Milk Chocolate Peppermint Bark Recipe -
Milk Chocolate Peppermint Bark Recipe
  • READY IN 2 hr

Milk Chocolate Peppermint Bark

Recipe by  

"This peppermint bark has a delicious milk chocolate layer on the bottom with white chocolate and bits of candy canes on top."

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Ingredients Edit and Save

Original recipe makes 3 1/2 pounds Change Servings
  • PREP

    30 mins

    2 hrs


  1. Line a 12x18 inch jelly roll pan with aluminum foil.
  2. Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes.
  3. Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer. Chill until set, about 1 hour. Break into small pieces to serve.
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Reviews More Reviews

Most Helpful Positive Review
Nov 28, 2009

A nice easy recipe that has lots of flavor. I messed up a bit and used semi-sweet chocolate as it came in mint flavor. I think it would better with the milk chocolate. I used small candy canes which were a pain to unwrap, but I think when crushed they looked a bit more colorful than the big canes would.

Most Helpful Critical Review
Dec 07, 2010

I followed the recipe and melted the chocolate, it was perfect. I used Milk Chocolate Chipits. When I added the extract (Club House Pure Mint & Peppermint Extract), the chocolate clumped right up and I couldn't save it. I don't know what happened.


47 Ratings

Feb 08, 2010

Good ratios of ingredients. I used Ghirardelli milk and white choc chips, and it tastes almost identical to their peppermint bark squares (which I tasted at Disney and couldn't afford!) Thanks for posting!

Dec 10, 2011

The peppermint extract will cause the white chocolate to seize up - you need to use oil-based flavors especially for candy-makers. I read on another site that this needs to be made with good quality chocolate for the layers to adhere. I used a combination of Nestle's chips and a store brand (make sure it contains cocoa butter) and had no problems. Save some of the candy cane bits to sprinkle in top for color. You need to press them in. Very tasty, will make again.

Mar 06, 2012

Was really easy to make and my friends/family couldn't stop eating it!:)

Jan 18, 2012

I made this at Christmas time and totally forgot to rate it. I normally do some sort of peppermint bark at Christmas and decided this year to do it this way. It was easy, set up great. It looked so pretty when I had all the pieces chucked and in little pretty gift bags. This recipe is soo easy. And it's totally hard to make a flop with this, unless you dropped it on the floor in the making process. LOL. But do give this easy, tasty and simple recipe a try.

Dec 23, 2010

I followed the directions EXACTLY and when I went to break the bark into pieces the two layers separated.

Dec 01, 2011

I made this with 1 bag of milk chocolate chips and a bag of andes mint chocolate chips for the bottom layer and for the top layer used 1 bag of white chocolate chips and a bag of andes mint peppermint chips. The top layer ended up being pink and it cooled really fast so I had to keep reheating it becasue I poured it into moulds. I used a small sauce pan to boil water and put a medium/large ceramic bowl over it to melt the chocolate in, it worked better than the microwave melting and the chocolate never got scalding hot so it cooled really quickly. It was so minty that it didn't really even need the 36 smashed up mini candy canes, but it is awesome. Everyone is eating it!!!!


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  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 20.2 g
  • 7%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 39 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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