Peppermint Bark Recipe (Easy) - Princess Pinky Girl

Name: Easy Peppermint Bark
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 cup Mini Candy Canes (Crushed); 1 tsp Pure Peppermint Extract; 24 oz (2 12-oz bags) Semi Sweet Chocolate Chips; 24 oz (2 12-oz bags) White Chocolate Chips; ½ tbsp Coconut Oil

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This easy peppermint bark recipe is one I make on repeat every holiday season, and it never fails to put me in the festive spirit. I love the layers of rich chocolate, creamy white chocolate, and the crunch of crushed candy canes. Whether I’m gifting it, serving it at a party, or sneaking a piece for myself, this homemade peppermint bark is the perfect sweet fix when the craving hits!

Broken pieces of peppermint bark sit on a white plate, topped with red and white candy bits.

Why I Love This Recipe

Every Christmas, I make this chocolate peppermint bark because it’s quick, festive, and always a hit with family and friends.

Just a few simple key ingredients – all I need is some chocolate, peppermint, and candy canes.
No special tools needed – melt, layer, and chill – my kinda cooking.
Kid-friendly holiday activity – fun for little helpers. My kids used to love to make this with me.
Chocolate + peppermint = classic peppermint bark perfection.
Great homemade gift or party treat – Perfect to package in jars, tins or gift bags.

Bark recipes have been part of all kinds of fun and whimsical holiday celebrations in my kitchen. I’ve made everything from Easter Bunny bark to Melted Snowman Bark, to s’mores bark and even Unicorn Poop Bark! Now let’s make this Christmasy peppermint bark recipe-simple, festive, and impossible to resist.

Ingredients Notes

Semi-sweet chocolate chips – Sometimes I will shake things up and use dark or milk chocolate for a different flavor base. You can also use chocolate bark or melting wafers for smoother layers and easier melting.
White chocolate chips – Almond bark or white melting wafers work too for smooth, creamy layers.
Mini candy canes – Crushed peppermint candies are a great substitute for that festive crunch.
Peppermint extract – Or use food-grade peppermint oil for a stronger flavor (start with ¼ teaspoon and adjust to taste). Mint extract works too for a milder mint flavor.
Coconut oil (optional) – Helps white chocolate melt smoothly and adds a glossy finish. Skip it if you’re using melting chocolate or bark.

See the recipe card for full information on ingredients and quantities.

Peppermint Bark Variations

I love making a few different batches of peppermint bark for the holidays-it’s so easy to mix up the flavors and create something new every time.

Use dark chocolate for a deeper, richer flavor.
Try milk chocolate for a sweeter version kids will love.
Add festive flair with sprinkles or a drizzle of red and green candy melts.
Mix in crushed cookies or pretzels for extra crunch and texture.
Make it dairy-free with vegan chocolate and dairy-free candy canes.

Stacked pieces of peppermint bark made with white chocolate and crushed candy canes on a wooden board.

How to Make Peppermint Bark

Crush: Place candy canes in a sealed bag and crush into small pieces.
Melt chocolate: Microwave semi-sweet chocolate in intervals until smooth. Use an offset spatula to spread on parchment paper-lined pan and chill.
Melt white chocolate: Microwave white chocolate with peppermint extract and coconut oil until smooth.
Layer: Spread an even layer of white chocolate over the semi-sweet layer, sprinkle with crushed candy canes, and press lightly.
Chill & break: Refrigerate until set, then break into pieces with your hands or cut with a knife.

Recipe Tips

Use high-quality chocolate for smoother melting and the best flavor, like the kind made with real cocoa butter.
Crush candy canes right before using so they stay crisp, not sticky.
Layer while slightly tacky – spread the white chocolate before the dark layer fully sets to help them bond.
If chocolate seizes, stir in a teaspoon of coconut oil to smooth it out.
Break into any size pieces – The easiest way to crush candy cane pieces is to place them in a sealed ziplock bag and use a rolling pin or meat mallet to break them into various sizes, large shards for gifting or smaller bites for serving.
Store away from moisture to keep your candy canes crunchy and your bark fresh.

Homemade peppermint bark pieces in a red checkered tin, topped with crushed peppermint.

Frequently Asked Questions

How to keep peppermint bark layers from separating?

Let your peppermint bark sit at room temperature for 5–10 minutes before breaking into pieces. This gives the chocolate layers time to soften slightly and bond together, so they don’t separate when you snap them apart.

Why is my peppermint bark soft?

If your peppermint bark turns out soft, the chocolate may not have been fully melted or tempered, or it was stored in a warm spot. Chill it until firm, then store in a cool, dry place to keep the layers crisp and snappy.

Why did my chocolate seize?

