Creamy, crunchy, and delightfully minty — this Peppermint Bark is the kind of holiday treat that disappears faster than you can say dessert. With two layers of chocolate and a scattering of crushed candy cane, it’s both simple and show-stopping. Fun fact: peppermint bark became a popular holiday candy in the United States in the late 20th century, often gifted in tins and boxes — and once someone opens a piece, the rest rarely lasts long.
This recipe is special because it’s silly-easy, requires no baking, and can be made in under an hour. It’s ideal for last-minute gifts, cookie exchanges, or a quick homemade treat to share with friends and family. If you love crunchy, holiday-forward sweets, you’ll also enjoy exploring other festive twists like these Oreo Peppermint Crunch Cookies that pair peppermint with cookie crunch. Give this a try — you’ll be amazed how something so simple tastes so luxurious. Let’s make some bark!
What is Peppermint Bark?
Ever wondered why we call it “bark”? Does it involve a tree? Not exactly — but doesn’t the name make you imagine a rustic slab with jagged pieces? Why not call it peppermint slab or peppermint candy confetti? Maybe someone thought the broken chunks looked like pieces of tree bark after a winter storm. And of course, as the old saying goes, “the way to a man’s heart is through his stomach.” Who knew a simple chocolate-and-candy mashup could be so persuasive? Try this recipe and see for yourself — it’s fast, festive, and a little addictive.
Why You’ll Love This
- Layered chocolate magic: The contrast between the smooth dark (or semi-sweet) chocolate base and the creamy white chocolate top creates a delightful visual and textural contrast with crunchy candy cane on top. It’s both pretty and delicious.
- Save money and personalize: Store-bought peppermint bark can be pricey. Making it at home saves money and lets you control flavor intensity — stir in more or less peppermint extract or use your favorite chocolate brand.
- Versatile and crowd-pleasing: This is a family-friendly treat that’s perfect for gifting, cookie exchanges, or topping holiday desserts. If you like peppermint-forward treats, you might also enjoy these Oreo Peppermint Crunch Cookies for another festive option.
Give it a go — it’s easy, quick, and guaranteed to make your holiday spread a hit.
How to Make:
Quick Overview
This peppermint bark is a no-bake, two-layer candy that’s easy enough for beginners and satisfying for advanced home cooks. The texture pairs a thin, slightly firm dark chocolate base with a creamy white chocolate top and crisp candy cane shards. Prep time is about 10–15 minutes plus chilling. Total time to set is roughly 40–75 minutes depending on your fridge.
Ingredients:
- 12 oz dark or semi-sweet chocolate chips, (use high-quality chips, melted until smooth)
- 12 oz white chocolate chips, (melted until smooth; use a chocolate or candy coating if preferred)
- 1/2 tsp peppermint extract (optional), (divided; 1/4 tsp for dark chocolate, 1/4 tsp for white chocolate)
- 6 candy canes, crushed, (place in a zip-top bag and crush with a rolling pin or pulse in a food processor)
Directions:
- Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes clean-up easy.
- Place the 12 oz dark or semi-sweet chocolate chips in a microwave-safe bowl. Heat in 30-second intervals at medium power, stirring between each interval, until smooth and fully melted. Avoid overheating to prevent seizing.
- If desired, stir in 1/4 teaspoon of the peppermint extract into the melted dark chocolate. Mix well to distribute evenly.
- Pour the melted dark chocolate onto the prepared baking sheet. Use an offset spatula or the back of a spoon to spread it to about 1/8-inch thickness. Try to keep the layer even for uniform pieces.
- Refrigerate the dark chocolate layer for 10 to 15 minutes, or until it is just set but still slightly tacky. This helps the white layer adhere without mixing.
- While the dark layer chills, melt the 12 oz white chocolate chips in a separate microwave-safe bowl. Heat in 20–30 second intervals, stirring after each, until fully smooth.
- Stir the remaining 1/4 teaspoon of peppermint extract into the melted white chocolate. Taste carefully — white chocolate can be more sensitive to strong extracts.
- Pour the melted white chocolate over the chilled dark chocolate layer and spread it evenly to cover. Work quickly but gently to keep layers neat.
- Immediately sprinkle the crushed candy canes evenly over the white chocolate. Press the pieces gently into the surface so they adhere as the chocolate firms.
- Chill the baking sheet in the refrigerator until completely firm, about 30 minutes to 1 hour depending on your fridge.
- Once set, remove the bark from the fridge and lift the parchment to the counter. Break into irregular pieces by hand or score with a knife for clean lines. Store or package as desired.
What to Serve With
- Warm beverages: Serve with hot cocoa, coffee, or a peppermint hot chocolate for a peppermint double-up.
