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    Home » Desserts » Peppermint Bark Recipe

    Peppermint Bark Recipe

    Published: Dec 13, 2021 · Modified: Dec 13, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Easy 4-ingredient peppermint bark recipe has a layer of semisweet chocolate topped with a layer of white chocolate and crushed candy canes. Learn how to make peppermint bark with this step-by-step recipe! Peppermint bark makes a delicious holiday treat or homemade gift!

    Peppermint bark in a stack on a marble background.

    Peppermint bark is an easy, 4-ingredient candy that has layers of semisweet chocolate, white chocolate, and crushed peppermints or candy canes. It makes a festive treat that is perfect for cookie trays, and it makes a delicious homemade gift.

    Below, you'll find step-by-step photos, tips, and plenty of information to help you make a perfect batch of peppermint bark!

    Ingredients for peppermint bark in dishes with labels.

    Ingredients and substitutions

    • White chocolate - I highly recommend using a good-quality white chocolate baking bar that contains cocoa butter instead of almond bark or white chocolate coating that is made with palm oil. Look for white chocolate bars by brands like Ghirardelli or Baker's.
    • Semisweet chocolate - Feel free to use milk, dark, or bittersweet chocolate instead of semisweet.
    • Peppermint extract - Be sure to use peppermint, not mint, extract. Mint extract is a blend of peppermint and spearmint extracts, and it won't give you the same flavor.
    • Candy canes - Feel free to buy the pre-crushed bagged candy canes.

    How to make peppermint bark

    Line an 8x8 baking pan with parchment paper, and set aside.

    Melted chocolate in a glass mixing bowl.

    In a small microwave-safe bowl, melt the semisweet chocolate in the microwave for 30 seconds. Stir.
    Continue microwaving and then stirring in 15-second intervals until completely melted.

    Offset spatula spreading chocolate in a baking pan.

    Pour the melted chocolate into the prepared pan and spread into an even layer.

    >>Top tip: Use an offset spatula to get a nice, even layer.

    Place the pan in the fridge for about 3-4 minutes to let it partially set. Don't let it completely set and harden. If the chocolate completely sets, the white chocolate won't stick well.

    Bowl of melted white chocolate with a spoon in it.

    In a separate microwave-safe bowl, melt the white chocolate using the same interval method that you used to melt the semisweet chocolate. Once the white chocolate has melted, stir in the peppermint extract.

    An offset spatula smoothing white chocolate over semisweet chocolate.

    Spread the melted white chocolate onto the semisweet chocolate.

    A hand sprinkling crushed candy canes over white chocolate.

    Immediately sprinkle the crushed candy canes on top. Refrigerate until hardened or for at least 30 minutes.

    When you're ready to serve, remove from the baking pan. Cut into uneven pieces starting at the edges and working into the center.

    Peppermint bark next to three candy canes.

    Tips to make perfect peppermint bark

    • Peppermint bark makes a great homemade gift! Package it in a tin or in cellophane for a delicious holiday gift.
    • To crush the candy canes, place the candy canes in a large baggie and use a rolling pin to crush the candies.
    • Quality counts! With only four ingredients, it's important to use good-quality ingredients for the best results.
    • Don't skip lining the pan with parchment paper! You want to be able to break it into nice pieces, not have to chisel it out of the pan.
    Stack of peppermint bark on a white plate.

    Peppermint bark variations

    One of the great things about candies like barks is how versatile they are! Here are a few ideas for variations:

    • Dark Chocolate Bark: Substitute bittersweet or dark chocolate chips in place of the semisweet chocolate chips.
    • Ombre Peppermint Bark: Start with a layer of dark chocolate, then a layer of milk chocolate and finally a layer of white chocolate.
    • Christmas Crunch Bark: Add holiday sprinkles or colored sugar along with the crushed candy canes.
    A piece of peppermint bark sticking up off of a plate.

    Storage

    Peppermint bark should be stored in an airtight container in the refrigerator. It will keep for up to 2 weeks when properly stored.

    More holiday treats!

    • S'mores Fudge
    • Saltine Toffee - Christmas Crack
    • Sugar Cookie Bars

    If you’ve tried this peppermint bark recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Peppermint bark in a stack on a marble background.

    Peppermint Bark Recipe

    Easy 4-ingredient peppermint bark has a layer of semisweet chocolate topped with a layer of white chocolate and crushed candy canes. Peppermint bark makes a delicious holiday treat!
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 2 minutes
    Chill: 34 minutes
    Total Time: 46 minutes
    Servings: 8 servings
    Calories: 347kcal
    Author: Kate @ I Heart Eating

    Equipment

    • 8x8 pan

    Ingredients

    • 6 ounces white chocolate baking bar
    • 1 ½ cup semisweet chocolate chips
    • ⅓ cup roughly crushed peppermint candy canes
    • ¼ teaspoon peppermint extract
    US Customary - Metric

    Instructions

    • Line an 8x8 baking pan with parchment paper, and set aside.
    • In a small microwave-safe bowl, melt the semisweet chocolate in the microwave for 30 seconds.
    • Stir.
    • Continue microwaving and then stirring in 15-second intervals until completely melted.
    • Pour the melted chocolate into the prepared pan and spread into an even layer.
    • Place the pan in the refrigerator for about 3-4 minutes to let it partially set. Don't let it completely set and harden. If the chocolate completely sets, the white chocolate won't stick well.
    • In a separate microwave-safe bowl, melt the white chocolate using the same interval method that you used to melt the semisweet chocolate.
    • Once the white chocolate has melted, stir in the peppermint extract.
    • Spread the melted white chocolate onto the semisweet chocolate.
    • Immediately sprinkle the crushed candy canes on top.
    • Refrigerate until hardened or for at least 30 minutes.
    • When you're ready to serve, remove from the baking pan.
    • Cut into uneven pieces starting at the edges and working into the center.

    Nutrition

    Serving: 1serving | Calories: 347kcal | Carbohydrates: 40g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 23mg | Potassium: 252mg | Fiber: 3g | Sugar: 32g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
    « Red Velvet Cookies with Cream Cheese Frosting
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Regina Hartley

      December 28, 2021 at 5:32 pm

      5 stars
      Yummy everyone loved these. Thank you ❤️ We will be making more so easy to make..

      Reply
      • Kate

        December 29, 2021 at 2:10 pm

        Thank you! I'm so glad that you liked it!

        Reply
    2. Paula

      December 20, 2021 at 6:36 pm

      5 stars
      I just whipped up this peppermint bark and it was a success! Delicious, easy and it added color to my cookie tray.

      Reply
      • Kate

        December 22, 2021 at 5:02 pm

        Thank you! I'm glad you liked it!

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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