Peppermint bark is easy to make with just 5 ingredients. This simple recipe for the classic Christmas treat features 3 layers of white and dark chocolates flavored with peppermint extract, plus crushed candy canes for garnish. The bark sets in an hour, so your holiday treat will be ready for tasting and gift-giving in a snap!
This is one of the easiest holiday treats, and I’ve been making at least 4–5 batches every holiday season since I first published the recipe in 2014. Not much work is between me, you, and this extremely irresistible peppermint bark… dangerous, I tell ya!
There are so many recipes online for homemade peppermint bark, but this one is my favorite because you’re getting 3 layers, it’s made with real chocolate, and it’s really easy to scale up. Simply double or triple the ingredient amounts, and use a large baking sheet. (My biggest piece of dessert-related advice ever: you will never regret making a triple batch of peppermint bark.)
Here’s Why You’ll Love This Peppermint Bark
- Fresh and homemade
- So festive & always a big hit
- 5 ingredients, so simple—you’re literally just melting and spreading chocolate
- Uses real chocolate
- Peppermint flavor is not overpowering (kids love it)
- Melt-in-your-mouth soft with a delightful chewy crunch from candy canes (they soften a bit on the chocolate)
Besides being so easy and downright irresistible, this peppermint bark is my favorite “filler” on a cookie tray. You spend hours making dozens of cookies, and only need about 30 minutes of total prep time to make this. AND it’s always one of the first things gobbled up.
You’re basically just melting and spreading chocolate. No mixer, no oven… you only need 5 ingredients and a stove or a microwave.
- Other easy and delicious no bake fillers are Oreo balls and peanut butter balls. Or stick with festive peppermint and try candy cane swirl fudge!
Key Ingredients You Need & Why
- White Chocolate
- Semi-sweet or Dark Chocolate
- Oil (coconut or vegetable). Oil helps thin out the chocolate so it’s easy to pour and spread. It also helps keep the chocolate on the softer side, rather than crumbly and hard.
- Peppermint Extract
- Crushed Candy Canes. You need 2–3 standard-size candy canes (24–36g), depending on how much candy cane topping you like on your peppermint bark.
- Geese a-laying.
Whoops, went 1 too far. Stop at 5.
Best Chocolate to Use for Peppermint Bark
Since there are so few ingredients, it’s important to use quality chocolate. Chocolate chips and white chocolate morsels are fabulous in cookies, but are not ideal for melting into bark. Both contain stabilizers, preventing them from melting in a silky smooth consistency. That’s why chocolate chips keep their shape in your chocolate chip cookies.
And while candy melts are great for cake pops, in a recipe like this, you’ll really taste the difference between actual chocolate and candy melts.
I recommend Ghirardelli, Guittard, or Baker’s brand bars of chocolate when making bark.
Can I Change the Layers?
Yes. There are 3 layers of chocolate; a top and bottom layer of white chocolate and a middle layer of semi-sweet. Feel free to switch them around and sandwich the white chocolate in between two semi-sweet layers. You could also make it with just 2 layers instead of 3. If doing so, I recommend using 8 ounces of each chocolate. See recipe Note below.
You could even take this same idea and turn it into peppermint bark fudge or peppermint bark cookies, 2 other favorites this time of year. 🙂
These Step-by-Step Photos Will Help
All you’re doing here is chopping up the chocolates separately, melting them separately with a little oil to thin the melted chocolate, and layering them on top of one another. Make sure you let the layers cool for 10–15 minutes in between layering or else you’ll wind up swirling the two chocolates together. (Though you can definitely go for a peppermint swirl bark if you’d like!)
Melt 1/2 teaspoon of oil with the white chocolate in the microwave in 20-second increments, stirring in between. When melted and smooth, stir in 1/4 teaspoon peppermint extract.
Spread the peppermint-flavored white chocolate into a lined pan.
Place the pan in the refrigerator for 10–15 minutes (I find 11 is just about perfect). You don’t want it to set for too long and completely harden, or else the layers will separate.
Repeat with chocolate.
Repeat with second batch of white chocolate, but no peppermint extract this time. Sprinkle with crushed candy canes, then place the pan in the refrigerator one last time to fully set.
