Name: Peppermint Bark Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 12 ounces white chocolate, coarsely chopped and divided; 1 and 1/2 teaspoons vegetable oil or coconut oil, divided; 1/2 teaspoon peppermint extract, divided; 6 ounces semi-sweet or bittersweet chocolate, coarsely chopped; 1/2 teaspoon vegetable oil or coconut oil; 1/4 teaspoon peppermint extract; 2–3 regular-size candy canes (24–36g total), crushed

There’s something so delightfully refreshing and sweet about this classic treat, and I love how easy it is to whip up. This Peppermint Bark Recipe brings together creamy layers of white and semi-sweet chocolate with a cool peppermint crunch that feels just right around the holidays—or anytime you want a little festive bite.

The image shows a white square dish filled with multiple pieces of two-layered peppermint bark, each piece cut into squares and triangles. The bottom layer is dark brown chocolate, smooth and solid, while the top layer is a thicker white chocolate layer sprinkled with small, crushed red and white peppermint candy pieces that create a textured look. Two small red and white striped candy canes rest on top of the peppermint bark pieces, adding a festive touch. The dish sits on a white marbled surface and has a red pattern along the inner edges. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Peppermint Bark Recipe
Top Tip
How to Serve Peppermint Bark Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peppermint Bark Recipe

Why You'll Love This Recipe

Honestly, this peppermint bark is such a crowd-pleaser. Every bite hits that perfect balance of sweet, minty, and slightly chocolatey richness. Plus, it’s made from scratch with simple ingredients, which makes it so much better than store-bought.

Two luscious chocolate layers: The combo of smooth white chocolate and rich semi-sweet gives you flavor complexity without being overwhelming.
Refreshing peppermint touch: Adding peppermint extract and crushed candy canes creates that classic cool crunch everyone loves.
Easy and adaptable: You don’t need fancy equipment or advanced skills, so it’s perfect even if you’re new to candy making.
Great for gifts or parties: It looks beautiful when broken into pieces and packaged, making it a thoughtful homemade treat.

The image shows a stack of layered peppermint bark pieces on a white plate with a red rim, placed on a white marbled surface. Each piece has three visible layers: the bottom layer is smooth white chocolate, the middle layer is dark chocolate with a rich and solid texture, and the top layer is white chocolate sprinkled with small red and white crushed peppermint pieces that add a rough texture. The bark pieces are unevenly shaped with some rough edges, and smaller broken pieces are scattered around the stack. The overall colors contrast between the white chocolate, dark chocolate, and red peppermint bits, creating a festive look. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Peppermint Bark Recipe plays a key role in getting that perfect texture and taste — plus they’re all pretty easy to find. Here are a few pointers to keep in mind while shopping so your bark turns out just right.

Flat lay of coarsely chopped chunks of white chocolate, coarsely chopped pieces of semi-sweet chocolate, two small white ceramic bowls each containing clear vegetable oil, a small white ceramic bowl with translucent peppermint extract, and a few crushed red-and-white striped candy cane pieces, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White chocolate: Use a good quality bar (not chips) for smooth melting and that creamy sweetness.
Semi-sweet or bittersweet chocolate: This layer adds depth — I like bittersweet for a bit more balance against the white chocolate’s sweetness.
Vegetable or coconut oil: Just a touch keeps the chocolate glossy and silky without messing with flavor.
Peppermint extract: Not too much — it should be subtle but unmistakable, like a fresh peppermint breath in the mix.
Candy canes: Crushing them yourself gives you that satisfying crunch and uneven texture that’s so fun to bite into.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite parts about this peppermint bark is how versatile it is. You can tweak flavors or textures easily and still end up with something deliciously festive.

Variation: I’ve tried swapping semi-sweet for dark chocolate when I want a more intense chocolate hit—it sharpens the flavor and pairs beautifully with the peppermint.
Dietary tweaks: If you prefer dairy-free, use coconut-based white chocolate and check your candy canes don’t contain any animal products.
Seasonal changes: Around Easter, I swap candy canes for pastel-colored crushed mints or even freeze-dried raspberries for a fruity twist.

Step-by-Step: How I Make Peppermint Bark Recipe

Step 1: Prep Your Pan Just Right

Start by lining an 8- or 9-inch square baking pan really well with parchment paper or foil. Smooth out the wrinkles so your bark isn't lumpy when it sets. Having a neat surface means your bark comes out in perfect chunks.

Step 2: Melt the Bottom White Chocolate Layer

I swear by the microwave method here because it’s quick and easy. Pop 6 ounces of white chocolate with half a teaspoon of oil into a microwave-safe bowl. Heat in 20-second bursts, stirring each time—you don’t want to scorch the delicate white chocolate! Once silky smooth, stir in a quarter teaspoon of peppermint extract and pour it into your pan. Spread it evenly and pop it into the fridge for about 10 to 15 minutes until it’s nearly set but still a tiny bit tacky.

