Peppermint Bark

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Creamy, crunchy, and delightfully minty — this Peppermint Bark is the kind of holiday treat that disappears faster than you can say dessert.

Prep Time15

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: Easy, No-Bake

Servings: servings

Calories: 150kcal

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.

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.

Store peppermint bark in an airtight container at room temperature for up to 1 week. In warm climates, refrigerate for up to 2 weeks.