My easy peppermint bark recipe is made with just four ingredients— melted white and dark chocolate, crushed candy, and some peppermint flavoring. There is no sifting, tempering, or blending needed! Simply melt the chocolate in a double boiler or microwave-safe bowl, layer, and top with candy canes. Over the years, some readers experienced the layers separating when cutting the bark. I’ve retested this recipe to troubleshoot the cause and help you avoid it—the answer is easy, and it’s simply about timing!
One reader says: “I love this recipe. This is the first time I have been able to make Peppermint Bark successfully, and it is delicious. Thanks, John, for explaining the process so well…It worked perfectly.” ★★★★★
Table of Contents
Key Ingredients & Substitutions
These are the main ingredients you need to make homemade peppermint bark. You can find the full list of ingredients and measurements in the recipe card below.
Dark chocolate — semi-sweet chocolate forms the base of this two-layer bark. Select a high-quality chocolate because lots of flavor will come from this layer. Chop the chocolate bars before melting. You can use dark chocolate chips, too, in a pinch.
White chocolate — a bar of white chocolate melts more smoothly than white chocolate chips, so I recommend using white chocolate bars and chopping them into smaller pieces before melting. When purchasing, look on the label and choose a white chocolate that contains real cocoa butter. Avoid products labeled “morsels” for this recipe, as they will not melt smoothly.
Peppermint extract — stir in some peppermint extract to add an extra pop of peppermint flavor to the white chocolate layer. If you don’t have it, you can use additional candy canes or vanilla extract for extra flavor.
Candy canes — I like to use classic red and white candy canes for a traditional peppermint bark look, but you can use other colors or flavors if you like. Regular or mini candy canes are both good options. You can also use peppermint sticks. These options are all easy to crush and chew. Peppermint candies like Starmints (peppermint hard candies) are very hard and unpleasant to chew, while soft peppermints can absorb moisture and become sticky or mushy.
Can I use chocolate chips?
If you use a higher-quality baking chip, then yes. A high-quality baking chip will melt better— avoid anything labeled as “morsels” for this recipe. Morsels contain a higher amount of stabilizer and other ingredients that cause them to be thick or clumpy when melted and stirred.
For semisweet chocolate chips, look for bags that are labeled with a cocoa percentage to know that it’s a high-quality chocolate. White chocolate chips are honestly less ideal than bars because they are more prone to clumping or breaking when melted. If you do choose chocolate chips, add a teaspoon of solid coconut oil or vegetable shortening to the melted chocolate. The coconut oil will thin the chocolate chips to make them easier to spread without making the bark too soft.
For Thinner Bark, Use A Larger Pan
Depending on how you want to make this easy peppermint bark recipe, you can make thinner bark by using a 9×13-inch pan or a 12×18-inch baking sheet. Line the pan or cookie sheet with parchment paper or wax paper (leaving an overhang so removing the bark is easy) and spread the chocolate in thinner layers.
Why Did My Layers Separate?
The trick for chocolate peppermint bark layers that stick together is to add the white chocolate layer before the semi-sweet layer is completely set. Separation of the top and bottom layers is more likely if the base layer is too firm and chilled for a longer period of time.
Refrigerate the first layer for about 20 minutes until the top is firm, but the layer is not solid or cold. You should be able to press your finger into the chocolate, and it should hold an indentation. If you are making thinner bark, reduce the chill time by 5 to 10 minutes.
Peppermint Bark Variations
This is a great recipe to tweak depending on your chocolate preference or by adding other flavors.
- Milk Chocolate Bark: You can swap the dark chocolate for milk chocolate for a sweeter peppermint bark.
- All white chocolate: Skip the dark chocolate layer and double up the white chocolate. This will make a very sweet version, but if you love white chocolate, then go all in!
- Swirled Bark: Instead of setting the bottom layer, immediately pour the white chocolate on top, then run the tip of a knife or a skewer through it and swirl the two chocolates together.
