I love the Williams Sonoma Peppermint Bark that comes out every Christmas, but I don’t love the price. I feel it’s really expensive. So I tried to make my own and it turned out great. I actually prefer mine because I load it with crushed candy canes.

It’s great to have around the holidays and makes a great gift.

Peppermint Bark


Course Dessert
Servings 500 grams


  • 1 cup dark chocolate
  • 1 tsp peppermint extract
  • 1 cup white chocolate
  • 2 tbsp crushed candy canes


  • Tape parchment paper to your countertop or a baking sheet. I prefer counter top, it's easier to spread the chocolate.
  • Fill a pot half way with water and bring to boil. Place a heat proof glass bowl onto of the pot. This is your double boiler.
  • Add the dark chocolate and peppermint extract and let the chocolate melt. Stir with a spatula to help it melt.
  • Once melted, remove bowl from the pot with oven mitts. The steam will escape and burn you, so be careful.
  • Pour the chocolate onto the parchment paper and spread evenly into a rectangle shape making it ¼cm thick. Let cool completely. It should be hard.
  • Repeat same melting process with the white chocolate.
  • Pour onto the dark chocolate and spread evenly.
  • Sprinkle with crushed candy cane and let cool.
  • Once cooled, meaning it should be completely hard – no soft spots. Break or cut the bark into pieces.
  • Store in an airtight container or decorative box.


Use as much candy canes as you like. I found 2 tbsp was good enough for me for this recipe. 
The leftover chocolate bits can be melted and served over ice cream or drizzled on anything your heart desires.