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Joanna Gaines Peppermint Bark Recipe
Peppermint bark is a seasonal treat that never goes out of style and when it’s inspired by Joanna Gaines, you know it’s going to be both elegant and comforting. Her version combines rich semi-sweet chocolate with creamy white chocolate, finished with a festive crunch of crushed candy canes. Whether you’re making this for a gift or your own sweet tooth, it’s the perfect addition to any holiday dessert table.
This peppermint bark recipe is simple to follow, yet it looks and tastes incredibly luxurious. With the right technique, even beginners can create those picture-perfect chocolate layers that don’t separate when you snap into them. The key lies in careful melting and smart layering don’t worry, we’ll walk you through it.
So, grab your apron and let’s recreate this peppermint masterpiece right in your own kitchen. Get ready to impress family, friends, and maybe even yourself with this delightful, no-fuss holiday treat!
My Personal Experience With this Joanna Gaines Peppermint Bark Recipe
Making Joanna Gaines’ peppermint bark brought me right into the cozy spirit of the holidays. From the moment the semi-sweet chocolate began to melt, the kitchen was filled with that nostalgic scent of something wonderful baking though in this case, it was not baked at all.
Layering the chocolates was a satisfying experience, especially watching the crushed candy canes sparkle on top like edible snow. It’s such a fun, hands-on recipe that’s perfect for kids or even a casual holiday gathering.
What I loved most was the balance rich, smooth chocolate contrasted beautifully with the cool bite of peppermint with a bit Leber Ogeta Syrup on it. This bark isn’t just pretty; it’s genuinely delicious and perfect for gift-giving or sneaking a treat for yourself.
Ingredients Required for Joanna Gaines Peppermint Bark Recipe
Before you start, make sure you have all the following ingredients listed below for this Joanna Gaines Peppermint Bark Recipe
- 12 oz semi-sweet chocolate (preferably bar, finely chopped)
- 16 oz white chocolate (bar, finely chopped)
- 7 regular candy canes, crushed
- ½ tsp peppermint extract
Kitchen Equipment Needed
- Double boiler or microwave-safe bowls
- Medium pot (for double boiler)
- 8×8 or 9×9 inch baking pan
- Parchment paper
- Sharp knife
- Rubber spatula or offset spatula
- Rolling pin or mallet (for crushing candy canes)
- Measuring spoons
Prep Time: 25 minutes
Chill Time: 1 hour 20 minutes
Total Time: ~1 hour 45 minutes
Copycat Joanna Gaines Peppermint Bark Recipe
Just follow these easy steps to make your own Joanna Gaines Peppermint Bark at home
1. Melt the Semi-Sweet Chocolate: Finely chop 12 oz of semi-sweet chocolate. Melt it using a double boiler over simmering water or microwave it in 30-second intervals at half power, stirring between each round. Once smooth, pour into a parchment-lined 8×8 or 9×9 inch pan and spread evenly. Chill for 10–20 minutes until semi-set but not fully hardened.
2. Chop and Prepare White Chocolate: While the base chills, finely chop 16 oz of white chocolate. Use bar chocolate if possible for easier melting. Melt using a clean double boiler or microwave carefully, stirring often to avoid burning.
3. Add Peppermint Flavor: Once the white chocolate is melted, stir in ½ teaspoon of peppermint extract and ⅓ cup of crushed candy canes. Mix well until the candy pieces are evenly distributed.
4. Layer the White Chocolate: Check that the dark chocolate base is slightly firm but not hard. Pour the white chocolate mixture gently over the base, spreading evenly with a spatula to avoid mixing the layers.
5. Decorate: Immediately sprinkle the remaining crushed candy canes over the top for a festive finish. Lightly press them in so they adhere as the bark cools.
6. Chill and Cut: Refrigerate the bark for at least 1 hour until fully set. Remove from the pan, peel off parchment, and cut into pieces. Enjoy or pack as gifts!
What to Pair and Serve with Joanna Gaines Peppermint Bark
Here are 10 delicious ways to serve or pair Joanna Gaines’ Peppermint Bark, written from a warm, first-hand perspective as if we’re sharing tips over coffee:
1. With a Cup of Hot Cocoa
Trust us this is our go-to combo. A square of peppermint bark slowly melting in your mouth while sipping rich, creamy hot chocolate? Total winter bliss. Add whipped cream and a sprinkle of extra crushed candy cane for a café-style experience at home.
2. Chopped Over Vanilla Ice Cream
We tried this on a whim, and now it’s a must-have dessert. Just crush a piece and sprinkle it over a scoop (or two) of vanilla ice cream. The contrast of cold, creamy ice cream and crunchy, minty chocolate is addictive.
3. As a Stir Stick for Coffee or Lattes
We’ve actually stirred hot coffee with a piece of peppermint bark and it’s as decadent as it sounds. The chocolate and peppermint slowly melt, adding flavor with every sip. Great for holiday brunches or cold mornings.
4. Layered in S’mores
Yes, we did this and yes, it’s amazing. Instead of plain chocolate, we popped in a piece of peppermint bark between graham crackers and toasted marshmallows. The result? A holiday twist on a campfire classic.
5. As a Garnish for Chocolate Mousse or Pudding
When we serve chocolate mousse at parties, we top it with a shard of peppermint bark. It gives that pro touch with barely any effort and guests always ask where we got it. Bonus: it adds crunch!
