White and Dark Chocolate Peppermint Bark create a fun holiday treat that brings cheer just looking at it. White chocolate and dark chocolate layers and topped with crushed peppermint sticks, it is colorful and festive, and so tasty!
What Is White And Dark Chocolate Peppermint Bark?
White chocolate peppermint bark vs dark chocolate peppermint bark
I love this recipe because it takes the best of both white and dark chocolate to create something that is not only tasty but fun to look at too. If you want to though, you can also create plain white chocolate peppermint bark or plain dark chocolate peppermint bark. Just simply double the chocolate for either one and cut out the layering process. I just love the look of the layered chocolate and crushed peppermint though, don’t you?
White and dark chocolate peppermint bark
Ingredients For White and Dark Peppermint Bark
You only need four ingredients for this peppermint bark recipe:
- semi-sweet chocolate – Purchase high quality like Baker’s Chocolate
- white chocolate – purchase Baker’s premier white chocolate, refrain from using white chocolate chips
- candy canes or peppermint candies – crushed
- peppermint extract – just a bit brings the peppermint flavor to a whole new level!
Making Homemade White and Dark Chocolate Peppermint Bark Candy
- STEP ONE: Over low heat on the stovetop, melt white chocolate, remove from heat and add 1/4 teaspoon peppermint extract. Spread the melted white chocolate onto a cookie sheet lined with waxed or parchment paper. Place the cookie sheet in the freezer for about 10 minutes, or until hardened.
- STEP TWO: Over low heat on the stovetop, melt the dark chocolate, remove from heat, add 1/4 teaspoon peppermint extract. Spread dark chocolate over the top of the hardened white chocolate.
- STEP THREE: Top with crushed peppermint, pressing into warm chocolate. Return the cookie sheet to the freezer until hardened.
- STEP FOUR: While the bark is cold from the freezer, press the tip of a knife into the center to break it into pieces. Continue the process until you have the sizes of bark you desire. Store in an airtight container. I prefer to keep mine in the fridge or the freezer.
Making Peppermint Bark in the Microwave
If you prefer, then you can also use a microwave oven to melt your white and dark chocolates. Use a lower heat setting. White chocolate has a slightly lower melting point than dark chocolate, especially if you use premium quality white chocolate. Just keep an eye on it because it melts quickly and you don’t want it to burn in the microwave.
The easy and safe way to do both the white and dark chocolate melts in a microwave? Just do 30-second bursts, then take out and stir it. When it is melted enough to pour then you are all set!
Love it? Pin it!
Don’t forget where you found the best recipe for this double chocolate peppermint bark! Pin it to your favorite Pinterest recipe board before you go!
So many Holiday Candy Recipes to LOVE!!
How do you cut peppermint bark?
I actually just like to break my chocolate peppermint bark into random pieces. I think it is a heck of a lot easier than trying to cut through that topping of a crushed candy cane! Besides, the random sizes and shapes make it easy to serve or to gift in mason jars or candy boxes.
And, just breaking it up into big chunks is fun. Making peppermint bark candy should always be about the fun too, right?
How long does white and dark chocolate bark keep?
Properly stored, peppermint bark keeps for even up to a few months. However, be careful if you plan to store it with anything that isn’t also peppermint-infused. The peppermint flavors will permeate anything and everything. So, I recommend storing an airtight lidded container.
Does peppermint bark need to be refrigerated?
You can get away with not refrigerating chocolate peppermint bark; however, I do recommend keeping it in the fridge or even the freezer if you want to keep it for a few months. White chocolate doesn’t keep as well as dark chocolate, so keep that in mind. Just like butter though, if you keep white and dark chocolate peppermint bark in the fridge it keeps for weeks to months when properly stored.
Leftover Candy Canes? Try these Recipes!
Sometimes Christmastime leaves us with a bunch of leftover candy canes. Never fear! They keep well, so put them in a ziplock bag in the pantry and try one of these recipes in the future!
- Peppermint Dipped Chocolate Chip Cookies (pictured above)
- Peppermint Bark Popcorn
- White Chocolate Peppermint Fudge
- Double Chocolate Peppermint Puppy Chow
- Chocolate Mint Candy Cookies
- Chocolate Peppermint Stirring Spoons
- Candy Cane Muddy Buddies
More Bark Recipes To Love
Bark recipes come together quickly and always look so pretty on our holiday trays! Here are some more bark recipes to try:
- Graham Cracker Toffee Bark (pictured above)
- Turtle Bark
- Brownie Bark With Pistachios
- Oreo Bark for Easter
Let’s make some peppermint bark!
White and Dark Chocolate Peppermint Bark
White and Dark Chocolate Peppermint Bark is perfect for sharing with friends and family as gifts and makes an elegant addition to your holiday trays!
- 8 ounces semi-sweet chocolate
- 8 ounces premiere white chocolate
- 10 candy canes, crushed
- 1/2 teaspoon peppermint extract, divided
- melt the white chocolate, stirring until smooth. Remove it from heat and add 1/4 teaspoon peppermint extract.
- Spread white chocolate onto a cookie sheet lined with waxed or parchment paper. Place in the freezer for about 10 minutes, or until hardened.
- In a saucepan over low heat melt the dark chocolate, remove from heat, add 1/4 teaspoon peppermint extract.
- Spread over the top of the cooled white chocolate.
- Top with crushed peppermint, pressing into warm chocolate.
- Return to freezer until hardened.
- Press the tip of a sharp knife into the cooled peppermint bark to break into pieces. Repeat until the bark is the size you desire.
- Store in an airtight container. Freezes well.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 80Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 8mgCarbohydrates: 12gFiber: 0gSugar: 10gProtein: 1g
Nutrition isn't always accurate.
I first published this recipe on November 26, 2012. It has been updated to improve user experience and re-shared on December 17, 2021.
Leave a Reply