This White Chocolate Peppermint Bark Recipe has only two ingredients and is gluten free! It’s a great idea for a homemade Christmas gift, or just keep it to eat yourself. Using chocolate that’s melted in the microwave, it seriously simple to make and looks so pretty for the holidays. Read on to see how easy this recipe is!
This recipe almost feels like cheating. There are just two ingredients, and the only cooking necessary is in a microwave. Which, let’s be honest, we all need something easy when it comes to the holidays. Between the shopping, the parties, the dinners – it’s a bit much. And I know you don’t want to take on ONE MORE THING.
But this peppermint bark recipe gives you such a fun and festive dessert that it’s too good to pass up. And when it’s this simple to make, there’s no reason to pass it up at all.
How To Make This Peppermint Bark Recipe
Step 1: Prep the Recipe
Line a sheet pan with parchment paper. Set aside. Empty bag of white chocolate chips into a medium to large, microwave safe bowl.
Step 2: Melt the Chocolate
Place in the microwave and heat for 30 seconds on high heat. Take the bowl out and stir the chocolate chips with a spatula. Do this again twice more for 30 seconds each, taking the bowl out and stirring the chocolate around with a spatula each time. If the chocolate is not all the way melted, keep heating in the microwave in 15 second intervals until the chocolate melts.
Step 3: Assemble the Peppermint Bark
Once the chocolate is all melted, pour it onto the parchment paper on the sheet pan, scraping any last chocolate out with the spatula. Spread it into a thin layer roughly 1/4 inch thick on the parchment paper.
Step 4: Let the Bark Set, then Break It Up
Once the chocolate is covered with peppermint bits, place the sheet pan in the freezer. Let freeze for 20 to 30 minutes, until the chocolate is hardened. Break the chocolate bark up into smaller pieces using your hands, then pile on a dish and serve.
Now let’s answer a couple of questions you may have.
Which White Chocolate Should I Use?
Any white chocolate will work just fine in this recipe. I used a bag of white chocolate chips I bought at the grocery store. You can use more than one bag if you want a larger slab of chocolate bark, or use less if you want a smaller one.
How Do You Melt White Chocolate in the Microwave for a Peppermint Bark Recipe
Use a microwave safe bowl and heat it in 30 second increments, making sure to stir the chocolate each time. As the white chocolate gets closer to becoming all the way melted, I suggest decreasing the heating time to 15 second increments so as not to burn the chocolate.
How Long Does Peppermint Bark Keep?
This peppermint bark recipe will keep for up to 2 weeks when stored in an airtight container in the refrigerator.
Can You Freeze Peppermint Bark?
Yes, you can freeze peppermint bark. I suggest wrapping it in plastic wrap, then putting it in a resealable plastic bag (like a ziploc) and doing your best to get any air out before sealing. It should keep for several months in the freezer that way.
- If you store your chocolate chips in the freezer, they may take longer to melt. Be sure to adjust for that in your melting time.
- Don’t heat the chocolate for longer than 30 seconds initially. The pieces will melt unevenly as the ones around the edges of the bowl will start to melt first. Chocolate can burn easy so you want to be sure and stir it every 30 seconds.
- Use a silicone mat or wax paper if you don’t have parchment paper. Foil won’t work as the chocolate will stick to it. If you don’t have parchment or wax paper, or a silicone mat, spray the sheet pan with a cooking spray or rub a bit of flavorless oil (avocado or canola, not olive oil) on the sheet pan.
- This recipe calls for pre-made pieces of peppermint candy. While it’s readily available around Christmas in grocery and craft stores, you can also crush candy canes into small pieces and use that. To do so, break 3 or 4 candy canes and put the pieces in a sealable plastic bag. Smash the pieces with a rolling pin or meat mallet until they’re small enough to sprinkle on top of the white chocolate.
Add a couple drops of peppermint oil (not extract) to the melted white chocolate while it’s in the bowl to kick up the peppermint .
- Double up on the chocolate by first melting then spreading a layer of milk or dark chocolate on the parchment paper, then freeze until it hardens. Next add the melted white chocolate and follow the rest of the recipe as written.
- Get a double dose of mint by adding smashed spearmint candies to the peppermint candy topping. Bonus it will look festive with red and green on top!
Pin This White Chocolate Peppermint Bark Recipe for Later!
NEED MORE GLUTEN FREE DESSERT RECIPES? CHECK THESE OUT.
- Healthy Apple Crisp
- Gluten Free Poppyseed Pound Cake
- Crustless Banana Cream Pie Cups
- Gluten Free Blueberry Peach Crisp
- Raspberry Peach Nice Cream
OR MAYBE YOU WANT MORE CHOCOLATE RECIPES? TRY THESE!
- Gluten Free Banana Chocolate Chip Muffins
- Dessert Yogurt Bowl
- White Chocolate Candied Lemon Slices
- Chewy Coconut Macaroon Hearts
- Gluten Free Chocolate Chip Pumpkin Bread
- Cranberry Orange Chocolate Bark
- No Bake Chocolate Oatmeal Cookies
If you make this White Chocolate Peppermint Bark Recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!
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Recipe for White Chocolate Peppermint Bark
White Chocolate Peppermint Bark Recipe
- 1 bag white chocolate chips 11.5-12 ounces
- 1/2 cup small bits of peppermint candy crunch or smashed candy canes
- Line a sheet pan with parchment paper. Set aside.
- Empty bag of white chocolate chips into a medium to large, microwave safe bowl. Place in the microwave and heat for 45 seconds on high heat. Take the bowl out and stir the chocolate chips with a spatula. Do this again twice more for 30 seconds each, taking the bowl out and stirring the chocolate around with a spatula each time. If the chocolate is not all the way melted, keep heating in the microwave in 15 second intervals until the chocolate melts.
- Once the chocolate is all melted, pour it onto the parchment paper on the sheet pan, scraping any last chocolate out with the spatula. Spread it into a thin layer roughly 1/4 inch thick on the parchment paper.
- Measure out the peppermint candy bits with a measuring cup and lightly sprinkle them over the white chocolate in an even layer. You can either sprinkle them directly out of the measuring cup or use your fingers.
- Once the chocolate is covered with peppermint bits, place the sheet pan in the freezer. Let freeze for 20 to 30 minutes, until the chocolate is hardened. Break the chocolate bark up into smaller pieces using your hands, then pile on a dish and serve.