Homemade Peppermint Bark with Free Printable Gift Tag
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Make this homemade peppermint bark recipe as an easy handmade gift this holiday season! You won’t believe just how simple this homemade peppermint bark recipe is!
Homemade Peppermint Bark Recipe
I am very excited to be sharing some delicious Christmas treats with you again this year! Do you remember the homemade marshmallows we shared last year? They were a huge hit!
This year I’ve got a homemade peppermint bark recipe for you! This recipe is much easier than making homemade marshmallows, so I hope you will give this a try! This would make a great gift for neighbors, teachers, and co-workers!!
If you’d like to try a few more Christmas dessert recipes this season, I have gathered together with some of my blogging friends below! If you remember, we shared Christmas cookie recipes earlier this month. Today, we’re all sharing some wonderful Christmas treat recipes, I know you’ll find something delicious to try! Just scroll to the end of this post to get them all!
Each year I pick up a few boxes of Williams-Sonoma’s peppermint bark to give to family. My uncle expects this every year, it is his absolute favorite! This year, I thought I’d try to make my own! Peppermint bark is so easy to make yourself, and is much less expensive as a homemade recipe!
Tips for delicious homemade peppermint bark:
Use high quality chocolate.
It might seem silly for me to mention, but it is so important to use very high quality chocolate when making peppermint bark. Since this recipe is made entirely out of melted chocolate, you will 100% be able to tell if you did not use high quality chocolate to make this homemade peppermint bark!
My favorite kind of chocolate is Guittard. Once you try Guittard you will have a whole new appreciation for high quality chocolate. Their choc-au-lait chips are perfect for this recipe!
Crush the peppermints/candy canes in a food processor.
Skip trying to crush your peppermint bark with a rolling pin or mallet. Use your food processor for this one!
The finely crushed peppermint pieces make a world of difference on this homemade peppermint bark. I think this is the secret to making this taste like the Williams-Sonoma peppermint bark!
Melt the chocolate in increments.
While it’s best to melt chocolate in a double boiler – this recipe is simplified by using a microwave! The key to getting a smooth & creamy consistency is to melt the chocolate at a low setting and in increments. Make sure to stir the chocolate between each microwave session!
This peppermint bark is a winning recipe that is beyond easy. If you’re short on time, or aren’t one to bake, you will love that all you need is a microwave and a freezer to make this peppermint bark!
I like to use my food processor to crush the peppermint candy for the topping, but if you don’t have a food processor or really don’t want to take it out, you can place the candies in a zip-lock bag and crush them with a rolling pin or mallet. However, the bark will not be as good as if you used a food processor!
I was so excited to use this darling watercolor wreath on these gift tags! My friend Camille from Amber’s Artistry painted the wreaths for us to use. I hope you enjoy! To use, simply click the button below to download the tags. Print onto card stock, and use a paper trimmer to cut each tag out!
- 12 oz Milk Chocolate
- 12 oz White Chocolate
- 6 Candy Canes (or 1 cup crushed candy canes)
- Add the milk chocolate chips to a microwave-safe bowl. Microwave on low heat in 45-second increments, stirring between each session. Continue until the chocolate is melted at a smooth & creamy consistency.
- Pour the melted milk chocolate onto a cookie sheet. Use a spatula to spread evenly, about 1/8" thick - it may not reach corner to corner, that is okay.
- Place the cookie sheet in the freezer. Cool for at least 30 minutes.
- Meanwhile, place the unwrapped candy canes into a food processor. Pulse until the candy become the consistency of brown sugar. Set aside.
- Add the white chocolate chips into a separate microwave-safe bowl. Microwave on low heat in 45-second increments, stirring between. Continue until the chocolate is melted at a smooth & creamy consistency.
- Remove the milk chocolate from the freezer.
- Pour the melted white chocolate onto the same cookie sheet, directly over the milk chocolate. Use a spatula to spread evenly, about 1/8" thick.
- Sprinkle the entire mixture with crushed candy cane. Place in the freezer for a few hours. Once completely solid, break the bark into small bite-sized pieces.
- For gifting, place into small glass containers. Finish with ribbon & Free Printable Peppermint Bark Labels!
If you have trouble spreading the chocolate, place a piece of parchment paper over the entire cookie sheet and use a rolling pin to roll out the chocolate.