Chocolate Peppermint Bark

Why You’ll Love This Recipe

This recipe is simple, quick, and totally customizable. With just a handful of ingredients and no baking required, it’s ideal for beginner and seasoned home cooks alike. The contrast between silky chocolate and crisp peppermint candy delivers the perfect balance of sweet and refreshing. It also stores well, making it great for gifting or prepping ahead of the holidays.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Semi-sweet or dark chocolate (chopped or chips)
• White chocolate (chopped or chips)
• Peppermint extract (optional, for extra flavor)
• Crushed candy canes or peppermint candies

Directions

1. Line a baking sheet with parchment paper or a silicone baking mat.
2. Melt dark or semi-sweet chocolate: Gently melt the chocolate in a microwave-safe bowl or double boiler, stirring until smooth. If using peppermint extract, stir in 1/4 teaspoon now.
3. Spread the chocolate: Pour the melted chocolate onto the prepared baking sheet and spread it into a thin, even layer (about ¼ inch thick). Chill in the refrigerator for 20 minutes or until firm.
4. Melt white chocolate: In a clean bowl, melt the white chocolate using the same method. Stir until smooth and pour over the chilled dark chocolate layer, spreading evenly.
5. Top with candy canes: Immediately sprinkle crushed peppermint candies over the white chocolate while it’s still soft. Gently press them down so they stick.
6. Chill again: Refrigerate the bark for another 20–30 minutes, or until completely set.
7. Break into pieces: Once firm, break or cut the bark into pieces and store or serve.

Servings and timing

This recipe makes about 20 pieces.
Prep time: 15 minutes
Chill time: 45 minutes
Total time: About 1 hour

Variations

• Layer swap: Reverse the layers and use white chocolate on the bottom and dark on top.
• Swirled effect: Swirl white and dark chocolate together before chilling for a marbled look.
• Nutty bark: Add chopped almonds, pistachios, or pecans for crunch and flavor.
• Extra peppermint punch: Stir crushed candy canes into the melted chocolate layers before spreading.
• Vegan version: Use dairy-free chocolates and vegan-friendly peppermint candies.

Storage/Reheating

Store peppermint bark in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 3 weeks.

To freeze, place bark pieces in layers with parchment paper in between and freeze for up to 2 months. Thaw at room temperature before serving.

No reheating is required—just grab and enjoy.

FAQs

What kind of chocolate works best?

Use high-quality chocolate bars or chips that melt smoothly. Avoid candy melts for better flavor and texture.

Can I make this without peppermint extract?

Yes, the crushed candy canes provide plenty of peppermint flavor on their own.

Why did my white chocolate seize?

White chocolate can overheat easily. Melt it slowly and stir frequently to avoid seizing.

How do I crush candy canes without making a mess?

Place them in a zip-top bag and crush with a rolling pin or mallet until you reach your desired texture.

Can I skip the white chocolate layer?

Yes, you can make a single-layer bark with just dark or milk chocolate and crushed candy on top.

How thick should the layers be?

Each chocolate layer should be about 1/8 to 1/4 inch thick. Too thick, and it becomes hard to break and eat.

Can I add food coloring to the white chocolate?

Yes, gel-based food coloring works best. Stir it in once the chocolate is fully melted.

Is peppermint bark gluten-free?

Generally yes, but always check ingredient labels to ensure there are no hidden gluten sources.

Can I gift this bark?

Absolutely. Package it in cellophane bags, tins, or gift boxes for a festive, homemade present.

What’s the best way to break the bark?

Use your hands for rustic pieces or a sharp knife for cleaner cuts. A warm knife helps slice through cleanly.

Conclusion

Chocolate Peppermint Bark is a festive, flavorful treat that’s as easy to make as it is fun to eat. With its striking layers and refreshing crunch, it brings a touch of holiday magic to dessert tables, gift boxes, and cozy nights in. Whether you’re making it for yourself or to share, this sweet and minty bark is guaranteed to be a seasonal favorite.

Chocolate Peppermint Bark

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Chocolate Peppermint Bark is a festive no-bake holiday treat made with layers of dark and white chocolate, infused with peppermint flavor, and topped with crushed candy canes for a satisfying crunch. It’s easy to make and perfect for gifting.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour
• Yield: 20 pieces
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 12 oz semi-sweet or dark chocolate (chopped or chips)
• 12 oz white chocolate (chopped or chips)
• 1/4 tsp peppermint extract (optional)
• 1/2 cup crushed candy canes or peppermint candies

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Instructions

1. Line a baking sheet with parchment paper or a silicone baking mat.
2. Gently melt the semi-sweet or dark chocolate in a microwave-safe bowl or double boiler, stirring until smooth. Stir in peppermint extract if using.
3. Pour the melted chocolate onto the prepared baking sheet and spread into an even layer about 1/4 inch thick. Chill for 20 minutes or until set.
4. Melt the white chocolate using the same method. Stir until smooth, then pour over the dark chocolate layer and spread evenly.
5. Immediately sprinkle crushed candy canes over the white chocolate. Gently press to help them stick.
6. Refrigerate for another 20–30 minutes until fully set.
7. Break or cut into pieces and store or serve.

Notes

• Use high-quality chocolate for best results—avoid candy melts.
• Melt chocolate slowly and stir frequently to prevent seizing, especially with white chocolate.
• Store in an airtight container to maintain freshness and texture.
• For gifting, package in cellophane bags, tins, or boxes with parchment between layers.
• Layer thickness affects texture—aim for 1/8 to 1/4 inch per layer.

Nutrition

• Serving Size: 1 piece
• Calories: 160
• Sugar: 17g
• Sodium: 20mg
• Fat: 9g
• Saturated Fat: 6g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 5mg