I have been making this Easy Peppermint Bark recipe for many decades. And every year at Christmas, I inevitably will get the request to make it for a certain family member or two.
And I can totally understand why! White chocolate melted with crushed peppermint candies and peppermint extract that is made into individual candy pieces.
It makes for a refreshing blend of flavors with the mint and chocolate combination.
And just like our Peanut Butter Fudge recipe, there are only a few ingredients required. So when I get the request to make it, I jump at the chance!
However, this recipe is a little different than other peppermint bark recipes. Instead of having a layer of brown melted chocolate at the bottom of the candy, we use only white chocolate for this recipe.
The purpose is two-fold. First, it is sometimes difficult to get the two different types of chocolate to adhere to each other.
Therefore, you risk the chance of the layers coming apart during the cutting process or while eating them.
Second, there are so many chocolate cookies and candies made around the holidays. And although that is not necessarily a bad thing, I find it refreshing and visually appealing to add the contrasting, white chocolate to a cookie tray assortment.
In addition, there is enough to do around Christmas time, so eliminating one step in a recipe can be a good thing.
How to Make Easy Peppermint Bark
*Exact measurements and instructions are provided in a printable recipe card at the end of this article. However be sure to read the hints and tips below before making this recipe.
- Round Peppermint Hard Candies
- White Chocolate Chips
- Peppermint Extract
The first step in making this easy Peppermint Bark recipe is to place parchment paper on two rimmed baking sheets. Set them aside for later use.
Next, unwrap the hard peppermint candies and place them in a resealable plastic bag. Use a rolling pin, meat tenderizer or any heavy object to crush the peppermints into small crumbs.
Then remove 3 tablespoons of the crushed peppermints and set aside. These crumbs will be used for the topping later.
Now it is time to melt the white chocolate chip morsels. Because we are calling this an easy recipe, we will use the microwave instead of a double broiler to melt the chocolate.
Place the white morsels in a microwave safe bowl. Then microwave for 30 seconds. Stir and place the bowl back in the microwave.
Continue to microwave at 15 second intervals, stirring between each time segment. Once the chocolate is completely melted it is time to add the peppermint flavor.
Pour the remaining crushed peppermints from the resealable bag in the bowl. Then add the extract and stir until well combined.
Now quickly spread the peppermint bark onto the prepared baking sheets.
You want to spread it so that it is between 1/8 – 1/4 inch thick so that it can easily be broken or cut into pieces once it hardens.
Top With Remaining Crushed Peppermint Candies
Now sprinkle on the reserved crushed peppermints over the top of the chocolate. Press the mint pieces slightly so that they can adhere to the melted chocolate.
Place the sheet pans in the refrigerator or freezer until it hardens. Then break or cut into desired pieces.
Although Easy Peppermint Bark can be stored in an air-tight container on the counter, I prefer to keep ours stored in the refrigerator.
Because this is untempered chocolate, it could become soft in warmer environments if stored at room temperature.
And of course, you could also store it in the freezer as well! Just let it thaw a little before taking the first bite to avoid a unexpected trip to the dentist!
Mary and Jim
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Easy Peppermint Bark Recipe
- 28 round hard peppermint candy
- 24 oz. white chocolate chips
- 1 teaspoon peppermint extract
Place parchment paper on two rimmed baking sheets and set aside.
Place the unwrapped peppermint candy in a large resealable bag and crush into fine pieces using a meat mallet or rolling pin. Remove 3 tablespoons of the crushed candy and set aside.
In a large microwavable bowl add the white chocolate chips. Microwave for 30 seconds and stir. Continue to microwave in 15 second increments until the chocolate chips have completely melted after being stirred.
As soon as the chocolate has melted, add the crushed peppermint candy from the bag and the peppermint extract and stir.
Spread onto the prepared baking sheet into a thin layer.
Sprinkle the reserved crushed peppermint candies on top and lightly press them into the chocolate layer.
Refrigerate until nice and hard, approximately 30 minutes.
Break or cut into pieces for easy serving.
Recipe can be cut in half to make a smaller batch.
Recipe courtesy of Old World Garden Farms