Holiday Peppermint Bark
Holiday baking can be stressful, so you need a fantastic, no-bake and fuss-free holiday dessert recipe like this white chocolate peppermint bark! Great for kids to help you make, and so easy to customize to any holiday!
With the holiday season looming, it’s time to start ironing out your baking to-do list. For me, I’ll take all the no-bake recipes I can get, since it’s so much less stressful.
Plus, no-bake dessert recipes are great for the kids to help with, which I’m also a fan of!
This white chocolate peppermint bark is unbelievably easy to make, and even easier to customize! I’ve listed a few variation options down below, but feel free to mix and match things to make your own creation.
HOW TO MAKE PEPPERMINT BARK
Making peppermint bark is so easy, that it’s hard to even call this a recipe. I think of it as more of a method!
- Melt the chocolate
- Spread onto wax paper lined baking sheet
- Sprinkle with desired toppings
- Chill and break into pieces
The hardest thing about making peppermint bark, and I hesitate to say hard, is melting the chocolate. But I have a few helpful tips to make it go smoothly!
- Don’t cook on full power – if you choose to microwave your chocolate (which is what I normally do), set your microwave to half power (or medium). This lessens the chance of the chocolate heating too quickly and “seizing”.
- Heat slowly – melt the chocolate in 20-30 second intervals for the first minute, then in 15 second intervals after that, stirring after each cooking interval. It takes longer, but trust me, it’s worth it.
- Add a bit of oil – one of my favorite tricks is to add a little bit (about a tablespoon or so) of vegetable oil to the chocolate before melting. I don’t think I’ve ever had seized or scorched chocolate when following the microwave tips and this one!
WHAT IS SEIZED CHOCOLATE
Have you ever been melting chocolate (especially white chocolate) and had it go from luxuriously smooth and silky, to a thick, grainy paste? It’s the bane of every baker’s existence!
Chocolate will do that for one of two reasons. First, a bit of water got into your chocolate. Water is the enemy of melted chocolate and will turn all it into a gluey paste, very quickly.
Secondly, it can be overheated and scorched. This often happens when chocolate is cooked at too high of a temperature, and/or for too long.
VARIATIONS OF WHITE CHOCOLATE BARK
- Extra minty – love peppermint flavor? Add 1/2 tsp of peppermint extract (make sure you pick up the peppermint version, and not “mint”) to the melted chocolate.
- Extra chocolatey – drizzle peppermint bark with some melted dark chocolate, or layer some melted dark chocolate down in the baking sheet, before topping it with the white chocolate.
- Different colors – making this for a different holiday? Swap out the red and green sprinkles and m&m’s for whatever colors you want.
- Different toppings – add some broken pretzels, oreo cookies, nuts, etc. You can add so many different toppings to bark, and truly make it your own!
MAKING BARK AHEAD OF TIME
Bark recipes are fantastic for making ahead of time, since they have a long shelf life once they’re made.
I like to get my holiday barks made about a week or so before I need them for the holiday or a party.
White chocolate bark can be kept refrigerated for up to 2 weeks.
I find bark is best kept chilled, so it doesn’t risk melting.
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Holiday Peppermint Bark
- 12 oz white chocolate chips - (approximately 2 cups)
- 1 Tbsp vegetable oil - (optional)
- peppermint candy canes or candies - crushed
- assorted holiday sprinkles
- Line a rimmed baking sheet with wax paper. Set aside.
- In a microwave-safe bowl, add white chocolate chips, and microwave on MED power (50%) for 20-30 second intervals for the first minute, stirring after each cooking interval.
- If needed, microwave in 15 second intervals, stirring after each microwave interval, until chips are JUST melted.
- Spread melted white chocolate onto prepared baking sheet in an even layer.
- Sprinkle with crushed candy canes, m&m's and sprinkles as desired.
- Let sit on the counter for about an hour or two, or until set and firm. Break into pieces.
WHITE CHOCOLATE MELTING TIPS:
- Don't cook on full power - if you choose to microwave your chocolate (which is what I normally do), set your microwave to half power (or medium). This lessens the chance of the chocolate heating too quickly and "seizing".
- Heat slowly - melt the chocolate in 20-30 second intervals for the first minute, then in 15 second intervals after that, stirring after each cooking interval. It takes longer, but trust me, it's worth it.
- Add a bit of oil - one of my favorite tricks is to add a little bit (about a tablespoon or so) of vegetable oil to the chocolate before melting. I don't think I've ever had seized or scorched chocolate when following the microwave tips and this one!
If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.
For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4