Easy Christmas Peppermint Bark Recipe

There’s nothing quite like a batch of our homemade peppermint bark recipe to usher in the holiday season. This classic treat brings together our favorite winter flavors like smooth chocolate, creamy white chocolate, and a festive crunch of peppermint.

Whether you’re filling cookie tins, hosting a cozy holiday gathering, or creating heartfelt homemade gifts, peppermint bark delivers effortless joy with every bite.

Peppermint bark may feel like an old-fashioned holiday classic, but its popularity is actually much more modern.

The treat as we know it today rose to fame in the late 1990s and early 2000s, largely thanks to gourmet chocolate companies and the boom of festive, giftable holiday sweets. Aren’t you glad it did?

The best part is that our peppermint bark recipe is a no-bake treat that takes just minutes to make. And you don’t need to take out your mixer.

So, if you forgot to make your neighbor a batch of holiday cookies (or if you just ate them), look no further for an easy-to-make treat that says happy holidays with every sweet, crunchy bite!

If you’re looking for something else to leave for “The Big Guy”, our Chocolate Chip Cookies are guaranteed to get you onto the “nice” list. And don’t forget our Hot Cocoa Dip, it goes so well with the cookies.

Ingredients

Gather the ingredients to prepare our Christmas Peppermint Bark recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”

Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.

Recipe Variations

Swap white chocolate for milk chocolate.

Use crushed peppermint starlights instead of candy canes.

Add winter sprinkles for a more festive look.

Add a swirl of red food coloring to the white chocolate for a marbled top.

Mix in mini marshmallows for extra texture.

Add a pinch of espresso powder to the dark chocolate layer to kick up the flavor.

Finish with flaked sea salt for sweet-mint contrast.

How to Make Peppermint Bark

Follow along with my simple step-by-step instructions to learn how to make Peppermint Bark in your home kitchen.

Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles.

Add (6 oz) of the white chocolate to a medium microwave-safe mixing bowl, along with ½ teaspoon of vegetable oil.

Microwave the chocolate for 20-second intervals. Stirring after each interval to ensure even melting and prevent burning.

Once melted, add ¼ teaspoon of the peppermint extract to the melted white chocolate.

Stir to combine.

Pour the melted white chocolate from the first layer onto your prepared baking pan and spread it evenly with a silicone spatula.

Place the baking pan into the refrigerator for approximately 12 minutes to allow the chocolate to set. You don’t want it to overset, or the layers will separate.

Add the semi-sweet chocolate into a medium microwave-safe mixing bowl and add ½ teaspoon of vegetable oil.

Microwave the semi-sweet chocolate in 20-second intervals. You should stir every 20 seconds to ensure even melting and prevent burning. Once melted, mix in ¼ teaspoon of the peppermint extract into the semisweet chocolate.

Pour the melted semi-sweet chocolate into the baking pan, on top of the set white chocolate.

Spread the melted semi-sweet chocolate into an even layer with a silicone spatula, then place the baking pan in the refrigerator for approximately 12 minutes to allow the chocolate to set. You do not want it to overset, or the layers will separate.

Place the remaining white chocolate into a medium microwave-safe mixing bowl and add ½ teaspoon of vegetable oil.

Microwave the white chocolate in 20-second intervals. You should stir every 20 seconds to ensure even melting and prevent burning.

Pour the melted white chocolate onto the set semi-sweet chocolate

Use a silicone spatula to spread it into an even layer.

Sprinkle the crushed candy canes over the melted white chocolate. *You can gently press it into the chocolate to ensure that it sticks. Cover the pan and refrigerate for about one hour until fully set.

When fully set (the chocolate has hardened), remove the peppermint bark from the baking dish and break it into small bite-sized pieces. The more irregular the better!

Chef Tips

Melt the chocolate gently to avoid scorching. Microwave in short bursts until just melted.

Line your tray with parchment paper for easy release.

Crush the candy canes just before assembling to keep the colors vibrant.

Let each chocolate layer cool slightly before adding the next.

Use an offset spatula to create even, professional layers

Chill briefly; over-chilling can cause chocolate bloom (white film)

When breaking the bark, aim for imperfect edges: rustic shards look more artisanal.

Whether you’re gifting it, sharing it at a party, or sneaking a piece with your morning coffee, our peppermint bark recipe is guaranteed to become a tradition in your family.

Don’t overthink this recipe. Use good chocolate, keep it festive, and you’ll have a holiday treat your friends and family will rave about.

Serving Suggestions

Package in cellophane bags with ribbon for quick gifts.

Add to cookie trays for color and crunch. It pairs well with sugar cookies, shortbread, and gingerbread.

Use as a topping for ice cream or hot chocolate.

Serve with coffee, hot cocoa, peppermint mocha, chai latte, or holiday cocktails.

How to Store and Reheat

Peppermint bark stays fresh for 2-3 weeks when stored in an airtight container. Keep it away from heat and moisture.

You can also freeze tightly wrapped peppermint bark for up to 2 months; Thaw at room temperature inside a container to prevent condensation.

Recipe FAQs

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