Peppermint bark is a sweet and delicious treat for the holiday season. It’s super easy to make and is a great gift for friends, family, and co-workers.
Plus, it’s such a fun dessert because it brings excitement to the Christmas season. It’s a festive and delicious treat that’s perfect for gift-giving or enjoying yourself!
Easy Peppermint Bark Chocolate Candy
One of the great things about this candy is that it turns out wonderfully delicious, and it’s a great gift without the hefty price tag. It’s super easy to make and comes out looking like you ordered it from a catalog.
You can make the peppermint bark and have enough to give away to a couple of friends or family and only spend about one-third of the price of store-bought candy.
What Ingredients Do I Need To Make Peppermint Bark?
The recipe features a semi-sweet chocolate layer topped by a white chocolate layer and crushed peppermint. Here’s what you’ll need:
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
How To Make Peppermint Bark
- Add the semi-sweet chocolate chips to a medium bowl and microwave in increments of 30 seconds, stirring in between. It will most likely take about two minutes to melt the chocolate.
- Next, add the peppermint extract and mix well.
- Pour the chocolate onto a cookie sheet covered with parchment paper and spread out.
- Refrigerate the chocolate while prepping the white chocolate.
- Add the white chocolate chips to another medium bowl and melt in the microwave in increments of 30-seconds, also stirring in between.
- Once melted, add the peppermint extract to the chocolate and mix well.
- Pour the white chocolate over the semi-sweet chocolate and spread out.
- Add the candy canes (or peppermint candy) to a large bag and break into smaller pieces.
- Sprinkle the candy canes over the white chocolate and place in the refrigerator for at least 30 minutes or until the chocolate sets up.
Peppermint bark is truly one of the easiest candy recipes to make.
It doesn’t call for a thermometer or a stovetop.
You can simply use a couple of bowls, a cookie sheet, and your microwave.
Plus, it only takes a few minutes to get it ready and into the fridge to set up.
Start by adding the semi-sweet chocolate chips to a microwave-safe bowl and melt in increments of 30 seconds, stirring in between each time.
You shouldn’t have to microwave for more than about two minutes in total.
Add half a teaspoon of the peppermint extract to the melted chocolate and mix it in.
TIP: Stir the chocolate for a minute or so before adding it back to the microwave. The heat that builds up in the bowl and stirring can help melt the chocolate.
Line a 10 by 13-inch cookie sheet with parchment paper and spread the chocolate out.
You don’t need to spread it to the edges, or it will be too thin. Just spread it out and place it in the refrigerator to cool a little before adding the white chocolate.
The parchment paper will be easy to lift out when you’re ready to cut the bark.
Don’t use tin foil for this recipe because the chocolate will stick to it, and it will be a little harder to pull it off.
Now, add the white chocolate to a medium bowl and melt in the microwave, in 30-second increments until melted.
The white chocolate might take a little bit longer to melt, but be sure not to overcook it, or it will get hard.
Again, stirring will help melt the chocolate once you’ve microwaved it a little.
Add half a teaspoon of the peppermint extract and mix well.
Gently pour the white chocolate over the semi-sweet chocolate and spread it to the edges of the chocolate.
You do want it to melt a little bit together so the semisweet chocolate layer and the top layer will stick together.
Grab a Ziplock baggie and add the candy canes to the bag. Break the candy canes up and sprinkle them over the top of the melted white chocolate so they will stick.
Place the easy peppermint bark recipe back into the refrigerator for at least 30 minutes or until the candy hardens.
Once the candy is hard, you can cut it into pieces. Store the candy in an airtight container in the refrigerator to keep the candy from melting.
The homemade peppermint bark recipe is great for gift-giving, parties, or just sitting and eating a piece…or two…or three…
Adding Some Variety
You can make the classic peppermint bark or add some variety by using different ingredients. Here are a few ideas:
- Milk chocolate chips
- Dark chocolate chips
- Peanut butter chips
- Peppermint chips
- Peppermint candies
You can switch the chocolate layers and add the white at the bottom or stir the two chocolate layers together, giving it a swirl effect, and add the crushed candy canes on top.