- Dessert boards: Add to a holiday dessert board alongside shortbread, dried fruit, and nuts.
- Ice cream topping: Chop into small pieces and sprinkle over vanilla or chocolate ice cream for a festive crunch.
- Gift pairings: Package with homemade cookies or holiday cakes for a thoughtful gift box.
Top Tips for Perfecting
- Chocolate quality matters: Use the best chocolate chips or baking bars you can find — flavor and texture shine through.
- Avoid water: Even a drop of water can seize melted chocolate. Keep bowls and utensils completely dry.
- Smooth melting: Use a microwave at medium power and stir often. For extra control, melt over a gently simmering double boiler.
- peppermint extract: Add extract sparingly — white chocolate is sensitive and can taste soapy if too much is added. Start with less and adjust to taste.
- Crush candy canes finely for a prettier bite and a better mouthfeel; leave some larger pieces for contrast.
- Room temperature chocolate: Don’t chill the melted chocolate too long before pouring; it should be fluid enough to spread smoothly.
Storing and Reheating Tips
- Refrigeration: Store peppermint bark in an airtight container at room temperature for up to 1 week in a cool, dry place. In warm climates, refrigerate for up to 2 weeks.
- Freezing: Place pieces in a single layer on parchment and freeze for 1–2 hours, then transfer to a freezer-safe container. Bark freezes well for up to 3 months. Thaw in the fridge or at room temperature before serving.
- Reheating: No reheating needed. If pieces soften, chill briefly until firm. If melted, gently re-melt using a double boiler and reshape on a baking sheet.
FAQs
What if my chocolate seizes while melting?
If your chocolate seizes and becomes grainy, stir in a teaspoon of neutral oil (like vegetable or coconut) or a small amount of warm cream to smooth it. Prevention is best: avoid water and melt slowly.
Can I use candy cane alternatives?
Yes. Try crushed Andes mints, peppermint hard candies, or even crushed peppermint cookies for a similar effect.
Is the peppermint extract necessary?
No, it’s optional. The crushed candy canes add peppermint flavor, but the extract boosts the mint intensity if you want it stronger.
Can I use baking chocolate instead of chips?
Absolutely. Chop baking bars into small pieces and melt; they often provide a smoother, richer flavor than chips.
How do I get perfectly even layers?
Use an offset spatula and work quickly. Chill the first layer until just set so the second layer spreads cleanly without blending.
Conclusion
This Peppermint Bark is an effortless, festive treat that’s perfect for gifting, snacking, or topping desserts. It’s quick to make, budget-friendly, and endlessly customizable — a true holiday winner you can feel confident making for family and friends. For variations, techniques, and more inspiration, check out this classic Peppermint Bark Recipe – Sally’s Baking or the simple four-ingredient take from Homemade Peppermint Bark Recipe (4 Ingredients) | The Kitchn. Give it a try, share a piece with someone you love, and enjoy the season!
Peppermint Bark
Equipment
- Microwave
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Spatula
- Rolling Pin
Ingredients
Ingredients
- 12 oz Dark or Semi-Sweet Chocolate Chips Use high-quality chips, melted until smooth.
- 12 oz White Chocolate Chips Melted until smooth; use a chocolate or candy coating if preferred.
- 1/2 tsp Peppermint Extract Divided; 1/4 tsp for dark chocolate, 1/4 tsp for white chocolate.
- 6 Candy Canes Crushed; place in a zip-top bag and crush with a rolling pin or pulse in a food processor.
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat.
- Place the dark or semi-sweet chocolate chips in a microwave-safe bowl. Heat in 30-second intervals at medium power, stirring between each interval, until smooth and fully melted.
- If desired, stir in 1/4 teaspoon of the peppermint extract into the melted dark chocolate. Mix well to distribute evenly.
- Pour the melted dark chocolate onto the prepared baking sheet and spread it to about 1/8-inch thickness.
- Refrigerate the dark chocolate layer for 10 to 15 minutes, or until it is just set but still slightly tacky.
- Melt the white chocolate chips in a separate microwave-safe bowl in 20–30 second intervals, stirring after each, until fully smooth.
- Stir the remaining 1/4 teaspoon of peppermint extract into the melted white chocolate.
- Pour the melted white chocolate over the chilled dark chocolate layer and spread it evenly to cover.
- Immediately sprinkle the crushed candy canes evenly over the white chocolate and press gently to adhere.
- Chill the baking sheet in the refrigerator until completely firm, about 30 minutes to 1 hour.
- Once set, remove the bark from the fridge and break into irregular pieces by hand or score with a knife for clean lines.