Peppermint Bark

Peppermint Bark is sweet layers of dark and white chocolate topped with crushed peppermint candies and broken into pieces. EASY to make and no baking required!

We absolutely LOVE making holiday treats, and today everyone is in the kitchen working sipping on Eggnog while baking Award Winning Gingerbread Cookies and making Pretzel Turtles.

Peppermint Bark Pieces in stack

PEPPERMINT BARK

Peppermint Bark is a no-bake recipe that’s incredibly easy to make, and the PERFECT project to keep the kids entertained on the holidays. There’s a lot of different flavor combos you can go with here.

For this recipe, the bottom layer is a sweet dark chocolate or milk chocolate, and the top is a peppermint flavored white chocolate. If you have kids they’ll love to help sprinkle the candy on top!

With this recipe you want to use either parchment paper or a nonstick foil-lined baking sheet, to make the chocolate easier to lift off of the pan later. You can even use a thin coating of coconut oil on the bottom to prevent the chocolate from sticking to the pan.

If you have extra melted dark chocolate, drizzle decoratively on top before you refrigerate. You’ll make this one of your go-to holiday desserts! If you love this recipe try Peppermint Oreo Balls, too! It’s a great way to use up more of that crushed peppermint candy.

Peppermint Bark Collage of prep steps

MORE PEPPERMINT BARK RECIPES

FREQUENTLY ASKED QUESTIONS

How do you make White Chocolate Peppermint Bark?

This peppermint bark recipe uses a mix of dark chocolate and white chocolate chips. For an all white chocolate peppermint bark, sub the dark for more white chocolate. Add the same amount of peppermint extract, and crushed peppermint candies or candy canes to add some red color to the bark.

How do you cut Peppermint Bark?

Pull the parchment paper up (use a spatula to help) and hold the peppermint bark in your hands. Make sure it’s had enough time to harden, this step is important! Carefully break into large pieces and place in an airtight container. You can also cut the bark into squares using a sharp knife, being careful not to crack the chocolate into small pieces with too much pressure.

How do you keep Peppermint Bark from separating?

Allow the candy to come to room temperature before before trying to cut or break the bark. This gives the chocolate a chance to settle and come together instead of separating.
Make sure not to let the dark layer get too cold before adding the white chocolate layer, this creates too much of a separation between the layers.

How do I make Salted Caramel Chocolate Bark?

Leave out the peppermint extract and candy canes entirely and instead drizzle with salted caramel sauce. Then use a spatula to make a swirl pattern for salted caramel chocolate bark.

How do I make Key Lime Pie Bark?

Leave out the milk chocolate and use all white chocolate with a teaspoon of lime extract, then top with chopped candied lime zest for a key lime pie bark.

How do I make S’mores Bark?

Leave out the peppermint extract and top with crushed graham crackers to make a s’mores bark!

Peppermint Bark Pieces in baking pan

MORE CHRISTMAS CANDY DESSERTS

TIPS FOR MAKING PEPPERMINT BARK

  • Layer mini candy canes on top of bark before it sets for a more Christmas decorative look. If you use candy canes, cut each piece around so you have one per square.
  • Use a microwave-safe bowl to melt the chocolate. If you don’t want to use a microwave, you can also melt the chocolate in a double boiler on the stove.
  • You can use crushed candy canes in place of the hard peppermint candies.
  • Let the dark chocolate layer cool on the cookie sheet before adding the peppermint white chocolate layer to keep the colors from combining.
  • You can use a similar technique to layer dark chocolate and peppermint fudge for another holiday treat!

HOW TO STORE PEPPERMINT BARK

  • Serve: Peppermint bark will keep in an airtight container on the counter for about 1 ½ – 2 weeks.
  • Store: If it’s really hot, wrap tightly and store the bark in the refrigerator.
  • Freeze: You can freeze peppermint bark when wrapped tightly and put in an airtight container. Thaw the bark in the refrigerator to avoid condensation on the chocolate.
Peppermint Bark in serving dish

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Peppermint Bark

Peppermint Bark is sweet layers of dark and white chocolate topped with crushed peppermint candies. EASY to make and no baking!
Yield 24 servings
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 30 peppermint candies , crushed
  • 1 1/2 pounds semi-sweet dark chocolate
  • 1 1/2 pounds white chocolate
  • 3/4 teaspoon peppermint extract

Instructions

  • Line a 9×13 baking pan with parchment paper and melt the dark chocolate chips in the microwave in 30 second increments in a glass bowl until fully melted (stirring each time, about 90 seconds).
  • Pour the dark chocolate onto the baking pan and spread, then melt the white chocolate chips in the microwave in 30 second increments until fully melted then add in the peppermint extract.
  • Pour the white chocolate chips over dark chocolate chips carefully and evenly, then top with the crushed candies, pushing them in slightly before cooling the pan in the refrigerator until fully hardened (about 30 minutes).

Video

Notes

You can use chocolate chips, or melting chocolate to make the melting easier.
Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 331kcal | Carbohydrates: 38g | Protein: 3g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 6mg | Sodium: 55mg | Potassium: 260mg | Fiber: 1g | Sugar: 30g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 142mg | Iron: 0.4mg
Keyword: peppermint bark

Photos used in a previous version of this post.

Easy Christmas Peppermint Bark
4 Ingredient Peppermint Bark
Peppermint Bark Candy in holiday tin

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.

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Comments

  1. I would recommend the bark be made on a cookie sheet vs the 9X13 pan. Mine came out so thick I could not even break. Next time I will also use more white chocolate, as it didn’t cover the dark as well as I thought and it all mixed together. Still tasted good.

    1. Actually, I used peppermint extract for this recipe. Not too sure how it adjusted to oil. Sorry about that. Enjoy!

  2. I love how festive & pretty this bark is! Chocolate & peppermint is the best combination! I love giving this as gifts!

  3. Peppermint bark is one of my favorites this time of year! Although I have never attempted making it myself – I will have to give it a try!

  4. I made this last night with my kids and it’s great! We used peppermint white chocolate for that layer, so we didn’t add any extra peppermint and it turned out perfect! Thank you!