Peppermint Bark Dip

Peppermint Bark Dip is a quick and easy Christmas (or Valentine’s Day) dessert dip, with chocolate chips, peppermint candy, Cool Whip and cream cheese.

No-bake holiday desserts like Peppermint Bark are a life saver during the winter. If you are looking for an easier version of this delicious holiday treat, this absolutely the dessert dip for you and if you want some more easy no-bake treats for the holidays, check out my Candy Recipes.

Peppermint Bark Dip and cookiesPEPPERMINT BARK DIP

Peppermint Bark Dip is sweet, creamy, and full of that bold peppermint flavor that tastes just like Christmas that is oh so easy to make. This dip recipe combines everything delicious about peppermint with the rich sweetness of chocolate, making it the perfect holiday recipe. Plus, this is one of the easiest peppermint recipes you’ll ever serve.

It’s that time of year again, when it seems like every week there is some holiday event going on. You’re definitely going to need some delicious, shareable foods to bring, and the easier the better in my opinion.

During the busy holiday season, I like to keep a few super easy, tasty recipes on hand that can be whipped up in less than 15 minutes. This especially comes in handy when your oldest forgets to tell you until the day of about a class party that everyone needs to bring a crowd friendly treat to. On days like that, easy desserts like Peppermint Bark Dip are literally a lifesaver.

Ready in 5 minutes, paired with that box of graham crackers you’ve hidden from the kids, Peppermint Bark Dip makes you the hero parent with the tastiest party snack.



  • Beat cream cheese, powdered sugar and peppermint extract using an electric mixer until it’s light and fluffy (a whisk also works, but it will take a few minutes), then mix in whipped topping.
  • Refrigerate the mixture if you aren’t serving it immediately.
  • Stir in peppermint sticks, then fold in chocolate chips only just before serving.


  • Serve with: You don’t just have to serve this dip on Milano cookies, you can also use pretzels, sugar cookies, brownies, vanilla wafers, Oreo cookies, or even chocolate graham crackers.
  • Add ins: I also recommend adding in additional ingredients to experiment with the taste and texture. For example, you can stir in crushed Oreo cookies, chopped pecans or walnuts, or even top it with some fresh fruit.
  • Chocolate: You can also experiment with different flavors of cocoa, such as white chocolate or dark chocolate. Changing the chocolate will drastically change the flavor of the dip, so you may want to make a test batch before you make some for the party to get the proportions right.


  • Serve immediately! The peppermint candies will start to bleed into the cream cheese almost immediately after they’re mixed in and will turn the dip into a gooey pink disaster.
  • Make a dessert dip trio for your holiday party with Peppermint Bark Dip, Gingerbread Dip, and Pumpkin Cheesecake Dip in separate bowls on a festive tray surrounded by a cookies, graham crackers, and other yummy dippers.
  • To make this festive dip even yummier (and slightly healthier) by using homemade Cool Whip. It’s surprisingly easy to make and is a must have holiday hack.


Long before Williams-Sonoma introduced their famous Peppermint Bark in the 1990s, this classic holiday treat was sold in the 1960’s in Florida by a shop that was selling it for about $1 a pound. No one really knows where the idea for the treat originally came from, but some food historians think that it may be much older. One thing that is well known is how delicious peppermint bark and peppermint bark desserts are, and how they’re the perfect seasonal dessert.




  • Serve: You shouldn’t leave your Peppermint Bark Dip out for longer than about 2 hours at room temperature. Also, only make this dessert shorty before you plan on serving it, since it won’t hold up well in the fridge.
  • Store: Don’t. The peppermint pieces will bleed into the dip and turn it all pink. If you really want to store it, do not add the peppermint until you’re ready to take it out and serve it.

Peppermint Bark Dip

Pin this recipe now to remember it later

Pin Recipe

Peppermint Bark Dip

Peppermint Bark Dip is a tasty dessert dip, with chocolate chips, peppermint sticks, and cream cheese, served with cookies.
Yield 8 Servings
Prep Time 10 minutes
Total Time 10 minutes
Course Dip
Cuisine American
Author Sabrina Snyder



  • To your stand mixer add the cream cheese, powdered sugar and peppermint extract until well combined.
  • Add in the cool whip on low speed until well combined then refrigerate for one hour.
  • Right when you're ready to serve, stir in the peppermint candy pieces and mini chocolate chips.


Calories: 189kcal | Carbohydrates: 32g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 218mg | Potassium: 98mg | Fiber: 1g | Sugar: 27g | Vitamin A: 46IU | Calcium: 122mg | Iron: 1mg
Keyword: Peppermint Bark Dip

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Omg. You’re my hero! Peppermint bark is one of my favorite holiday treats, and now I can literally lick it off my fingers!

  2. I was just thinking this morning how I’m now officially ready for peppermint everything! This dip would be a show-stealer of any holiday gathering. I’m absolutely making it for my parties.

  3. I am really impressed with this sweet and delicious dip. Thanks for tips of how to serve it. I am gonna make it for sure.