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 the perfect candy
- 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.
- Peppermint bark can separate if you’re using white chocolate that does not contain cocoa butter, and instead contains an ingredient like palm oil. Fats like palm oil and coconut oil are incompatible with the cocoa butter that’s in the dark chocolate, so the two won’t bond together
How long does peppermint bark last?
This candy can be stored for up to 2 weeks at room temperature and up to 3 weeks in the fridge. I wouldn’t recommend freezing chocolate bark, because when it thaws the candy pieces will become sticky.
Peppermint bark variations
This is a basic recipe for this classic holiday treat, 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.
- M&M Bark: Add a handful of holiday M&M’s, either in the classic or mint flavor.
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 Video
Peppermint Bark Recipe
Ingredients
- 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
Instructions
- 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.
Nutrition
This post was originally published on November 14, 2018 and was updated on October 23, 2019 with new content.
Ann says
I made this today for the first time and found it to be an excellent recipe to start with, since it was simple and easy. I did add my own variations and it turned out extremely well. In my variations, I added 1/2 tsp of Peppermint extract to both the dark chocolate and white chocolate. If I had seen the post earlier about using mint chocolate chips, I would have gone that way, but I didn’t. I will suggest, though, if you are looking for a white chocolate made with cocoa butter, go with Baker’s Premium Baking Bar White Chocolate. Also, on the heating time in the microwave, you can do this white chocolate in 30 sec increments for the first 2 or 3 times, since the pieces are bulky. Also, on a different variant, I mixed my crushed candy canes into the white chocolate before spreading it on the dark chocolate and I left my dark chocolate in the fridge until I was ready to apply the white. I, also, left the final set time in the fridge for about an hour before breaking into to pieces. Flavor wise this is excellent Peppermint Bark candy. Thank you for the recipe.
Anna says
Does this melt quickly?
Sara says
I wouldn’t leave it out in the heat but it should be fine at cool room temperature.
Anna says
would do if left in the sun
Jenny says
I made this last year for gifts and it was a real hit so making it again this week. I got some cute tins to put it in! Can’t wait to get started!
Danielle Perry says
My semi sweet chocolate is not hardening properly and my white (ghirardeli brand) is separating….is this a timing issue or could it be a problem with the milk chocolate? Thank you!
Sara says
What brand of semi sweet and is the white chocolate separating when you melt it or when you spread it onto the dark chocolate?
Morgan says
Hi Sara, I wanted to add that I also had this problem. The white chocolate separated from the semisweet chocolate quite a bit, after melting the white chocolate, spreading it over the dark chocolate, adding peppermint pieces and chilling in the fridge. It wasn’t a brand issue – I used Guittard semisweet chocolate wafers and Guittard “choc-au-lait” white chocolate chips (I couldn’t find their white chocolate in wafers). Do you have any advice on how to keep the layers from separating?
Sara says
Hi, I just looked up “choc-au-lait” and unfortunately the second ingredient after sugar is palm oil. The palm oil products will not bond well with the cocoa butter in true chocolate. That may have been the issue. Another thing you can try is letting the bark sit at room temperature for about 10 minutes before you break it so that the chocolate is less brittle and therefore less likely to separate.
Carolyn says
Adding a TB of coconut oil to both layers of melted chocolate makes for a smoother bark. Also, bulk peppermint candy is cheaper than candy canes.
brenna says
what if you dont have a microwave how can you make this thanks
Sara says
You can melt the chocolate over low heat on the stove.
Colleen says
Hi. These can be safely mailed, right? Any tips?
Sara says
Yes it can be mailed! I’d recommend tightly packing it into a container so that it can’t move around a lot during shipping and get broken into small pieces.
Julie says
My white chocolate is separating from the semi sweet when I try to break it. Any repair ideas?
Sara says
What kind of white chocolate did you use?
Stacy says
I sometimes drizzle a little corn oil into the chocolate to change the consistency of the chocolate if it is too thick or too much like frosting. It also adds a little. shine and gloss to the chocolate as well.
Carolyn Kibbey says
I can’t fine white chocolate without palm oil. Nor can I find the particular chocolate you recommended. Help!
Sara says
Did you look at the bars of white chocolate, such as Ghirardelli white chocolate baking bars? They’re sold in the baking aisle near the chocolate chips.
Mindi says
When I melted the white chocolate and then added the peppermint extract, it turned into instant frosting!!! ??? What am I doing wrong?
Sara says
What brand of white chocolate are you using?
TheCakeGirl says
You need to use an oil based peppermint extract. I got mine on Amazon or at Trader Joe’s. Often times extracts have water in them which seized the chocolate which is such a bummer. Or use mint chocolate chips instead.
Elizabeth says
This was the best recipe! Thank you!!
Stacy Kirby says
I spread my melted chocolate on parchment paper on a cookie sheet approx. 11 in. by 8in. square. Then I lift the parchment off the cookie sheet and into the fridge. You have more freedom that way without having to contend with a large pan. I crack up small peppermint candies or crush candy canes for the sprinkles. They are always a crowd pleaser!
Kirsten says
What is considered a serving? I need to make a very large batch and am wondering how I can do that.
Sara says
A serving is approximately a 2.5 inch square! You can double or triple the recipe, just use the largest pan you have to spread it on, or do it on multiple pans.