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Create the best Triple Chocolate Peppermint Bark with this easy recipe! Layers of dark, semi-sweet and white chocolate with peppermint make the perfect holiday treat.
If you like making Christmas treat boxes this year, we should be friends! It's one of the things I look forward to the most during the holiday season. At this point, our family and friends expect sweet treats for their holiday gifts. And I can't blame them - there's nothing like gifting a tin or box filled with homemade cookies and treats to show someone you care.
One of the items I usually have in my Christmas tin of goodies is this homemade peppermint bark. Triple Chocolate Peppermint Bark makes a lovely holiday gift with its glossy layers of chocolate and festive crunch. Whether gifting or indulging, it will surely bring your season joy.
Why You Should Make This Recipe
- Easy to Make: No baking required—just melt, layer and chill.
- Impressive Results: It looks gourmet, but it's foolproof for beginners.
- Customizable: Adjust the flavors or swap ingredients for your perfect bark.
- Great for Gifting: Package it up for a beautiful, homemade holiday gift.
- Irresistible Taste: A medley of rich chocolates and cool peppermint that is the flavor of the season!
Ingredients Needed
- Dark Chocolate and Semi-Sweet Chocolate Baking Bars: Create a rich, balanced base layer contrasting with sweet white chocolate.
- White Chocolate Baking Bars: Adds a creamy, sweet finish and beautifully showcases the crushed candy canes.
- Peppermint Extract: Infuses both layers with a refreshing, festive flavor.
- Crushed Candy Canes: Add crunch, texture, and a classic holiday look.
- Canola or Coconut Oil: Ensures a smooth, glossy texture for the melted chocolate.
See the printable recipe card below for exact quantities.
Ingredient Swaps
- Chocolate: Use milk chocolate for a sweeter bottom layer.
- Peppermint Extract: Substitute with vanilla for a milder flavor.
- Candy Canes: Swap for crushed peppermint candy or sprinkles for a fun twist.
How to Make
- Prepare Your Pan: Line a 9x13-inch baking pan with a piece of parchment paper or foil. Set aside.
- Crush Candy Canes: Place unwrapped candy canes in a sealed bag and crush with a rolling pin into small pieces.
- Make the Bottom Layer: Melt dark and semi-sweet chocolate with oil in a double boiler. Stir in peppermint extract. Spread into the pan and chill for 10–15 minutes.
- Make the White Chocolate Layer: Melt white chocolate with remaining ½ teaspoon oil. Stir in ½ teaspoon peppermint extract. Spread over the bottom layer.
- Finish with Candy Canes: Sprinkle crushed candy canes evenly on top. Chill for 1 hour.
- Break or Slice: Once set, remove from the pan and cut or break into pieces.
See the printable recipe card below for exact recipe instructions.
Recommended Equipment & Tools
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 weeks, layering wax paper between pieces to prevent sticking.
- Room Temperature: Keep in a cool, dry place for 2–3 days.
- Freezing: Wrap in parchment and store in an airtight container for up to 3 months. Thaw in the refrigerator overnight before serving.
Tips for Recipe Success
- Don't Overheat Chocolate: Melt gently to avoid seizing or burning.
- Layer Timing: Let the bottom layer almost fully (but not fully) set before adding the top layer to prevent separation.
- Crushing Candy Canes: Use a bag and rolling pin for less mess.
- Chocolate: Use good quality chocolate baking bars for the best result.
Serving Suggestions
- Holiday Gift Bags: Wrap in cellophane with a festive bow.
- Dessert Trays: Add to a holiday dessert platter for a crowd-pleaser.
- Hot Chocolate Garnish: Stir a piece into a mug of hot cocoa for a peppermint twist.
FAQs
Yes! Use a heatproof bowl over a saucepan of simmering water. Just ensure the bowl doesn't touch the water. You can also use a microwave! Microwave chocolate in 30-second increments until completely melted, be careful not to burn the chocolate.
This happens if the bottom layer sets too hard before adding the top. Chill the first layer only until tacky.
While chocolate chips and candy melts work, baking bars melt more smoothly and give better results.
Seal them in a zip-top bag before crushing them with a rolling pin or mallet. You can also pulse the candy canes in a food processor until the desired size is reached.
If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram. I’d love to see what you come up with and share with our community. Cheers!
Recipe Card
Triple Chocolate Peppermint Bark
Ingredients
- 2 4-oz dark chocolate baking bars (8oz dark chocolate total), chopped
- 2 4-oz semi-sweet chocolate baking bars (8oz semi-sweet chocolate total), chopped
- 1 teaspoons canola oil or coconut oil divided
- 1 teaspoon peppermint extract divided
- 4 4-oz white chocolate baking bars (16oz white chocolate total), chopped
- 3 candy canes crushed
Instructions
Prepare pan:
- Line a 13x9 inch baking pan with parchment paper or foil, smoothing out wrinkles. Set aside.
Crush the candy canes:
- Place the unwrapped candy canes in a sealed zipped-top bag and roll or bang with a rolling pin or meat mallet until crushed. Set aside.
Make the bottom layer:
- Combine bittersweet chocolate, semi-sweet chocolate and ½ teaspoon oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides and bottom of the bowl with a rubber spatula to avoid scorching until chocolate is melted. Remove from the heat and stir in ½ teaspoon peppermint extract.
- Pour melted chocolate into the prepared baking pan. Using an offset spatula or spoon, spread into a thin, smooth, even layer. Place the baking pan in the refrigerator for 10–15 minutes or until almost completely set. If it sets completely, the bark layers will most likely separate.
Make the top layer:
- We'll repeat the steps from the bottom layer, but this time with the white chocolate.
- Combine white chocolate and remaining ½ teaspoon of canola oil in the top of a clean double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching until chocolate is melted. Remove from the heat and stir in remaining ½ teaspoon peppermint extract.
- Pour melted white chocolate on top of the bottom layer. Using an offset spatula or spoon, spread into a thin, smooth, even layer.
- Sprinkle evenly with crushed candy canes.
- Refrigerate the bark until fully set, about 1 hour.
- Once hardened, remove it from the pan and peel off the parchment or foil. Break or cut into pieces of your desired size. If refrigerated for more than 3–4 hours, let it sit at room temperature for 10–15 minutes to soften slightly before breaking or cutting with a sharp knife to prevent the layers from separating.
Notes
Nutrition
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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