppermint extract to the white chocolate layer. How much did you add?
-
Cynthia M — Reply
Andes makes a “peppermint crunch” baking chip at Christmas that is super minty but without the crunch of a candy cane. They are pink and white and sold in 10 ounce bags like other chocolate chunks. For those who don’t like the hard crunch of a crushed Candy cane these are a great alternative because despite their name they are actually easy on the teeth. They are also gorgeous sprinkled on top of a dark chocolate ganache on a brownie or cupcake. They can be hard to find but Target and Amazon sell them.
-
-
jennie — Reply
I have made bark for years and recently my choco has been separateing thanks to this site i havefounf out why thank you so much. jenn
-
Danielle — Reply
Agreement that the quality of the white chocolate makes a HUGE difference. Made this last year and it came out great, but couldn’t remember exactly what kind of chocolate I used. Tried it this year with ghiradelli dark and white chips and after cooling, the layers slid apart. Went back to the drawing board and picked up bakers white chocolate bars this time. Awesome consistency and no separation issues. I don’t think I could separate the layers even if i wanted to. After reading the ingredients in the ghiradelli white chips I noticed there were different kinds of oil in it that weren’t in the Bakers bars…so that might be what makes it more difficult to fuse.
Also, I mix in about half a bag of Andes peppermint crunch baking bits to my white layer. The resulting pink color might not be for everyone, but my family absolutely loves the resulting flavor.
-
Amanda S — Reply
My first attempt at this was an epic fail but I tried a second time and it came out perfect. Here’s what I found:1. use ghiradelli white baking bars. I used nestle my first time since that’s all the store had and the melted chocolate never achieved a consistency that worked for spreading it. 2. Invest the $3 into the offset spatula. It makes getting a smooth thin layer of chocolate sooo much easier. 3. Make sure to spread the chocolate thin. My first batch separated when I broke it up because it was too thick.
Even the ugly stuff tasted good so I guess it wasn’t a total failure. Hope this helps some of you who had problems like I did.
-
Denise — Reply
I read somewhere that if the temperature is too cold when you cut/break it, the layers can separate. It should be one at room temperature. Hope that helps.
-
Angela Willis — Reply
I have an odd question… do you think that this would be good with pretzels?!
-
Michelle — Reply
Hi Angela, I’ve never tried it with pretzels, not sure how the pretzel flavor would pair with the peppermint, but I say give it a try! You could always only do pretzel on a portion to test it out first and see if you like it. Let me know how it goes!
-
-
Kim — Reply
How long after made are these good until and can they be frozen ??
-
Michelle — Reply
Hi Kim, No need to freeze this. You can store this in an airtight container in the refrigerator for up to 2-3 weeks.
-
-
Jenny F. — Reply
I just made this, and my kids think it’s the “goodest dessert ever!” I tried at Christmas time to make it, but I used white chips and they refused to melt and seized up …just like Wendie commented previously. I can use chips for the bottom layer with no problem. This time I bought bars of the white and had no trouble what so ever. I didn’t bother freezing the dark chocolate layer before I added the melted white chocolate layer, and I had no issues (my kitchen is pretty cold right now). It came out perfectly. I can’t wait to try the pretzel bark next and then the Halloween bark next fall! Thanks!
-
Kelly — Reply
I don’t have a double boiler. Can I microwave the chocolate?
-
Michelle — Reply
Yes, definitely. Just microwave on 50% power in 30-second increments, stirring after each, until it’s completely melted and smooth.
-
-
GM — Reply
Confirmed, changing from Ghiradeli white chips to a higher quality chocolate fixed the problem with the white and dark chocolate separating when cut. Just made a new batch and it came out great! Let it cool at room temperature also, didn’t use the refrigerator at all.
-
Michelle — Reply
I actually mentioned above that I don’t use the white chips, only the baking bar. The properties do seem to be different.
-
Dena — Reply
Hi GM,
Can you give me a specific brand to buy for both the white and dark? I live in the Pittsburgh PA area — I have access to most brands being in a larger metro area.
Happy Holidays :)
-
GM —
The brand of chocolate I like is “Callebaut”. I believe it’s a fair trade Belgian chocolate. If you have any “Whole Foods” stores where you live, they should have it. You can probably google it too and find it close to you. Good luck!