Peppermint bark takes about 1 hour to set.
If you have some leftover crushed candy canes, use them instead of sprinkles on your Christmas sugar cookies. 🙂
Use a sharp knife to cut the bark into pieces, or use your hands to break it apart; taste test; taste test again. DONE.
Best Pan Size to Use?
You can spread/pour out the melted chocolates in an 8- or 9-inch square baking pan, or simply spread on a baking sheet, where the thickness is up to you. No matter which pan you use, make sure to line it with parchment paper or aluminum foil so the bark is easy to get out of the pan after it’s set.
Tips for Making the Best Peppermint Bark
- Spreading the chocolate layers: A spoon or offset spatula helps spread the melted chocolate easily. You can also pick up the baking pan and tip it to help the chocolate slide around.
- Why are my layers separating? You may have chilled the layers for too long. Only refrigerate the bottom and middle layer for 10–15 minutes before spreading the next layer on top. You want it still a bit soft so the layers adhere together.
- Can I use peppermint oil instead of extract? You can use peppermint oil, but proceed with caution! This stuff is very potent and you’ll only need a drop in the bottom and middle layers.
- Crushing candy canes: I find the easiest way to crush candy canes is to put them in a zipped-top plastic bag and take out any holiday season stress on them with a rolling pin or a meat mallet. Optional: Put on your favorite version of The Little Drummer Boy and pound along. Pa rum pum pum pum!
- Storing peppermint bark: You can store this homemade candy for a few days at room temperature, or up to 3 weeks in the refrigerator.
Tins or treat bags of homemade peppermint bark make such a lovely holiday gift. Pair with Christmas cookies in a jar or homemade vanilla sugar for a sweet homemade treat anyone would love to receive!
Print
Peppermint Bark
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour, 45 minutes (includes chocolate setting)
- Yield: just over 1 lb
- Category: Candy
- Method: No Bake
- Cuisine: American
Description
Incredibly simple white chocolate and semi-sweet chocolate layered bark flavored with peppermint and topped with crushed candy canes. Review recipe Notes before starting.
Ingredients
- 12 ounces (339g) white chocolate, coarsely chopped and divided*
- 6 ounces (170g) semi-sweet or bittersweet 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
Instructions
- Line the bottom and sides of a 9-inch or 8-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. Or use a lined baking sheet. Set aside.
- Bottom layer: There are a few ways you can melt the chocolate. You can use a double boiler over just barely simmering water or you can use the microwave. The microwave is a little more convenient for most, so my directions are for a microwave. (If using a double boiler, follow this recipe, but melt the chocolate layers in your double boiler over simmering water.) Place 6 ounces of white chocolate in a small heatproof bowl or a liquid measuring cup. Add 1/2 teaspoon of oil. Melt in 20-second increments, stirring vigorously with a rubber spatula or spoon after each increment, until completely melted and smooth. White chocolate and chocolate overheat easily, so it’s important to do this in increments. Once melted, stir in 1/4 teaspoon peppermint extract. Pour melted white chocolate into the prepared baking pan, and, with an offset spatula or spoon, spread into a thin smooth layer. (If using a baking sheet, make it as thin as you’d like… I usually spread it out to about 8×12 inches.) Place the baking pan in the refrigerator for 10–15 minutes or until almost completely set. If it sets completely, the bark layers could separate.
- Middle layer: Place semi-sweet chocolate in a small heatproof bowl or a liquid measuring cup. Add 1/2 teaspoon of oil. Repeat melting, just as you did with the white chocolate in step 2. Once melted, stir in remaining 1/4 teaspoon peppermint extract. Pour all of the semi-sweet chocolate over the white chocolate layer and spread it into a smooth layer. Place the baking pan back in the refrigerator for 10–15 minutes or until almost completely set.
- Top layer: Place the remaining white chocolate in a small heatproof bowl or a liquid measuring cup. Add last 1/2 teaspoon of oil. Repeat melting, just as you did with the other layers. Pour over the bark layers and spread into a smooth layer. (This layer will not have peppermint extract.) Sprinkle evenly with crushed candy canes. To crush, place the unwrapped candy canes in a sealed zipped-top bag and roll or bang with a rolling pin or meat mallet until crushed.