Step 3: Add the Semi-Sweet Chocolate Layer

Repeat the melting process with the semi-sweet chocolate, adding the other half teaspoon of oil and the remaining quarter teaspoon of peppermint extract. Pour this layer gently over your set white chocolate and smooth it out. Refrigerate again for another 10 to 15 minutes until it’s almost firm.

Step 4: Top with Final White Chocolate Layer and Candy Canes

Melt the last portion of white chocolate with oil as before, but skip the peppermint this time—it keeps the flavor balanced. Pour it over the chocolate layers and spread it smoothly. Now, sprinkle crushed candy canes on top—put them in a zip-top bag and bash away with a rolling pin or mallet to get that perfect peppermint crunch. Press gently so they stick, then refrigerate for about an hour until completely set.

Step 5: Cut, Serve, and Enjoy!

Once chilled, lift the bark out and peel off the lining. If your bark’s been in the fridge longer than a few hours, let it sit out at room temp for 10–15 minutes before breaking—it’ll snap cleanly without layers separating. Break or slice it into whatever size pieces you want and get ready to share (or savor solo!).

Top Tip

From my own kitchen adventures, I’ve learned a few little tricks that make this Peppermint Bark Recipe foolproof and even more enjoyable.

Slow melting is key: White chocolate overheats easily, so heating in short bursts with constant stirring prevents graininess.
Layer chill timing: Make sure each layer is almost set but still slightly tacky before adding the next—this stops layers from separating later.
Crushing candy canes: Put them in a plastic bag and tap gently first, then hammer harder for bigger chunks—you want a mix of textures.
Room temp breaks: Bark that’s too cold breaks unevenly—just 10 minutes out of the fridge softens it just enough.

How to Serve Peppermint Bark Recipe

Garnishes

I usually keep it simple and fresh with a light sprinkle of extra crushed candy canes right before serving for added crunch and color. If it’s a party, a few whole mini candy canes as a garnish on the serving plate add a festive touch that guests admire.

Side Dishes

Peppermint bark goes beautifully alongside hot cocoa or minty coffee drinks—the warm beverages really highlight that cooling peppermint flavor. I’ve also paired it with a small cheese board for a sweet contrast in textures and flavors at holiday gatherings.

Creative Ways to Present

For gift-giving, I like breaking the bark into a mix of large and small pieces, then layering them in a clear cellophane bag tied with a festive ribbon. Another fun idea is arranging the bark pieces in a holiday tin, separating layers with wax paper—makes opening the gift almost as fun as eating it!

Make Ahead and Storage

Storing Leftovers

I like storing leftover peppermint bark in an airtight container in the fridge. It keeps perfectly fresh for up to three weeks—just let it come to room temperature briefly before enjoying so the texture isn’t too hard.

Freezing

Freezing works well if you want to prep ahead for a party. I wrap the bark tightly in plastic wrap, then place it in a freezer-safe bag. It keeps great for about a month. Just thaw in the fridge overnight when you’re ready to serve.

Reheating

You actually don’t need to reheat peppermint bark since it’s best served chilled or at room temperature. If pieces get a bit too hard, just let them sit on the counter for 10–15 minutes before eating to soften slightly without melting.

Frequently Asked Questions:

Can I use chocolate chips instead of chopped bars for peppermint bark?

You can, but I don’t recommend it. Chocolate chips tend to have stabilizers that prevent them from melting as smoothly, leading to grainy texture instead of that silky bark you want. Using good quality chopped chocolate bars gives the best results.

How do I avoid the layers separating in peppermint bark?

The key is chilling each layer until it’s almost set but still a little tacky before pouring the next. If the bottom layer is completely hardened, the layers won’t stick well and could separate when you break or cut the bark.

Can I make peppermint bark ahead of time?

Absolutely! Peppermint bark actually benefits from sitting a day or two chilled to really let flavors meld and set properly. Just keep it wrapped tightly in the fridge or freezer until you’re ready to serve.

What’s the best way to crush candy canes for the bark?

I recommend putting unwrapped candy canes in a sealed zip-top bag and gently tapping with a rolling pin or meat mallet. Start lightly to get some larger chunks, then increase pressure for finer pieces. This variation in size gives a great texture and visual appeal.

Final Thoughts

This Peppermint Bark Recipe holds a special place in my heart because it feels like magic every time I make it — simple ingredients coming together to make something festive, delicious, and shareable. I hope when you try it, you’ll feel that same joy turning ordinary kitchen moments into a sweet tradition. Trust me, it’s worth every step and you’ll want to keep this recipe handy for every holiday season and beyond.