Peppermint Bark Recipe

Peppermint Bark Recipe is a timeless holiday favorite that fits into a busy schedule. It’s a quick, no-bake treat that’s festive enough for gift exchanges and dessert tables. With layers of dark chocolate, creamy white chocolate, and a peppermint crunch, this bark brightens any seasonal spread. This Recipe proves you don’t need a big kitchen to make something crowd-pleasing.

Why You’ll Love This Peppermint Bark

• Quick and simple to prepare.
• No baking required.
• Perfect for holiday parties.
• Great homemade gift idea.
• Customizable for different tastes.

Ingredients

This Peppermint Bark Recipe uses pantry staples you likely already have on hand.

• 12 ounces semisweet chocolate chips or chopped semisweet chocolate
• 16 ounces white chocolate chips or chopped white chocolate
• 1/2 teaspoon peppermint extract
• 3/4 cup crushed candy canes

Notes & Substitutions

• Use high-quality chocolate for the best snap and flavor.
• Choose real cocoa butter white chocolate for a richer finish.
• Candy canes or peppermint candies both work; crush them finely for even coverage.
• Peppermint oil can substitute for the extract if you’re out.

Instructions

1. Prepare a baking sheet lined with parchment.
2. Place semisweet chocolate chips in a medium bowl and melt in 30-second bursts, stirring until smooth.
3. Spread the dark chocolate into a roughly 9×13 inch rectangle on the parchment.
4. Refrigerate 10 minutes to partially set. The edges should be firm while the center remains a bit soft to help the white layer stick.
5. In a separate bowl, melt white chocolate chips in 30-second bursts until smooth. Stir in the peppermint extract.
6. Spread the white chocolate over the dark layer, then sprinkle with crushed candy canes.
7. Return to the fridge and chill about 20 minutes until the chocolate is fully set.
8. Remove and let the bark come to room temperature for about 20 minutes.
9. Use a straight-edged chef’s knife to cut into pieces, sweeping the knife straight down through both layers.
10. Serve and enjoy!

Pro Tips & Troubleshooting

• Don’t let the first chocolate layer harden completely before adding the white layer.
• Use high-quality chocolate for the best texture and flavor.
• Press candy canes into the soft white layer for better adherence.
• Ensure a full chill so the chocolate layers bond well.
• Let bark warm slightly before cutting to reduce crumbling.
• Cut with a sharp knife to minimize cracking.

Serving & Storage Suggestions

• Serve at room temperature for clean, crisp edges.
• Package in decorative tins or cellophane for gifting.
• Store in an airtight container in a cool, dry place.
• Keep at room temperature for up to 2 weeks.
• Refrigerate for up to 3 weeks; avoid freezing, as candy canes can become sticky.

Variations

• Add holiday sprinkles or edible glitter.
• Use milk chocolate for the bottom layer for a sweeter finish.
• Snow Bark: all white chocolate version.
• Triple chocolate layer by using dark, milk, and white in alternating layers.
• Mix in crushed holiday M&M’s for color and crunch.

Nutrition Information

A quick snapshot per serving (approximate) to help plan treats.

Frequently Asked Questions (FAQ)

Conclusion

A simple, festive treat that fits into busy days and budding bakers alike, the Peppermint Bark Recipe delivers big holiday cheer with minimal effort. Its two-tint chocolate layers, peppermint sparkle, and quick chill times make it a reliable go-to for gifting and gatherings. Give this bark a try, share it with loved ones, and enjoy a homemade holiday classic without the stress.

Peppermint Bark Recipe

This classic peppermint bark recipe features layers of rich semi-sweet chocolate and creamy white chocolate infused with peppermint extract, topped with crunchy crushed candy canes. It’s a festive and easy-to-make treat perfect for holidays.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Chilling Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 24 pieces

Calories 276 kcal

Equipment

• Medium bowls
• Parchment paper
• Chef’s knife

Ingredients

  

Main 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

 

• Prepare a baking sheet lined with parchment.
• Place semisweet chocolate chips in a medium bowl and melt in 30-second bursts, stirring until smooth.
• Spread the dark chocolate into a roughly 9×13 inch rectangle on the parchment.
• Refrigerate 10 minutes to partially set. The edges should be firm while the center remains a bit soft to help the white layer stick.
• In a separate bowl, melt white chocolate chips in 30-second bursts until smooth. Stir in the peppermint extract.
• Spread the white chocolate over the dark layer, then sprinkle with crushed candy canes.
• Return to the fridge and chill about 20 minutes until the chocolate is fully set.
• Remove and let the bark come to room temperature for about 20 minutes.
• Use a straight-edged chef’s knife to cut into pieces, sweeping the knife straight down through both layers.
• Serve and enjoy!

Notes

For best results, ensure the first chocolate layer is only partially set before adding the white chocolate to prevent separation.