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My easy peppermint bark recipe is made with swirls of white chocolate and semi sweet chocolate and topped with crushed peppermint candy. This festive Christmas treat is makes a delicious gift for everyone on your list!
Homemade peppermint bark is one of my family’s favorite easy Christmas treats to make during the holiday season. In fact, this is the easiest recipe for Christmas bark I have seen. It’s a good thing this candy recipe is so uncomplicated because this stuff goes so fast that we make it again and again.
Why you’ll love this family favorite recipe!
My kids and I have been making this easy recipe for years with great results every time. It’s perfect for parties and get togethers.
Unlike other peppermint bark recipes, you swirl the white and dark chocolate together so they don’t separate.
This easy treat is perfect for gifting. Everyone loves it!
We make Halloween Bark in the fall, A Valentine version, a Bunny Tail Bark in the spring and Red White and Blue Bark in the summer. But this festive 4 ingredient peppermint flavored candy is my favorite!
What You Need
You only need 4 ingredients to make it. Full amounts are listed in the printable recipe card below.
- Semi-sweet chocolate chips
- White chocolate chips — or almond bark or white candy melts
- Peppermint extract — Not peppermint oil, as this is much stronger!
- Crushed peppermint candies — You can find them in the baking aisle. Or, crush up a few candy canes!
How to Make Peppermint Bark
First, melt the white chocolate and semi-sweet chocolate in 2 separate bowls. I like to melt chocolate in the microwave, but you can do this on the stove with a double boiler if you prefer.
Then, mix a little peppermint extract into the melted chocolate. The extract should be at room temperature so that the chocolate doesn’t seize.
Spread the chocolates next to each other on a baking sheet lined with wax paper or parchment paper, and allow to cool slightly. Then, swirl them together using a toothpick, sharp knife, or an offset spatula. Make sure that it’s in an even layer, and top with peppermint candies. Refrigerate the bark until set. Then, cut or break into pieces.
Quick Tips
Melt the chocolate in increments in the microwave or on low heat on the stove
Use room temperature peppermint extract to prevent the chocolate from seizing.
You can also crush up candy canes yourself with a rolling pin or a food processor– just make sure it’s in small pieces that won’t be too big for the bark slices! A meat mallet will work for this too.
Swirl the white chocolate and dark chocolate together to prevent the layers from separating. If you want the layered look, pour white chocolate over the dark after it cools slightly but before it hardens completely.
Stick with wax or parchment paper–aluminum foil will stick to the melted chocolate and make the bark hard to break into pieces.
You can pop the bark into the fridge or freezer to help it set faster. After it sets, cut the bark into squares.
Storage
Store the peppermint bark in a covered, airtight container in the fridge. If your house is cold, it’ll probably be fine on the counter. But here in the desert, chocolate tends to melt if we just leave it out on the counter! You can also freeze the bark in a sealed container for longer storage. Just break it up, put it into a freezer bag, and take it out when you’re ready to munch!
Variations
You can use whatever kind of chocolate morsels you like, such as milk chocolate chips.
In addition to candy cane bits, crushed mini candy canes, or whatever peppermint topping you choose, you can sprinkle on some sea salt for that classic sweet and salty flavor! Williams Sonoma has some that tastes amazing!
If you like nuts, almonds pair excellently with chocolate. Throw some almond pieces on top and make a tasty peppermint almond bark!
The Easiest Peppermint Bark
Ingredients
- 2 cups semi sweet chocolate morsels
- 2 cups white chocolate morsels
- ¼ teaspoon peppermint extract or ⅛ teaspoon in each melted chocolate
- crushed peppermint candies
Instructions
- Pour the semi sweet morsels and the white chocolate morsels into separate microwaveable bowls
- Melt each bowl of chocolates separately starting at 30 seconds and then at 15-second increments, stirring frequently until fully melted and smooth. Or follow directions on bag.
- Add the peppermint extract to one of the melted chocolates, and stir well. Or add ⅛ to each bowl of chocolate
- Pour both chocolates onto a wax-paper lined baking sheet, spread out with spatula, next to each other, allow to cool just slightly
- Swirl together with sharp knife or toothpick. Bark should be about ⅛ inch thick. Sprinkle top with crushed peppermint candies, and place in refrigerator until solid.
- Remove from fridge, and break apart or cut with sharp knife. Store in fridge.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Peppermint Recipes
If you enjoyed this bark, check out some more delicious desserts perfect for the holiday season.
- Easy Peppermint Brownies
- Peppermint Mocha Cookies
- Peppermint Mocha Dessert Dip
- Peppermint puppy chow
- Peppermint fudge
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Want to make and give away for Christmas. I tried making this with the layers. They did not stick together. Any ideas?
I prefer swirling the chocolate and white chocolate together. Swirled peppermint bark is easy, and you still get the contrast between chocolates. If you want layers, it helps to pour the second layer before the first is completely set.
I obviously did something wrong….. the white chocolate chips didn’t melt….the more I microwaved (small increments)…the more it seized up. What happened?? And is it salvageable? Thanks!
White chocolate can be tricky. Did you stir it between melting? Sometimes it can seize if there is any moisture in the bowl or on the spoon. As soon as it starts to soften, you can usually get it to the right consistency by just continuing to stir.
I make peppermint bark using this exact recipe every year to give out at Christmas and it never fails to impress!
So glad you like the recipe! Thanks, Anna!
The kids just made this last night and boy was it great! Easy for them to do as well as yummy!
Awesome, Jim! It’s a favorite here, too.
Does the extract not cause the chocolate to seize when you add it? This always seems to be an issue for me.
I’ve never had that problem, but I do keep the extract at room temperature — not sure if that helps.
So easy and yum! Looks gorgeous too. Thanks for the recipe!
Love this! So easy and delicious! My 5yo made it (with help) and is as excited about giving it away as he is eating it.
Thanks so much for letting me know, Kelli. I’m so glad that you liked it! 🙂
What a beautiful inviting treat! YUMMERS! Thanks so much for sharing with us at Weekend Potluck. Blessings on your Christmas!
Hi Dee,
Your Peppermint Bark looks so pretty! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen