White Chocolate Peppermint Bark Recipe

closeup view of broken white chocolate peppermint bark pieces in a parchment-lined tart pan.

White Chocolate Peppermint Bark Recipe

Course: chocolate, Dessert, Snack

Cuisine: American

Prep Time: 10

Cook Time: 0

Set Time: 10

Total Time: 20

Servings: pieces

Calories: 285kcal

Author: Becky Hardin

This white chocolate peppermint bark is quick, simple, and festive! Melt creamy white chocolate in the microwave, add peppermint extract and crushed candy canes, and let set. Perfect for gifting, dessert trays, or a holiday snack. No tempering required, easy to break into pieces, and absolutely delicious.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
8x8 Baking Pan

Ingredients

12 ounces white melting chocolate *
¾ teaspoon peppermint extract **
Red food coloring optional
½ cup crushed candy canes ***

Instructions

Line an 8x8-inch baking pan with parchment paper. Set aside.
In a medium, microwave-safe bowl, microwave the white chocolate in 20-second intervals, mixing well each time, until fully melted.
12 ounces white melting chocolate
Once melted, add the peppermint extract and stir.
¾ teaspoon peppermint extract
Pour the melted chocolate into the prepared pan and smooth out to all of the corners.
Drop a few scattered drops of red food coloring onto the melted white chocolate. Use a knife or toothpick to swirl the red throughout the white chocolate.
Red food coloring
Sprinkle crushed candy canes over the surface.
½ cup crushed candy canes
Let the peppermint bark set for 10 minutes or until completely hardened.
Once hardened, remove the peppermint bark from the pan and break into pieces.

Notes

*You can use white chocolate chips, melting wafers, or baking bars/bark. I used Ghirardelli White Melting Wafers. If you prefer to use regular chocolate, just note that the bark will turn out darker and less festive.

**If using peppermint oil, use ⅛-¼ teaspoon maximum--it's much stronger!

***You can use crushed peppermints in place of candy canes. Note they are a bit softer and do not have the same crunch that candy canes add.

Tips:

Line your baking pan with parchment paper with a slight overhang. This makes lifting the bark out of the pan effortless and avoids breakage.
When melting white chocolate, be sure to stir it often. This will help prevent it from seizing up.
If your chocolate starts to seize (become grainy or clumpy), you can add 1 teaspoon of coconut oil or vegetable shortening per 3-4 ounces of chocolate and stir gently. This helps restore a smooth, pourable consistency.
If you want professional-looking bark, gently tap the pan on the counter after pouring the chocolate to remove air bubbles and create a smooth surface.
For a more sophisticated peppermint bark, consider adding a thin layer of dark or milk chocolate first, letting it set slightly, then pouring the white chocolate on top. This adds visual contrast and flavor depth. I recommend using 12 ounces for evenly-sized layers or 6-8 ounces for a thinner bottom layer.
The food coloring is optional and just for looks. For the best results, I recommend using gel food coloring. I like the pepperminty look of just red, but you can also swirl in green--just don't swirl too much, or it will turn muddy.
To easily crush candy canes, use a food processor or place them into a Ziplock bag and crush them with a rolling pin.
The bark will set and harden much quicker in the refrigerator.

Stovetop Instructions: Place the chocolate in a double boiler or large metal pot set over a saucepan filled halfway with water. Bring the water to a boil, and stir the chocolate in the metal pot until it melts.

Storage: Store white chocolate peppermint bark in an airtight container at room temperature for up to 2 weeks.

Nutrition