Culinary Institute of America Recipe
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Peppermint Bark

Peppermint bark is the perfect homemade chocolate for the holidays.Festive, quick to make, and delicious, it will quickly become part of your holiday tradition.

The amount and type of candy on the top may be varied to suit your taste.

CIA's Peppermint Bark recipe



Makes one 10x15-inch sheet

  • 8 ounces (1/2 cups) candy canes (crushed)
  • 1/8 teaspoon peppermint oil
  • 8 ounces (3/4 cup) dark chocolate, tempered, or dark chocolate candy melts, melted
  • 8 ounces (3/4 cup) white chocolate, tempered, or white chocolate candy melts, melted


  1. Line a 10×15–inch sheet pan with parchment paper.
  2. Place the candy canes in a heavy plastic bag. Crush lightly with a rolling pin.
  3. Mix the mint oil into the dark chocolate.
  4. Pour the white chocolate on the sheet pan. Spread with an offset palette knife to an even thickness. Let set at room temperature.
  5. When the white chocolate has set, spread the dark chocolate on top of the white in an even layer. This should be done immediately, or no more than 1 hour after the white chocolate has set.
  6. Sprinkle the crushed candy canes uniformly on the surface of the dark chocolate before it sets.
  7. Allow to set at room temperature for 1 hour or longer.
  8. Break in pieces to serve.

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