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A mouthwatering peppermint bark recipe that is really easy to make and perfect for the holidays!
Peppermint Bark + A Romantic Date Night In
Cook Time
1 hr
Total Time
1 hr
Author: Chelsea @ Gal on a Mission
  • 12 ounces white chooclate I used vanilla almond bark, chopped
  • 6 ounces semi-sweet chocolate I used baker's chocolate bar, chopped
  • 1 and ½ teaspoons oil can use coconut oil, canola oil, olive oil, etc.
  • 3 candy canes crushed
  1. Line an 9 or 8-inch baking sheet with parchment paper or aluminum foil. Spray with non-stick cooking spray. Set aside.
  2. In a small glass mixing bowl, add 6 ounces of the white chocolate and ½ teaspoons oil. Place in the microwave and microwave at 15-second increments, mix together every 15 seconds with a spatula. Continue at every 15-second increments until the chocolate has melted. Pour the melted white chocolate onto the baking sheet and spread out evenly. Place in the refrigerator for 15 minutes.
  3. Prepare the semi-sweet the same way as the white chocolate and pour the melted chocolate on top of the white chocolate. Place in the refrigerator for 15 minutes.
  4. Prepare the last 6 ounces of white chocolate and the last ½ teaspoon of oil in the same glass mixing bowl as the first batch, pour the white chocolate on top of the semi-sweet chocolate. Place the refrigerator until it has hardened.
  5. To easily allow it to cut, place on the counter for 15 minutes and cut it using a sharp knife.
  6. Keeps in the refrigerator for at leas 3 weeks.