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Layered Peppermint Bark

Layered Peppermint Bark

  • Prep

  • Ready In


I never liked peppermint bark until I tried this recipe. The soft ganache center contrasts perfectly with the crunchy peppermints.

Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet


  1. Line a 9x12 inch baking pan with aluminum foil or parchment paper.
  2. Melt half of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermints evenly over white chocolate. Chill until firm, about 15 minutes.
  3. Meanwhile, melt the dark chocolate, heavy cream, and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour the chocolate layer over the chilled white chocolate layer; spread evenly. Chill until firm, about 20 minutes.
  4. Meanwhile, melt the remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over the chilled bark. Sprinkle with the remaining peppermint pieces; chill until firm, about 20 minutes. Cut or break into small pieces to serve.
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Great peppermint bark, I made EXACTLY per recipe. NEXT TIME I will do this: 1) Omit cream from chocolate, it makes it too soft and melts on hands too easily. 2) Melt ALL of the white chocolate at one time and spread on sheet, layer with 1/4 crushed candy 3) Spread all of the semisweet chocolate on top of chilled white chocolate, the semisweet chocolate has a strong flavor, so make the top layer of the semisweet chocolate thinner than the white chocolate ( I was temped to use equal parts chocolate just because I had the semisweet chips left). 4) Sprinkle with the rest of the crushed peppermint candy. Like I said, I tried the exact recipe and the semisweet chocolate didn't ever set up correctly.


Excellent recipe. I only gave it 4 starts since I modified it after reading another review. I omitted the cream. I used crushed candy canes (4) and folded them into the white chocolate. I didn't have any peppermint extract so I just drizzled plain melted dark chocolate over the white choc/candy cane mixture and then cut thru it with a knife - so it looked swirly & pretty. Then I topped it with the remaining crushed candy cane. Chilled it, then flipped it on the counter and cut it when it was room temp. It looks beautiful and is a hit on the holiday baking tray!


I got great reviews on my bark! I used about 1 lb of both milk and white chocolate for a 9x13 dish and also used peppermint oil vs extract. I crushed 12 candy canes and sifted the finer pieces out for the first layer and then topped everything off with the coarser pieces. Everyone loved it!