Peppermint Bark is a simple, festive candy made from layers of dark (or semi‑sweet) chocolate and white chocolate, finished with a bright peppermint flavor. Topped with crushed peppermint candies, holiday M&M’s, or peppermint Hershey’s Kisses, it’s an easy holiday treat that works well for gifting, party platters, or just keeping on the counter for seasonal snacking.
Why this recipe works so well:
Peppermint bark is a holiday classic because it combines two universally loved flavors: rich chocolate and cool peppermint. It’s quick to prepare, easy to customize, and looks attractive when broken into irregular pieces and stacked in a gift box or bag.
- Perfect for edible gifts: wrap pieces in cellophane or add to holiday cookie boxes for neighbors, coworkers, and friends.
- Beginner friendly: no tempering, no candy thermometer — the recipe uses gentle melting methods so anyone can make it with confidence.
Basic ingredients needed:
This recipe uses both white chocolate and either semi‑sweet or dark chocolate for contrast. Choose good quality bars or chips for the best flavor and texture.
Pure peppermint extract provides the mint flavor — a small amount goes a long way. Finish the bark with crushed peppermint candies or other peppermint‑flavored chocolates for extra texture and color.
How to make peppermint bark:
There are a few different ways to prepare peppermint bark. The method below is straightforward and produces an attractive, swirled look.
- Line a baking sheet with parchment paper. Place the white chocolate and dark (or semi‑sweet) chocolate in separate microwave‑safe bowls. Divide the peppermint extract between the two bowls.
- Gently melt each chocolate — microwave at 50% power, stirring frequently, until smooth. Pour the dark chocolate onto the parchment, then pour the white chocolate over it. Use a butter knife or spoon to swirl the layers for a marbled effect.
- Before the chocolate sets, scatter your crushed peppermint candies and any other holiday chocolates over the top. Press lightly so the toppings adhere. Let the bark cool completely, then break into pieces.
Recipe tips for perfect results:
- Use good chocolate: higher‑quality chocolate melts more evenly and tastes better in the finished bark.
- Less is more with extract: start with a small amount of peppermint extract and add more only if you want a stronger mint flavor.
- Slow, gentle melting: microwave at half power and stir between short intervals to avoid scorching the chocolate.
- Storage:
- Store peppermint bark in an airtight container. If kept cool, it will maintain texture and flavor longer.
- Peppermint candies on top can become sticky or stale more quickly than the chocolate, so package the bark carefully if you plan to keep it for weeks.
- For gifts or advance preparation, keep the bark in the refrigerator or freezer; bring it to room temperature briefly before serving so the chocolate isn’t too firm to bite.
Favorite peppermint recipes:
If you enjoy peppermint bark, you might also like these peppermint treats:
- Peppermint Candy Cane Cookies
- Homemade Peppermint Patties
- Chocolate Peppermint Swirl Cookies
- Homemade Peppermint Marshmallows
- Slow Cooker Peppermint White Hot Chocolate
- Striped Chocolate Cookies
Peppermint Bark Recipe
Ingredients
- 12 ounces white chocolate, chopped or chips
- 16 ounces semi‑sweet or dark chocolate, chopped or chips
- 1/2 teaspoon peppermint extract, divided
- Crushed starlight candies, holiday M&M’s, peppermint Hershey’s Kisses, or similar for topping
Instructions
- Line a large baking sheet with parchment paper.
- Place 12 ounces white chocolate and 16 ounces semi‑sweet or dark chocolate into separate microwave‑safe bowls. Add half of the 1/2 teaspoon peppermint extract to each bowl.
- Microwave each bowl at 50% power for about 90 seconds, stir, then continue in 30‑second increments at 50% power, stirring between intervals until the chocolate is smooth and fully melted.
- Pour the dark chocolate onto the prepared baking sheet, then pour the white chocolate over it. Swirl gently with a butter knife or spoon to create a marbled pattern.
- Scatter crushed starlight candies and other toppings over the surface and press lightly so they stick.
- Allow the bark to cool at room temperature until firm. If your kitchen is warm, chill briefly in the refrigerator.
- Lift the set bark from the sheet using the parchment and break or cut it into pieces with a large, sharp knife.
Notes
Nutrition
Carbohydrates: 34 g,
Protein: 4 g,
Fat: 25 g,
Saturated Fat: 14 g,
Cholesterol: 7 mg,
Sodium: 33 mg,
Potassium: 351 mg,
Fiber: 4 g,
Sugar: 25 g
Nutrition information is automatically calculated and should be used as an approximation.