Peppermint Bark

by Elly at
(Chicago, IL)

Layered Peppermint Bark

Layered Peppermint Bark

Peppermint bark is one of those things that most people like and it's so easy to make. Everyone has their own way to make it, and here's mine--a basic 2 layer version.

If you like things mintier, add a splash of mint extract to the white chocolate layer.

Peppermint Bark

  • 1 lb. bittersweet or semi-sweet chocolate (I use a combination), coarsely chopped

  • 1 lb. white chocolate, coarsely chopped

  • 6 oz. crushed peppermints or candy canes

Line a baking sheet with parchment or wax paper.

In a double boiler (or, in my kitchen, a large bowl over a not-as-large pot with an inch or so of just simmering water), heat the chocolate until it's melted and smooth. Pour the chocolate onto the baking sheet and spread the mixture evenly with a spatula or offset spreader. Let the chocolate set, on the counter or in the fridge, until it's firm.

Melt the white chocolate in the double boiler. Allow to cool slightly before pouring over the firm bittersweet chocolate layer. Spread evenly, and then sprinkle with the crushed peppermints (if you want, mix the peppermints in with the white chocolate instead). Set the bark in the fridge and break into pieces when cooled and firm.

Comments for Peppermint Bark

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Dec 18, 2021
Heating separating bark in 200 degree oven worked!
by: Candace

A big thank you to Margarita for suggesting reheating in the oven at 200 degrees for 20 minutes to fix layer separation. It saved my Christmas candy!

Dec 20, 2011
Peppermint bark splitting NEW
by: Jen

There are a few things you can do to prevent your bark from splitting. First, after cooling the first layer (typically the semi-sweet chocolate layer), take it out of the fridge and let it get close to room temp. Then after melting the second layer (typically the white chocolate) let that cool until almost room temp, but still liquid enough to pour.

Another trick is when spreading the semi-sweet chocolate layer I'll make "waves" with my spatula then let it set in the fridge. Then, when it's chilled I'll also score that layer with a fork before pouring the white chocolate on top.

The third trick I do is by breaking the pieces by hand. I take a piece of parchment paper between my finger pick up a corner of the bark and just let the bark break naturally.

Dec 20, 2011
keeping layers from separaying when cutting NEW
by: Sherry

I have found to keep my peppermint bark layers from separating when cutting. If I use a sawing technique - creating a little friction- it cuts without separating.

Dec 17, 2011
Layers Separate When Making Bark or Toffee NEW
by: Angie

G. Johansen,

I moved your question here so you could read the previous discussion about this problem of layers separating. Hope that helps.

Dec 17, 2011
Why do layers seperate when making peppermint bark? NEW
by: G. Johansen

I'm making a toffee recipe with saltine crackers as the base, butter and sugar boiled together for 3 min. Pour mixture over crackers and bake at 400 for 5-8 minutes.

I then sprinkle choc chips on the hot cracker mixture and spread as it melts.

The problem I'm having is that the chocolate layer is separating from the base.

Nov 24, 2010
Food Coloring
by: Angie

Hi Carol,

The cashew bark will work fine.

The green food coloring is another matter. You can certainly use green food coloring, but you need to be sure they are chocolate compatible. I'm thinking that the McCormick food coloring you are referring to is NOT.

Regular food colorings are water based and can cause your chocolate to seize up so you need to be sure that the food coloring you use is particularly safe for chocolate use.


Nov 23, 2010
Adding some color to white chocolate?
by: carol

I'm making some peppermint bark candy soon and was thinking about swirling in some green food coloring (McCormick - not Wilton). Will this work or will it mess up the chocolate?

Also, I wanted to make some without peppermint and stir some cashews into the milk chocolate?

Will this work?


Dec 12, 2009
Great recipe!
by: Jen

I read all the comments about the layers separating and let me just say that they were very helpful! Once I put the liquid chocolate in the pan I purposely put some very small ridges in there with my spatula then I put it in the fridge until it set. THEN I took it out and let it get closer to room temperature again and I let the white chocolate cool off a bit before putting it on top of the milk chocolate. It sounds complicated, but it worked! I also folded in some peppermint dust (from using a sifter) into the white chocolate before adding it to the pan....MMMMM!!


Dec 25, 2008
Heating Separating Layers in the Oven
by: Angie

Excellent idea Margarita! I'm so glad it worked and that you told us about it. It seems the problem with layers separating when making bark is pretty common.

I'm glad to know there is simple solution for a quick fix. You need to be careful you don't let the chocolate get too hot, but if you keep an eye on it, it shouldn't be a problem.

Thanks again!

Dec 25, 2008
Problem WAS solved!
by: Margarita

By the way - I ended up putting the bark in the oven at around 200F for 20 or so mins, scored it with a knife while it was hot, and when I broke it apart when it cooled, it was fine! Phew!!! Thanks again :)

Dec 24, 2008
Problem Solved!
by: Angie

You're very welcome. I'm glad you caught me online. Thanks for the good wishes. I hope you have a lovely Christmas, too.


Dec 24, 2008
Layers separating
by: Margarita

Hi Angie,

Thanks for the quick response! I was hoping to use the "glue" method as a last resort, but it looks like it will have to be the solution this time around. Live and learn, I suppose!

Happy holidays :)


Dec 24, 2008
Peppermint Bark Separating
by: Angie

Hi Margarita,

I don't think there is a whole lot you can do about the layers of your bark separating at this point.

Usually the problem occurs because of a layer of oil that is on the surface of the first layer before you add the second.

In future, try wiping the first layer well with an absorbent cloth before adding the second layer of chocolate.

The only thing I can think of that may help reduce the separation on this batch is to be sure the bark is at room temperature when you cut it up (you may have already tried that).

If you have the time and inclination, another thing you can do (in private) :-) is to melt a bit more chocolate (either kind) and cut up your bark.

When the pieces separate, dab some freshly melted chocolate between the layers to 'glue' them back together. No one will know the difference. ;-)


Dec 24, 2008
Layers separating
by: Margarita

Hi there - I tried this recipe and it looks and tastes fabulous, but I am having trouble breaking the bark apart since the white and dark chocolate layers separate. I've left most of it intact, for now - is there any way to salvage it? I really want to keep the layers together! Thanks!

Dec 19, 2007
Christmas Or All Year Round
by: Angie

Elly, this is gorgeous! Thanks so much for sharing it. I love the simplicity of it and yet it is such a nice attractive treat. The layers seem to make it that much better than the average chocolate bark.

Feel free to add other items as you create them. I do believe I saw some truffles of yours...

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