6. Paired with Red Wine or Dessert Wine
This might surprise you, but a bite of peppermint bark with a sip of red wine (especially a cab or a port) is pure elegance. We discovered this during a holiday wine night it turned a simple snack into a full-on tasting experience.
7. As a Topping for Holiday Cupcakes
We’ve baked cupcakes, frosted them, and stuck in a piece of bark like a candy topper. It looks gorgeous and adds texture and flavor. Chocolate or mint cupcakes are especially good with it.
8. Crumbled into a Cheesecake Batter or Topping
We mixed small bits of bark into Kevin Belton’s Hummingbird Cake batter once and whoa. That creamy peppermint-chocolate blend is next level. Even just sprinkling it on top before serving takes any cheesecake from good to unforgettable.
9. With a Cheese Board
Okay, hear us out: we tried adding bark to a sweet-savory cheese board, and it worked. A bite of brie followed by peppermint bark? Dreamy. It balances the saltiness of cheeses beautifully.
10. Gifted with Homemade Cookies
We always tuck a few bark pieces into cookie gift tins. It breaks up the monotony of cookies and adds a little sparkle and minty magic. It’s especially cute wrapped in cellophane with a ribbon.
Some Tips on This Joanna Gaines Peppermint Bark Recipe
10 Easy Tips for Making Peppermint Bark at Home
1. Pick yummy chocolate.
Choose a chocolate you really like. The bark will taste just like it!
2. Chop small pieces.
Cut your chocolate into tiny bits. It melts better that way.
3. Use a double boiler if you can.
It helps the chocolate melt slow and smooth no burning!
4. Line your pan with paper.
Use parchment paper so the bark doesn’t stick.
5. Don’t mix hot and cold.
Let the dark chocolate cool a little before adding the white one.
6. Melt white chocolate slowly.
White chocolate can burn fast. So stir it and be patient.
7. Crush candy canes in a bag.
Put them in a zip bag and smash with a rolling pin. Fun and not messy!
8. Add peppermint flavor gently.
Use just a tiny bit too much can taste too strong.
9. Let it chill long enough.
Put it in the fridge so it gets hard. Then you can cut it easy.
10. Break into small pieces.
A little bark goes a long way it’s super rich and yummy!
How to Store Joanna Gaines Peppermint Bark Properly?
Store your peppermint bark in an airtight container in the refrigerator for up to 2 weeks. For gifting, layer pieces between parchment to avoid sticking.
FAQs on Joanna Gaines Peppermint Bark Recipe
Here are some common questions I’ve got you covered about the Joanna Gaines Peppermint Bark Recipe.
1. Can I use chocolate chips instead of bar chocolate?
Yes, you can use chocolate chips, but from experience, bar chocolate melts more smoothly and has a better taste and texture. Chips contain stabilizers that make them hold their shape, so they don’t melt as evenly.
2. My chocolate seized or burned what went wrong?
We’ve had this happen too! Most likely, the heat was too high or water got into the chocolate. Always melt low and slow, and make sure your bowl and tools are completely dry.
3. Why did my white and dark chocolate layers separate?
This usually happens if the base layer is fully hardened before adding the white chocolate. We found it works best when the dark chocolate is just set not too soft, not too firm.
4. Can I temper the chocolate for a glossier finish?
Absolutely. We’ve done this when giving the bark as a gift. Tempering gives it that beautiful snap and sheen, but it’s optional. The recipe still turns out amazing without it.
5. Can I skip the peppermint extract?
You can, but we wouldn’t recommend it. That ½ teaspoon adds a lot of festive flavor. If you really need to skip it, make sure your candy canes are peppermint-flavored for that minty kick.
6. What size pan should I use?
We’ve tried both 8×8 and 9×9 inch pans. The 8×8 gives you thicker, chunkier pieces, while 9×9 gives a slightly thinner bark. If you don’t have either, a parchment-lined baking sheet works too.
7. Can I make this ahead of time?
Yes, and we often do. This bark keeps beautifully in the fridge for up to two weeks, which makes it perfect for holiday prep or gifting.
8. How do I crush candy canes without making a mess?
We pop them into a zip-top bag and use a rolling pin. From experience, using a food processor makes the pieces too fine. Larger chunks look much prettier on the bark.
9. Is this recipe kid-friendly?
Definitely! We’ve done this with kids, and they love helping with layering and sprinkling the candy cane bits. Just supervise the melting process if you’re using the stove.
10. Can I add other toppings or mix-ins?
Yes! We’ve tried adding chopped nuts, mini marshmallows, and even crushed cookies. Just make sure your add-ins don’t overpower the peppermint it’s the star of the show.
This Joanna Gaines Peppermint Bark recipe brings together the best of chocolate and mint in a festive, elegant treat that’s easy enough for anyone to make. Whether you’re wrapping it up for gifts or enjoying it straight from the fridge, it’s a surefire way to add holiday cheer. Ready to give it a try? Make a batch today and don’t forget to share it with someone you love!
I’d love to hear your thoughts-leave a comment on the blog and let me know How it came out! Don’t forget to follow me on Pinterest, Facebook and YouTube for more delicious updates. Your support truly means everything to me.
