Peppermint Bark

You don’t need to buy this at Williams Sonoma. It is dead simple.


  • 12 Oz Milk Chocolate 
  • 12 Oz White Chocolate
  • 6 Candy Canes
  • 1/2 Teaspoon Peppermint Extract


  • Wax Paper
  • Cookie Sheet
  • Plastic Bag
  • Double Boiler or Microwave
  • Spatula or offset spatula.
  1. Place the candy canes in the plastic bag and break into really small pieces. Use a rolling pin or other heavy object to break apart the canes. 
  2. Melt the milk chocolate. You can use either pieces or broken up bar. I like to use really good chocolate but the bog standard pieces will do. You can either melt over hot water in a double boiler (one pan on top of another) or in the microwave.
  3. Either way, stir the chocolate until smooth.
  4. Add 1/4 peppermint extract and stir in.
  5. Pour melted chocolate onto a piece of wax paper on a cookie sheet.
  6. Spread out with a spatula until you have a smooth layer.
  7. Stick in the refrigerator and let cool for about 15 minutes.
  8. Melt the white chocolate in the same manner.
  9. Stir in the other 1/4 teaspoon peppermint extract.
  10. Stir in about 1/2 of the crushed candy cane.
  11. Pour over the chocolate and smooth out in the same manner.
  12. Sprinkle the rest of the candy cane evenly over the two layers.
  13. Let cool in the refrigerator for another 10 minutes.
  14. Cut and break into pieces.
  15. Store in an air tight container, serve or give as gifts.

One comment on “Peppermint Bark

  1. zucchini123 says:

    I love this! I’m actually making dark chocolate bark with pistachios and dried cranberries for my column in The Northbrook Tower this week. Maybe I’ll make some peppermint too!

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