Tips for Making Peppermint Bark
- Crushing Candy Canes: Use a rolling pin, food processor, or meat mallet to crush peppermint candies or mini candy canes gently. Put the candies in a zip-top bag before crushing them to keep everything contained and mess-free. Crush the candy canes right before you place them on the bark; otherwise, they will stick together.
- Setting the Bark: Let the peppermint bark set at room temperature or in the fridge. Remember, the slower the chocolate sets, the smoother it will be, so if you have time, room temperature is best.
- Cutting the Bark: Once set, use a sharp knife to cut or break the bark into pieces. For clean cuts, warm the knife slightly under hot water (wipe it dry before cutting) and wipe it clean between cuts.
- Serving Options: Serve your peppermint bark as a standalone treat, include it on your Christmas cookie tray, or use it to add a festive touch to the side of hot chocolate.
- Storage: Store your peppermint bark in an airtight container to keep it fresh. You can leave it out or keep it in the refrigerator. It can be a wonderful homemade gift or a pretty and delightful treat for a holiday party.
- First-Time Tips: If this is your first time making peppermint bark, don’t be afraid to experiment. Sometimes, the best recipes come from a bit of trial and error.
Other Holidays Treats:
- Frosting fudge is another easy candy that only requires two ingredients and a microwave.
- Butter pecan fudge is one of my most popular recipes, and it is out-of-this-world. It’s packed with a buttery, sweet flavor, and everyone will be begging for more. It’s a favorite holiday treat.
- Chocolate fudge with marshmallow cream is another Christmas dessert that everyone loves. It’s rich, creamy, decadent, and perfect for holiday parties.
- You can’t have a holiday without old fashioned peanut butter fudge. It is a classic Christmas dessert. The recipe is made with marshmallow cream and real creamy peanut butter.
- If you love festive peppermint bark, give Brandie’s white chocolate peppermint pie a try over at The Country Cook.
Easy Peppermint Bark
This easy-to-follow peppermint bark recipe, which just requires basic kitchen tools, results in a delicious candy bark that’s perfect for gift-giving and enjoying at home.
Be sure to print out the recipe today on the card below!
- 2 - 10 ounce bags of white chocolate chips (can be a 12 oz. bag)
- 2 - 10 ounce bags of semi-sweet chocolate chips (can be a 12 ounce bag)
- 1 teaspoon peppermint extract
- 1 cup chopped candy canes
- First, add the semi-sweet chocolate chips to a medium bowl and microwave in increments of 30 seconds, stirring in between. Most of the time, you will not need to melt more than 2 minutes in total.
- Add half a teaspoon of peppermint extract and mix well.
- Pour onto a cookie sheet covered with parchment paper and spread out.
- Place in the refrigerator while you work on the next step.
- Add the white chocolate chips to a medium bowl and microwave in 30-second intervals, stirring in between, until melted.
- Next, add half a teaspoon of the peppermint extract to the white chocolate and mix well.
- Spread the melted white chocolate over the semi-sweet chocolate.
- Sprinkle the chopped candy canes over the white chocolate and place them in the refrigerator for at least 30 minutes or until the chocolate is hard.
- Allow the peppermint bark to come to room temperature before cutting or breaking it.
To keep the white and semi-sweet chocolate from breaking apart, pour the white chocolate over the semi-sweet while it's still a bit warm and not dry.
After the chocolate sets, make sure it is at room temperature before breaking it into pieces to keep separation to a minimum.
Store it in air-tight containers and keep it in the refrigerator.
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 223Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 22mgCarbohydrates: 31gFiber: 1gSugar: 26gProtein: 2g
Nutrition is approximate.
Hi there! I’m Julie Pollitt from ‘Back To My Southern Roots.’ My love for cooking started way back on my grandparents’ farm in Tennessee. Those sunny days, the smell of biscuits in the oven, and all the family fun really sparked my passion for cooking. On my blog, I share more than just recipes – they’re like stories from my life, full of Southern warmth and homey goodness. The best part? Whether you’re just starting out or you’re a kitchen pro, you’ll find my recipes super easy to whip up. So, come on, pull up a chair, and let’s make some delicious memories!