Peppermint Bark (Small-Batch)

This small-batch recipe for homemade Peppermint Bark yields a thin, decadent and invigorating minty chocolate that is super easy to make. They're great for giving as gifts, or added to baking.

Why you'll love this recipe

This recipe for homemade Peppermint Bark is similar to Ghirardelli's peppermint squares and is:

Not super sweet: using dark (72%) chocolate and 100% cacao chips helps temper the overall sweetness of the chocolate.

Small-batch: and makes about 12-16 pieces, depending on how large you break them into.

Simple to make: using a microwave to melt the chocolate is convenient and easy to do.

Ingredients you'll need

• dark chocolate: chopped into smaller pieces; or you can use chips for convenience 
• cacao chips (100% unsweetened chocolate chips): I used ones from Trader Joe's; you can find them online
• white chocolate: chopped into smaller pieces; or you can use chips for convenience 
• coconut oil: helps give the chocolate a little shine and good snap; if you don't like the flavor of coconut, you can use a refined coconut oil
• *peppermint extract: be sure to use a culinary grade peppermint extract or flavoring oil; peppermint oil is very potent, so if you're using that, use only a drop
  • note: alcohol or liquid-based peppermint extract can cause the chocolate to seize; you can remedy this by adding in 1 tablespoon of hot water to smooth out the chocolate; otherwise, you can omit the peppermint and use more crushed candy canes
• candy canes: or peppermint candies; crushed

You can find most of these ingredients at your local grocery store.

How to make it

Make the dark chocolate layer:

Add dark chocolate, cacao chips and 1 teaspoon coconut oil to a microwave-safe bowl.

Heat in 30-second increments, stirring the chocolate until melted.

Stir in ¼ teaspoon peppermint extract and transfer the chocolate mixture to a small baking tray (6.5" by 9.5"), spreading it in a thin, even layer. (Note: if the chocolate seizes, add in about 1 tablespoon of hot water to smooth the chocolate out)

Place the tray into the fridge for 10 minutes to harden.

Make the white chocolate layer:

In a separate bowl, add the white chocolate and 1 teaspoon coconut oil, heat in the same manner, until melted.

Stir in ¼ teaspoon peppermint extract. (Note: if the chocolate seizes, add in about 1 tablespoon of hot water to smooth the chocolate out).

Once the dark chocolate layer has set, transfer the white chocolate mixture to onto the dark chocolate layer and repeat, spreading it in a thin layer over top.

Sprinkle crushed candy cane over the surface of the white chocolate layer.

Place the bark into the fridge to harden and set.

Once hardened, use a sharp knife to cut or snap off pieces.

Place the chocolate peppermint bark into an airtight container in the fridge or cool, dark location for up to 1 month.

How to store

Place the chocolate peppermint bark into an airtight container in a cool, dark location for up to 2 weeks.

Freezer:

Store the peppermint bark in an airtight container for up to 3 months.

How to use

Enjoy peppermint bark on its own, or add it to other baking recipes such as in cookies or brownies.

FAQs & notes

My chocolate seized after adding in the peppermint extract!

Alcohol or liquid-based peppermint extract can cause the chocolate to seize.

The fix: Add in 1 tablespoon of hot water to smooth out the chocolate.

Otherwise, you can omit the peppermint extract and use more crushed candy canes, or use a flavoring oil instead.

Is peppermint oil the same as peppermint extract?

No, peppermint oil is more concentrated than peppermint extract. Use less peppermint oil than extract.

Are cacao nibs the same as cacao chips?

Cacao nibs are crushed pieces of cocoa beans, which is used to make chocolate.

Cacao nibs have a very bitter and slightly acidic taste.

Can I make a larger batch?

Yes, for the same thickness, use a quarter sheet baking tray (9.5" by 13") and double the ingredients.

Other peppermint recipes you may like

Be sure to check out these recipes:

Peppermint Ice Cream

Chocolate Peppermint Ice Cream Sandwiches

Chocolate Peppermint Bark Cookies

White Chocolate Peppermint Mocha

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

4.25 from 4 votes

Peppermint Bark (Small-Batch)

This small-batch recipe for homemade Peppermint Bark yields a thin, decadent and invigorating minty chocolate that is super easy to make. They're great for giving as gifts, or added to baking.

Prep Time5 minutes mins

Chilling Time20 minutes mins

Total Time25 minutes mins

Course: Dessert, Snack

Cuisine: American

Servings: 12

Calories: 100kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 3 oz dark chocolate chopped, or chips
• 1 oz cacao chips (unsweetened chocolate chips)
• 2 teaspoon coconut oil divided
• 3 oz white chocolate chopped, or chips
• ½ teaspoon peppermint extract divided; optional
• 2 candy canes crushed

Cook ModePrevent your screen from going dark

Instructions

Make the dark chocolate layer:

• Add dark chocolate, cacao chips and 1 teaspoon coconut oil to a microwave-safe bowl.
• Heat in 30-second increments, stirring the chocolate until melted.
• Stir in ¼ teaspoon peppermint extract and transfer the chocolate mixture to a small baking tray (6.5" by 9.5"), spreading it in a thin, even layer.

  *Note: if the chocolate seizes, add in about 1 tablespoon of hot water to smooth the chocolate out.
• Place the tray into the fridge for 10 minutes to harden.

Make the white chocolate layer:

• In a separate bowl, add the white chocolate and 1 teaspoon coconut oil, heat in the same manner, until melted.
• Stir in ¼ teaspoon peppermint extract.

  *Note: if the chocolate seizes, add in about 1 tablespoon of hot water to smooth the chocolate out.
• Once the dark chocolate layer has set, transfer the white chocolate mixture to onto the dark chocolate layer and repeat, spreading it in a thin layer over top.
• Sprinkle crushed candy cane over the surface of the white chocolate layer.
• Place the bark into the fridge to harden and set.
• Once hardened, use a sharp knife to cut or snap off pieces.
• Place the chocolate peppermint bark into an airtight container in a cool, dark location for up to 2 weeks.

Nutrition

Calories: 100kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 8mg | Potassium: 71mg | Fiber: 1g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 0.04mg | Calcium: 19mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!