Save yourself money by trading in store-bought peppermint bark for homemade peppermint bark! This simple peppermint chocolate bark recipe uses just 4 ingredients, comes together in minutes, and makes a delicious no-bake holiday treat.

Homemade Peppermint Bark cut in rectangles on plate next to christmas ornaments and candy canes.

Peppermint Bark is a favorite holiday treat with good reason! Just like Homemade Thin Mint Cookies and Peppermint Mochas prove, the combination of rich chocolate with mint is magical!

But instead of fighting the crowds to score a tin of expensive store-bought peppermint bark, I encourage you to make it yourself. It is so much easier than you may think!

Reasons to Love Homemade Peppermint Bark

Easy Recipe. You only need 4 ingredients and a microwave (or stove) to make this super simple peppermint bark recipe.
Money-Saver. Homemade peppermint bark costs a fraction of the cost of the store-bought peppermint bark. And because it is made fresh, it oftentimes tastes a million times better.
No Special Equipment Needed. Just like my recipes for microwave chocolate fudge, marbled chocolate bark, and saltine cracker toffee, this homemade candy comes together without the need for a candy thermometer or extreme precision.
Perfect Holiday Treat. Whether enjoyed with a cup of hot chocolate or given as a holiday gift, peppermint bark is a holiday treat everyone seems to love and appreciate.

Notes On Ingredients

Ingredients for Peppermint Bark labeled on counter.

Chocolate: For the chocolate layer, I recommend dark chocolate, as it adds a nice contrast to the sweet white chocolate. That said if you would prefer using semi-sweet chocolate, that will work just fine. Either way, select good-quality chocolate chips or chopped chocolate bars.
White Chocolate: The type of white chocolate you use is crucial to the success of this recipe. You must use white chocolate that contains actual cocoa butter, not just palm oil or coconut oil. Without cocoa butter present in white chocolate, the white chocolate layer will not bond to the dark chocolate layer. Most store-brand white chocolate chips will not work for this recipe. I recommend using Guittard White Baking Chips or Ghiradelli White Chocolate Baking Bar, chopped into small pieces.
Peppermint Extract: Use peppermint extract, not peppermint oil or mint extract for the most authentic flavor.
Candy Canes: You can opt to either purchase crushed candy canes, which are oftentimes available during the holiday season, or you can crush the candy canes yourself. This only takes a minute or so to do yourself and is often much cheaper. Just be sure to use classic candy canes, or peppermint candy canes, not another flavor.

How to Make Peppermint Bark

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Line Sheet Pan with Parchment Paper

I recommend preparing peppermint bark on a rimmed sheet pan that has been lined with parchment paper or a silicone baking mat. The tray will make the peppermint bark easy to transport to and from the refrigerator in between layering the chocolate, while the parchment paper will ensure the bark does not stick to pan.

Start with Dark Chocolate

To give your peppermint bark it's classic layers, start this recipe by first melting the dark chocolate an then spreading that out into a thin layer on the prepared baking sheet. Let the dark chocolate harden at room temperature OR transfer to the refrigerator to speed up the process.

Melted dark chocolate spread out on sheet pan in a 9x13 inch rectangular shape.

Add Candy Canes to White Chocolate

Adding crushed candy canes to the melted white chocolate adds flavor and texture to the the peppermint bark.

Side by side picture of white chocolate before and after adding in candy canes.

Top Peppermint Bark with Candy Canes

After spreading the layer of white chocolate over the layer of dark chocolate, add additional crushed candy canes on top of the white chocolate, before it hardens. This not only makes for a beautiful, classic presentation, but adds additional flavor and texture.

Side by side pictures showing spreading white chocolate over dark chocolate and then sprinkling with candy canes.

How to Store Peppermint Bark

Store the peppermint bark in an airtight container for up to 2 weeks in a cool, dark pantry. If your house is overly warm, it is best to store the bark in the refrigerator.

Peppermint Bark on plate stack up with candy canes in background.

