Peppermint Bark
Prep time
Cook time
Total time
Recipe type: Desserts
  • 1 lb (500g) bittersweet chocolate, roughly chopped
  • 1 lb (500g) white chocolate, roughly chopped
  • 8 drops of peppermint oil or peppermint extract
  • ¾ cup (175 ml) crushed candy canes
  1. In a double broiler on medium heat, melt the bittersweet chocolate, stirring constantly.
  2. Stir in 4 drops of the peppermint oil.
  3. Line a 11" x 17" rimmed baking sheet with parchment paper. (You can adjust the amount of chocolate you use if you have a smaller baking sheet). Pour the melted chocolate all over the sheet. Spread it evenly all around. Chill for about an hour, or until set.
  4. In the double broiler, melt the white chocolate, stirring constantly. Stir in 4 drops of peppermint oil.
  5. Add in ½ cup of the chopped candy canes.
  6. Spread the white chocolate mixture all over the chilled dark chocolate, spreading right to the edge of the pan.
  7. Sprinkle the remaining ¼ cup of chopped candy canes all over the pan. Chill until set, about 4 hours, or even overnight.
  8. Break into little pieces. You can serve this, or even package it up for a great last minute special gift. Keep refrigerated before serving.
  9. It will keep in the refrigerator for about 3 weeks.
Recipe by Life at Cloverhill at