Chunky Peppermint Bark
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Chunky peppermint candies broken up, layered over dark and white chocolate melts, infused with peppermint oil. Big peppermint shards give texture, snap, and look. Melt chocolate in short bursts watching textures. Spread thin layers fast before firming up. White layer scented lightly but punchy with oil added gradually. Top with large, crunchy peppermint pieces, not dusty powder. Chill until firm then break into shards. Store airtight. Swapping semi-sweet chocolate for dark works well if bitter’s too much. Key is texture contrast and timing—too soft or burnt chocolate kills it. Has a bite, a snap, and buttery melt with refreshing hit from oil.
Prep:
35 min
Cook:
5 min
Total:
40 min
Servings:
12 servings
#chocolate
#holiday treats
#peppermint
#candy bark
#easy dessert
Crushing peppermint. Not pulverizing—big jagged chunks over fine dust. Trust me, the texture is critical. Chocolate melts that set quick can frustrate most; watch melts carefully—stop when glossy with a few chunks. Vigorous stirring finishes melting without scorching. I learned to never leave the microwave unattended. Layers need working fast. Too slow and the bottom melts combine, blurring colors. And peppermint oil? Potent stuff—too much burns your nostrils, but little lifts the whole candy. The aromatic kick isn’t for the timid. Store bark airtight or it’ll get stale fast. Always use waxed or parchment—you’ll thank me scraping sticky mess later. This candy is a crunchy, smooth, peppermint hit that’s both nostalgic and fresh.
Ingredients
- 3 cups dark chocolate candy melts or semi-sweet chunks
- 3 cups white chocolate candy melts
- 1 teaspoon pure peppermint oil
- 12 standard peppermint hard candies, unwrapped
- Waxed paper or parchment
About the ingredients
Dark chocolate candy melts provide a deep cocoa base; swap with semi-sweet chocolate chunks if bitter isn’t your thing. White chocolate melts must be good quality–cheap white chocolate chips can seize and grain under heat. Peppermint oil is concentrated—treat it like a spice, add gradually. Use hard peppermint candies from bags, not sticks—they break better. Crushing between towels keeps shards manageable. Waxed or parchment paper is essential for easy transfer and cleanup—it also helps chocolate cool evenly. If no peppermint oil, a crushed candy cane infused in melted white chocolate works but less punchy. Can substitute peppermint candies with spearmint or cinnamon for different twist.
Method
- Set broken peppermint candies inside a ziplock between towels. Crush lightly with rolling pin. Don't powder it. Large shards make that rustic look I love, and give a nice crunch.
- Spread a big sheet of waxed paper on a cookie tray or flat counter space. Keep it steady—keeps the bark from sticking and aids cleanup.
- Microwave dark chocolate in 25-30 second blasts. Stir each round. Stop heating just shy of fully melted, bits of it still visible but soft. Then vigorous stirring melts the rest. Burning? Chocolate smells sharp, grainy. Bail out early next time.
- Quickly spread the dark chocolate on waxed paper. Thin, about 10 by 22 inches. If it starts firming too fast, scrape thinner or warm hands slightly to smooth before it sets rock hard.
- When mostly solid but still tacky (fingertip touch, slight indent), melt white chocolate same 30-second intervals. Stir often. Goes grainy if rushed. You want creamy, never scorched.
- Drop peppermint oil in white melts, start with half teaspoon. Stir well, taste carefully. Potent stuff. Add another tiny drop if faint. Too much overwhelms the candy's softness.
- Pour white chocolate spread over dark layer thinly. Work fast here—white melts can melt dark beneath, ruining the textured layers. If it blurs, refrigerate briefly to firm dark layer before white step next try.
- Sprinkle crushed peppermint chunks generously over white chocolate, avoiding dusty powder at bottom of bag. That powder gets bitter and unappealing when mixed in. Bigger pieces lock in freshness, add interest in every bite.
- Let rest undisturbed at cool room temp or fridge until fully firm and solid. Break roughly into shards. Store airtight or moisture ruins crisp texture.
Cooking tips
Crushing candies is about control. Light taps with rolling pin, not pulverizing into dust—that powder is bitter and unappealing on top. Microwaving chocolate in short bursts with stirring keeps from burning—stop heating when just a few solid chunks remain; the residual heat melts the rest with stirring—this avoids graininess. Spread chocolate thin fast, glossy sheen means melted but firming soon. White chocolate layer must be poured while dark is still tacky or it melts together, losing layers. Add peppermint oil slowly, taste after each drop—too much burns while too little disappears. Sprinkle chunks just after spreading white chocolate; they stick better and retain texture. Let bark sit undisturbed at room temp or gentle chill to firm up before breaking. Store airtight to maintain snap.
Chef's notes
- 💡 Microwave chocolate in short bursts—25 to 30 seconds max. Stop heating when small chunks remain but soft. Stir vigorously to finish melting. Avoid overheating; smells sharp means burning. Burns ruin flavor, subtle graininess messes texture.
- 💡 Crush peppermint candies between towels lightly. Don’t pulverize into dust or bitter powder ruins topping. Big jagged shards give rustic look and crunch. Toss shards on top right after white chocolate spread before it sets.
- 💡 Spread chocolate thin — about 10 by 22 inches. Works fast or bottom melts mix and layers blur together. If dark chocolate firms too fast scrape with warm hands to smooth. Timing critical to keep layers distinct.
- 💡 Add peppermint oil to white chocolate gradually. Start with half teaspoon then taste; that stuff’s potent. Too much kills softness and punch. White melts scorch easy; stir often to keep creamy and avoid graininess.
- 💡 Use good quality white chocolate candy melts. Cheap white chips seize or get grainy when heated wrong. Semi-sweet instead of dark chocolate gives milder bittersweet base if dark’s too strong for you. Waxed or parchment paper needed for easy cleanup.
Common questions
How to avoid grainy white chocolate?
Stir often during melting. Use short bursts in microwave. Don’t rush heating—graininess comes from scorch or fast melts. Quality white melts matter too. Let residual heat finish melting.
What if peppermint oil is too strong or weak?
Start small with half teaspoon. Taste before adding more. Too much burns nostrils and overtakes candy softness. If no oil, crushed candy cane in white chocolate works but less punch and slower flavor release.
Dark chocolate melts too fast or burns?
Stop early when soft chunks remain. Stir vigorously to melt rest. Smell is big clue—sharp or burnt means overcooked. Switch semi-sweet chunks if dark bites too harsh. Quick spreading helps prevent overheating.
How to store peppermint bark?
Airtight container essential. Moisture kills crisp snap. Room temp okay if cool, fridge fine for hotter kitchens but can cause bloom or softer texture. Avoid plastic wrap directly touching chocolate—it traps condensation.
