Peppermint Bark Recipe

This peppermint bark recipe is made with layers of chocolate, white chocolate, peppermint extract, and crushed peppermint candy canes. It is simple, festive, and one of those easy Christmas candy recipes that can be made ahead for cookie trays, homemade gifts, or holiday dessert plates.

I like making peppermint bark because it looks pretty without much effort. The chocolate peppermint flavor fits right in with Christmas baking, and the broken bark pieces are easy to package for gifts. If you are making a holiday dessert tray, this pairs well with my Easy Cookie Recipes, Soft Eggnog Cookies With Cream Cheese Frosting, and Soft and Chewy Sourdough Discard Gingerbread Cookies.

This peppermint bark recipe is actually my son Marcus’s recipe. He worked on it through several tries until he figured out how to keep the white chocolate and milk chocolate layer from separating, while still getting the crushed peppermint candy throughout the bark. The milk chocolate or dark chocolate makes the bottom layer, the white chocolate goes on top, and the crushed peppermint candy is added between the layers and over the top for crunch and peppermint flavor.

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Quick Look

Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: About 1 hour 20 minutes
Servings: About 24 pieces, depending on size
Texture: Firm chocolate bark with crunchy peppermint candy
Best Served: Chilled or at cool room temperature

Why You’ll Love This Peppermint Bark

This is an easy Christmas candy recipe with simple ingredients.

The bark breaks into pretty pieces for gifts, cookie trays, and holiday parties.

You can use milk chocolate or dark chocolate for the bottom layer.

It is naturally a gluten free treat as long as the chocolate and peppermint candy canes are labeled gluten free.

It can be made ahead, which helps during busy Christmas baking days.

Equipment You Will Need

9 X 13 Baking sheet

Parchment paper

Microwave-safe bowls or double boiler

Rubber spatula

Offset spatula or spoon

Sharp knife or rolling pin for crushing candy canes

Zip-top bag

Refrigerator space for chilling

Ingredients for Peppermint Bark

30 crushed peppermint hard candies, or 10 to 12 crushed peppermint candy canes, divided

1 ½ pounds milk chocolate chips or dark chocolate chips, or chopped chocolate bars

1 ½ pounds white chocolate chips or chopped white chocolate bars

1 teaspoon oil-based peppermint extract, or ¼ to ½ teaspoon alcohol-based peppermint extract, to taste

Ingredient Notes

Use oil-based peppermint extract if you have it. It is made for chocolate and candy recipes.

If using alcohol-based peppermint extract, start with a smaller amount. Too much can make melted chocolate stiff or cause it to seize.

I like to use naturally colored peppermint candy canes to give this chocolate bark its crunch and Christmas look.

Before starting, divide the crushed peppermint candy into three equal portions. Sprinkle the first portion over the lined baking sheet before adding the melted chocolate, sprinkle the second portion over the milk chocolate or dark chocolate layer, and save the final portion for the top of the white chocolate layer.

How to Crush Peppermint Candy Canes

Place the peppermint candies or candy canes in a zip-top bag.

Use a rolling pin, meat mallet, or the bottom of a heavy cup to crush them into small pieces.

I like leaving a mix of small crumbs and slightly larger pieces. The tiny peppermint pieces stick well to the chocolate, while the larger pieces give the bark a little more crunch.

Do not crush the candy canes too far ahead of time if your kitchen is humid. Peppermint candy can get sticky as it sits.

How to Make Peppermint Bark

Line a 9x13-inch baking pan with parchment paper or wax paper.

Sprinkle ⅓ of the crushed peppermint candy or crushed candy canes evenly over the bottom of the lined pan.

Melt the milk chocolate or dark chocolate in the top of a double boiler over barely simmering water, stirring often and scraping down the sides with a rubber spatula until smooth. You can also melt the chocolate in short intervals in the microwave, stirring between each one.

Pour the melted milk chocolate or dark chocolate over the crushed peppermint in the prepared pan. Spread it into an even layer.

Sprinkle another ⅓ of the crushed peppermint over the chocolate layer.

Refrigerate until the chocolate is firm, about 25 minutes.

Melt the white chocolate in the top of a double boiler over barely simmering water, stirring often and scraping down the sides with a rubber spatula until smooth. Stir in the peppermint extract.

Let the white chocolate cool for 10 to 20 minutes, or until it is about 120°F. It should still be melted and pourable, but not so hot that it melts the chocolate layer underneath.

Remove the pan with the chocolate from the refrigerator. Pour the cooled white chocolate over the firm chocolate layer and spread it gently into an even layer.

Sprinkle the remaining ⅓ of the crushed peppermint over the white chocolate layer.

Refrigerate until the white chocolate is firm, about 30 minutes.

Remove the pan from the refrigerator and let the peppermint bark sit at room temperature for about 5 minutes before cutting or breaking it into pieces. This helps keep it from shattering too much.

Cut or break into pieces and serve.

Tips for the Best Peppermint Bark

Use parchment paper so the bark lifts easily from the pan.

Melt chocolate gently. High heat can make chocolate thick, grainy, or scorched.

Let the bottom layer set slightly before adding the white chocolate, but do not let it get too cold and hard. A slightly tacky layer helps the two chocolates stick together.

Spread the bark evenly so the pieces are not too thick.

Press the crushed peppermint lightly into the top layer before the chocolate sets.

Use a sharp knife if you want neater pieces, or break it by hand for a more rustic chocolate bark look.

Why Did My Chocolate Bark Separate?

Peppermint bark can separate if the bottom chocolate layer gets too cold before the white chocolate is added.

For the best results, chill the bottom layer only until it is mostly set. It should be firm enough that the white chocolate does not sink into it, but not so cold that the layers cannot stick together.

If the chocolate layer is already fully hardened, let it sit at room temperature for a few minutes before adding the white chocolate.

Can I Use Chocolate Bars Instead of Chocolate Chips?

Yes, chocolate bars work well in peppermint bark. In fact, chopped chocolate bars often melt more smoothly than chocolate chips because chips are made to hold their shape during baking.

Use the same amount by weight. Chop the chocolate bars before melting so they melt evenly.

Can I Make Peppermint Bark Gluten Free?

Yes, peppermint bark can be gluten free as long as all of the ingredients are gluten free.

Check the labels on the chocolate, white chocolate, peppermint extract, and candy canes. Some brands may have added ingredients or be processed around gluten.

How to Store Peppermint Bark

Store peppermint bark in an airtight container.

It can be kept in the refrigerator for up to 2 weeks. Place parchment paper between layers so the pieces do not stick together.

Peppermint bark can also be stored at cool room temperature for several days if your kitchen is not warm.

Avoid storing it near heat or direct sunlight because the chocolate can soften.

How to Serve Peppermint Bark

Serve peppermint bark on a Christmas dessert tray, wrap it in small treat bags for gifts, or add it to a cookie box with homemade cookies.

It is also good with a cup of coffee, hot chocolate, or homemade eggnog. For more holiday recipes, try it with my Homemade Eggnog, Homemade Eggnog Ice Cream, or Perfect Soft Sourdough Discard Sugar Cookie Recipe.

Frequently Asked Questions About Peppermint Bark