Peppermint Bark

This peppermint bark is easy to make with delicious layers of peppermint infused white chocolate, dark chocolate and crushed candy canes. A classic holiday treat for gifting!

Easy Peppermint Bark

Peppermint is a classic holiday flavor! This easy peppermint bark is one of my favorite easy treats to make, as well as chocolate peppermint cookies, peppermint graham cracker toffee and this peppermint milkshake!

Homemade peppermint bark is one of my favorite holiday desserts. It adds the perfect touch to any Christmas cookie platter or package it up for a homemade Christmas food gift! With only 4 simple ingredients and ready in 30 minutes, it will be devoured quickly.

Other minty desserts I make include peppermint brownies and peppermint Oreo balls.

Ingredient Notes

This peppermint bark recipe is so easy to make! You just need 4 simple ingredients to get started.

• Dark chocolate: Using high quality chocolate makes all the difference. I prefer Ghirardelli melting wafers or bars, Lindt or Bakers brand. You don’t want to use chocolate chips for this recipe. Milk chocolate can be used for something sweeter.
• White chocolate: As mentioned above, high quality chocolate is key. Use melting wafers or bars and not white chocolate chips.
• Peppermint extract: Not mint extract, which tastes like spearmint. This gets mixed in with the melted white chocolate to add an extra boost of peppermint flavor.
• Candy canes: Sprinkle crushed candy canes on top for a decorative touch, crunch and more peppermint flavor.

How to Make Peppermint Bark

Start by crushing the candy canes (with a food processor, blender or in a bag with a rolling pin).

Melt the dark chocolate first until smooth, then pour in a foil-lined 9×9″ baking pan. Tap the pan against the counter to remove any air bubbles. Then let sit for about 5-10 minutes (you want it to set but not harden). While it sets, melt the white chocolate until smooth. Then mix in the peppermint extract.

Pour the melted white chocolate layer on top of the dark chocolate and tap against the counter again. Then immediately sprinkle the crushed candy canes on top of the wet white chocolate.

Set aside until the chocolate has firmed, about 30 minutes to an hour. Then lift out of the pan and break into pieces.

Tips and Variations

• Line your pan. Line your pan with foil for easy removal and clean up. I like to leave some foil hanging over the edges (like in the picture above) so that it’s easy to lift the bark up out of the pan.
• Melting the chocolate. If you are using the Ghirardelli melting wafers, you can melt them in a microwave safe bowl. I always microwave the bowl for one minute at 50% power. Then stir and microwave (at 50% power) in 15 second increments, stirring until smooth. A double boiler will also work.
• Prevent separation. Although you want the 1st layer of dark chocolate to set and firm up a bit, you definitely don’t want it to harden. If it hardens, the second layer of white chocolate won’t stick to the dark chocolate and will separate.
• One type of chocolate. For a snow bark, use only white chocolate! You can also use only dark chocolate for something decadent.
• More peppermint flavor. For even more peppermint flavor and texture, try mixing some crushed candy canes into the melted white chocolate when you add the peppermint extract. Then sprinkle more crushed candy canes on top, too.
• Use in cookies. I love to use pieces of this bark into my Swig peppermint cookies!

Storage

This peppermint bark will last up to 2 weeks if stored in an airtight container at room temperature. If you store it in the refrigerator, it should keep for about 3 weeks. It’s the perfect treat to make a few weeks ahead of time and then pull out right around Christmas!

More Peppermint Dessert Recipes

HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!