White Chocolate Peppermint Bark
For the longest time, I always thought peppermint bark was hard to make. It seemed out of my reach, and I’d just have to enjoy it when someone else made it. Boy was I wrong.
This Ghirardelli white chocolate peppermint bark takes about 10 minutes of hands on time: melt the chocolate, spread it out, sprinkle on crushed candy canes and chill. Make it with one layer of white chocolate, or add a layer of semi-sweet chocolate underneath for a thicker, classic bark.
The Easiest Ghirardelli Peppermint Bark Recipe (One Layer or Two)
This is not only the best peppermint bark, but also one of the easiest desserts I’ve ever made! I had so much fun making it that I decided to try two different versions: an all white chocolate peppermint bark and a white chocolate and semi-sweet peppermint bark. Both turned out amazing, and I honestly couldn’t pick which was my favorite. They were both sooooo good.
It takes no time at all to make, and then you just have to let it chill, which is the hard part. To tide yourself over, you can lick the bowl!
This recipe makes a ton, so be prepared to take it to a party or share it with your neighbors. I had to have my husband take the majority of it to work so I wouldn’t eat it all!
Whichever version you choose, the method is the same: melt the chocolate, spread it out, sprinkle on crushed candy canes and chill. The only difference is whether you start with a layer of semi-sweet chocolate on the bottom.
Why You’ll Love This White Chocolate Peppermint Bark
- 10 minutes of work. Melt, spread, sprinkle and chill. That’s it.
- Only 2 to 4 ingredients. White chocolate and candy canes, plus optional semi-sweet chocolate and peppermint extract.
- Makes a big batch. Two pounds of white chocolate means plenty for cookie trays, parties and neighbor gifts.
- Two ways to make it. A simple single layer, or a layered bark that looks just like the store bought tins.
Ingredients You’ll Need
With only a handful of ingredients, each one really shows, so quality matters here. Exact amounts are in the recipe card below.
- Ghirardelli white chocolate: Two pounds. Good quality white chocolate melts smoothly and tastes creamy, not waxy, which is why this recipe calls for Ghirardelli. White chocolate is mostly cocoa butter, milk and sugar, so it scorches more easily than dark chocolate. That is why it gets melted low and slow. Chop any large pieces into small, even bits so everything melts at the same rate.
- Ghirardelli semi-sweet chocolate (optional): One pound for the bottom layer. It makes the bark a little thicker and pairs nicely with the sweet white chocolate. Its slightly bitter edge balances the sugar in the white chocolate and the candy, and the dark layer gives you that classic two tone look.
- Candy canes: Four, crushed. Put them in a zip top bag and tap them with a rolling pin until you have small pieces. Aim for a mix of small chunks and a little peppermint dust. The chunks add crunch, and the fine bits cling to the chocolate and add pretty flecks of red. Crush them right before you need them, since crushed candy can turn sticky as it sits out.
- Peppermint extract (optional): 1/2 to 1 teaspoon stirred into the melted chocolate for more mint flavor. Add as much or as little as you like, and taste as you go so you know when to stop. Look for pure peppermint extract, since spearmint or mint flavorings can taste more like chewing gum.
For equipment, you’ll need a baking sheet, parchment paper or non-stick foil, a microwave safe dish for melting and a rubber spatula for spreading. A sharp knife makes breaking the bark into pieces easy.
How to Make Peppermint Bark
- Line a baking sheet with parchment paper or non-stick foil. Press it flat into the corners so the chocolate spreads evenly and the bark lifts right off once it sets.
- Melt the semi-sweet chocolate (if using) in a microwave safe dish at 50% power in 30 second increments, stirring after each one, until smooth. Stirring spreads the heat around, and the warm chocolate keeps melting the last few pieces. Overheated chocolate turns thick and grainy, so go slowly.
- Add the extract. Stir in the peppermint extract, if using, then pour the chocolate onto the lined baking sheet and smooth it out with a rubber spatula. Keep the thickness even all the way across so the bark breaks into tidy pieces.
- Melt the white chocolate the same way. Gently pour it over the semi-sweet layer and carefully spread it into an even layer so the two don’t mix. Watch it closely, since white chocolate burns faster than semi-sweet.
- Top and chill. Sprinkle with the crushed candy canes and refrigerate for at least 30 minutes, until the chocolate is firm. Add the candy while the chocolate is still wet and press it in lightly so it sticks.
- Break it up. Use a sharp knife to cut or break the bark into bite size pieces. For cleaner edges, warm the knife under hot water and wipe it completely dry before cutting.
Tip: The layered version is the only tricky part. Pour the white chocolate slowly over the semi-sweet layer and spread it carefully to get two distinct layers. If they swirl together a little, don’t worry. It will still taste delicious and look really pretty.
Ways to Make It Your Own
- All white chocolate: Skip the semi-sweet layer. Just melt the white chocolate, stir in the extract if you like, pour it onto the baking sheet and top with candy canes.
- Classic layered bark: Semi-sweet on the bottom, white chocolate on top, candy canes over everything.
- Swirled bark: Let the two chocolates run together on purpose and drag a knife through them for a marbled look.
Peppermint Bark FAQs
- What is peppermint bark made of? Melted chocolate topped with crushed candy canes. This version uses Ghirardelli white chocolate with an optional semi-sweet chocolate layer and optional peppermint extract.
- Do I have to use peppermint extract? No. The candy canes already add mint flavor. Stir in 1/2 to 1 teaspoon if you want it stronger, and taste as you go so you know when to stop.
- How do I keep the layers from mixing? Pour the white chocolate slowly and spread it gently over the semi-sweet layer. A little swirling is fine, and it still looks really pretty.
- How long does peppermint bark take to set? At least 30 minutes in the refrigerator, until the chocolate is completely firm.
- How much peppermint bark does this make? A lot. It uses 2 pounds of white chocolate, plus 1 pound of semi-sweet for the layered version, so plan on sharing.
- Why did my white chocolate turn thick and clumpy? It most likely got too hot or picked up a drop of water. Melt it at 50% power in 30 second increments, stir after each one and keep your bowl and spatula completely dry.
- Do I have to use Ghirardelli chocolate? Good quality white chocolate melts smoothly and tastes creamy instead of waxy, which is why this recipe calls for Ghirardelli. Any good quality white chocolate you enjoy eating on its own will work.
Easy Peppermint Bark Recipe
Ingredients
- 4 candy canes crushed
- 2 lbs Ghirardelli white chocolate
- 1 lb Ghirardelli semi-sweet chocolate optional*
- ½ - 1 tsp peppermint extract optional*
Instructions
- Line a baking sheet with parchment paper or non-stick foil.
- Using a microwave safe dish, melt semi-sweet chocolate.* Turn you microwave to 50% power and microwave chocolate in 30 second increments, stirring after each increment.
- When chocolate is fully melted, add in peppermint extract if using and stir until combined. Pour melted chocolate onto lined baking sheet. Using a rubber spatula, smooth chocolate out.
- Melt white chocolate in the same way as the semi- sweet chocolate.* Gently pour over semi-sweet chocolate. Carefully, spread white chocolate into an even layer, making sure it doesn’t mix with the semi-sweet chocolate.
- Sprinkle with crushed peppermint. Refrigerate for at least 30 minutes or until chocolate is firm.
- Using a sharp knife cut/break into bite size pieces.
- Enjoy!
Notes
Made this peppermint bark? Leave a star rating in the recipe card and let us know in the comments which version you tried.
This recipe was shared by Lisa. Visit her blog, A Table Full of Joy, for more yummy recipes.