-
Michelle —
Hi Dena, I live in Pittsburgh as well, and always use Ghiradelli baking bars for this peppermint bark. It’s readily available at Giant Eagle.
-
Dena —
Hi Michelle,
Thanks so much for the info. I used the Ghiradelli chips for the chocolate and the Ghiradelli candy making dipping bar for the white portion. I am going to try the regular baking bar for both portions before trying the candy dipping bar. I swear I’ve gained 15 lbs making candy and cookies this year so maybe I should just hold off until Valentine’s Day before giving it a “retry”…lol Thanks again.
-
-
Kelly — Reply
I have used Giradehli white chips every time I have made this recipe and never had any issue with separation, so I’m hesitant to blame that.
-
-
GM — Reply
I am convinced that the problem is the ghiradeli white chocolate causing the separation. Will be testing this tomorrow.
-
Dena — Reply
I really would consider myself a great cook and baker but this bark has me completely frustrated. I have made 4 batches of this bark with different variations and recipes from the internet. The taste is unmatchable ….the process frustrating. MY bark always separates. I just read through all the comments. I am going to try a quick refrigeration of the white and then put chocolate on pull it out and score it and then use only the knife to break apart. I use Ghiradelli etc..but still having issues Michelle…I feel like such an amatuer w/ this bark :( Why can’t it just “work”
I just glued a batch together…ugh….. trying again in about an hour. Montra…never give up….lol
-
GM — Reply
I too had the problem of the layers separating. I used Ghirardelli white chocolate chips and Bakers Dark Chocolate. I did have a thinner layer of dark chocolate than the white, maybe that was the issue. I let the dark chocolate sit on the counter for about 15 minutes, then put it in the fridge for another 15 before adding the white on top.
I am going to try this again with blocks of chocolate that I bought from whole foods after this batch is gone.
Does adding oil help these fuse together?
-
Michelle — Reply
Hi GM, I have never added oil, so I’m not sure what this would do, although I feel like it would cause the chocolate to separate, not fuse. I still haven’t had this separation problem after almost 7 years of making it. Instead of using chips, I would recommend actual chocolate bars (Ghiradelli sells them in 4 oz sizes), they may melt and fuse together better.
-
wendie —
I had this separation issue when I 1st tried this, did some research on the internet and found out a couple of things – the chocolate layer should just be cool not cold, you barely want it set up. White chocolate in particular is pretty finicky so dont use chips use bars, my white chocolate chips seized up on me and were useless now I use bars and it works much better. I can still use chips for my dark layer. Peppermint oil works great use it in the dark chocolate layer. Good luck! Im still working to perfect this but after reading several blogs and cooking answers on this question, its a common issue when making bark!
-
-
-
Carla — Reply
This bark looks wonderful. I was wondering what size cookie sheet do you use?
-
Michelle — Reply
Hi Carla, I think my cookie sheet is something like 10×15, although I don’t spread the chocolate over the entire sheet, I keep a good border around the edges so the chocolate doesn’t melt off the sides ;-)
-
-
Wendie — Reply
I have a question, I made the bark today but when I went to break it apart the white layer completely separated from the dark. Any idea how to prevent this? Id like to use this recipe for Christmas presents this year!
-
Michelle — Reply
Hi Wendie, A number of people have mentioned this as a problem, but I’ve never experienced it. I would try putting the dark chocolate layer in the fridge for just 15 minutes or so, and then pour the white on, this might keep it from getting too hard and separating.
-
-
angie — Reply
I was wondering, instead of pouring everything into a sheet, could I pour them into cookie cutters for decoration? Would that work, or would they stick?
-
Michelle — Reply
Hi Angie, That sounds like such a cute idea! I would probably put down a sheet of parchment, then spray the insides of your cookie cutters, and pour the chocolate in. I think you would be okay doing it that way.
-
-
Cathy — Reply
I tried this receipe but used rum extract and cherry candies instead of peppermint. Tastes like a choclate covered cherry. Delicious!
-
Lindsey Fabulous — Reply
I made this TWICE this Christmas! I added a teaspoon of peppermint extract to the dark chocolate when it was melting, and the result was ABSOLUTELY delicious. I would recommend that you try it!! I also layered coarsely crushed up peppermints between the chocolate and white layers, in addition to the sprinkling on top of the white layer. It resulted in beautifully layered pieces!!
