For creamy white chocolate peppermint bark, this easy recipe is the best. Only two ingredients are needed to make this homemade Christmas candy that everyone loves. It is a sweet and minty bark candy with the lovely red and white colors of Christmas. The melted white chocolate pairs wonderfully with crushed candy canes for a flavor combination that is a holiday favorite. It is fantastic just as it is, so gather some white chocolate chips and some mini peppermint candy canes.
There is something about the taste of peppermint that reminds you it is Christmas time and gets you in that holiday spirit. We have this every year and I like making it in early December to have ready to eat while wrapping presents, decorating the house, or to offer guests that may drop by. Peppermint bark is the Christmas candy that's a classic sweet for desserts, snacks, and gift-giving.
Ingredients for Homemade Peppermint Bark
This peppermint bark is so simple and only uses 2 ingredients. This is a classic creamy white chocolate and candy cane bark that needs nothing more. You want to make sure you buy peppermint flavored candy canes for this. Check the box when you grab them since there are so many other flavors these days. You also want to make sure you have the mini size which is usually about 50 per 6 oz box.
How to Make Peppermint Bark
Before you start melting the white chocolate and using your muscle to crush some candy canes, get your baking sheet ready. Line a baking sheet or a 7x11 baking dish with aluminum foil. Have this ready and waiting for you so you can immediately pour the candy into it once it is ready.
Best Way to Crush Candy Canes
When crushing candy canes for any recipe, I always recommend buying the small ones. It may be more to unwrap, but they tend to break better and faster. Begin by removing the wrapping off all the individual small-sized candy canes before you start crushing them. Place the small candy canes in a Ziploc bag and seal them closed.
Using the flat side of a meat mallet tenderizer, begin smashing the candy canes to pieces. You want to use the flat side of the mallet when crushing candy canes. If you use the tenderizer side, it will simply puncture a ton of wholes through the ziplock bag and candy bits will get everywhere. The flat side will still result in candy cane chunks and dust that will seep through but it will be a lot less.
How Small Should Candy Cane Pieces be for Bark Recipe
Continue smashing and working those muscles on your candy canes until they are the correct size. For making peppermint bark, you want the candy cane pieces to be crushed into very small pieces. They should be smaller than the size of the nail on your pinkie finger, aim for half the size for a good measurement. I have SMALL hands and like them just a bit smaller than my pinkie nails. See below for a good idea of how small they should be in the bag when the peppermint candies are crushed and ready.
Best Way to Melt White Chocolate Chips
White chocolate is very tempermental. Out of all the chocolates for melting, I find that it tends to seize up easier than milk, dark, or semi-sweet chocolate chips. Chocolate will seize up when it is melted too quickly over too high of heat. When this happens it will go from smooth melted chocolate right back to a hard overcooked state in a matter of seconds.
The best way to melt white chocolate for candy making is in a double boiler. If you do not have a specific double-boiler pot, you can easily make your own. I do not own a double-boiler. I have always melted chocolate easily by using a glass bowl that fits correctly over a saucepan as shown below. Make sure you have a glass bowl that fits just over the opening of your saucepan so that there are no gaps and the bowl does not sit too low.
Add 1 & ½" of water to the bottom of your double-boiler or saucepan. Over medium heat, bring it to a boil. Once it boiling, bring the heat down to a very low simmer. Once the heat is on low and simmering, place the top half of your double boiler or your glass bowl over the low simmering water. Add the white chocolate chips and begin to slowly melt the white chocolate chips in the top of your double-boiler or bowl. Use a rubber spatula to stir constantly to keep the white chocolate chips moving so they do not heat too quickly on the bottom and leave those on top still solid.
You will know the white chocolate chips are done melting when they look like the image below. They should almost all be smooth and melted with just a few small semi-solid pieces left that are almost melted. Take it off the heat carefully (the water underneath will be simmering and steam will be HOT!) and continue to stir it off the heat. It will take only a few more stirs and the final bits of white chocolate will melt and the mixture will be warm and creamy.
Combine the White Chocolate with Crushed Candy Canes
Once the white chocolate chips are warm and melted completely, it is time to add the candy canes. Add the crushed peppermint candy cane pieces to the melted chocolate. Using the spatula fold and stir the two together until it is evenly combined. Make sure to scrape the bottoms and sides so that all the white chocolate is mixed with the peppermint candy.
