Sandra Joanna Gaines Peppermint Bark Recipe is a masterclass in holiday gifting. Known for her rustic and heartfelt approach to hospitality, Joanna Gaines transforms simple chocolate into a stunning three-layer confection. It features a dark, semi-sweet core sandwiched between two creamy white chocolate layers, all infused with cool peppermint oil. Topped with a festive crunch of crushed candy canes, this bark is far superior to store-bought tins, offering a snap and melt that feels truly luxurious and homemade.
Joanna Gaines Peppermint Bark Recipe Ingredients
- 12 ounces (339g) white chocolate, coarsely chopped and divided
- 6 ounces (170g) semi-sweet or bittersweet chocolate, coarsely chopped
- 1 1/2 teaspoons vegetable oil or coconut oil, divided
- 1/2 teaspoon peppermint extract, divided
- 2–3 regular-size candy canes (24–36g total), crushed
How To Make Joanna Gaines Peppermint Bark Recipe
- Prep the pan: Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, ensuring it is smooth.
- Melt the bottom layer: Place 6 ounces of white chocolate and 1/2 teaspoon of oil in a microwave-safe bowl. Melt in 20-second increments, stirring vigorously after each until smooth. Stir in 1/4 teaspoon peppermint extract. Pour into the pan and spread into a thin, even layer.
- Set the bottom: Place the pan in the refrigerator for 10–15 minutes. It should be almost completely set but not rock hard (this prevents layers from separating later).
- Add the middle layer: Melt the 6 ounces of semi-sweet chocolate with 1/2 teaspoon of oil in the microwave using the same method. Stir in the remaining 1/4 teaspoon peppermint extract. Pour this dark chocolate over the set white chocolate layer and spread smooth. Refrigerate for another 10–15 minutes until almost set.
- Finish with the top layer: Melt the remaining 6 ounces of white chocolate with the last 1/2 teaspoon of oil. Spread this final layer over the dark chocolate. (Do not add peppermint extract to this top layer).
- Garnish: immediately sprinkle the crushed candy canes evenly over the wet white chocolate. Press them down very gently if needed.
- Final chill: Refrigerate the bark for about 1 hour until completely hardened.
- Break and serve: Lift the bark out of the pan using the parchment paper. Peel off the paper. Break or cut the bark into shards. If it has been in the fridge for hours, let it sit at room temperature for 10 minutes before breaking to prevent the layers from snapping apart.
Recipe Tips
- Quality Counts: Since this recipe is purely chocolate, you must use high-quality baking bars like Ghirardelli or Guittard. Chocolate chips contain stabilizers that prevent them from melting into a smooth, thin layer suitable for bark.
- The Oil Secret: Don’t skip the tiny amount of oil. It thins the chocolate for easy spreading and keeps the final bark slightly softer so it bites pleasantly rather than shattering into hard, sharp shards.
- Layer Adhesion: The most critical tip is timing the layers. If the bottom layer is frozen solid, the warm top layer won’t bond to it, and they will split when you break the bark. Catch it when it’s firm but tacky.
- Crush Control: To crush candy canes without making a sticky mess, place them in a heavy-duty Ziploc bag and roll over them with a rolling pin. Don’t pulverize them into dust; you want small, jewel-like chunks.
What To Serve With Joanna Gaines Peppermint Bark Recipe
This Joanna Gaines Peppermint Bark Recipe is a sweet treat that is usually served on its own as part of a dessert spread. However, it pairs exceptionally well with hot holiday beverages. Serve a shard alongside a steaming mug of Hot Cocoa or a Peppermint Mocha to double down on the minty flavor. It is also the perfect finish to a heavy Christmas dinner, acting as a refreshing palate cleanser after roast meats and rich sides.
How To Store Joanna Gaines Peppermint Bark Recipe
- Refrigerate: Store the broken bark in an airtight container in the refrigerator for up to 3 weeks.
- Room Temp: In cooler months, it can be kept at room temperature for a few days, but it may become slightly soft.
- Freeze: You can freeze the bark for up to 2 months. Thaw in the fridge overnight before serving to prevent condensation from making the candy canes sticky.
Joanna Gaines Peppermint Bark Recipe Nutrition Facts
- Calories: 180 kcal
- Fat: 11g
- Carbohydrates: 20g
- Protein: 2g
Nutrition information is estimated per ounce.
FAQs
This happens if the bottom layer was too cold/hard when you poured the warm chocolate on top, or if you tried to break the bark while it was ice cold straight from the fridge.
Yes, you can swap the semi-sweet for milk chocolate, but the bark will be much sweeter. The semi-sweet provides a nice bitter contrast to the sweet white chocolate.
Absolutely. If you want thinner bark, spread the layers out onto a large parchment-lined baking sheet instead of a square pan.
Try More Recipes:
- Joanna Gaines Christmas Candy Recipe
- Joanna Gaines Christmas Cookies Recipe
- Joanna Gaines Chocolate Bundt Cake Recipe
Joanna Gaines Peppermint Bark Recipe
Description
A stunning three-layer holiday bark with a dark chocolate core sandwiched between peppermint-infused white chocolate. Topped with crushed candy canes, it’s the ultimate edible gift.
Ingredients
Instructions
- Melt 6 oz white chocolate with oil and extract; spread in pan.
- Chill 10-15 mins until almost set.
- Melt semi-sweet chocolate with oil and extract.
- Spread over white layer; chill 10-15 mins.
- Melt remaining white chocolate with oil (no extract).
- Spread on top; sprinkle with crushed candy canes.
- Chill 1 hour until hard; break into pieces.
Notes
- Use high-quality chocolate bars, not chips, for the best melt.
- Don’t let the layers freeze solid or they will separate.
- Let the bark sit at room temp for 10 mins before breaking.