-
Lori — Reply
I made this last night and while it tastes good, your peppermint bark looks so much better than mine. I used Ghirardelli white chocolate chips in a double boiler and while the consistency was smooth it was thicker than the bittersweet/semisweet layer. I went ahead with it any way but was wondering if I should have added a few drops of oil to it to thin it out. Do you think that might have helped? I know you have to work quickly because too much spreading around causes the chocolate layer to melt and show through. Also this might be a dumb question: How did you crush your candy canes? I used my food processor but I think I might have over processed them a little too much. Any guidance you can give would be appreciated.
-
Michelle — Reply
Hi Lori, I never add any oil. I do find that the white chocolate cools and gets thicker faster than regular chocolate, so working quickly is key. I put my candy canes in a gallon-size ziploc bag and roll over it with a rolling pin to crush them :)
-
-
Kimmy — Reply
This is great, thanks! I had the opposite problem to those with separating layers. My white chocolate was a little too hot and melted the dark chocolate a bit when I poured it on top. For the second batch, I let the white chocolate sit for a few minutes off the oven to cool off a bit.
I also don’t have a double boiler – I just used two pans inside each other, works great.
-
Tonya — Reply
Turned out perfect! I will never buy peppermint bark again. Thanks!
-
Katie — Reply
I had the same issue with the layers separating, so I’m going to try again, this time letting the dark chocolate come to room temperature first. I used the candy melts for my white chocolate since I dont have a double boiler and have to microwave my chocolate – for the white chocolate they just melt easier that way. Maybe that is the problem?
-
Stephanie — Reply
Thanks for everyone’s help! I do think my problem was I didn’t let the chocolate sit, once taken out of the freezer. I am going to try again this week. I’ll let you guys know how it goes.
-
Kathleen — Reply
Michelle, I love peppermint bark and look forward to making it myself!
I read the comments about the layers separating and wonder if the white chocolate brand has anything to do with this. Will you share with us which brand of white chocolate you use?
Thanks in advance!-
Michelle — Reply
Hi Kathleen, Sure! I’ve always used Ghiradelli chocolate (both the dark and white) for my peppermint bark. I buy the baking bars, not the chips.
-
-
Stephanie — Reply
Hi Guys! I made the peppermint bark yesterday but when I go to cut it … the dark chocolate layer didn’t stick to the white. Any ideas? Did I keep the dark layer in the freezer for too long? Too thick of a layer of white? Wrong chocolate?
Help!
-Steph-
Michelle — Reply
Hi Steph, I have never had the chocolate separate on me (and I’ve made this countless times) but some other readers have mentioned a similar problem. Maybe try popping the first layer in the refrigerator (instead of the freezer) for about 15 minutes to set and then pouring the white layer on top.
-
Kim — Reply
It’s that you can’t use Palm or cocOnut based white chocolate with the coco butter based brown chocolate. I am posting this a million time on this site. I wish the owner would clarify this in the recipe. “Not recommending” is not strong enough. How about a way to glue our failed bark together.
-
-
Lindsay — Reply
Another good way to break it is to slam the pan on the counter. I usually start with that and then stab it with a knife to get the breaking started for smaller pieces. It sounds violent, but it works really well.
I’ve also done it where I put foil down on the pan before adding the first layer of chocolate…that way I can just pick up the foil and slam that on the counter instead.
-
Michelle — Reply
Lindsay, I also sometimes “stab” the bark with the tip of a sharp chef’s knife to get it to break into shards. I like the look of randomly-shaped pieces :)
-
-
Michelle — Reply
Hi Tiffany,
I am so sorry to hear that your layers separated! I just made two batches of bark in the last week and didn’t have any issues. Since others have mentioned it, you may want to try setting the chocolate layer in the refrigerator instead of the freezer or letting it sit out for a bit before pouring on the white chocolate layer. Please let me know if you try it again – I hope you have better luck!
-
Kate — Reply
I had an issue with the layers separating when I made my first pan last year.
