Uploaded December 2023 | Updated September 2026, 1 week ago
Do you have a sweet tooth? Try making this Peppermint Bark recipe, just in time for the holidays!
Ingredients / Supplies:
Parchment Paper
12 ounces of White Chocolate
6 ounces of Dark Chocolate
Crushed Peppermint
¼ teaspoons of Peppermint Extract
1 ½ teaspoons of Coconut Oil
Directions:
Step One: Line the bottom and sides of a 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. Or use a lined baking sheet. Set aside.
Bottom Layer: Place 6 ounces of white chocolate in a small heatproof bowl or a liquid measuring cup. Add 1/2 teaspoon of oil. Melt in 20-second increments, stirring vigorously with a silicone spatula spatula or spoon after each increment, until completely melted and smooth. White chocolate and chocolate overheat easily, so it’s important to do this in increments. Once melted, stir in 1/4 teaspoon peppermint extract. Pour melted white chocolate into the prepared baking pan, and, with an offset spatula or spoon, spread into a thin smooth layer. Place the baking pan in the refrigerator for 10–15 minutes or until almost completely set. If it sets completely, the bark layers could separate.
Middle Layer: Place semi-sweet chocolate in a small heatproof bowl or a liquid measuring cup. Add 1/2 teaspoon of oil. Repeat melting, just as you did with the white chocolate in step 2. Once melted, stir in remaining 1/4 teaspoon peppermint extract. Pour all of the semi-sweet chocolate over the white chocolate layer and spread it into a smooth layer. Place the baking pan back in the refrigerator for 10–15 minutes or until almost completely set.
Top layer: Place the remaining white chocolate in a small heatproof bowl or a liquid measuring cup. Add last 1/2 teaspoon of oil. Repeat melting, just as you did with the other layers. Pour over the bark layers and spread into a smooth layer. (This layer will not have peppermint extract.) Sprinkle evenly with crushed candy canes. To crush, place the unwrapped candy canes in a sealed zipped-top bag and roll or bang with a rolling pin or meat mallet until crushed.
Refrigerate the bark until completely set, about 1 hour. Once hardened, remove from the pan and peel off the foil or parchment. Break or cut into pieces as large or as small as you want.
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To learn more about Glendale Library, Arts & Culture and to visit our virtual library, go to: eGlendaleLAC.org
Follow us on Social Media: @myGlendaleLAC
Instagram: instagram.com/myglendaleLAC
Facebook: facebook.com/myglendaleLAC
Twitter: twitter.com/myglendaleLAC
To speak to a Glendale Library, Arts & Culture Librarian, give us a call at 818-548-2021 or send us an email to LibraryInfo@glendaleca.gov
Do you have a sweet tooth? Try making this Peppermint Bark recipe, just in time for the holidays!
Ingredients / Supplies:
Parchment Paper
12 ounces of White Chocolate
6 ounces of Dark Chocolate
Crushed Peppermint
¼ teaspoons of Peppermint Extract
1 ½ teaspoons of Coconut Oil
Directions:
Step One: Line the bottom and sides of a 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. Or use a lined baking sheet. Set aside.
Bottom Layer: Place 6 ounces of white chocolate in a small heatproof bowl or a liquid measuring cup. Add 1/2 teaspoon of oil. Melt in 20-second increments, stirring vigorously with a silicone spatula spatula or spoon after each increment, until completely melted and smooth. White chocolate and chocolate overheat easily, so it’s important to do this in increments. Once melted, stir in 1/4 teaspoon peppermint extract. Pour melted white chocolate into the prepared baking pan, and, with an offset spatula or spoon, spread into a thin smooth layer. Place the baking pan in the refrigerator for 10–15 minutes or until almost completely set. If it sets completely, the bark layers could separate.
Middle Layer: Place semi-sweet chocolate in a small heatproof bowl or a liquid measuring cup. Add 1/2 teaspoon of oil. Repeat melting, just as you did with the white chocolate in step 2. Once melted, stir in remaining 1/4 teaspoon peppermint extract. Pour all of the semi-sweet chocolate over the white chocolate layer and spread it into a smooth layer. Place the baking pan back in the refrigerator for 10–15 minutes or until almost completely set.
Top layer: Place the remaining white chocolate in a small heatproof bowl or a liquid measuring cup. Add last 1/2 teaspoon of oil. Repeat melting, just as you did with the other layers. Pour over the bark layers and spread into a smooth layer. (This layer will not have peppermint extract.) Sprinkle evenly with crushed candy canes. To crush, place the unwrapped candy canes in a sealed zipped-top bag and roll or bang with a rolling pin or meat mallet until crushed.
Refrigerate the bark until completely set, about 1 hour. Once hardened, remove from the pan and peel off the foil or parchment. Break or cut into pieces as large or as small as you want.
--
To learn more about Glendale Library, Arts & Culture and to visit our virtual library, go to: eGlendaleLAC.org
Follow us on Social Media: @myGlendaleLAC
Instagram: instagram.com/myglendaleLAC
Facebook: facebook.com/myglendaleLAC
Twitter: twitter.com/myglendaleLAC
To speak to a Glendale Library, Arts & Culture Librarian, give us a call at 818-548-2021 or send us an email to LibraryInfo@glendaleca.gov