Recipe Modifications

No Peppermint Extract? Simply omit it! The bark will still have a minty flavor due to the candy canes, but won't be quite as pungent.
Vary up the Chocolate: If you don't care for white chocolate or maybe you would rather not use dark chocolate, simply use only one variety of chocolate and double the amount used.
Using a Double Boiler to Melt the Chocolate: If you would rather not use the microwave to melt your chocolate, you can opt to use a double boiler. To do this, fill the bottom of a large pot with about 3 inches of water and bring it to a simmer over medium heat. Reduce heat to low, then place a large heatproof bowl on top. Add the dark chocolate chips or chopped chocolate and stir occasionally until the chocolate has melted. Repeat this process using a clean bowl for the white chocolate layer.

More Festive Holiday Recipes

If you gave this recipe for Homemade Peppermint Bark a try, I would love for you to leave a comment and review below.

Homemade Peppermint Bark

This easy 4-ingredient no-bake Peppermint Bark is flavored with peppermint extract and candy canes to deliver a holiday treat perfect for giving or enjoying yourself.

5 from 4 votes

Print Pin Rate

Prep Time: 10

Cook Time: 3

Chilling: 45

Total Time: 58

Servings:

Calories: 276kcal

Author: Kristen Chidsey

Ingredients

▢ 12 oz semisweet chocolate chopped
▢ 16 oz white chocolate chopped
▢ ½ teaspoon peppermint extract
▢ ½ cup crushed peppermint candy canes divided (about 8 candy canes)

Instructions

Line a large baking sheet with parchment paper or a silicone mat.
Unwrap 8 candy canes, place them into a heavy-duty sandwich bag, and crush them using a rolling pin or heavy cup. Remove 2 tablespoons of the candy canes and set aside.
Place the dark or semisweet chocolate chips in a medium heat-safe bowl and microwave in 30-second intervals, stirring between each interval, until melted. Stir until smooth.
Pour the chocolate out over the parchment paper, and using an offset spatula, spread the melted chocolate into a roughly 9″x 13″ rectangle. Place the chocolate in the refrigerator to set for 15-20 minutes.
Once the dark chocolate layer has set, place the white chocolate chips into a clean heat-safe medium bowl and microwave in 30-second intervals, stirring between each interval, until melted. Stir until smooth. Add the peppermint extract and reserved 2 tablespoons of crushed candy canes and stir quickly to just incorporate.
Pour the white chocolate over the semisweet chocolate layer and use an offset spatula to spread evenly to cover the chocolate layer with the white chocolate. Working quickly, sprinkle the remaining crushed candy canes evenly over the white chocolate. Use your hands to gently push the candy canes into the white chocolate to adhere.
Allow this mixture to fully harden at room temperature or in the refrigerator. It will take 30-60 minutes.
Once fully hardened, remove the bark from the parchment paper or silicone mat and break or cut it into pieces.

Equipment Needed

Parchment Paper

Notes

Storage: Store the peppermint bark in an airtight container for up to 2 weeks in a cool, dark pantry. If your house is overly warm, it is best to store the bark in the refrigerator for up to two weeks.

White Chocolate: The type of white chocolate you use is crucial to the success of this recipe. You must use white chocolate that contains actual cocoa butter, not just palm oil or coconut oil. Without cocoa butter present in white chocolate, the white chocolate layer will not bond to the dark chocolate layer.

Peppermint Extract: Use only pure peppermint extract, not peppermint oil or mint extract. If you don’t have it on hand, simply omit it! The bark will still have a minty flavor due to the candy canes, but won't be quite as pungent.

Chocolate: If you don't care for white chocolate or maybe you would rather not use dark chocolate, simply use only one variety of chocolate and double the amount used.

Using a Double Boiler to Melt the Chocolate: If you would rather not use the microwave to melt your chocolate, you can opt to use a double boiler. To do this, fill the bottom of a large pot with about 3 inches of water and bring it to a simmer over medium heat. Reduce heat to low, then place a large heatproof bowl on top. Add the dark chocolate chips or chopped chocolate and stir occasionally until the chocolate has melted. Repeat this process using a clean bowl for the white chocolate layer.

Nutrition

Course Dessert

Cuisine American

Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

Comments

5 from 4 votes (1 rating without comment)