Chocolate Peppermint Bark is a traditional holiday recipe. You’ll love the twist on classic peppermint bark with this recipe! It boasts a dark and white chocolate swirled base topped with milk chocolate chips, mini marshmallows, crushed peppermint candy and mini candy canes for a fun holiday treat.
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Triple Chocolate Peppermint Bark
When I was making my Bittersweet Chocolate Swirl Fruit and Nut Barkthe other day, I decided that I should make a few other varieties while I was at it. One of the other varieties that I decided to make was this recipe for triple chocolate candy cane bark.
The hardest part of making homemade bark is tempering the chocolate. So, after you master that skill, it is pretty easy to make a few chocolate bark varieties in one day.
All you have to do is just double (or triple) the amount of chocolate that you are tempering.
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What We Love About this Chocolate Peppermint Bark
I love how easily customizable homemade chocolate bark is.
First, you temper the chocolate and spread it in a prepared pan. Then, all you have to do is sprinkle whatever toppings you like that taste good with chocolate.
I think that pretty much anything goes! Not a lot of things taste bad with chocolate.
The kids were thrilled with thistriple chocolate peppermint bark.It features so many of their favorite things — mini marshmallows, crushed candy canes, milk chocolate chips, and whole mini candy canes.
With the mix of dark, white, and milk chocolate, and the toppings, it tastes like a candy version of your favorite mug of Candy Cane Hot Cocoa.
Tools to Make Chocolate Peppermint Bark
You’ll need a few kitchen tools to prepare this chocolate peppermint bark. Here’s what I recommend having on hand before getting started with this Christmas candy recipe:
- Double Boiler – to temper the chocolate. If you don’t have one, use a heat-proof bowl and a saucepan.
- Candy Thermometer – for making the homemade salted caramel.
- Silicone Spatula – to stir the chocolate as it melts.
- Baking Sheet – to make the peppermint bark on.
- Parchment Paper – to line the baking sheet.
- Offset Spatula – to spread the melted dark chocolate on the lined baking sheet.
- Spoon – to drop the white chocolate onto the dark chocolate.
- Toothpick or Butter Knife – to swirl the white chocolate through the dark chocolate layer.
- Rolling Pin and Zip-Top Bag – to crush the candy canes or peppermint candies if you aren’t using candy cane bits.
- Sharp Knife – to cut the bark into smaller pieces after it sets.
- Gift Bags and Ribbon – cellophane bags make perfect little gift bags
Ingredient Tip
- Get all ingredients prepped and ready before you begin tempering the chocolate so you can start adding the toppings as soon as you’ve spread the melted chocolate onto the prepared cookie sheet!
Chocolate Peppermint Bark Ingredients
This is a really easy peppermint bark recipe with minimal ingredients. Here’s what you’ll need to make this chocolate bark recipe:
- Dark chocolate
- White chocolate
- Crushed candy cane pieces
- Mini marshmallows
- Milk chocolate chips
- Mini candy canes
For the complete ingredient list and detailed instructions to make this candy cane bark, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Chocolate Peppermint Bark
Like I said, this candy cane bark is very easy to make. Once you master the art of tempering chocolate, you can make any chocolate bark you’d like.
Here’s how I make this triple chocolate peppermint bark:
- In two separate double boilers, temper the dark and white chocolates.
- Once tempered, pour the dark chocolate onto a parchment paper-lined cookie sheet. Spread out into a thin, even layer.
- Drizzle large spoonfuls of white chocolate over the dark chocolate.
- Sprinkle the crushed candy cane pieces, mini marshmallows, milk chocolate chips, and whole mini candy canes on top.
- Let sit at room temperature until set, then break into pieces.
The above is simply a quick summary of how to make homemade peppermint bark. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tempering Chocolate for Peppermint Bark
Tempering the chocolate is the only tricky part of making this festive treat. After that, this homemade peppermint bark is a very simple recipe!
Tempered chocolate will cool into a hardened state with a shiny appearance. When broken or bitten into, it will break with a snap.
The best bark is when you melt the chocolate low and slow without letting it get too hot. Otherwise the chocolate will lose its temper.
I have a detailed guide on How to Temper Chocolate if you’ve never done that before. But, it isn’t as complicated as it sounds. The gist is to not let the chocolate get too hot, above 90 degrees F to be exact. Using a double boiler method and the lowest heat possible on my stove does the trick.
Once you’ve tempered the chocolate, you can get to the fun part — creative customization.
Chocolate Peppermint Bark Tips
- Use good quality chocolate for this festive peppermint bark recipe. Chocolate chips don’t melt as easily, so it’s best to use bars of chocolate.
- If you don’t have a double boiler to temper the chocolate in, you can create your own by placing a heat-safe bowl (preferably a metal one) over a saucepan of simmering water.
- When tempering the chocolate, make sure the bowl with the chocolate in it isn’t touching the hot water.
- Do not get water into the bowl with the chocolate.
- When sprinkling the toppings onto the chocolate peppermint bark, be sure to gently press the mini marshmallows and whole candy canes into the melted chocolate. You don’t want the toppings to fall off the bark as you eat it!
- Make sure the bark has completely cooled and hardened before you break it into pieces and store it, otherwise you won’t have nice even lines and the chocolate could smear.
- For best results, cool the chocolate peppermint bark at room temperature, not in the refrigerator as this could cause condensation on the chocolate.
Chocolate Peppermint Bark FAQs
Got questions about how to make this triple chocolate peppermint bark recipe?Here are the answers to a few commonly asked questions.Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
What Kind of Chocolate Should I Use?
