The BEST Peppermint Bark

The BEST peppermint bark EVER

Peppermint bark is the best dessert ever. And let’s be honest. There is mediocre peppermint bark, and there is exceptional peppermint bark. If you’ve had Williams Sonoma’s then you know exceptional (insane price as well). If you’ve has Costco’s you know mediocre (though still worth eating).

I’m about to share a recipe that blows them both out of the water. Are you ready to pack on the pounds?

The BEST peppermint bark ever
Serves 20
Peppermint bark that is the perfect blend of peppermint, chocolate and crunch. This is NOT hard to bit into like a thick piece of chocolate!
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224 calories
26 g
12 g
13 g
2 g
8 g
45 g
27 g
24 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 224
Calories from Fat 113
% Daily Value *
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 4g
Cholesterol 12mg
Sodium 27mg
Total Carbohydrates 26g
Dietary Fiber 1g
Sugars 24g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 17 oz. white chocolate chips
  2. 7 oz. bittersweet chocolate chips (the quality of chocolate makes a difference)
  3. 6 Tablespoons heavy whipping cream
  4. 3/4 teaspoon peppermint extract
  5. 6 candy canes crunched up
  1. Cover a large cookie sheet with foil. Mark off a 12x9 inch rectangle on the foil (or eyeball it)
  2. In a double boiler, melt the white chocolate chips until 110 degrees F. No double boiler or candy thermometer? No problem! Take 2 sauce pans, one slightly larger than the other and put about an inch of water in the bottom of the bigger one. Put the smaller one inside the larger one. Make sure the water doesn't touch the bottom of the small one. Heat the water on medium until it simmers. Put white chocolate into smaller pan and place pan inside larger one. STIR CONSTANTLY. Remove from heat when the chocolate is ALMOST all the way melted. If you wait until it is all melted, you've gone too far and it will burn. Don't worry, it will melt the rest of the way once off the stove.
  3. Pour 2/3 cup of white chocolate onto foil. Spread it evenly within the rectangle. Spread 1/4 cup of the candy cane bits on top. Cool in refrigerator for 15 minutes.
  4. In a heavy bottomed pan, on medium low heat, melt bittersweet chocolate together withthe cream and peppermint extract. STIR CONSTANTLY. Remove from heat once melted. Pour it onto the cooke sheet and spread evenly. Cool for 25 minutes.
  5. Rewarm the white chocolate as before. Spread evenly on top of bittersweet chocolate. Evenly distribute the remaining candy can bits on top. Refrigerate 20 minutes. Cut the peppermint bark into squares and refrigerate to store. Unless you eat it all right then...
Adapted from Epicurious
Adapted from Epicurious
Andrea's Notebook
Peppermint bark recipe


  1. says

    I’ll be making this this week for family gifts to pass out on Saturday at Christmas #1. I love how Soulemama packaged her in jars and think I might do the same.

  2. Jansie says

    YUM!!!! I will be making this for sure! I LOVE peppermint bark, but have never made it myself. Thanks for the tutorial!

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