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Peppermint Bark

Review Recipe
close up overhead shot of Peppermint Bark on a serving tray with a peppermint
Semi-sweet milk chocolate and white chocolate are layered with crushed candy canes to make this heavenly peppermint bark.
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Table of Contents
  1. Peppermint Bark Candy Ingredients
  2. How To Make Peppermint Bark
  3. How To Serve Homemade Peppermint Bark
  4. Chocolate Peppermint Bark Storage
  5. Peppermint Bark for the Holidays
  6. Peppermint Bark Recipe FAQ
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

This peppermint bark is a quick holiday treat that is so simple and delicious. Our decadent peppermint bark recipe combines white chocolate, semi-sweet milk chocolate, and candy cane bits layered into an almost-famous, crowd-pleasing favorite.

close up shot of Peppermint Bark stacked on top of each other

Peppermint Bark Candy Ingredients

Peppermint Bark raw ingredients that are labeled

You’ll need:

  • 1 cup mini candy canes, crushed
  • 1 teaspoon pure peppermint extract
  • 2 (12-ounce) bags of semi-sweet chocolate chips
  • 2 (12-ounce) bags of white chocolate chips
  • ½ tablespoon coconut oil

SUBSTITUTIONS AND ADDITIONS

CHOCOLATE: You could also use milk chocolate chips or dark chocolate chips if that’s your preference. I crave all the dark chocolate, but not everyone feels the same as I do.

PEPPERMINT EXTRACT: Peppermint oil will work in a pinch if you don’t have peppermint extract on hand.

COCONUT OIL: You could use vegetable oil instead.

How To Make Peppermint Bark

STEP ONE: Place mini candy canes in a Ziploc freezer bag and seal it shut. Crush the candy with a rolling pin until you have varying sizes of crushed candy canes to sprinkle on the top of your bark. Set aside.

STEP TWO: Line a 9×13-inch baking sheet with parchment paper. Set aside.

STEP THREE: Place semi-sweet chocolate chips in a microwave-safe glass bowl and heat for 30 seconds. Stir chocolate and microwave in 15-second intervals until completely melted, stirring in between each increment.

PRO TIP:

When you are melting the chocolate in the microwave, be sure to do it in short bursts so you can check on the chocolate. You don’t want to burn it!

Peppermint Bark process shot of a bowl of melted chocolate

STEP FOUR: Once the chocolate has melted, pour melted chocolate over the top of the prepared cookie sheet for the bottom layer. Place the chocolate in the refrigerator while preparing the white chocolate mixture.

Peppermint Bark process shot of melted chocolate added to parchment paper

STEP FIVE: Place your white chocolate chips, coconut oil, and peppermint extract in a microwave-safe glass bowl and heat for 30 seconds. Stir the chocolate mixture and microwave in 15-second intervals until completely melted, stirring in between each session.

Peppermint Bark process shot of a bowl of melted white chocolate

STEP SIX: Pour the white chocolate mixture over the semi-sweet chocolate mixture and immediately sprinkle the crushed mini candy canes over the top of the white chocolate layer. Press crushed peppermint candy into the white chocolate mixture and then refrigerate for about 1 hour until fully set.

PRO TIP:

Make sure to give the bark enough time to harden. If it doesn’t set, it won’t break cleanly.

Peppermint Bark process shot of crushed candy canes sprinkled on top of chocolate

STEP SEVEN: Remove from the refrigerator and break into pieces.

PRO TIP:

When it is removed from the refrigerator, the bark will be quite hard to break. You’ll want to make sure you allow your peppermint bark to come to room temperature before trying to break into pieces. 

How To Serve Homemade Peppermint Bark

This sweet treat would be a great gift during the holiday season. Add pieces of peppermint bark to cellophane bags and tie them with a pretty bow before delivering them to friends and neighbors. For another homemade gift to add to the package, try our hot chocolate on a stick recipe.

Looking for more yummy recipe ideas? Head to the kitchen and make this Oreo peppermint bark or rocky road fudge, too.

Chocolate Peppermint Bark Storage

IN THE FRIDGE: Peppermint bark will definitely keep longer if you pop it in the fridge in an airtight container. Be sure to wrap it well to keep moisture out to preserve it for the longest amount of time possible. You’ll be able to keep it for 2 to 3 weeks that way.

