how long does peppermint bark last?

Stored in an airtight container, it keeps for 1–2 weeks at cool room temperature or up to 3 weeks in the refrigerator.

can i freeze peppermint bark?

You can, but I don’t really recommend it unless needed. Freezing can cause condensation once the bark is thawed.

why did my layers mix together?

The bottom layer was likely still too warm or glossy. Let it cool until matte before adding the next layer.

why did my white chocolate seize or thicken?

White chocolate is super sensitive to heat, so it's important to microwave in short bursts and stir frequently to avoid overheating.

Peppermint Bark

Description

This easy peppermint bark recipe is made with layers of dark chocolate, creamy white chocolate, and crushed candy canes — a classic holiday treat perfect for gifting and snacking.

Ingredients

Scale

12 ounces bittersweet or semisweet chocolate bars, finely chopped
12 ounces white chocolate bars, finely chopped
1/2 teaspoon peppermint extract, divided
3/4 cup crushed candy canes (about 5 regular-size canes)
flaky sea salt (optional)

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Instructions

Prepare the pan. Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy lifting.
Melt the bittersweet chocolate. Add the chopped bittersweet chocolate to a heatproof bowl. Microwave in 20–30 second intervals, stirring between each, until just melted and smooth. Stir in ¼ teaspoon peppermint extract. (Chocolate should be smooth, glossy, and pourable — not hot. If it feels hot to the touch, let it cool for 2–3 minutes.)
Spread the bittersweet layer. Pour the chocolate into the prepared pan and spread it into an even ¼-inch layer.
Let the layer set. Allow the chocolate to set until the edges are firm and the center looks matte (no longer shiny) and soft but not liquid. For best results, rest at room temperature for 10–15 minutes, then refrigerate 3–5 minutes. Or refrigerate 12–15 minutes straight. Do not add the next layer if the center is still glossy.
Melt the white chocolate. Add the chopped white chocolate to a clean bowl. Microwave in 20–30 second bursts, stirring between each, until smooth. Stir in the remaining ¼ teaspoon peppermint extract. Let cool to “body temperature” (just slightly warm) for 3–5 minutes, stirring every 30 seconds.
Add the white chocolate layer. Slowly pour the white chocolate over the center of the bittersweet layer. Gently spread outward with an offset spatula without disturbing the layer below. If the spatula begins to pick up dark chocolate, stop spreading and switch to pouring-only.
Add the candy canes. Immediately sprinkle the crushed candy canes evenly over the white chocolate and press lightly to adhere. Follow with a light sprinkling of sea salt if desired.
Chill to set. Refrigerate for 20–25 minutes, or until completely firm.
Cut or break. Lift the bark from the pan and rest at room temperature for 15–20 minutes. Cut into pieces using a chef’s knife (pressing straight down).
Store. Store at cool room temperature for 1–2 weeks or in the refrigerator for up to 3 weeks.