Name: Peppermint Chocolate Bark Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 12 ounces white chocolate, coarsely chopped; 6 ounces semi-sweet chocolate, coarsely chopped; 1 and 1/2 teaspoons vegetable oil or coconut oil, divided; 1/2 teaspoon peppermint extract, divided; 2–3 regular-size candy canes (24–36g total), crushed

There’s something truly magical about the crisp snap of chocolate combined with the cool zing of peppermint. This Peppermint Chocolate Bark Recipe brings that joy right into your kitchen with layers of creamy chocolate and festive crushed candy canes that make every bite feel like a celebration.

The image shows a white dish filled with pieces of peppermint bark. Each piece has two layers: a smooth, dark brown chocolate bottom layer and a thicker, creamy white chocolate top layer sprinkled with small red and white crushed peppermint candy bits. The pieces are cut mostly in squares and triangles, stacked unevenly in the dish with two small candy cane sticks placed on top for decoration. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Peppermint Chocolate Bark Recipe
Top Tip
How to Serve Peppermint Chocolate Bark Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peppermint Chocolate Bark Recipe

Why You'll Love This Recipe

This Peppermint Chocolate Bark Recipe has been one of my go-to holiday treats for years because it’s super simple yet totally impressive. I love how the peppermint and chocolate layers complement each other, and the crushed candy canes add just the right festive crunch.

Easy layering process: The step-by-step melting and layering ensure perfect thickness and a smooth finish.
Beautiful and festive: The contrasting dark and white chocolate layers adorned with red candy canes look stunning on any dessert table.
Customizable flavor: You can adjust the peppermint to suit your taste or try different chocolate varieties.
Lasts well for gifting: Keeps fresh in the fridge, making it perfect if you want to prepare treats in advance.

Ingredients & Why They Work

The magic of this Peppermint Chocolate Bark Recipe lies in the balance between rich semi-sweet chocolate, smooth white chocolate, and that refreshing touch of peppermint. Using good-quality chocolate and fresh candy canes makes all the difference—trust me, it really shines through in the final result.

Flat lay of coarsely chopped white chocolate pieces in a simple white ceramic bowl, coarsely chopped semi-sweet chocolate pieces in another white ceramic bowl, a small white ceramic bowl with clear vegetable oil, a small white ceramic bowl with clear peppermint extract, two whole uncracked brown-shelled eggs, and three crushed red-and-white striped candy canes arranged neatly on a clean white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White chocolate: Its creamy sweetness softens the bitterness of the semi-sweet chocolate and provides a beautiful contrast in color.
Semi-sweet or bittersweet chocolate: Adds depth and richness with just the right amount of chocolate intensity.
Vegetable or coconut oil: Helps the melted chocolate stay fluid and makes spreading easier for flawless layers.
Peppermint extract: Brings a cooling, festive flavor without overpowering the chocolate.
Candy canes: Crushed candy canes provide that iconic holiday crunch and a pop of color.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Peppermint Chocolate Bark Recipe is how easily you can tweak it to match your preferences or dietary needs. Personally, I love adding a pinch of sea salt on top for a gourmet twist, but it’s just as delightful classic-style.

Variation: I’ve swapped out semi-sweet chocolate for dark chocolate when I want a more intense, less sweet version—just as delicious!
Dietary tweak: Using dairy-free chocolate and coconut oil turns this into a vegan-friendly treat that still melts beautifully.
Seasonal spin: You can try adding a sprinkle of crushed dried cranberries instead of candy canes for a different festive flair.

Step-by-Step: How I Make Peppermint Chocolate Bark Recipe

Step 1: Prepare your pan like a pro

Line an 8- or 9-inch square baking pan with parchment paper or foil. I always smooth out all wrinkles to make peeling the bark off a breeze later on. This little prep step saves a lot of frustration down the line!

Step 2: Melt the first white chocolate layer with peppermint

Place half of the white chocolate and ½ teaspoon oil in a microwave-safe bowl. Heat in 20-second bursts, stirring well after each, since white chocolate can seize if overheated. When smooth, stir in ¼ teaspoon peppermint extract. Pour this glossy layer into your pan and spread evenly. Chill for 10-15 minutes until nearly set but still a little tacky. This texture keeps the layers sticking together perfectly.

