Peppermint bark is the festive, crunchy, chocolatey candy that belongs on every holiday treat tray. Two layers of smooth chocolate, one dark and one white, are topped with sparkling crushed candy canes for a treat that looks as impressive as it tastes.
This easy peppermint bark recipe uses only a few ingredients and needs no baking, candy thermometer, or tempering. A hint of peppermint extract in the white chocolate layer gives it a cool, bright flavor that balances the rich dark chocolate underneath.
It sets in about an hour, breaks into rustic, shiny shards, and makes a fantastic homemade gift when packed in tins or cellophane bags. It is also a fun, low-stress project to make with kids.
Recipe at a Glance
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 1 hour 20 minutes (includes setting)
Servings: 24 pieces
Category: Candy / Dessert
Why You’ll Love This Peppermint Bark
- Only 5 ingredients and no baking
- A beautiful two-layer look that is easy to make
- Perfect balance of rich chocolate and cool peppermint
- Great for gifting and holiday cookie trays
- Ready in about an hour including setting
Ingredients You’ll Need for Peppermint Bark
- 12 ounces semi-sweet or dark chocolate, chopped
- 12 ounces white chocolate, chopped
- 1/2 teaspoon peppermint extract, divided
- 1 teaspoon coconut oil, divided (optional, for smoothness)
- 1/2 cup crushed candy canes or peppermint candies
How to Make Peppermint Bark
- Line a 9×13 baking sheet with parchment paper.
- Melt the dark chocolate in a microwave-safe bowl in 30-second bursts, stirring in between, until smooth. Stir in 1/4 teaspoon peppermint extract.
- Spread the dark chocolate into an even layer on the parchment and refrigerate for 15 to 20 minutes until just set.
- Melt the white chocolate in the same way until smooth and stir in the remaining peppermint extract.
- Spread the white chocolate over the set dark chocolate layer, smoothing the top with an offset spatula.
- Immediately sprinkle the crushed candy canes over the white chocolate and press them in lightly.
- Refrigerate for 30 to 45 minutes until fully set.
- Break the bark into pieces and store in an airtight container.
Tips for the Best Peppermint Bark
- Use good-quality chocolate bars rather than chips for the smoothest melting and the best flavor.
- Let the dark chocolate layer set slightly before adding the white layer, or the two will blend into a swirl instead of distinct layers.
- Melt chocolate slowly in short bursts, since white chocolate scorches easily.
- Crush the candy canes in a sealed bag with a rolling pin, leaving some larger pieces for texture.
Variations to Try
- Add a drizzle of dark chocolate over the white layer for a marbled look
- Use milk chocolate for the base for a sweeter bark
- Sprinkle with crushed Oreos or holiday sprinkles
- Skip the dark layer and make an all-white chocolate bark
- Stir crushed peppermint candies directly into the white chocolate
How to Store It
Store peppermint bark in an airtight container in the fridge or a cool place for up to 2 weeks, with parchment between layers.
Freeze the bark for up to 3 months. Let it sit at room temperature for a few minutes before serving.
Frequently Asked Questions
Why are the layers of my peppermint bark separating?
The dark layer may have been too cold or too hard. Spread the white chocolate while the dark layer is just set, not fully hardened.
Can I use chocolate chips for peppermint bark?
Yes, but they contain stabilizers and may not melt as smoothly. Adding a little coconut oil helps.
How do I keep candy canes from melting into the chocolate?
Add them right after spreading the white chocolate and keep the bark cool so the candy stays crunchy.
Why is my white chocolate seizing?
It was overheated or came in contact with water. Melt in short bursts and keep tools completely dry.
Easy Peppermint Bark
Ingredients
Equipment
Method
- Line a baking sheet with parchment.
- Melt the dark chocolate with 1/4 teaspoon peppermint extract and spread it into a layer.
- Chill 15 to 20 minutes until just set.
- Tip: Spread the white layer on a set base so they stay distinct.
- Melt the white chocolate with the remaining extract and spread over the dark layer.
- Sprinkle with the crushed candy canes and press in lightly.
- Chill until fully set and break into pieces.
Notes
Store in a cool place for up to 2 weeks.