Peppermint Bark: Why are my Layers Separating?


  • A couple of reasons for this, the main one being that you need to use high quality bar chocolate, not morsels, for both white and dark layers. (Now there are white morsels available made with cocoa butter – just found this out – but some experts still prefer the bar chocolate.)
  • White chocolate should contain cocoa butter, NOT palm kernel oil. Palm kernel oil inhibits bonding of the dark chocolate and white layers.
  • Don’t use “chocolate flavored” chocolate.
  • Score the bark after the second layer has become almost firm in the refrigerator. This makes it easy to cut after it’s completely set.IMG_7452Bark scored and put back in frig to harden completely.
  • Before cutting or breaking into pieces, let the layered bark set out just a few minutes. If it’s too cold, it may be too brittle to cut.
  • Check out Nancy Baggett’s excellent post on perfect peppermint bark.


High quality white and dark chocolate, and a real peppermint extract or bit of edible peppermint oil, is important.


A little more, or less, of any ingredient, is OK.

12 oz. semisweet or bittersweet chocolate (last time I checked Wms Sonoma uses 61%) – the higher the cacao amount the more bittersweet/less sweet the chocolate is

18 oz. white chocolate – first ingredient will be sugar, second will be cocoa butter. No palm oil should be in the ingredient list.

1/2 teaspoon peppermint extract or couple drops edible peppermint oil

1/2 cup or so crushed peppermint

9×13 pan, lined with foil and sprayed on bottom


Melt dark chocolate. I melt it on low in a nonstick pan and then remove it while there’s still a few lumps. Stir to smooth. Add extract.

Pour into pan and smooth. Place in refrigerator until chocolate loses sheen and is firm. Don’t leave it in refrigerator too long since if it’s too cold, the layers won’t bond.

Meanwhile, melt white chocolate the say way.

Pour white chocolate over dark and smooth to even out.

Sprinkle with peppermint candies.

Let sit on counter until hard. A tip is when the white chocolate has set firmly is to score the candy with a knife. That makes it easier to cut after it gets completely hard.

Cut into pieces.

Store, covered, in refrigerator and bring to room temperature to eat.

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