Easy Peppermint Bark Recipe

Homemade Peppermint Bark is super easy to make.  Layers of minty white chocolate, dark chocolate and sprinkled with crushed candy canes is a festive gift you can make for all your friends on your list.

Easy Peppermint Bark in a red plaid box.

Originally published December 2013 and updated December 2019.

*This post may contain affiliate links to products I use and love.

We are OBSESSED with Williams Sonoma Peppermint Bark during the holiday season. It’s smooth and peppermint-y, a refreshing departure from the usual tin of cookies that every is used to making. I used to receive a tin every year from my mother in law and would devour it, pretty much, the same day I’d get it.

It’s a pretty simple concept and it’s super easy to make, but there was something magical about the Peppermint Bark we’d get for a gift so I set out to make my own and make it just as amazing. 

This easy Peppermint Bark is the best homemade version I’ve come across and it’s pretty darn close to the real deal.  The secret?  Buy the best chocolate you can, not just expensive but high quality. They sell some great ones at grocery stores….mine even sells Guittard, the same chocolate Williams Sonoma uses to make their chocolate bark.

Overhead shot of Peppermint Bake in a baking sheet.

HOMEMADE PEPPERMINT BARK

If you’ve never tried Peppermint Bark, you’re in for a real treat!  It’s a chocolate candy that’s made of a layer of dark chocolate (or milk chocolate, if you’re not a fan of dark chocolate), a layer of white chocolate infused with peppermint and topped with crushed candy cane pieces.

It’s popular around the Christmas season when candy canes are widely available and commonly sold in tins just about every store. But, it’s also insanely easy to make and part of my holiday cookie tray every single year!

I love it so much I even made these super easy, NO BAKE Peppermint Bark Cookies!

HOW TO MAKE PEPPERMINT BARK

Here’s the best part about making peppermint bark…..you don’t even need to be a great cook to pull this one off. If you can work a microwave, you’re in business!

Dark chocolate being poured onto a baking sheet.

  1. In a microwave bowl, melt the dark chocolate at 50% power for 1 minute. 
  2. Stir and then heat for 15 second intervals stirring each time until completely melted. Stir in 1/2 the peppermint extract.
  3. Pour the chocolate onto a parchment lined baking sheet (I like to use a Silpat mat) and spread to form an even layer with a spatula.  Allow to cool and harden.
  4. In a microwave bowl, melt the white chocolate at 50% power for 1 minute. Stir in the remaining peppermint extract.
  5. Stir and then heat for 30 second intervals stirring each time until completely melted. 
  6. Pour the white chocolate over the dark chocolate and spread to form an even layer with a spatula.  Top with the crushed candy canes and allow to cool and harden.
  7. Break, or cut, the bark into pieces and store in an airtight container.

chocolate being spread on a baking sheet.

TIPS FOR PERFECT PEPPERMINT BARK

  • I like to use crushed candy canes for this recipe but you can use peppermint candies, if you prefer.
  • Crush your candy canes in a zip top bag covered with a kitchen towel to minimize the mess.  The candy can poke holes in the bag leaving you with a sticky mess….the towel helps contain it a little better.
  • Not a dark chocolate fan, use semisweet chocolate or milk chocolate instead. Or just use all white chocolate, if you prefer.
  • Before cutting your peppermint bark, be sure to allow it to come to room temperature for easier cutting.

White chocolate being poured onto a layer of dark chocolate.

HOW TO KEEP PEPPERMINT BARK FROM SEPARATING

Sometimes, if you’re hasty, your white and dark chocolate will separate while cutting. To avoid separation of your peppermint bark, allow your dark chocolate to set at room temperature and then gently spread the white chocolate on top.

If your dark chocolate is too cold when you spread the white chocolate, it won’t have a chance to bond together.

Also, allow your peppermint bark to sit at room temperature before cutting and do not cut it while cold or you can break the bond between the two chocolates causing your bark to separate.

candy being sprinkled on peppermint bark.

STORING YOUR PEPPERMINT BARK

Your chocolate bark can be stored safely at room temperature in an airtight container for up to 2 weeks.  You can also keep your peppermint bark in the refrigerator for up to 3 weeks.

I do not recommend freezing Peppermint Bark as the chocolate can separate and the candy topping will become sticky.

Peppermint Bark stacked on a plate with ornaments in the background.

VARIATIONS FOR CHOCOLATE BARK

It’s easy to mix up your Peppermint Bark recipe a bit if you want to get creative.  Here are a few of our favorite ways to mix things up:

  • Swirled Peppermint Bark is a fun activity for kids! Instead of layering your chocolate, simply swirl it together using a butter knife or chopstick.
  • Swap out your peppermint candies for crushed nuts or M&M candies.
  • Make your Peppermint Bark red and green by using all white chocolate then coloring half red and half green using food coloring.
  • Skip the peppermint candies and extract, top your bark with festive holiday sprinkles and nuts.

Close up of peppermint bark in a gift box.

 

We also love making these easy Champagne Chocolate Truffles to give as gifts and this easy Slow Cooker Fruit and Nut Chocolate!  It’s so fast and easy!

Want to see what else we’re cooking up? Follow us over on Instagram!

MORE CANDY RECIPES

Snowman marshmallow cocoa toppers.

 

Close up of peppermint bark in a gift bos.

Easy Peppermint Bark Recipe

Kellie
Super easy to make Peppermint Bark is a great holiday gift for friends, family and hostesses.
0 from 0 votes
Prep Time 15 mins
1 hr
Total Time 1 hr 15 mins
Course adult snack, Dessert
Cuisine American
Servings 12
Calories 455 kcal

Equipment

  • baking sheet

Ingredients
  

  • 1 pound dark chocolate
  • 1 pound white chocolate
  • 1 tablespoon peppermint extract
  • 5 candy canes crushed

Instructions
 

  • In a microwave bowl, melt the dark chocolate at 50% power for 1 minute.
  • Stir and then heat for 30 second intervals stirring each time until completely melted. Stir in 1/2 the peppermint extract.
  • Pour the chocolate onto a parchment lined baking sheet and spread to form an even layer with a spatula.
  • Allow to cool and harden.
  • In a microwave bowl, melt the white chocolate at 50% power for 1 minute.
  • Stir and then heat for 30 second intervals stirring each time until completely melted.  Stir in 1/2 the peppermint extract.
  • Pour the white chocolate over the dark chocolate and spread to form an even layer with a spatula.
  • Top with the crushed candy canes and allow to cool and harden.
  • Break the bark into pieces and store in an airtight container.

Notes

Peppermint Bark can be stored in an airtight container for up to 2 weeks at room temperature or 3 weeks in the refrigerator.

Nutrition

Calories: 455kcalCarbohydrates: 46gProtein: 5gFat: 28gSaturated Fat: 17gCholesterol: 9mgSodium: 42mgPotassium: 378mgFiber: 4gSugar: 36gVitamin A: 26IUVitamin C: 1mgCalcium: 103mgIron: 5mg
Keyword candy, chocolate bark, peppermint bark
Tried this recipe?Let us know how it was!

Peppermint Bark | The Suburban Soapbox

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