- Refrigerate the bark until completely set, about 1 hour. Once hardened, remove from the pan and peel off the foil or parchment. Break or cut into pieces as large or as small as you want. If your bark chilled in the refrigerator for longer than 3–4 hours, let it sit at room temperature for 10–15 minutes to slightly soften before breaking/slicing. (Or else the layers might separate.)
- Cover and store leftover bark in the refrigerator for up to 3 weeks. The bark can be left at room temperature for a few days in colder months, but it gets a little soft.
Notes
- Chocolate: Since there are so few ingredients, it’s important to use quality chocolate. Chocolate chips and white chocolate morsels are fabulous in cookies, but are not ideal for melting into bark. And while candy melts are great for coating cake pops, in a recipe like this, you’ll really taste the difference between actual chocolate and candy melts. I recommend Ghirardelli, Guittard, or Baker’s brand bars of chocolate. You can find them in the baking aisle of most grocery stores and they’re usually sold in 4-ounce bars. (Guittard brand is usually sold in 6-ounce bars.)
- What is the purpose of the oil? Oil helps thin out the melted chocolate so it’s easy to pour and spread. It also helps keep the set chocolate on the softer side, rather than crumbly and hard.
- Can I temper the chocolate for this bark? I prefer melting the chocolate without tempering for this easy bark recipe. You can temper the chocolate instead if you’d like, which results in a harder chocolate bark with a little “snap” to it. Here is a helpful tempering chocolate tutorial. Do not refrigerate the layers or the finished bark; let the layers set at room temperature.
- Can I make this only 2 layers? Yes. Use about 8 ounces of each chocolate. Let the bottom layer almost set, then top with the other melted chocolate. Continue with step 5.
- Can I double or triple this recipe? Yes. Double or triple all of the ingredients. Use a large lined baking sheet. All of the instructions are the same, including the setting times.
Keywords: peppermint bark, homemade peppermint bark
Hi Sally! I am making this for gift baskets for Christmas. I am making a bunch of baskets and would like to use a baking sheet. Do you have any recommendations for how much to multiply the recipe by to fit a 12×17 baking sheet? Thanks so much!
Hi Kristin! You should need about 2.5x the amount of peppermint bark for that size, but we haven’t tested this recipe at that volume. It may be best to make multiple batches to ensure even melting of the chocolate. Let us know what you try!
Hi Sally, you mentioned high quality chocolate, like Ghirardelli. Are the Ghirardelli melting wafers considered high quality chocolate? Thank you.
Hi Diane, those should definitely work in this recipe!
Thank you so much.
Hi Sally, I was wondering if you had to let each layer set before putting the next one?
Hi Noora, you want the layers to *almost* completely set, but not all the way. Otherwise, the layers could separate. See end of steps 2 and 3 more timing if you plan to melt the chocolate. Note that if you are tempering the chocolate, make sure the layers are never refrigerated. Allow them to set at room temperature.
Hey, Sally! Do you have any tips on melting the chocolate? I already checked your “Baking with Chocolate” section, but it says that you didn’t put anything in about melting or tempering chocolate. In a different recipe that included melting chocolate, it didn’t turn out so great, so would you have any tips? And if I melt the chocolate in 15 second increments, how long would you suggest the total melting time be? I’m going to be making this in a few days and want to figure this out ahead of time so I don’t kill the chocolate. Sorry if this is too confusing! 😉
Hi Avery! A few tips…first, make sure you are using quality chocolate bars. Chocolate chips contain stabilizers that make it very hard to melt smoothly. Also, feel free to decrease the time increments, as each microwave can be different. Be sure to stir thoroughly and continue heating until it’s nice and smooth. This total time will vary by microwave. Be sure to also melt the vegetable, coconut, or canola oil with the chocolate. Hope these tips help and let us know how the bark turns out for you!
I used Guittard 63% and Ghiradelli white chocolate, both morsels. Does higher quality chocolate like those have stabilizers?
