Peppermint bark is one of those ridiculously simple treats that tastes like a holiday celebration in every bite. It’s crisp, minty, and visually striking with dark chocolate beneath snowy white chocolate and crushed candy canes. I’ve made this dozens of times for parties and gifts — it’s forgiving, fast, and delicious.
Why Make This Recipe
- Bright, classic flavor: the contrast of deep chocolate and cool peppermint is instantly crowd-pleasing.
- Easy and quick: most of the work is melting and layering chocolate, which you can do in under an hour.
- Great for gifts and parties: it stores well and looks festive when broken into irregular pieces.
- Minimal ingredients: you need only chocolate, white chocolate, and candy canes or peppermint — no baking required.
- Personal note: I love this recipe because a little goes a long way — one small batch fills a cookie tin and brings big smiles. See a fun cookie twist here: Chocolate Peppermint Bark.
Recipe Overview
- Prep time: 15 minutes.
- Chill time: 20–30 minutes.
- Total time: about 45 minutes.
- Servings: ~24 small pieces (about 12–16 oz finished bark).
- Difficulty: Easy.
- Method: Melt chocolate gently (double boiler or microwave), spread in layers on a parchment-lined rimmed baking sheet, chill until firm, then break into pieces.
My Experience Making This Recipe
I tested this recipe across several chocolate brands and found the best results with high-quality chocolate (60–70% cacao for the dark layer). The biggest discovery was that finely crushed candy canes stick best if you press them lightly into still-wet white chocolate. I also learned to use a rimmed baking sheet — it contains the layers and makes removal simple.
How to Make Peppermint Bark
Start by lining a rimmed baking sheet with parchment paper and set an offset spatula nearby. Melt 8 ounces (225 g) of semi-sweet or dark chocolate gently in a heatproof bowl over a simmering pot of water (double boiler), or in the microwave in 20–30 second bursts, stirring until smooth; keep below about 115°F (46°C) to avoid scorching. Spread the dark chocolate in an even 1/8–1/4-inch layer and chill 10–15 minutes until set but not rock-hard.
Melt 8 ounces (225 g) of white chocolate the same way, add 1/4 teaspoon peppermint extract, then pour over the chilled dark layer. Immediately sprinkle 3/4–1 cup crushed candy canes (about 4–5 standard canes) and lightly press them into the warm white chocolate. Chill until fully set, about 20–30 minutes, then break into pieces with your hands or a sharp knife.
Expert Tips for Success
- Use good chocolate: choose couverture or a high-quality bar for gloss and clean snap; look for cocoa butter listed high on the ingredients. See a related cookie adaptation here: Chocolate Peppermint Bark Cookies.
- Melt gently: avoid overheating; use a double boiler or the microwave in short bursts, stirring frequently to keep temperature under 115°F (46°C). A candy thermometer is helpful but not required.
- Work quickly with the top layer: white chocolate sets faster; have your crushed candy canes ready and press them into the surface within 30–60 seconds of pouring. More ideas for variations can be found here: Chocolate Peppermint Bark Cookies 3.
- Prevent bloom: refrigerate briefly to set, but don’t store long-term in a high-humidity fridge; gradual cooling at cool room temperature after initial chilling reduces white streaks.
- Equipment matters: use a rimmed baking sheet, parchment paper, an offset spatula for smooth layers, and microwave-safe bowls or a metal bowl for the double boiler.
How to Serve Peppermint Bark
- Gift it: layer pieces in a small tin or cellophane bag with festive ribbon for easy gifting.
- Dessert platter: mix with cookies, nuts, and dried fruit on a holiday tray for variety. Try pairing with warm cinnamon treats like these Peppermint Bark Cinnamon Rolls for an indulgent brunch board.
- Coffee or hot cocoa topper: drop a small piece into hot drinks for a minty melt.
- Presentation tip: arrange pieces in alternating dark/white contrast on a white platter to highlight the peppermint flecks.
Storage and Reheating Guide
Store peppermint bark in an airtight container layered with parchment or wax paper to prevent sticking. Keep at a cool, dry place away from strong odors; it will keep 2 weeks at room temperature (60–70°F). For longer storage, freeze in a sealed container up to 3 months; thaw in the refrigerator to prevent condensation on the surface. Reheating isn’t necessary — if soft, place the bark in the fridge for 10–20 minutes to firm up before serving.
