This recipe for classic peppermint bark is layers of white and dark chocolate topped with crushed candy canes. A holiday favorite that’s quick to make and perfect for parties and gift giving.
When the holidays roll around I make all kinds of peppermint desserts including peppermint patties and peppermint brownies. Peppermint bark is also a huge hit, and it takes just minutes to put together.
Sometimes you just need a quick and easy treat for the holidays, and this classic peppermint bark is my go-to recipe. Peppermint bark only has a handful of ingredients, doesn’t require any baking and the recipe can be easily doubled or tripled to feed a crowd. I make countless batches of peppermint bark every holiday season!
How do you make peppermint bark?
Peppermint bark is made with just 4 ingredients – semisweet chocolate, white chocolate, peppermint extract and crushed candy canes. The first step is to melt your semisweet chocolate. You can melt your chocolate in the microwave or use a double boiler on the stove.
The chocolate gets spread into a thin layer on a sheet pan, then goes into the fridge to set up. After that, you simply add a layer of white chocolate flavored with peppermint extract and your crushed candy. Break or cut your peppermint bark into pieces and serve.
Tips for peppermint bark
- You can use crushed candy canes or crushed peppermint candies, whichever you prefer.
- I find that the easiest way to crush the candy is to place it in a resealable bag, then use a meat mallet or rolling pin to break it into small pieces.
- This recipe only has 4 ingredients which means quality really counts. Use the highest quality chocolate you can find, and look for white chocolate that contains real cocoa butter and not just palm oil. My favorite brand is Guittard.
- Use an offset spatula to easily spread the chocolate into a thin even layer.
- Don’t have peppermint extract? You can omit it or use peppermint oil. If you choose to omit it, your bark won’t be quite as minty tasting.
How long does peppermint bark last?
Peppermint bark can be stored for up to 2 weeks at room temperature and up to 3 weeks in the fridge. I wouldn’t recommend freezing peppermint bark, because when it thaws the candy pieces will become sticky.
Peppermint bark variations
This is a basic recipe for peppermint bark, but you can absolutely customize it to your liking. I often make changes to the recipe, some of my favorite variations include
- Sprinkle Bark: Reduce the amount of crushed candy canes by half and add a few handfuls of holiday sprinkles.
- Milk Chocolate Bark: Substitute milk chocolate chips for semisweet chocolate chips.
- Snow Bark: Use all white chocolate instead of semisweet.
- Triple Layer Bark: Start with a layer of white chocolate, add a layer of semisweet chocolate, and finish with another layer of white chocolate and crushed candy canes.
I like to package up my peppermint bark in pretty gift tins and give it away to friends, family and teachers around the holidays. It’s always such a big hit!
More Christmas candy recipes
- Crock Pot Candy
- Rocky Road Fudge
- 50 Irresistible Christmas Candy Recipes
- Christmas Crack
- Microwave Caramels
Peppermint Bark Recipe
- 12 ounces semisweet chocolate chips or chopped semi sweet chocolate
- 16 ounces white chocolate chips or chopped white chocolate
- 1/2 teaspoon peppermint extract
- 3/4 cup crushed candy canes
- Place the semisweet chocolate chips in a medium bowl and microwave for 30 second increments until melted. Stir until smooth.
- Spread the chocolate into a roughly 9″x 13″ rectangle on a piece of parchment paper. Place the chocolate in the fridge for 15 minutes to set.
- Place the white chocolate chips in a medium bowl and microwave for 30 second increments until melted. Add the peppermint extract and stir until smooth.
- Spread the white chocolate over the semisweet chocolate layer. Top with candy canes. Let harden in the fridge for about 20 minutes, then break into pieces and serve.