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Peppermint bark is the easiest homemade Christmas candy there is. You melt two kinds of chocolate, spread them in layers, scatter crushed candy canes on top, and let the fridge do the rest. It’s just four ingredients, and it looks just as festive as the fancy boxed kind.
It’s also one of the best edible gifts for neighbors, teachers, and coworkers. A single batch makes about 24 pieces, and it keeps for up to two weeks, so you can make it well before the holiday rush.
Why You’ll Love This Peppermint Bark
- Only 4 ingredients: dark chocolate, white chocolate, peppermint extract, and candy canes.
- No candy thermometer: just gentle melting in the microwave or over simmering water.
- Layers that stay together: adding the white layer before the dark layer sets hard keeps them bonded.
- Perfect for gifting: it packs neatly into cookie tins or cellophane treat bags.
Ingredients Overview
- Semisweet or bittersweet chocolate: chopped bars melt more smoothly than chips, which contain stabilizers.
- Good-quality white chocolate: choose bars or melting wafers. White chocolate chips often don’t melt into a smooth layer.
- Peppermint extract: Pure peppermint extract gives clean mint flavor. Peppermint oil is much stronger, so use only a few drops.
- Candy canes: about 6 regular candy canes, crushed, for the crunchy, colorful topping.
Equipment You’ll Need
- A 9×13-inch baking pan lined with parchment paper.
- Glass mixing bowls for melting chocolate in the microwave, or a double boiler pot for the stovetop.
- A silicone spatula for stirring and an offset spatula for spreading even layers.
- A rolling pin and a zip-top bag for crushing candy canes.
How to Make Peppermint Bark
1. Line the pan
Line a 9×13-inch pan with parchment paper, leaving an overhang on two sides so you can lift the bark out in one piece later.
2. Melt and spread the dark chocolate
Melt the chopped semisweet chocolate in a microwave-safe bowl in 30-second bursts, stirring after each, until smooth. Spread it evenly in the pan with an offset spatula and refrigerate 15 to 20 minutes, until set but not rock hard.
Tip: The dark layer should feel firm but still a little tacky. If it sets completely hard, the white layer may slide off when you break the bark.
3. Add the peppermint white chocolate
Melt the white chocolate in 20-second bursts, stirring well each time, and stop while a few small pieces remain; stirring will melt the rest. Stir in the peppermint extract, pour it over the dark layer, and spread it to the edges.
4. Top with candy canes
Crush the candy canes in a zip-top bag with a rolling pin, then sprinkle them over the white chocolate right away and press lightly so they stick.
5. Chill and break
Refrigerate 30 minutes to 1 hour, until firm. Lift the bark out using the parchment and break it into rustic shards or cut it into neat squares with a sharp knife, about 24 pieces.
Storage and Gifting
- Storage: keep peppermint bark in an airtight container in a cool spot or the refrigerator, with parchment between layers, for up to 2 weeks.
- Gifting: pack it in Christmas cookie tins or cellophane treat bags tied with ribbon.
- Humidity: candy canes can turn sticky in a humid room, so store the bark airtight.
Photos in this post come from fellow food bloggers’ peppermint bark recipes. Tap a photo credit to see each version.
Peppermint Bark FAQ
Why did my white chocolate seize?
White chocolate burns easily. Overheating or a drop of water can make it thick and grainy. Melt it in short bursts at lower power and stir often.
Why did my layers separate?
The dark layer set too hard before the white layer went on. Add the white chocolate while the dark layer is firm but not fully hardened.
Can I use chocolate chips?
You can for the dark layer in a pinch, but bars or melting wafers give the smoothest, snappiest results, especially for the white layer.
You might also like: no-bake Christmas treats, Christmas cookie recipes, old-fashioned peanut brittle, Christmas desserts, and candied pecans.
Tools You Need
- 9×13-inch baking pan
- Parchment paper
- Glass mixing bowls or a double boiler pot
- Silicone spatula and offset spatula
- Rolling pin
- Christmas cookie tins for gifting
Easy Peppermint Bark
Ingredients
Equipment
Method
- Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides.
- Melt the semisweet chocolate in a microwave-safe bowl in 30-second bursts, stirring after each, until smooth (or melt it over a pot of barely simmering water).
- Spread the dark chocolate evenly in the lined pan with an offset spatula. Refrigerate 15 to 20 minutes, until set but not rock hard.
- Melt the white chocolate gently in 20-second bursts, stirring well each time, until just smooth. Stir in the peppermint extract.
- Pour the white chocolate over the dark layer and spread it evenly to the edges.
- Sprinkle the crushed candy canes over the top right away and press them in lightly.
- Refrigerate 30 minutes to 1 hour, until firm. Lift the bark out by the parchment and break or cut it into about 24 pieces.
Notes
- White chocolate scorches easily, so melt it slowly and stop heating while a few small pieces remain; stirring will melt the rest.
- Don’t let the dark layer set completely hard before adding the white layer, or the layers may separate when you break the bark.
- Store in an airtight container in a cool spot or the refrigerator for up to 2 weeks, with parchment between layers.
- Using peppermint oil instead of extract? It is much stronger, so start with a few drops.
