This post may contain affiliate links. Please see disclosure form more information.

This Easy Peppermint Bark recipe made with white chocolate, semisweet chocolate and crushed peppermint candies is a festive holiday treat! Homemade peppermint bark makes a delicious Christmas gift for everyone on your list!

peppermint bark recipe made with swirled white chocolate and semisweet chocolate and peppermint candies on the table

This Homemade Peppermint Bark recipe is one of my family’s favorite easy desserts to make during the Christmas holidays. And, it’s a good thing it’s so uncomplicated because this stuff goes fast!

We make Halloween Bark in the fall, 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!

You need a mix of white and semi sweet chocolate for this bark recipe. And unlike other recipes, you swirl the 2 chocolates together so they don’t separate!


You only need 4 ingredients for homemade peppermint bark. You can find everything you need in your local grocery store or online:

  • Semi sweet chocolate chips
  • White chocolate chips
  • Peppermint extract 
  • Crushed peppermint candies

How to Make Homemade 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 or with a double boiler if you prefer those methods.

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.

If you want, you could not mix the chocolates together, and instead have a distinct white chocolate layer and dark chocolate layer. I think the bark looks better swirled though.


For a festive look, sprinkle on crushed candy cane or crushed peppermint candy. You can buy crushed peppermint candy in most grocery stores– it’s usually in the baking aisle or in the holiday section.

You can also crush up peppermints 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 tenderizer will work for this too.

We like to add red and green jimmies or seasonal candy sprinkles. The more, the merrier, right?!


You can pop the bark into the fridge or freezer to help it set faster. After it sets, cut the bark into squares. You can also break it into smaller pieces with your hands.

Serve with your choice of holiday beverage: hot chocolate, eggnog, and brandy are some of my family’s favorites!

swirled white and chocolate peppermint bark on the table

How to Store

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!

Peppermint bark also makes a great gift for holiday parties! Just put a few pieces into little cellophane bags and wrap with a bow–so cute!

white chocolate and dark chocolate christmas bark on a plate

Quick Tips

Peppermint bark is super easy to make. But here are a few tips to avoid the bark separating or the chocolate from seizing:

  • 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
  • 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 use metal bowls to melt the chocolate if you’re using the double boiler method, but metal bowls can’t go in the microwave.
plate of peppermint bark with red and white candies


I usually stick with semi sweet and white chocolate chips, but you can use whatever kind of chocolate morsels you like, such as milk chocolate chips.

Whether or not you make the bark with candy coating or candy melts instead of high quality chocolate is up to you–not everyone prefers the taste of real white chocolate!

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!

If you like nuts, almonds pair excellently with chocolate. Throw some almond pieces on top and make a tasty peppermint almond bark!

5 from 3 votes

Peppermint Bark

By: Dee
Peppermint Bark recipe made with swirls of white and semi sweet chocolate and topped with crushed peppermint candy is an easy Christmas treat
Prep Time: 10 minutes
Cook Time: 5 minutes
cooling time: 15 minutes
Total Time: 30 minutes
Servings: 50 pieces


  • 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
Save this recipe!
Enter your email and get this recipe sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


  • 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.


Use room temperature peppermint extract.
If you want chocolate layers, spread dark chocolate on bottom, and pour white chocolate over when dark chocolate is firm but not cool yet.


Calories: 80kcal, Carbohydrates: 8g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 1mg, Sodium: 7mg, Potassium: 61mg, Sugar: 6g, Vitamin A: 5IU, Calcium: 19mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Like this? Leave a comment below!

More Peppermint Recipes

If you enjoyed this peppermint bark recipe, check out some more delicious desserts perfect for the holiday season:

Recipe was first published in 2015 and last updated in 2021.


You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Patti says:

    Want to make and give away for Christmas. I tried making this with the layers. They did not stick together. Any ideas?

    1. Dee says:

      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.

  2. Joan says:

    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!

    1. Dee says:

      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.

  3. Anna says:

    I make peppermint bark using this exact recipe every year to give out at Christmas and it never fails to impress!5 stars

    1. Dee says:

      So glad you like the recipe! Thanks, Anna!

  4. Jim says:

    The kids just made this last night and boy was it great! Easy for them to do as well as yummy!5 stars

    1. Dee says:

      Awesome, Jim! It’s a favorite here, too.

  5. Karleen says:

    Does the extract not cause the chocolate to seize when you add it? This always seems to be an issue for me.

    1. Dee says:

      I’ve never had that problem, but I do keep the extract at room temperature — not sure if that helps.

  6. Monique says:

    So easy and yum! Looks gorgeous too. Thanks for the recipe!5 stars

  7. Kelli says:

    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.

    1. Dee says:

      Thanks so much for letting me know, Kelli. I’m so glad that you liked it! 🙂

  8. Marsha Baker says:

    What a beautiful inviting treat! YUMMERS! Thanks so much for sharing with us at Weekend Potluck. Blessings on your Christmas!

  9. Miz Helen says:

    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