Chocolate can seize if it’s overheated or exposed to even a small amount of water. Melt it slowly in short microwave intervals, stirring often, until smooth and glossy.

How to Store Peppermint Bark

Store: Keep in an airtight container in a cool, dry place for up to 2 weeks. For longer storage, store in the refrigerator for up to 3 weeks, layering pieces with parchment to prevent sticking and moisture.
Make Ahead: This chocolate peppermint bark stays fresh for 2 weeks at room temperature or 3 weeks in the fridge, so it’s perfect to make ahead for gifting or holiday parties.
Reheat: No reheating needed! If chilled, let pieces sit at room temperature for 10-15 minutes before serving.
Freeze: Wrap bark in parchment, then foil or plastic wrap, and place in a freezer-safe container. Freeze for up to 2-3 months. Thaw in the wrapping at room temperature to prevent condensation.

Pieces of white chocolate peppermint bark topped with crushed red and white candy on parchment paper.

More Holiday Desserts to Try

If you love this easy peppermint bark recipe, you’ll want to try these festive holiday treats:

White Chocolate Oreo Peppermint Bark – a fun cookies-and-cream twist on a classic favorite.
Peppermint Oreo Truffles – bite-size, no-bake treats that melt in your mouth.
Peppermint Pie (Candy Cane Pie) – creamy, cool, and perfect for Christmas dinner.
Christmas Pinwheel Cookies – soft, colorful sugar cookies that are as fun to make as they are to eat.
Candy Cane Fudge – rich, smooth fudge with peppermint crunch in every bite.
DIY Peppermint Candy Bowls and DIY Peppermint Candy Spoons – a festive way to serve ice cream or other holiday desserts!

If you’ve tried this Peppermint Bark Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

Video

5 from 3 votes

A white plate holds broken pieces of peppermint bark with crushed red and white candy on top.

Easy Peppermint Bark

Author — Jennifer Fishkind

Serves —

This easy peppermint bark recipe features layers of rich chocolate and crushed candy canes. A festive homemade holiday treat, perfect for gifting, parties, or snacking throughout the season.

Print Rate Pin Save

Prep Time 10

Cook Time 5

Total Time 15

Ingredients

▢ 1 cup Mini Candy Canes Crushed
▢ 1 tsp Pure Peppermint Extract
▢ 24 oz (2 12-oz bags) Semi Sweet Chocolate Chips
▢ 24 oz (2 12-oz bags) White Chocolate Chips
▢ ½ tbsp Coconut Oil

Instructions

Place Mini Candy Canes in a ziplock freezer bag and seal shut. Crush candy until you have varying sizes of crushed candy canes to sprinkle on the top of your bark. Set aside.
1 cup Mini Candy Canes
Line a 9×13 baking sheet with parchment paper. Set aside.
Place Semi-Sweet Chocolate Chips in a microwave-safe glass bowl and heat for 30 seconds. Stir chocolate and microwave in 15-second intervals until completely melted, stirring in between each session.
24 oz (2 12-oz bags) Semi Sweet Chocolate Chips
Once the chocolate has melted, pour over the top of the parchment paper. Place the chocolate in the refrigerator while preparing the white chocolate mixture.
Place your white chocolate chips, coconut oil, and peppermint extract in a microwave-safe glass bowl and heat for 30 seconds. Stir chocolate mixture and microwave in 15-second intervals until completely melted, stirring in between each session.
24 oz (2 12-oz bags) White Chocolate Chips, ½ tbsp Coconut Oil, 1 tsp Pure Peppermint Extract
Pour the white chocolate mixture over the semi-sweet chocolate mixture and immediately sprinkle the crushed mini candy canes over the top of the white chocolate. Press crushed candy canes into the white chocolate mixture and then refrigerate for at least 1 hour or until fully set.
Remove from the refrigerator and break into pieces.

Jenn’s Notes

Store in an airtight container on the counter for up to 2 weeks and in the refrigerator for up to 3 weeks.

Nutrition Info

Post Updated 11/29/2021 – Originally posted 10/22/2019

5 from 3 votes (1 rating without comment)

Comments

Cynthia Ennis-Walker says:

December 22, 2022 at 7:14 pm

I made this bark and then made myself sick eating so much. It turned out great! So much so, I taught my nephew how to make it. I think it’ll become a holiday staple.

Chris says:

December 6, 2022 at 3:49 pm

Can another oil be used in place of the coconut oil? I could only find large containers at the grocery store, and I don’t need it for anything else…
Thanks for all your great recipes!!

Tina Grey says:

November 15, 2022 at 11:13 pm

I have been looking at alot of your Christmas recipes to do with my grandkids while they are with us. And Love them all going to be hard picking.