Step 3: Add the semi-sweet chocolate layer

Repeat melting the semi-sweet chocolate with remaining oil just like before, then mix in the remaining ¼ teaspoon peppermint extract. Carefully pour over the white chocolate base and spread gently. Chill again until almost set—this layer will firm up to a silky finish with just a hint of peppermint.

Step 4: Finish with the final white chocolate and candy cane crunch

Melt the last batch of white chocolate with oil as before. Pour it over the chocolate layers and smooth it out with a spatula. Then, generously sprinkle crushed candy canes on top for that classic holiday sparkle and crunch. Refrigerate for about an hour until completely set.

Step 5: Break and serve

Once your bark is hardened, carefully lift it from the pan using the parchment or foil edges. If it’s chilled longer than 3-4 hours, let it warm up at room temperature for a bit to prevent the layers from separating when breaking. Then just snap or cut it into your favorite-sized pieces and enjoy!

Top Tip

From my many batches of this Peppermint Chocolate Bark Recipe, I’ve learned a few little tips that can make all the difference between “meh” bark and professional-looking, perfect treats.

Don’t rush melting: Chocolate, especially white, burns quickly. Melting in short bursts with stirring keeps it silky smooth and prevents graininess.
Chill to almost set: When each layer is just slightly tacky, the layers bond better and won’t separate when you break them later.
Crush candy canes thoughtfully: Place them in a zipped bag before crushing with a rolling pin to avoid flying shards everywhere. Trust me, peppermints everywhere are not fun to clean!
Room temperature break time: If you refrigerate bark for a long time, let it sit out 10–15 minutes before breaking to keep layers intact.

How to Serve Peppermint Chocolate Bark Recipe

peppermint chocolate bark - Serving Suggestion

Garnishes

I usually keep it simple and stick with the crushed candy canes on top for that festive look and bite of minty crunch. But sometimes I add a few whole mini candy canes peeking out around the edges when gifting—it adds a charming touch.

Side Dishes

Pair this peppermint bark with a cup of rich hot cocoa, or alongside a festive cheese board featuring sharp cheddar and fruits. The sweet and minty bark balances nicely with savory flavors and warm drinks.

Creative Ways to Present

When gifting or serving at parties, break the bark into uneven shards and layer them in a clear jar or festive tins lined with tissue paper. You can also drizzle a bit of dark chocolate over the top before chilling for an elegant marbled effect.

Make Ahead and Storage

Storing Leftovers

I store leftover peppermint bark in an airtight container in the fridge. It keeps perfectly for up to three weeks without losing flavor or texture. Just bring it to room temp for a few minutes before enjoying so it’s not too hard.

Freezing

This recipe freezes wonderfully if you want to prepare it well ahead. Wrap pieces tightly in plastic wrap and place them in a freezer-safe container. Thaw in the fridge overnight before serving to avoid condensation and sogginess.

Reheating

There’s no need to reheat peppermint bark, but if you want softer pieces, letting it sit at room temperature for 10–15 minutes usually does the trick. Avoid microwaving since it can melt unevenly and lose its delightful snap.

Frequently Asked Questions:

Can I use different types of chocolate for the Peppermint Chocolate Bark Recipe?

Absolutely! While semi-sweet and white chocolates offer a classic balance, you can swap semi-sweet for dark or milk chocolate to suit your taste preferences. Just make sure to adjust the amount of peppermint extract since darker chocolates have a bolder flavor.

How do I prevent the chocolate layers from separating when I break the bark?

The key is to chill each layer until just almost set—not completely hardened. This tacky stage helps the layers stick together well. Also, avoid breaking the bark straight from very cold storage; let it sit at room temperature for 10 to 15 minutes before breaking to soften slightly.

What’s the best way to crush candy canes for the bark?

I recommend placing unwrapped candy canes into a sealed plastic bag and rolling a rolling pin or mallet over them gently but firmly. This controls the size of the pieces and prevents shards from flying around your kitchen.

Can I make this peppermint bark ahead of time?

Yes! This peppermint bark keeps well refrigerated for up to three weeks and freezes beautifully. Just package it airtight, and thaw in the fridge before serving to maintain its texture and flavor.

Final Thoughts

This Peppermint Chocolate Bark Recipe is one of those sweet little victories I love sharing because it’s easy, festive, and feels so special. Whether you’re sneaking bites by yourself or gifting it to friends and family, this recipe always brings smiles. Give it a try—you might just find your new favorite holiday treat!