How Long Do You Chill Peppermint Bark
Once all the crushed candy cane bits are stirred into the melted white chocolate, the bark mixture is ready to pour onto a prepared baking sheet. If you are using a full-sized cookie baking sheet, the candy will not take up the full surface so pour it in the middle and spread it out to the sides. Make sure to keep the candy mixture the same thickness so the candy is not thick in some places and thin in others. I always use a baking sheet and it covers about 80% comes out great.
This is a no-cook recipe so all you need to do is wait for the peppermint bark to set up. If your home is cool enough, you can simply let it rest on the counter or table. I find it best to place the tray in the refrigerator and in 1-2 hours it is solid.
Breaking Up Peppermint Bark into Pieces
Once the candy is solid and set, it is time to start breaking it up into pieces. You can make them as small or as big as you want. If you are eating this on its own as a piece of candy, break peppermint bark into pieces about jagged pieces similar in size to 1" squares. For peppermint bark to use as a cake or cupcake topper, crushed onto cheesecake or ice cream, break your pieces into much smaller pieces or bites.
How to Store Peppermint Bark
Peppermint bark is a great make-ahead Christmas candy. You can make this weeks or months in advance and it will still be fabulous. After making peppermint bark, break it into pieces before storing. Store homemade peppermint bark in an air-tight container or Ziploc bag and then place it in the refrigerator for up to 3 months.
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2-Ingredient Peppermint Bark
Ingredients
- 2 packages white chocolate chips 11oz size each
- 1 box mini peppermint candy canes 6 oz total ( about 50 mini candy canes)
Instructions
- Line a baking sheet or a 7×11 baking dish with aluminum foil.
- Begin by removing the wrapping off all the individual small-sized candy canes before you start crushing them. Place the small candy canes in a Ziploc bag and seal them closed.
- Using the flat side of a meat mallet tenderizer, begin smashing the candy canes to pieces. They should be smaller than the size of the nail on your pinkie finger, aim for half the size for a good measurement
- Add about 1 & ½″ of water to the bottom of your double-boiler or saucepan. Over medium heat, bring it to a boil. Once it boiling, bring the heat down to a very low simmer. Now place the top half of your double boiler or your glass bowl over the low simmering water. Add the white chocolate chips and begin to slowly melt the white chocolate chips in the top of your double-boiler or bowl.
- Using a rubber spatula stir the chips constantly to be sure they melt evenly. This should take 3-5 minutes. They should almost all be smooth and melted with just a few small semi-solid pieces left that are almost melted. Take it off the heat carefully (the water underneath will be simmering and steam will be HOT!) and continue to stir it off the heat to melt those final small bits.
- Next, add the crushed peppermint candy cane pieces to the melted chocolate. Using the spatula fold and stir the two together until it is evenly combined. Scrap the edges as needed.
- Pour or scoop the mixture onto your prepared baking sheet or pan. Make sure to keep the candy mixture the same thickness so the candy is not thick in some places and thin in others. If using a cookie baking sheet, I find it covers the foil about 80% to yield the right thickness.
- Refrigerate for 1-2 hours.
- Using your hand break the bark into medium-sized pieces. It should snap easily. Aim for 1" jagged square pieces for a traditional size. This size will yield approximately 40 pieces. You can break them bigger or smaller if you are using them as part of another dessert or a topping.
- Enjoy immediately. Peppermint bark can be stored to enjoy later or to give as a gift. Store it in an air-tight container in your refrigerator for up to 3 months.
Notes
| Nutrition Facts | |
|---|---|
| Servings: 40 | |
| Amount per serving | |
| Calories | 98 |
| % Daily Value* | |
| Total Fat 5g | 6% |
| Saturated Fat 3g | 15% |
| Cholesterol 3mg | 1% |
| Sodium 14mg | 1% |
| Total Carbohydrate 13.1g | 5% |
| Dietary Fiber 0g | 0% |
| Total Sugars 12g | |
| Protein 0.9g | |
| Vitamin D 0mcg | 0% |
| Calcium 31mg | 2% |
| Iron 0mg | 0% |
| Potassium 45mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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Suzie says
So easy and good. I added a few extra candy cane bits on top of the bark because we love peppermint. They are pretty and extra minty.
Angela says
That sounds lovely.