I made a double batch and tempered both chocolates. Obviously I used a pan that was too small because it came out pretty thick and I also only did two layers instead of three. The issue is when I went to break it up the layers broke apart on me. Is this because of the morsels, the thickness, the temper do you think or because I did it straight out of the fridge?
Hi David, You can temper the chocolate but if tempering, make sure the layers are never refrigerated. See step 2 of the recipe instructions. We always experience some separation on the edges of the bark as we cut/break it, however the oil helps the layers stick for most of it. If your layers are separating you can let it sit at room temperature for 10-15 minutes so it’s a bit softer to cut. This should help for next time!
Thank you for the quick reply, Stephanie! I will definitely do that next time!
★★★★★
I used the defrost setting on my microwave which is 1/2 the temperature Of high to avoid burning the chocolate. It turned out great. It will take a little longer but worth it.
I was wondering if i can temper the chocolate, so i don’t lose the snap. Let me know, please. I already started prepping for Christmas, as it is never too early :))
Thanks!
Hi Ioana, yes, you can temper the chocolate if desired — see step 2 for more details. Enjoy!
You are a legend! Thank you so much!
I plan to use already crushed peppermint bits. How much should I use to equate 3 candy canes.
Hi Kristin, I’m unsure of the exact measurement but just sprinkle them on top until you are happy with how they look. There is really no wrong amount here 🙂
I was hoping to make this but the store was all out of peppermint extract. Any ideas for a substitute? Or could it be made without it?
Hi Esha, You can leave out the peppermint extract for just plain chocolate bark and then have the peppermint flavor just come from the candy garnish on top. Enjoy!
Is there a reason why there are 3 layers of chocolate? Could you just do one layer of semi-sweet and a top layer of white chocolate?
Definitely! Use equal parts each.
It looks delicious…however after letting the middle layer sit for 15 min…once I applied last white chocolate layer…it seemed to “swirl” and not be completely white on top…sigh…..should I have let the white chocolate cool before layer on top? It will still be yummy….but a little bummed….
I was wondering if I would be able to use a small sheet/cookie pan to make these, instead of the square 9×9/8×8? I’ve made the Boo Bark and the mint chocolate swirl and used the small sheet, and they were fine. Didn’t know if it would make the layers too thin.
Thanks for all your great recipes and tips.
Sure can! A baking sheet works perfectly fine here too.
Baby, must have you up early. Thanks for getting back to me so quickly.
If I want to give them as a gift. how do you suggest we wrap them and how long will they hold (will they hold?) before they melt?
Hi Anna! Unless this bark is sitting in the direct sunlight, it won’t melt. You can stack some pieces together and place in individual treat bags (such as cellophane bags) and tie the top with a festive ribbon. Craft stores will have plenty of fun options.
Can creme de menthe liquor be used instead of peppermint extract?
You can try, though I strongly recommend using peppermint extract. If using creme de menthe, you’ll need 3x the amount for the same flavor in each layer.
What do you think about making this with the Ghiradelli White and Dark Chocolate Melting Wafers? I know they aren’t quite true chocolate but they melt so easily! Thanks.
They definitely work in this recipe!
Hi! I made some of this last night and the flavor is good, but the texture is off – almost gritty, particularly the middle dark chocolate layer. I used high quality chocolate, so I’m not sure what happened. I did notice that the texture of the chocolate changed a bit as I was stirring in the peppermint extract – could that be the issue? Thanks, I love your site! Merry Christmas!
I’ve had this problem before when melting chocolate. You probably either overheated it (this is pretty easily fixed my stirring in some more unmelted chocolate!) or it seized. Seizing occurs when a little bit of water gets in the chocolate and it gets all gritty and solid 🙁 the good news is you can fix it by stirring in more water – as counterintuitive as that sounds, it should work! Just add boiling water to the chocolate a little bit at a time, stirring well until it’s smooth again. Hope this helps!
Can you use chips instead of bar chocolate? And if you do, is the oil necessary?
I don’t recommend chocolate chips for bark. You’ll notice the taste difference and they do not melt down to the paper consistency like pure chocolate does. If you try it, you’d still need the oil yes.
