Peppermint Bark Christmas Candy is one of the most beloved and iconic holiday treats—simple to make, beautiful to gift, and irresistibly delicious. It layers rich dark or semi-sweet chocolate with creamy white chocolate and crushed peppermint candy for a festive flavor and texture that captures the spirit of the season in every bite.
Ingredients
- 12 oz dark or semi-sweet chocolate chips or chopped chocolate
- 12 oz white chocolate chips or chopped white chocolate (use high quality for best results)
- ½ tsp peppermint extract (optional for extra flavor)
- ½ cup crushed peppermint candy canes or peppermint candies
- Optional: Red and green sprinkles for extra holiday flair
Instructions
Step 1: Prepare the pan
- Line a baking sheet (9×13-inch or similar) with parchment paper or foil, smoothing out wrinkles.
- Set aside in a cool area (not over a warm oven).
Step 2: Melt and layer dark chocolate
- Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Stir in peppermint extract if using.
- Pour melted chocolate onto the lined baking sheet and spread it evenly to about ¼ inch thick.
- Chill in the refrigerator for 20–30 minutes, until just firm.
Step 3: Melt and layer white chocolate
- Melt the white chocolate the same way—30-second bursts, stirring well to avoid scorching.
- Gently pour and spread over the hardened dark chocolate layer. Work quickly to avoid melting the bottom layer.
- Immediately sprinkle crushed peppermint evenly over the white chocolate. Add sprinkles if desired.
- Gently press the candy into the surface with a clean hand or spatula.
Step 4: Chill and break
- Refrigerate for another 30–40 minutes until fully set.
- Remove from pan and peel off the parchment.
- Break into irregular pieces by hand or cut into squares with a sharp knife.
Storage Tips
- Store in an airtight container at room temperature for up to 2 weeks.
- For longer storage, refrigerate or freeze in layers separated by parchment.
- Keep away from moisture to prevent the candy from becoming sticky.
Variations
- Use milk chocolate instead of dark for a sweeter base.
- Add crushed Oreos or mini marshmallows to the top layer for texture.
- For extra shine, temper the chocolate (optional but professional touch).
- Try swirling the two chocolates instead of layering for a marbled effect.
Small Ingredients List & Instructions (Quick Reference)
Ingredients:
- 12 oz dark chocolate
- 12 oz white chocolate
- ½ tsp peppermint extract (optional)
- ½ cup crushed candy canes
- Optional: holiday sprinkles
Instructions:
- Melt and spread dark chocolate; chill.
- Melt white chocolate, spread on top, add crushed candy.
- Chill, break into pieces, and serve.
Let me know if you’d like a version using only white chocolate or one that’s nut-free, keto-friendly, or layered with cookie crumbs.
