Prep time
Total time
This makes a delicious holiday gift from the kitchen! If you're in need of a hostess gift, a teacher gift or small gift for the folks in the office or the neighborhood, Homemade Peppermint Bark is the perfect thing to give.
Recipe type: Candy
Serves: 7 jars
  • 2- 28 Ounce Bags Nestle Milk Chocolate Morsels (Semi Sweet or Dark Chocolate is also fine)
  • 4 - 11 Ounce Bags Good Quality White Chocolate Chips (I used Ghirardelli)
  • 2 Teaspoons Pure Peppermint Extract (Divided)
  • ½ - 14 Ounce Bag Hard Peppermint Candies, Crushed
  1. Line a 13" x 18" x 1" sheet pan with aluminum foil, shiny side up.
  2. Smooth out any wrinkles as best you can.
  3. Crush the Peppermint candies on a cutting board using a wooden mallet. I found it easiest to leave the candy in the wrapper to crush it.
  4. Heat water in the bottom of a double boiler over medium heat.
  5. Don't let the water touch the bottom of the upper pan.
  6. Place the 2 bags of Milk Chocolate Morsels in the top of the double boiler.
  7. Stir until all the chocolate is melted, then remove the upper pan from the heat and wipe off any moisture from the bottom of the pan.
  8. Stir in 1 teaspoon of Peppermint Extract.
  9. Immediately pour the melted chocolate onto the prepared sheet pan.
  10. Use a spatula to spread the chocolate across the entire pan in an even layer.
  11. Place the sheet of chocolate in the refrigerator for about 10 minutes to set.
  12. Meanwhile, wash out the top of your double boiler and dry any moisture from the inside of the pan. Place the 4 bags of White Chocolate Chips into the top of the double boiler and stir until all the morsels are melted.
  13. Once melted repeat the process of removing the top pan, drying the bottom of the pan and then stirring in the remaining 1 teaspoon of Peppermint Extract to the white chocolate.
  14. By this time the milk chocolate in the refrigerator should be set up. Pour the white chocolate on top.
  15. Using a spatula, spread the melted chocolate into an even layer.
  16. Immediately sprinkle the crushed peppermint candies on top of the white chocolate.
  17. Gently press the candies into the chocolate.
  18. Return the sheet pan into the refrigerator to set until firm.
  19. Once the chocolate has set you can use a sharp knife to cut it into strips that will fit your storage jars.
  20. Or, simply lift the bark off of the foil and break it into chunks.
  21. Store in an airtight container at room temperature for up to 2 weeks.
I was able to tightly fill seven, ½ liter Weck Jars with the Peppermint Bark produced in this recipe.
Recipe by After Orange County at