Peppermint Bark

This Peppermint Bark is a great last-minute gift idea for a neighbor, teacher, or mailman. It’s easy to make with only three ingredients (and an optional fourth ingredient), and it’s budget-friendly!

Recipe for Peppermint Bark

Peppermint Bark is one of my favorite gifts to make and give away during the holiday season, so I have to share this recipe! Wrap it up in a nice little bag, and everyone in your life will adore it. Of course, you don’t have to give it as a gift – you can make some for yourself too! I love treating myself to a bit of this bark with my coffee – with a minty creamer, especially yum!

If you’ve never had it before, Peppermint Chocolate Bark is essentially thin chocolate sprinkled with crushed candy cane on top. We’re using both white and dark chocolate in separate layers for this bark, and you can add a dash of peppermint extract, too, if you like things extra minty.

So, as you can imagine, with all that chocolate, this is a family-friendly favorite and a treat that goes over well with teachers, co-workers, neighbors, or your very best friends! It’s simple and quick to make and really gets you in the holiday spirit!

File this away in your box of quick-and-easy holiday treat recipes! (You do have one, right?! 👀)

Peppermint Bark: Ingredients & Substitutions

For this Peppermint Bark recipe, you will need …

Ingredients

• good quality dark and white chocolate – a bag each. These are the base of your peppermint bark. You’ll have a layer of each.
• crushed candy canes or peppermint disks – the topping for your peppermint bark.
• peppermint extract – optional, but if you want a more minty flavor, add it to your white chocolate when it’s melted!

How to Make Peppermint Bark

This is another one of those easy and quick snack ideas you’ll love! To make peppermint bark …

First, melt your chocolate. Grab a double boiler, melt your dark chocolate, and then pour it into a cookie sheet lined with waxed paper. After, melt your white chocolate and do the same, being careful not to mix the dark and white together. You can stir in peppermint extract with your white chocolate to give it an extra holiday flavor.

Next, add the candy cane topping. Sprinkle the top of your white chocolate with crushed candy canes while it’s still soft. Gently push the candy cane bits into the chocolate, so they stick.

Then, just let it refrigerate … and serve! Throw the cookie sheet into the fridge for about two hours. When all the chocolate seems like it’s hardened, turn the cookie sheet upside down onto a towel and peel off the waxed paper. Break your new peppermint bark into pieces, and enjoy!!

Peppermint Bark: FAQs

Other recipes you may enjoy

• Pistachio & Cranberry Bark
• Peppermint Poke Cake
• Cranberry Cashew Bark
• Chocolate Peppermint Cupcakes
• White Chocolate Peppermint Oreo Cheesecake Jars

5 from 1 vote

Servings: 8 servings

Peppermint Bark

By Jamie Sherman

This Peppermint Bark is a great last-minute gift idea for a neighbor, teacher, or mailman. It's easy to make with only three ingredients (and an optional fourth ingredient), and it's budget-friendly!

Prep: 15 minutes mins

Cook: 30 minutes mins

Inactive Time: 2 hours hrs

Total: 2 hours hrs 45 minutes mins

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Equipment

• rubber spatula or wooden spoon
• Stainless Steel Double Boiler with Phenolic Handle Cookware, 3-Quart, Silver
• parchment paper
• baking sheets
• measuring cups and spoons

Ingredients 

1x2x3x

• ▢ 1 bag good quality dark chocolate, 12 oz.
• ▢ 1 bag good quality white chocolate, 12 oz.
• ▢ ½ teaspoon peppermint extract, optional
• ▢ crushed candy canes or peppermint disks, at least 1/2 cup, up to a full cup

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Instructions 

• Line a cookie sheet with waxed paper and set aside.
• Melt the dark chocolate in a double boiler until smooth. Pour out onto the prepared pan.
• Melt the white chocolate in a double boiler until smooth. Stir in the extract, if desired. Carefully pour it out over the dark chocolate – leveling it out with a spatula, taking care not to mix the white and dark chocolate together. Immediately sprinkle with candy canes and gently push them into the chocolate, so they adhere.
• Refrigerate for 2 hours.
• Turn the bark upside down onto a towel and peel off the waxed paper. Break into pieces.

Notes

• Use any kind of chocolate you’d like (dark, white, semi-sweet, milk, etc). Just be sure to make sure it’s good quality – spring for the good stuff if you can. It melts better!
• If you want a softer, non-crunchy, peppermint candy, use the Andes Peppermint Baking Chips (or a similar product) in place of the candy pieces.

Nutrition

Calories: 460kcal, Carbohydrates: 49g, Protein: 6g, Fat: 27g, Saturated Fat: 21g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 9mg, Sodium: 84mg, Potassium: 391mg, Fiber: 2g, Sugar: 40g, Vitamin A: 17IU, Vitamin C: 0.4mg, Calcium: 214mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally published on December 18, 2013. Updated on November 25, 2022.