Simple homemade peppermint bark recipe with butterscotch and white chocolate chips flavored with peppermint extract and crushed candy canes! A perfect edible holiday season gift!
The holiday season is when I heavily indulge in chocolates, and we love the combination of white chocolate and peppermint. I have shared no-bake white chocolate peppermint fudge before; now it’s time for the peppermint bark recipe! A perfect festive recipe that you can make with minimal effort.
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It’s an incredibly simple recipe with just four ingredients. It’s a layered chocolate bark recipe. The bottom layer is butterscotch chocolate, and the top layer is white chocolate flavored with peppermint, and I added crushed candy canes for added flavor.
I melted the chocolate in the microwave, making it all the more simple. You can also melt the chocolate using the double-boiler method, as I did in my homemade dark chocolate recipe.
Let’s get straight into the ingredient list and recipe details.
Ingredients
Butterscotch chocolate chips – I used 8oz of butterscotch chocolate chips for this recipe. You can use semi-sweet chocolate or dark chocolate of your choice.
White chocolate chips – I used 8oz of white chocolate chips, and I went with an equal measure of butterscotch and white chocolate. But you can adjust the measure to taste. You can reduce butterscotch chocolate and increase the white chocolate amount too.
Peppermint extract – A key ingredient in the peppermint bark recipe! You can easily find this extract in all the groceries. I used ¼ tsp of the extract and 1 tbsp of crushed candy cane.
Crushed candy cane – I pulsed the store-bought candy canes and used about a tbsp of them.
Why butterscotch chocolate chips
No big reason. :-) Last year, I had some butterscotch chocolate chips and tried this bark with the same, and we liked the combo. So I made the same this year, too, and now I’m sharing it here.
As I mentioned before, you can very well use semi-sweet chocolate chips or dark chocolate chips.
PS – During testing, I used butterscotch chocolate chips with palm oil, and I was worried if the layer would separate. But no, it did not. I highly recommend using good-quality chocolate with cacao or cocoa butter, especially white chocolate. If white chocolate has oil in it, the layers won’t set.
Dietary specifications
This peppermint bark is a nut-free and gluten-free recipe. Make sure you are buying gluten-free labeled ingredients. You can refrigerate this chocolate for about two-plus weeks or store it in an air-tight container in a cool place.
Homemade peppermint bark recipe
- Line a square baking pan (I used my 8-inch) with parchment paper.
- In a microwave-safe bowl, add the butterscotch chocolate chips and melt them. Stir for every 20 to 30 seconds. It takes about 1.5 to 2.5 minutes and do not microwave in one go. Also, keep the power level of your MW to medium or medium (5 to 7).
- Spread this melted chocolate evenly in the baking tray lined with parchment paper and set it in the refrigerator for 30 to 40 minutes.
- Now melt the white chocolate in the microwave. Again it takes 1.5 to 2 minutes, and stir it every 20 to 30 seconds. Add the peppermint extract and mix well.
- Add the melted white chocolate on top of the set butterscotch layer.
- Evenly spread the white chocolate layer too. Sprinkle the crushed candy cane and slightly press it down.
- Let this layer set for 30 to 40 minutes in the refrigerator. Once set, cut into pieces using a sharp chef’s knife or break them with hand; that’s what I recommend too.
Recipe notes
- You can also use semi-sweet chocolate or dark chocolate for the bottom layer.
- Adjust the measure of peppermint extract to taste.
- I pulsed the peppermint in the mixer jar. You can roughly crush candy canes by placing them in a heavy-duty ziplock bag and beating them with a heavy object.
- You can melt the chocolate in your preferred way. Microwaving is mess-free, but stir at regular intervals and melt at medium to medium-high power settings.
- My barks are slightly thick. You can use a big baking tray and spread them thin.
Explore more chocolate recipes
PS: If you try this peppermint bark, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.
📖 Recipe
Easy Peppermint Bark Recipe
Ingredients
- 8 oz butterscotch chocolate chips or semi-sweet chocolate
- 8 oz white chocolate chips
- ¼ tsp peppermint extract
- 1 tbsp crushed candy cane
Instructions
- Line a square baking pan (I used my 8-inch) with parchment paper.
- In a microwave-safe bowl, add the butterscotch chocolate chips and melt them. Stir for every 20 to 30 seconds. It takes about 1.5 to 2.5 minutes and do not microwave in one go. Also, keep the power level of your MW to medium or medium (5 to 7).
- Spread this melted chocolate evenly in the baking tray lined with parchment paper and set it in the refrigerator for 30 to 40 minutes.
- Now melt the white chocolate in the microwave. Again it takes 1.5 to 2 minutes, and stir it every 20 to 30 seconds. Add the peppermint extract and mix well.
- Add the melted white chocolate on top of the set butterscotch layer.
- Evenly spread the white chocolate layer too. Sprinkle the crushed candy cane and slightly press it down.
- Let this layer set for 30 to 40 minutes in the refrigerator. Once set, cut into pieces using a sharp chef’s knife or break them with hand; that’s what I recommend too.
Notes
- You can also use semi-sweet chocolate or dark chocolate for the bottom layer.
- Adjust the measure of peppermint extract to taste.
- I pulsed the peppermint in the mixer jar. You can roughly crush candy canes by placing them in a heavy-duty ziplock bag and beating them with a heavy object.
- You can melt the chocolate in your preferred way. Microwaving is mess-free, but stir at regular intervals and melt at medium to medium-high power settings.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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