This recipe calls for 3 types of chocolate. Dark chocolate and white chocolate are swirled together for the chocolate bark base.
For the third type of chocolate, you’ll use milk chocolate chips placed on top of the bark base.
It’s safe to say that chocolate is a big star in this recipe, so make sure you look for high quality chocolate to use when making peppermint bark. Here are some suggestions for good quality chocolate:
For the Dark Chocolate Layer:
- Scharffen Berger 70% Cacao Dark Chocolate
- Ghirardelli Chocolate Intense Dark Bar
- Green & Black’s Organic Dark Chocolate Bar
For the White Chocolate Layer:
- Valrhona French Chocolate – White Chocolate Blanc Opalys
- Valrhona 4660 Ivoire Feve 35% White Chocolate Callets
- Green & Black’s Organic White Chocolate Bar
For the Milk Chocolate Chips:
Can I Put Chocolate Bark in the Fridge to Set?
Technically, yes. However, placing chocolate peppermint bark in the fridge will cause condensation to form and the tempered chocolate may lose some of its shine.
If you have time, I highly recommend letting the candy cane bark rest on your counter to set.
What is the Best Way to Store Chocolate Bark
You’ll need to keep this triple chocolate peppermint bark in an airtight container at room temperature. It’ll last up to a week, noting that the marshmallows may harden slightly over time.
Gifting Chocolate Peppermint Bark
This triple chocolate peppermint bark makes for a lovely holiday gift!
Break off a few pieces, then place inside a pretty cellophane bag and tie it off with some colorful ribbon. Or place inside a holiday-themed box to make your life even easier.
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Try this Homemade Peppermint Bark!
Next time you’re looking for the perfect treat for holiday candy making, give this Peppermint Bark a try!
Was this holiday favorite the perfect addition to your Christmas candy making? Leave a comment below and give it a review for others to see what you thought of this delicious recipe.
On Instagram? Share your photo and tag me@goodlifeeatsand#goodlifeeatsrecipes. I’d love to see your photo of this chocolate peppermint bark!
More Edible Gift Ideas:
Homemade candies, like this easy peppermint bark, make great holiday gifts for friends, teachers, and neighbors. Here are a few homemade chocolate bark recipe for your inspiration, Be sure to check out the candy archives in the recipe index for even more Christmas candy recipes!
Bittersweet Chocolate Swirl Fruit and Nut Barkis full of super foods for a healthier holiday treat.
These Homemade Gingerbread Caramels are easier to make than you’d expect. They’re a delicious seasonal twist on regular soft caramels!
Classic pecan Christmas turtles meet dark chocolate bark in this Pretzel Bark recipe.
Black Pepper Candied Bacon is a unique edible Christmas gift. It’s the perfect salty and sweet treat!
Who wouldn’t love to be gifted a bottle of Homemade Bourbon Caramel Sauce? Drizzle it atop pie, ice cream, brownies and more.
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more Christmas Recipes.
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Chocolate Peppermint Bark
Yield: about 2 lbs. of bark
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
You'll love the twist on classic peppermint bark with this recipe! It boasts a dark and white chocolate swirled base topped with milk chocolate chips, mini marshmallows, crushed peppermint candy and mini candy canes.
Ingredients
- 24 ounces Dark Chocolate
- 6 ounces White Chocolate
- 2 tablespoons
- 5 ounces Mini Marshmallows
- 1/3 cup Milk Chocolate Chips
- 8-12 whole mini candy canes
Instructions
Ingredient Preparation
- Gather all the ingredients, setting the candy cane bits, mini candy canes, mini marshmallows, and chocolate chips aside in bowls for assembly later.
- Line a cookie sheet with parchment paper. Set aside.
Tempering the Chocolates
- Place water in the bottom pan of a double boiler, making sure the keep the water level low enough that it is not touching the bottom of the top pan (or bowl) that the chocolate will be in.
- In the top pan of the double boiler, slowly melt the dark chocolate over low heat. Making sure to stir the chocolate regularly.
- Monitor the temperature using a candy thermometer to ensure that the chocolate does not get above 90 degrees - otherwise the chocolate will lose its temper.
- Turn the heat off as needed so the chocolate doesn't get too hot. Just keep stirring and eventually the chocolate will slowly melt.
- Meanwhile, you'll need to repeat this same procedure with the white chocolate.
Assembling the Chocolate Peppermint Bark
- Pour the dark chocolate on the prepared cookie sheet, spreading with an offset spatula to smooth it evenly.
- The thickness is up to you depending on how thick you'd like the finished product to be.
- Drizzle large spoonfuls of the white chocolate on top of the dark chocolate, then use a butter knife or wooden skewer to swirl through the chocolate.
- Tip: You don’t want to completely cover the dark chocolate, but rather have large swirls of white chocolate ribbons throughout the dark chocolate.
- Sprinkle the crushed candy cane bits, mini marshmallows, milk chocolate chips, and whole miniature candy canes on top, pressing lightly on the marshmallows and mini candy canes to ensure they stick.
- Let sit at room temperature until set, about 2 - 4 hours.
- Then, cut into individual serving size pieces with a sharp knife - cut strategically so you can keep the mini candy canes whole.
Notes
Store in a cool, dry place for up to 2 weeks.
Recommended Products
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Nutrition Information:
Yield: 16Serving Size: 1
Amount Per Serving:Calories: 378Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 6mgSodium: 34mgCarbohydrates: 52gFiber: 3gSugar: 40gProtein: 3g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