- Crunchy chocolate bark. If candy canes aren’t your favorite or if they are out of season, skip the peppermint extract and top the white chocolate layer with other toppings. Crushed pretzels, chopped toasted pecans, salted peanuts, a sweet cereal, sea salt, toffee pieces, dried fruit, chocolate candies, or chopped candy bars are all delicious options to mix and match.
Frequently Asked Questions
You can freeze it in a freezer-safe container or freezer bag for up to 3 months. Let it come to room temperature before enjoying it, as it will be very hard straight out of the freezer.
Because peppermint chocolate bark will keep well for 1 week at room temperature and 3 weeks in the refrigerator, you can make it quite far in advance, depending on when you want to serve or gift it.
Classic peppermint bark is made with a dark chocolate layer and white chocolate. But you can make this recipe with the chocolate you have on hand or with your favorite chocolate bar varieties. Try milk chocolate over a dark chocolate layer or milk chocolate with white chocolate.
Pro Tips For Making The Best Peppermint Bark
Melt the chocolate slowly. Don’t rush this step! I prefer to set my glass bowl on a pot of gently simmering water on low heat and stir the chocolate often for the best peppermint bark. The chocolate is less likely to seize up if melted this way. If using the microwave method, heat on 50% power for short 30-second intervals and stir between each interval. White chocolate is more heat-sensitive than dark chocolate, which means it breaks or seizes more easily. So be sure to use extra care; while you can use the microwave for it, the stove-top method is less likely to cause an issue.
Crush the candy by hand. Crush unwrapped candy canes by placing them in a zip-top bag, folding a dish towel on top, and lightly rolling over it or banging it with a rolling pin or meat mallet until crushed. Doing this process by hand gives you more control over the size of the pieces than using a food processor would.
How To Make Peppermint Bark
Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making this easy peppermint bark. You can find the full set of instructions in the recipe card below.
1. Place the semisweet chocolate in a medium heat-proof bowl and melt the chocolate by setting it over a pot of shallow simmering water, using a double boiler, or microwaving it in 30-second intervals at 50% power, stirring between each interval until smooth and fully melted.
2. Pour the melted semisweet chocolate into an 8×8-inch baking dish lined with parchment paper or wax paper. Leave an overhang so it’s easy to remove the peppermint bark once it sets.
3. Spread the chocolate into an even layer in the prepared pan using a spatula. Chill until partially set or firm to the touch on top (but not completely solid).
4. Place the white chocolate in a separate bowl and melt it as you did the semisweet chocolate. To the melted white chocolate, add the peppermint extract and about ⅓ cup of crushed candy canes.
5. Fold the candy cane pieces into the melted white chocolate.
6. Pour the white chocolate onto the semisweet chocolate layer.
7. Smooth the white chocolate out with a spatula so it completely covers the other layer.
8. Sprinkle the remaining crushed candy canes on top. Refrigerate until completely set, about 1 hour. Remove the bark from the pan using the parchment paper overhang, and cut or break it into pieces. Enjoy!
Peppermint Bark Recipe
Video
Equipment
- 8” baking pan
- Mixing Bowls
- Offset spatula
Ingredients
- 12 ounces semisweet chocolate bars chopped (375g)
- 16 ounces white chocolate bars chopped (450g)
- ½ teaspoon peppermint extract
- 7 candy canes crushed
Instructions
- Line an 8×8-inch baking dish with parchment paper or wax paper. (For thinner bark, use a large baking sheet.)
- Place the semisweet chocolate in a medium heat-proof bowl. You can melt the chocolate by setting it over a pot of shallow simmering water or using a double boiler, stirring until smooth. Or, microwave the chocolate in 30-second intervals at 50% power, stirring between each, until smooth and fully melted.
- Pour the melted chocolate into the pan and spread it into an even layerwith a spatula. Chill until partially set or firm to the touch on top, about 20 minutes.