I had the dark chocolate in the freezer to set-up and took it out only right before I needed it to spread the white chocolate. It was rock hard, super cold and didn’t melt at all when I started to pour the white chocolate on to spread…
After that first pan, I started letting the dark chocolate sit on the counter at room temp as I melted the white chocolate. It wasn’t nearly as rock-hard or cold when it came time to spread the white chocolate on top.
I don’t know if that really helped or not, but it seemed like the bottom (dark chocolate) layer “fused” better with the top (white chocolate) layer when it had a chance to “warm up” a little bit.
-
tiffany — Reply
my layers separated too! so sad
-
Michelle — Reply
Hi Laurel – Hmmm, that’s odd that the layers didn’t stay together. I’ve made this recipe countless times, and that has never happened. Did you do anything differently by chance?
-
Ann Farnsworth — Reply
I made this tonight and my layers separated as well and researching the issue I found that you need to use a high quality white chocolate and dark chocolate and the butters in the chocolate need to be the same or they will separate. Does that sound right to you?
-
Michelle —
Hi Ann, That does make sense. If it helps, I’ve always used Ghirardelli 60% bittersweet chocolate for the bottom layer and Ghirardelli white chocolate (the bars that you can find in the baking aisle at the supermarket).
-
-
-
Laurel — Reply
I made this yesterday, and while it is wonderfully delicious, the layers did not stay together at all. Any tips? thanks for the terrific idea!
-
Kim — Reply
You can’t use the dark chocolate with white chocolate containing coconut or Palm oil. They won’t adhere – it’s chemistry. It took me two fails before I finally found out why.
-
-
The Hip Hostess — Reply
Looks delicious. I LOVE peppermint bark and it is so expensive to purchase so making it is a great option. If you are looking for a new way to use the bark try it in place of chocolate chips in a chocolate chip cookie recipe. Check out the one on my blog: http://hiphostess.wordpress.com/2008/12/23/peppermint-bark-chocolate-chip-cookies/
Thanks for the post!
-
Kate — Reply
I’ve wanted to try this since I stumbled on your blog several weeks ago. I figured that since tomorrow is December 1, tonight would be a great night to try it out! Here’s a picture of the finished product:
http://i38.tinypic.com/juk6d1.jpg
I think it came out beautifully! I’ve seen other barks in stores and online that are solid white chocolate with candy cane mixed in… nowhere near as pretty or festive, in my opinion. I can’t wait to take this in to work tomorrow for everyone to enjoy! Thanks for such a simple and wonderful idea/recipe! Happy holidays!!
-
Toni — Reply
I tried the recipe and the dark and white chocolate layers didn’t stick to each other, so when I broke it apart the layers seperated, any suggestions?
-
samantha — Reply
mine did this too! :(
-
janna brown — Reply
mine too! Did you figure anything out?
-
Yolanda —
Mine did too…I was so bummed because it looked so beautiful.
-
Girl michael —
Try scoring the darker chocolate with a fork before pouring on white chiocolate layer
-
-
Kim — Reply
You can’t use chocolate with white chocolate containing coconut or palm oil. I did that too ?
-
-
Chelle — Reply
HANNAH–Oh I hope you enjoy it! I love this stuff, I go nuts on it at Christmas! Your pumpkin variation sounds just fantastic, I’d love to see if/when you do it!
-
Hannah — Reply
Mmmm…. I’m just now whipping up a batch of these and my apartment smells great. While getting chocolate blocks at the grocery I noticed butterscotch ones as well. I think I’ll try making a pumpkin batch – first layer of butterscotch, topped with a caramel drizzle, and some kind of pumpkin candy…. now just to figure out the candy! Thanks for the spectacular post!
-
Amber — Reply
I love the two colors of chocolate together with the peppermint pieces on top. It looks so perfect and professional.
-
Patricia Scarpin — Reply
With white and dark chocolate, who can resist? :)
-
MrsPresley — Reply
your peppermint bark is beautiful!
-
kayte — Reply
so pretty! i was planning on making chocolate/peanut bark today, but this looks so festive. i might just have to pick up some candy canes and give this one a shot! yummm!
-
katie102006 — Reply
Wow your bark came out MUCH prettier than mine! Nice job!
-
Sara — Reply
I made this and added a pretzel layer underneath as well – was a huge hit!
-
