HOW TO MAKE HOMEMADE PEPPERMINT BARK
dessert | eat and sip | Winter
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Make this homemade peppermint bark recipe for your family and it also makes a wonderful hostess gift!
Homemade Peppermint Bark Recipe
I’m so excited to share yet another delicious, and easy to make holiday recipe! Have you tried our Chocolate Crinkle Cookies with Creme de Menthe? They were a hit!
Homemade Peppermint Bark is easy to make and would make an easy gift for family, friends, teachers, and co-workers. If you’d like to try a few more Christmas recipes and more winter posts they will be in this section.
After years of picking up Peppermint Bark at Williams-Sonoma I finally decided to try to make my own and guess what? It’s less expensive, so easy, and delicious!
Tips for making delicious homemade peppermint bark:
- Always use good chocolate chips. This recipe is 100% chocolate so you want it to be high quality! White chocolate should contain cocoa butter rather than palm kernel oil. Palm kernel oil inhibits bonding of the dark chocolate and white layers. Full disclosure, first time I made these I used regular chocolate chips and the white and dark chocolate separated. My favorite brand for making homemade peppermint bark is Guittard. You can order here.
- Grind the peppermint sticks in a blender or food processor. It will take forever to do by hand.
- Melt the chocolate in increments of about 50 seconds, stir, and keep heating until melted.
- Homemade Peppermint Bark is sure to be a hit and if aren’t ‘a baker’ this recipe is a breeze. All you need is a blender, sheet pan, and bowl.
- Don’t forget to order printable labels! These are my favorite.
Homemade Peppermint Bark
- 10 ounces white chocolate (I recommend Guittard)
- 10 ounces milk chocolate
- 4 peppermint sticks (about 3/4 cup crushed candy canes)
- Place your milk chocolate chips into a microwave-safe bowl and microwave for about 50 seconds. Stir and heat again for about 30 seconds or until smooth and creamy.
- Pour on to baking sheet. The chocolate doesn’t need to cover the entire baking sheet.
- Put the baking sheet in the freezer for about 25 minutes
- Meanwhile, crush your peppermint sticks. Use a blender or food processor.
- Place your white chocolate chips into a microwave-safe bowl and microwave for about 50 seconds. Stir and heat again for about 30 seconds or until smooth and creamy.
- Remove chocolate from the freezer. Pour white chocolate over the milk chocolate and sprinkle with peppermint. I had a good layer of peppermint and then freeze for a couple hours.
- When fully frozen, break up the peppermint bark and add to jars to use as gifts or store in containers until ready to serve.
I love Williams Sonoma Peppermint Bark too! Last year I waited until after Christmas to buy it when it was on sale. I will need to try this recipe…looks pretty easy. :)
It’s so easy Linda! Just make sure you buy high end chocolate and allow it to freeze prior to breaking it up. Happy NY>