- Place the white chocolate in a separate bowl, and melt it as you did the semisweet chocolate, then stir in the peppermint extract. Sprinkle in about ⅓ cup of crushed candy cane and fold into the white chocolate.
- Pour the white chocolate onto the set semisweet chocolate layer and smooth out with a spatula. Sprinkle the remaining crushed candy cane on top. Refrigerate until completely set, about 1 hour.
- To cut the bark, let it sit at room temperature for 30 minutes or use a warm knife. Remove the bark from the pan using the parchment paper, and cut or break it into pieces. Store leftover peppermint bark in an airtight container at room temperature for up to 1 week or refrigerated for up to 3 weeks.
Notes
- Make a custom-sized pan. If you only have a large pan, you can use aluminum foil to create a custom-sized pan by folding the edges to make a wall to stop the chocolate from spreading further.
- Storage: Store peppermint bark pieces in an airtight container for 1 week at room temperature or up to 3 weeks in the refrigerator. I don’t recommend freezing it because the candy cane pieces will turn gooey and melt when thawed.
Nutrition
How To Use Peppermint Bark
While I enjoy simply snacking on peppermint bark, there are so many other fun ways to use it!
- Pop the bark into cookie tins or treat bags to give as gifts.
- Chop it up into smaller pieces and add it to chocolate chip cookies, brownies, or blondies for a festive twist on classic recipes.
- Add it as a topping to garnish chocolate cupcakes.
- Use it to make my chocolate peppermint bark cookies.
More Christmas Candy Recipes To Try
For more easy sweets, try one of these candy recipes next!
My Christmas crack recipe could not be easier! Made with saltine crackers, a simple toffee mixture, and melted chocolate chips, finish it off with chopped nuts or sprinkles for a salt, sweet, crunchy treat.
It’s not the holidays without toffee. My recipe is easy to adapt by using your favorite kind of chocolate or swapping out the pecans for other nuts.
These peanut butter buckeyes are fun and easy to make. Simply stir together peanut butter, powdered sugar, and butter, then roll it into balls and dip in melted chocolate!
My no-bake rum balls are packed with flavor. Choose your favorite rum for drinking because it will be a prominent flavor in the finished treats.
Candied orange peel is quite simple to make from scratch, and is excellent eaten as a candy coated in sugar, dipped in chocolate, or used in other baking recipes. You only need two ingredients and a little time to make them.
If you’ve tried this peppermint bark recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Cathy Sunderland says
This is scrumptious! But – would you show us how to cut the parchment paper? Mine always bulks in the corners. Thanks much!
Kateline says
Huge hit with the kiddos! Made it for Christmas and plan on doing so again for Valentine’s treats. Quick question: can I use all white chocolate for this recipe, or would that affect the texture/taste too much?
Susan Heneghan says
Very good. Took your advice and used good chocolate, I really think that’s the key to a good peppermint bark. Thanks!
Natalie says
I love this recipe so much! it was really delicious! I like to add some m&m’s on top because I did not have any candycanes
Joan Singleton says
Hi —So I’m a little confused. On the recipe it calls for “peppermint oil.” Yet on the video you say “peppermint extract.” However, printed on the recipe when you say “extract,” the words read “peppermint oil.” I happened to have the extract and it worked well, but I’m still a bit confused. Love your recipes! Thx!
Cha says
Easy to follow and very tasty
Sue says
I made this peppermint bark recipe yesterday and it is soooo yummy!! I used the swirl method when adding my white chocolate since I thought was such a pretty look. This recipe is so easy and so delicious! Thanks John!!
Beatrice Phair says
I love this way to do Peppermint Bark. I used to put the white chocolate on top without swerving it around into the dark chocolate and it never stayed together. I like to mail this to my kids and grand kids so this way gets it delivered in great condition. Thanks
K. says
WOW!!
Liv says
Yummy!