This Peppermint Bark recipe has been a Christmas tradition for years! Rich, creamy layers of white and dark chocolate are topped with crushed candy canes for a refreshing yet decadent combination that’s completely irresistible. It’s made with just 3 ingredients and it’s perfect for the holiday cookie tray or gift giving!

Wedges of peppermint bark on a silver plate

Years ago, my nieces used to come over and help me bake for Christmas. We made dozens of Christmas sugar cookies and gingerbread cookies, then spent a decent amount of time decorating all of them.

Surprisingly, our favorite thing to make (and eat!) was the easiest. This Peppermint Bark recipe has reigned supreme ever since, and it’s always a part of my Christmas cookie boxes.

Normally I’m not a fan of white chocolate because it’s too sweet for me, but it’s flavor pairs perfectly with the dark chocolate and peppermint in this recipe.

The contrasting flavors and colors just scream Christmas. 🙂

Pieces of chocolate peppermint bark piled on a plate

Why you’ll love this recipe:

  • This peppermint bark has rich, creamy layers of white and dark chocolate and refreshing crushed candy canes for the ultimate flavor combination!
  • It’s made with just 3 ingredients and it’s so easy to make!
  • The bark is a festive addition to the holiday cookie tray and makes a great homemade gift!
  • It keeps in the refrigerator for up to 2 weeks in an air tight container.

Recipe ingredients

You gotta love when a recipe has a short list of ingredients, and this chocolate peppermint bark is one of them. There are only 3!

Chocolate peppermint bark recipe ingredients

Ingredient notes

  • White and dark chocolate. The chocolate is the star of this recipe, so quality is key. I recommend using good chocolate bars with no additives or preservatives. I have used Guittard baking wafers with great success as well, which means there’s no chopping involved. If you’re not a fan of bittersweet or dark chocolate, substitute half with semi-sweet, or use all semi-sweet. I don’t recommend using milk chocolate as that will be much too sweet paired with the white chocolate.
  • Peppermint. You’ll need about 3 large candy canes or 9 small ones. Pro tip: Place the candy canes in a zip top bag and smash with a rolling pin or mallet. You can also buy peppermint crunch to save some time.

How to make this recipe

This peppermint bark is extremely easy to make because it’s not necessary to temper the chocolate. Just melt it in a double boiler (in this case a pan of simmering water), and chill until set.

Complete recipe instructions may be found in the recipe card below.

How to make peppermint bark collage
  1. Fill a large sauté pan with a few inches of water and bring to a simmer over medium heat, then reduce the heat to low. This is your double boiler. Place the bittersweet chocolate into a heat proof bowl and place the bowl in the pan of simmering water. Stir the chocolate as it melts, scraping down the sides of the bowl.
  2. When the chocolate is completely melted, remove from heat and stir in half of the peppermint crunch.
  3. Pour the chocolate onto the prepared pan and spread out to about 1/4″ thickness, then place in the refrigerator to set for about 30 minutes.
  4. Once the dark chocolate has set, repeat the same steps to melt the white chocolate.
  5. When the white chocolate is completely smooth, remove the dark chocolate layer from the refrigerator. Pour the white chocolate over the dark chocolate, and spread evenly over the top, being careful not to swirl the layers.
  6. Sprinkle the top with the remaining peppermint crunch and return to the refrigerator for 30 minutes to set.
  7. When the bark has set, remove it from the pan and place on a cutting board. Using the tip of a sharp knife, cut the bark into pieces. When the tip of the knife is inserted, the bark breaks on its own.
  8. Store the chocolate peppermint bark in the refrigerator for up to 2 weeks.
Platter of peppermint bark cut into triangles

Recipe FAQs

Does homemade peppermint bark need to be refrigerated?

While you can store homemade peppermint bark in an air tight container at room temperature, I prefer to store it in the refrigerator to keep it chilled.

How long does homemade peppermint bark stay good?

Homemade peppermint bark will keep in an air tight container in the refrigerator for 2 weeks.

Recipe notes

  • Pro tip: Place the candy canes in a zip top bag and smash with a rolling pin or mallet. You can also buy peppermint crunch to save some time.
  • Be sure to use good quality chocolate for this peppermint bark as it’s the star of the show!  Use chocolate bars or baking wafers without additives or preservatives.
  • If you’re not a fan of dark chocolate, substitute half of the bittersweet chocolate with semi-sweet chocolate or use all semi-sweet.  I don’t recommend using milk chocolate as the bark will be far too sweet.
  • For more intense peppermint flavor, stir 1/4 teaspoon peppermint extract into the dark and white chocolate once its melted. 
  • Store unused bark in the refrigerator in an airtight container for up to 2 weeks.
Peppermint bark cut into

More chocolate peppermint recipes you’ll love:

If you try this recipe I’d love to hear from you! Leave a comment and rating below, and don’t forget to snap a photo and tag me at @flavorthemoments on Instagram!

Wedges of peppermint bark on a silver plate

Peppermint Bark Recipe

Peppermint Bark is rich, creamy layers of white and dark chocolate topped with crushed candy canes. It's refreshing, decadent and is an easy holiday recipe that's perfect for gift giving!
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Ingredients

  • 8 ounces bittersweet chocolate coarsely chopped
  • 8 ounces white chocolate bars coarsely chopped
  • 4 tablespoons crushed candy canes or peppermint crunch divided

Instructions 

  • Line a small rimmed baking sheet or 8×8 square baking dish with parchment paper or foil and set aside.
  • Fill a large sauté pan with a few inches of water and bring to a simmer over medium heat, then reduce the heat to low. This is your double boiler.
  • Place the bittersweet chocolate into a heat proof bowl and place the bowl in the pan of simmering water. Stir the chocolate as it melts, scraping down the sides of the bowl. When the chocolate is completely melted, remove from heat and stir in half of the peppermint crunch. Pour the chocolate onto the prepared pan and spread out to about 1/4" thickness, then place in the refrigerator to set for about 30 minutes.
  • Once the dark chocolate has set, repeat the same steps for the white chocolate. When the white chocolate is completely smooth, remove the dark chocolate layer from the refrigerator. Pour the white chocolate over the dark chocolate, and spread evenly over the top, being careful not to swirl the layers. Sprinkle the top with the remaining peppermint crunch and return to the refrigerator for 30 minutes to set.
  • When the bark has set, remove it from the pan and place on a cutting board. Using the tip of a sharp knife, cut the bark into pieces. When the tip of the knife is inserted, the bark breaks on its own. Serve and enjoy!

Notes

  • Pro tip: Place the candy canes in a zip top bag and smash with a rolling pin or mallet. You can also buy peppermint crunch to save some time.
  • Be sure to use good quality chocolate for this peppermint bark as it’s the star of the show!  Use chocolate bars or baking wafers without additives or preservatives.
  • If you’re not a fan of dark chocolate, substitute half of the bittersweet chocolate with semi-sweet chocolate or use all semi-sweet.  I don’t recommend using milk chocolate as the bark will be far too sweet.
  • For more intense peppermint flavor, stir 1/4 teaspoon peppermint extract into the dark and white chocolate once its melted. 
  • Store unused bark in the refrigerator in an airtight container for up to 2 weeks.

Nutrition

Serving: 1g, Calories: 344kcal, Carbohydrates: 39g, Protein: 3g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 8mg, Sodium: 28mg, Potassium: 242mg, Fiber: 2g, Sugar: 32g, Vitamin A: 23IU, Vitamin C: 1mg, Calcium: 74mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

**This recipe was originally published in December 2012. The photos have been updated to include step by step instructions, and the post has been modified to include more recipe information.

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