Peppermint bark- what is the peppermint extract and oil for? I’m guessing the oil is for the pan. But do we add extract to both chocolates?
extract is for flavor and oil helps the chocolate melt easier 🙂
Is the oil necessary? Will the recipe work without it?
Helps smooth out and safely melt the chocolate.
I love peppermint bark and I’m excited to try this out. I wanted to make this for my colleagues at work but I had a question on what chocolate to use. I read what you wrote about what chocolate to use but I’m still a little confused. When at the store they had Ghirardelli baking chocolate but I wasn’t sure if I should use that or regular chocolate. They don’t have bitter sweet regular chocolate though. What should I use?
Ghirardelli baking chocolate is exactly what to use, yes!
Hi Sally,
Any tips or advice on using peppermint oil vs. peppermint extract? I’ve never used oil in baking but I’m looking for a really good punch of peppermint in my bark, and possibly hot chocolate mix. Just curious if you’ve tried it and how much I should use in this recipe if I substitute it.
Thanks!
P.S. I made your Vanilla cupcakes with Chocolate Buttercream frosting for my kiddo’s 5th birthday. The kids gobbled them up, no surprise, but the parents RAVED about them. (Kid birthday parties can be painful when it comes to the cupcakes-at least for me.) Yes, separating and beating egg whites, room temp ingredients. All those little details made ALL the difference. WOW! Thank you!!
Thanks Erin! I’m so glad everyone loved those cupcakes!
I don’t use peppermint oil much since extract is just so easy to get my hands on right at the store. (I have trouble finding oil!) It’s MUCH more potent than already-strong peppermint extract. I read that you need to use half or 1/3 the amount of oil.
Oh my gosh I made this today and it is so good! My only regret is that it’s for Christmas Eve, so the little taste test I had today when breaking the bark up is all I get 🙁
Reading the comments, I thought the bark was going to separate or that this recipe wouldn’t work so well, but I was wrong! It came out perfectly, almost exactly like the photos (except I didn’t cut the bark neatly, just broke it up with a butter knife)!
Looking forward to trying this recipe but was wondering on the size of the candy canes that should be used? The mini’s or the regular size?
Regular size
Another winning recipe, Sally! I’ve tried numerous bark recipes over the years and feel like I’ve finally found one that I’ll return to every year, thank you!
Hi Sally,
I plan on making this recipe as Christmas goodies for colleagues at work. Out of the canola, coconut or vegetable oil, do you have a preference? Does one work better than the other or provide better flavor? Thank you!
I find the canola oil to be the best. There’s so little oil in the chocolate that it truly does not make a huge difference though!
I made this Monday evening. OMG. It was perfect. I did the double-boiler method, and no offense to your microwave instructions – those just looked like, WAHT? 🙂
The only thing that got me was, even after each layer was set, and this was after being chilled a good 15-20 minutes (I was prepping dinner in between layers), layering the next warm layer would inevitably melt the chilled layer slightly, so that it would swirl into the next layer. BUT I could quickly lighten my touch on the spatula and cover up the underlying layer.
The result was almost identical to your images. I crushed the candy canes with a meat pounder and paper towels. Sure, you lose a few to the paper towel but I got CRUSHED CANDY CANE fairly easily.
THANK YOU FOR THIS. I am so glad I stumbled upon your recipe. I will be making your Butter Pecan cookies tonight. 🙂
Is it ok to swirl the chocolate together ?Are there any changes to the recipe?
Thanks for any help!!!
Swirling is just fine. If you swirl, perhaps do equal amounts of chocolate instead of more white chocolate like the recipe calls for.
I have tried a similar recipe through the King Arthur website, and every time I have tried to cut it, the bark separates. I used the chocolates from their website. Any suggestions as to why this would happen? I have been making the bark with one kind of chocolate as these mistakes are costly.
I always experience some separation on the edges of the bark as I cut/break it, however the oil helps the layers stick for most of it.
Can I ask how you crush the candy canes? What’s the recommended way to do that?
A food processor or put them into a ziplock bag and roll with a rolling pin to crush. Both easy ways to do it.