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!
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.
MORE PEPPERMINT BARK RECIPES
FREQUENTLY ASKED QUESTIONS
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.
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.
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.
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.
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.
Leave out the peppermint extract and top with crushed graham crackers to make a s’mores bark!
Create a free account to Save Recipes
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.
- 30 peppermint candies , crushed
- 1 1/2 pounds semi-sweet dark chocolate
- 1 1/2 pounds white chocolate
- 3/4 teaspoon peppermint extract
- 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).
Photos used in a previous version of this post.