With just 4 ingredients, this homemade peppermint bark layers dark chocolate, peppermint-infused white chocolate and crushed candy canes into an easy holiday treat.

Stacked peppermint bark pieces with dark chocolate, white chocolate and crushed candy canes on top.

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Easy 4-Ingredient Peppermint Bark

Peppermint is a classic holiday flavor, and this easy peppermint bark is one of my go-to treats to make each season. You can also try my chocolate peppermint cookies, peppermint graham cracker toffee and these fun peppermint Oreo balls.

Homemade peppermint bark looks beautiful on a Christmas cookie platter or wrapped up for gifting. With just 4 simple ingredients and ready in 30 minutes, it’s always one of the first treats to go.

Ingredient Notes

This peppermint bark recipe is so easy to make! You just need 4 simple ingredients to get started.

  • Dark chocolate: Using high quality chocolate makes all the difference. I prefer Ghirardelli melting wafers or bars, Lindt or Bakers brand. You don’t want to use chocolate chips for this recipe. Milk chocolate can be used for something sweeter.
  • White chocolate: As mentioned above, high quality chocolate is key. Use melting wafers or bars and not white chocolate chips.
  • Peppermint extract: Not mint extract, which tastes like spearmint. This gets mixed in with the melted white chocolate to add an extra boost of peppermint flavor.
  • Candy canes: Sprinkle crushed candy canes on top for a decorative touch, crunch and more peppermint flavor.

How to Make Peppermint Bark

Start by crushing the candy canes (with a food processor, blender or in a bag with a rolling pin).

Whole candy canes in a blender before crushing for peppermint bark then a view of the crushed candy canes.

Melt the dark chocolate first until smooth, then pour in a foil-lined 9×9″ baking pan. Tap the pan against the counter to remove any air bubbles. Then let sit for about 5-10 minutes (you want it to set but not harden). While it sets, melt the white chocolate until smooth. Then mix in the peppermint extract.

Pouring melted white chocolate over the set dark chocolate layer to make peppermint bark.

Pour the melted white chocolate layer on top of the dark chocolate and tap against the counter again. Then immediately sprinkle the crushed candy canes on top of the wet white chocolate.

Sprinkling crushed candy canes over the melted white chocolate layer in a foil-lined pan.

Set aside until the chocolate has firmed, about 30 minutes to an hour. Then lift out of the pan and break into pieces.

Recipe Tips

  • Line your pan. Line your pan with foil for easy removal and clean up. I like to leave some foil hanging over the edges (like in the picture above) so that it’s easy to lift the bark up out of the pan.
  • Melting the chocolate. If you are using the Ghirardelli melting wafers, you can melt them in a microwave safe bowl. I always microwave the bowl for one minute at 50% power. Then stir and microwave (at 50% power) in 15 second increments, stirring until smooth. A double boiler will also work.
  • Prevent separation. Although you want the 1st layer of dark chocolate to set and firm up a bit, you definitely don’t want it to harden. If it hardens, the second layer of white chocolate won’t stick to the dark chocolate and will separate.
  • One type of chocolate. For a snow bark, use only white chocolate! You can also use only dark chocolate for something decadent.
  • More peppermint flavor. For even more peppermint flavor and texture, try mixing some crushed candy canes into the melted white chocolate when you add the peppermint extract. Then sprinkle more crushed candy canes on top, too.
  • Use in cookies. I love to use pieces of this bark in my peppermint sugar cookies!
Peppermint bark pieces with dark chocolate, white chocolate and crushed peppermint scattered on top.

Do love recipes with peppermint? Try peppermint brownies or this copycat Chick-fil-A peppermint milkshake!

More Peppermint Dessert Recipes

Stacked peppermint bark pieces with dark chocolate, white chocolate and crushed candy canes on top.

Easy Peppermint Bark Recipe

5 from 36 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 18
With just 4 ingredients, this homemade peppermint bark layers dark chocolate, peppermint-infused white chocolate and crushed candy canes into an easy holiday treat.
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Equipment

Ingredients 

  • 5 candy canes (or 12 hard peppermint candies)
  • 10 ounces dark chocolate melting wafers (or high quality bakers chocolate)
  • 10 ounces white melting wafers (or high quality bakers chocolate)
  • ½ teaspoon peppermint extract

Instructions

  • Prep. Line a 9×9" baking sheet with foil. Press smooth. Place 5 candy canes in a zip top bag and crush with a rolling pin, or place in a food processor or blender to crush. 
  • Melt 10 ounces dark chocolate in a microwave safe bowl or over a double broiler. Stir until smooth and then pour into pan. Tap dish against the counter to remove any air bubbles. Set aside. Let sit for 5-10 minutes to set (not harden). 
  • Melt 10 ounces white chocolate. Then add 1/2 teaspoon peppermint extract and mix together. Pour white chocolate mixture over the dark chocolate. Tap the dish against the counter to remove any bubbles.
  • Immediately sprinkle the crushed candy canes over top. Gently press them into the white chocolate.
  • Set aside until chocolate has firmed up (about 30 minutes – 1 hour). Then lift bark out of pan and break into pieces. Store in an airtight container. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Melting chocolate:
  • If you are using the Ghirardelli melting wafers, you can melt them in a microwave safe bowl. I always microwave the bowl for one minute at 50% power. Then stir and microwave (at 50% power) in 15 second increments, stirring until smooth.
  • You can also melt them in a double broiler if you have one. Simply boil the water, place the double broiler over top and stir the chocolate occasionally until melted.
Storage: Store in a covered container for up to 1 month. Freezer for up to 3 months. 

Nutrition

Calories: 121kcal, Carbohydrates: 20g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Sodium: 115mg, Potassium: 33mg, Sugar: 12g, Calcium: 5mg, Iron: 0.6mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

How do I prevent the chocolate layers from separating?

Let the dark chocolate layer set until it’s firm but not fully hardened. If it hardens completely, the white chocolate won’t adhere and the layers can separate. Let the white chocolate cool slightly before pouring to help it stick.

How do I store peppermint bark?

Store peppermint bark in an airtight container at room temperature for up to 2 weeks. You can also refrigerate it for about 3 weeks. It’s a great make-ahead treat for the holidays.

Can I freeze it?

Yes. Freeze peppermint bark in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator to help prevent condensation.