IN THE FREEZER: If you want to freeze the peppermint bark, you’ll want to make sure to wrap it well. You may want to start with waxed paper and then some plastic wrap or aluminum foil, and then into an airtight container or large resealable plastic bag. It should keep for several months in the freezer.

close up overhead shot of Peppermint Bark on parchment paper

Peppermint Bark for the Holidays

There is something magical about the chocolate and peppermint flavoring in this delish treat — you’ll think it’s the best! I hope you will enjoy this simple homemade peppermint bark with your loved ones this holiday season.

Peppermint Bark Recipe FAQ

Can I freeze peppermint bark?

These delicious treats will keep well sealed in an airtight container for up to three months.

Could I use different flavors of candy canes?

This bark has plenty of possibilities. While this traditional version is peppermint flavored, there are plenty of other candy cane flavors you could try out.

Does homemade peppermint bark need to be refrigerated?

Peppermint bark can be stored on the counter, but it will last longer if you keep it in the fridge.

How long does homemade peppermint bark stay fresh?

Peppermint bark will last at room temperature for 2 weeks or in the refrigerator for 3 weeks.

How do you make peppermint bark that doesn’t separate?

You can avoid having your peppermint bark separate by not rushing the chilling process. The longer you allow the peppermint bark to set, the less likely it will be for the layers to separate. Also, make sure to bring the chocolate to room temperature before breaking it.

Does peppermint bark need to be tempered?

You don’t need to temper your chocolate to make peppermint bark, but it will benefit from it. Tempered chocolate will give a glossy, uniform appearance, while untempered chocolate could develop a dull appearance.

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close up overhead shot of Peppermint Bark on a serving tray with a peppermint

Homemade Peppermint Bark

4.88 from 32 votes
Semi-sweet milk chocolate and white chocolate are layered with crushed candy canes to make this heavenly peppermint bark.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 24

Ingredients
  

  • 1 cup mini candy canes, crushed
  • 1 teaspoon pure peppermint extract
  • 24 ounces semi sweet chocolate chips (two 12-ounce bags)
  • 24 ounces white chocolate chips (two 12-ounce bags)
  • ½ tablespoon coconut oil

Instructions
 

  • Place mini candy canes in a ziplock freezer bag and seal it shut. Crush candy until you have varying sizes of crushed candy canes to sprinkle on the top of your bark. Set aside.
  • Line a 9×13 baking sheet with parchment paper. Set aside.
  • Place semi-sweet chocolate chips in a microwave-safe glass bowl and heat for 30 seconds. Stir chocolate and microwave in 15-second intervals until completely melted, stirring in between each session.
  • Once the chocolate has melted, pour over the top of the parchment paper. Place the chocolate in the refrigerator while preparing the white chocolate mixture.
  • Place your white chocolate chips, coconut oil, and peppermint extract in a microwave-safe glass bowl and heat for 30 seconds. Stir chocolate mixture and microwave in 15-second intervals until completely melted, stirring in between each session.
  • Pour the white chocolate mixture over the semi-sweet chocolate mixture and immediately sprinkle the crushed mini candy canes over the top of the white chocolate. Press crushed candy canes into the white chocolate mixture and then refrigerate until fully set about 20 minutes.
  • Remove from the refrigerator and break into pieces.

Video

Notes

  • When you are melting the chocolate in the microwave, be sure to do it in short bursts so you can check on the chocolate. You don’t want to burn it!
  • Make sure to give the bark enough time to harden. If it doesn’t set, it won’t break cleanly.
  • When it is removed from the refrigerator, the bark will be quite hard to break. You’ll want to make sure you allow your peppermint bark to come to room temperature before trying to break it into pieces. 

Nutrition

Calories: 356kcal | Carbohydrates: 41g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 28mg | Potassium: 242mg | Fiber: 2g | Sugar: 34g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg
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  1. Carolyn says

    5 stars
    My first time make this I have it 5 stars befits pretty and it tasted good to. My only issue I had was that it was hard to break so some came apart I left in fridge overnight I thought longer the better. So I used a butter knife and my rolling pin and tap butter knife down into it so mine was all different sizes I don’t mind at all homemade with love. I will make it again for sure but think I’ll use little bigger pan to make it thinner but I enjoyed some of the broken pieces as I was doing it

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