We originally received the basics for this recipe from a family member one Christmas. They sent a nice tin of Peppermint Bark and attached the recipe as a lovely homemade gift; we all decided instantly we LOVED it!
The combination of the two different chocolates plus the candy canes – Fantastic!
But, the candy canes for sale in most stores these days are filled with High Fructose Corn Syrup, colors, dyes, and flavorings; not something I’m generally into. We really wanted to make this Peppermint Bark Recipe for our friends and family though the following Christmas so, off I went on a hunt for some more natural alternatives.
Thankfully, I found some!
There are natural and organic white and bittersweet chocolate chips available, and we found Organic Candy Canes too! Add to that a bit of organic peppermint extract and the end result is a much more natural Peppermint Bark recipe.
During the Holidays though money can be tight. And, if you’re giving this recipe to a lot of other folks as part of a gift, it may just be too much to spring for all natural ingredients.
To me, its the thought that counts overall and, if you can afford to buy the all natural (and often more expensive) ingredients great, if not, there’s no reason not to make this fantastic Peppermint Bark Recipe any way you can because it’s really easy and really amazing!
- 12 oz chopped bittersweet chocolate (I often use semi sweet chocolate and it tastes great too)
- ½ teaspoon peppermint extract divided (can use more to taste)
- 12 oz chopped white chocolate
- ¾ cup chopped candy canes divided
- Line an 11 x 17 in baking sheet with parchment paper and set aside
- Melt the bittersweet chocolate in the top of a double boiler (aka a big pot with some water in it, then a sauce pan inside that w/the chocolate in it) stirring constantly.
- Stir in ¼ teaspoon of peppermint extract
- Spread chocolate evenly onto the prepared sheet using a spatula and chill until set - usually about an hour or so. Be sure its really set well though.
- Once bittersweet chocolate is set melt the white chocolate in the double boiler. Add the other ¼ t of peppermint extract as well as ½ of the candy canes.
- Now, spread the white chocolate mixture over the set bittersweet chocolate being sure to spread to the edge of the pan with a spatula.
- Sprinkle remaining ½ of the candy canes over the entire sheet of peppermint bark.
- Chill until set, about four hours or, preferably, overnight. Once completely set, break into pieces and serve. Keep cold unless eating and the Peppermint Bark will keep in the refrigerator for 5-6 weeks.