Recipe Variations
- Dairy-free / vegan: use dairy-free dark and white baking chocolates (check brands like Enjoy Life or vegan white chocolate), and use vegan-friendly crushed peppermint. This keeps the technique identical.
- Extra-mint: add 1/2 teaspoon peppermint extract to the white chocolate for a stronger mint punch, but don’t overdo it — white chocolate can seize with too much liquid.
- Salted dark: sprinkle a tiny pinch of flaky sea salt atop the dark layer before adding white chocolate for a sweet-salty contrast.
- Spiced: fold 1/4 teaspoon ground ginger or cinnamon into the white chocolate for a warming twist, or try the cookie version for snacking: Chocolate Peppermint Bark Cookies 2.
Nutritional Highlights
- Peppermint bark is energy-dense: it’s high in calories and fat from chocolate, so aim for small portions (about 1 ounce / 28 g).
- Antioxidants: dark chocolate provides flavonoids and antioxidants when you choose a higher-cocoa percentage (60%+).
- Allergen info: contains dairy and soy (lecithin) in most commercial chocolates; use labeled dairy-free/soy-free alternatives for allergies. Also be cautious of cross-contact with nuts if using shared equipment.
Troubleshooting Common Issues
- Chocolate seized (grainy, clumpy): this happens from moisture or overheating. If it’s slightly grainy, stir in 1 teaspoon neutral oil at a time to smooth; otherwise start fresh and ensure bowls are dry.
- Layers don’t separate cleanly: chill the dark layer until firm; if the white layer melts into it, rest the dark layer longer or chill in the freezer for 2–3 minutes before pouring.
- Candy canes lose crunch: crush them coarsely (not into dust) and press them into still-wet white chocolate so they adhere and retain texture.
Frequently Asked Questions
Q: Can I temper the chocolate for a shinier, snappier bark?
A: Yes — tempering yields the best snap and gloss. For dark chocolate, heat to ~115°F (46°C), cool to ~82°F (28°C), then reheat slightly to ~88–90°F (31–32°C) before spreading. For home use, untempered chocolate still makes excellent bark if you chill it correctly.
Q: What’s the best way to crush candy canes without ending up with powdered sugar?
A: Place canes in a sealed zip-top bag and use a rolling pin to pulse until you have a mix of large and small pieces. Aim for some shards for visual contrast and a few crumbs for even distribution.
Q: Can I make this ahead for a party?
A: Absolutely. Make it up to 2 weeks ahead and store in an airtight container at cool room temperature. For longer lead times, freeze up to 3 months and thaw in the fridge the day before serving.
Q: Is there a substitute for candy canes if I want less sugar?
A: Use finely chopped dark chocolate peppermint candies or a light dusting of crushed Andes mints for less sweetness. You can also use peppermint oil (very sparingly) and decorate with grated dark chocolate to reduce added sugar.
Conclusion
If you want another reliable reference or inspiration for peppermint bark techniques and variations, check out this Peppermint Bark Recipe – Sally’s Baking for detailed photos and tips: Peppermint Bark Recipe – Sally’s Baking.
Print
Peppermint Bark
- Total Time: 45 minutes
- Yield: 24 small pieces 1x
- Diet: Vegetarian
Description
A festive treat combining dark and white chocolate with crushed candy canes for a delightful holiday flavor.
Ingredients
- 8 ounces (225 g) semi-sweet or dark chocolate
- 8 ounces (225 g) white chocolate
- 1/4 teaspoon peppermint extract
- 3/4–1 cup crushed candy canes (about 4–5 standard canes)
Instructions
- Line a rimmed baking sheet with parchment paper.
- Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave, stirring until smooth.
- Spread the dark chocolate in an even 1/8–1/4-inch layer and chill for 10–15 minutes until set.
- Melt the white chocolate and stir in peppermint extract.
- Pour the white chocolate over the chilled dark layer.
- Sprinkle the crushed candy canes on top and lightly press them into the white chocolate.
- Chill until fully set, about 20–30 minutes, then break into pieces to serve.
Notes
Store in an airtight container for up to 2 weeks at room temperature. Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Melt
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 10g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg