This Peppermint Bark is such an easy, delicious, treat. With just a few ingredients, it’s easy to whip up a batch in minutes. This bark recipe is the perfect neighbor gift or addition to holiday trays!
We absolutely love making boxes of goodies for our neighbors around the holidays. It is one of our favorite traditions. We’ve found that making several no-bake recipes that come together quickly works best.
This Peppermint Bark is perfect for gifting. A delicious spin on traditional chocolate bark, it is so easy to make, loved by everyone, and such a festive addition to boxes of homemade treats and cookies. Add it to a box with peppermint fudge and mint Oreo bark for the perfect treat trifecta. Make a double batch so you can keep some for yourself!
Peppermint Bark Ingredients
- Chocolate chips: I love using milk chocolate for this recipe, but semisweet or dark chocolate works too.
- Peppermint extract: Please note that peppermint extract and mint extract aren’t the same, and you will notice the difference if you use mint.
- White chocolate chips: These create the beautiful white layer and balance the peppermint flavor.
- Candy canes: Add crunchy texture, color, and peppermint sweetness to the bark. I like to use a rolling pin to crush mini candy canes. If they aren’t in packages, put them in a zip-top bag before rolling to keep all the pieces together.
Best Chocolate for Peppermint Bark
This recipe is made with chocolate chips, which makes it especially easy to prepare. I love using milk chocolate because its sweetness pairs beautifully with the peppermint and white chocolate layers. If you prefer a less sweet bark, you can use semisweet or dark chocolate instead.
Since chocolate is the main ingredient, I recommend choosing a good-quality brand. White chocolate can be especially sensitive to overheating, so melt it slowly and stir frequently. Chocolate bars containing cocoa butter are another option, as they generally melt more smoothly than chips.
How to Make Peppermint Bark
- Crush the Candy Canes. Use a rolling pin to crush the candy canes. I like to do this while they are still in the package so the pieces don’t fly all over, but crushing them in a ziplock bag also works well. You want these to be ready ahead of time so you can add them before the white chocolate layer sets.
- Melt the chocolate chips in the microwave. Be sure to microwave in intervals and stir well in between. Most of the melting happens during the stirring. Mix in the peppermint extract and pour it into the baking dish. Cool the chocolate in the refrigerator for 10 minutes.
- Melt the white chocolate chips in the microwave. Carefully spread it over the chocolate layer with a clean offset spatula.
- Quickly add the crushed candy cane pieces. Immediately sprinkle the crushed candy cane pieces over the white chocolate and gently press them into the surface before the chocolate sets.
Keep Bark from Separating
One of the biggest challenges when making layered peppermint bark is getting the two layers of chocolate to stick together. The key is not letting the bottom layer become completely hard before adding the white chocolate.
After spreading the melted milk chocolate into your prepared pan, refrigerate it for just 10 minutes. You want the chocolate to be partially set but not completely hardened. If it becomes too cold and firm, the white chocolate may not adhere properly, causing the layers to separate when you cut the bark.
Once both layers have completely set, use a sharp knife to cut the bark into pieces.
Tips and Tricks
- Don’t overheat the chocolate. Let the stirring do a lot of the melting to avoid the chocolate seizing.
- Use an offset spatula to smooth the chocolate layers.
- Pay attention to the timing. This recipe moves quickly and the setting time is intentional so that the layers don’t separate.
- Use a knife to cut the bark. With lots of my bark recipes I just break it apart with my hands. Because of the layers in this one, a knife works really well to cut the pieces.
Making Peppermint Bark Ahead of Time
Peppermint bark is a fantastic make-ahead Christmas treat, especially if you are putting together holiday cookie boxes or homemade gifts. You can make it up to a week in advance and store it in an airtight container at room temperature.
Be sure the chocolate has completely hardened before cutting it and packaging it. If you are stacking pieces in a container or gift tin, place parchment paper between the layers to keep them from sticking together.
For longer storage, peppermint bark can be frozen in an airtight container for up to three months. Keep in mind that the candy cane topping may become slightly sticky as it thaws.
If you make this easy peppermint bark recipe or any of my other recipes, I’d love to know what you think!
Peppermint Bark
Ingredients
- 12 ounces milk chocolate chips 2 cups or 340.2 grams
- 1/2 teaspoon peppermint extract see note
- 16 ounces white chocolate chips 2 2/3 cup or 453.6 grams
- 1/4 cup crushed candy canes 26 grams or 11 mini candy canes
Instructions
- Line a 9-by-13 inch baking dish with parchment paper.
- Melt the chocolate chips in the microwave. Start by microwaving for 1 minute at half power. Then cook in 30-second intervals, stirring well in between (you will likely only need to do this once). Be careful not to overcook. A lot of the melting will happen by stirring.12 ounces milk chocolate chips
- Mix in the peppermint extract and pour it into the baking dish. Spread the chocolate to the edges of the baking dish using an offset spatula. Cool the chocolate in the refrigerator for 10 minutes. Refrigerating for longer than that can lead to the chocolate layers separating at the end.1/2 teaspoon peppermint extract
- Melt the white chocolate chips in the microwave. Carefully spread it over the chocolate layer with a clean offset spatula. Then quickly add the crushed candy cane pieces. Let the bark completely set and cool.16 ounces white chocolate chips, 1/4 cup crushed candy canes
- Take the bark out of the baking dish and cut into pieces with a knife.
Notes
Baby June says
Looks delicious! Can’t go wrong with chocolate bark this time of year :)
Anna @ Crunchy Creamy Sweet says
I saw your pics on IG and thought: You go, girl! You can do it! I am a mother of three as well so I know how challenging things can be and how good it feels to prove others that we can do it, even with three kids in tow! :)
This bark – LOVE it!! I love that you used the peppermint crunch chips! I need to make this! Pinned of course!
Thanks Anna! And those peppermint crunch chips are the best!
Anna @ Crunchy Creamy Sweet says
P:S: Thank you for linking up to my butterfinger bark!!!
Mir says
Wow, congrats on getting that tree in the car, home, and set up! Sisters can do it for themselves, ya know?
Anyway, the least you deserved is this bark. I think you should have at least another batch before you officially stop congratulating yourself on your feat of strength. It’s so beautiful!
Dorothy @ Crazy for Crust says
Um, I totally give you props!! You are the best woman ever!
Mary Viele says
Can you use parchment paper instead of aluminum foil for the bark.
Yes!
Chayla says
Can i use candy canes instead of peppermint chips?
You can, but it’s not my preference. The peppermint chips give the flavor of peppermint without adding in that sticky crunch of candy canes.
Peter says
Looks good 👍
Thank you!
Mo mullings says
I love your truffles recipes be great for presents for christmas thankyou
You’re very welcome!