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This peppermint bark recipe requires just a few ingredients to make this holiday classic. Top with crushed candy canes, toffee bits, or nuts!

We love peppermint treats like Peppermint BrowniesPeppermint Chocolate Delight, and Peppermint Oreo Fudge during the holidays.

Close up of a pile of cut peppermint bark recipe.

Why We Love It!

One of my favorite treats to eat (and gift) during December is this peppermint bark recipe. I’ve loved it for years and love making it even more because it’s so simple.

Here’s why we love peppermint bark:

  • Easy! Made in 15 minutes, the hardest part is waiting for it to cool.
  • Picture perfect. Beautiful on cookie plates or chopped into pieces in a clear jar with a pretty bow on top – perfect for gifting.
  • Flavorful. Peppermint and chocolate is a deliciously classic flavor combination.
Dark and white chocolate, candy canes, and peppermint extract on a counter.

Ingredients

  • Ghirardelli semi-sweet (or milk or dark) chocolate melting wafers – For best results use a high-quality chocolate like Ghirardelli, Guittard, or Baker’s brand.
  • Ghirardelli white chocolate melting wafers use high-quality chocolate. Add red or green food coloring.
  • peppermint extract
  • peppermint candies add before the chocolate sets. You can also add chopped: Peppermint Oreos, Peppermint Andes, or Mini M&M’s.

How to Make peppermint bark

  1. PREP. Line a large jelly roll pan with parchment paper and set aside
  2. SEMI-SWEET CHOCOLATE. In a medium saucepan over low heat, melt semi-sweet melting chocolates by stirring constantly until all melted. Remove from heat and stir in a ¼ teaspoon peppermint extract. Pour onto a prepared jelly roll pan, smooth into an even layer with an offset spatula, and refrigerate. 
  3. WHITE CHOCOLATE. Do the same thing with the white melting chocolates, by adding to a medium saucepan over low heat, stirring constantly until melted. Remove from heat and pour in the remaining peppermint extract.
  4. LAYER. Remove the pan from the refrigerator and pour the melted white chocolate in a smooth even layer over the semi-sweet chocolate.
  5. GARNISH + SERVE! Sprinkle on crushed candy canes and gently press in.  Refrigerate until completely hardened (about 1 hour).
    • When ready to serve, remove from the pan and break into small pieces.

PRO TIP

Chill. Only refrigerate the bottom layer for about 10 minutes while you make the white chocolate layer. If the layers chill too much then the chocolate bark will not form a bond.

White chocolate wafers melted in a double boiler.

Recipe Tips

This easy homemade peppermint bark is so simple. These tips will help with prep and clean up!

  • Chocolate. Melting chocolate in a double boiler also works. This method is a great choice if you’re worried about the chocolate burning.
    • A microwave will also work. Set the microwave to half power and cook the wafers in 30-second increments, stirring in between, until smooth.
  • Easy cleanup. Don’t forget to line the baking sheet with parchment paper, wax paper, or a silicone mat. 
  • Make it look pretty. To avoid leaving fingerprints on the bark, don’t break it until it is fully hardened.
    • To break the bark, use a heavy knife to cut the bark. Or, smash it with a meat hammer or rolling pin!
Dark chocolate, white chocolate  and crushed candy canes spread on a lined baking sheet.

Share the Love!

Here are some gifting ideas:

  • Christmas candy boxes, tins, or bags. Can’t get easier!
  • Stack similarly sized pieces together and tie them together with a festive ribbon.
  • Make “brown paper packages tied up with string”: Wrap the bark with plastic wrap and again with brown paper.
  • Christmas Plate. Add to your plate of cookies you’re gifting and wrap in cellophane.
Peppermint bark sprinkled with candy cane pieces broken into pieces.

Storing Info

  • STORE this best peppermint bark in an airtight container at room temperature. It is best when used within 2 weeks, but can last longer.
  • FREEZE. Wrap tightly with plastic wrap and again with foil and store for several months in the freezer.
Close up of a stack of peppermint bark recipe topped with crushed candy canes.

For More Holiday Treats:

5 from 5 votes

Peppermint Bark Recipe

By: Lil’ Luna
This peppermint bark recipe requires just a few ingredients to make this holiday classic. Top with crushed candy canes, toffee bits, or nuts!
Servings: 20
Prep: 5 minutes
Cook: 10 minutes
Refrigerate: 1 hour
Total: 1 hour 15 minutes

Ingredients 

  • 10 ounce Ghirardelli semi-sweet, or milk melting wafers
  • ½ teaspoon peppermint extract, divided
  • 10 ounce Ghirardelli white melting wafers
  • 25 peppermint candies, crushed, divided

Instructions 

  • Line a large jelly roll pan with parchment paper and set aside.
  • In a medium saucepan over low heat, melt semi-sweet melting chocolates by stirring constantly until all melted. Remove from heat and stir in ¼ teaspoon peppermint extract. Pour onto prepared jelly roll pan and refrigerate.
  • Do the same with the white melting chocolates, by adding to a medium saucepan over low heat, stirring constantly until melted. Remove from heat and pour in the remaining peppermint extract.
  • Remove the pan from the refrigerator and pour white chocolate over the semi-sweet chocolate.
  • Sprinkle on crushed candy canes and gently press in. Refrigerate until completely hardened (about 1 hour).
  • When ready to serve, remove from the pan and break into small pieces.

Video

Notes

STORE this best peppermint bark in an airtight container at room temperature. It is best when used within 2 weeks, but can last longer.
FREEZE. Wrap tightly with plastic wrap and again with foil and store for several months in the freezer.

Nutrition

Serving: 6g, Calories: 184kcal, Carbohydrates: 22g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 4mg, Sodium: 14mg, Potassium: 121mg, Fiber: 1g, Sugar: 18g, Vitamin A: 11IU, Vitamin C: 0.1mg, Calcium: 37mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




4 Comments

  1. 5 stars
    So glad you included the picture with the chocolate in dolops on the sheet before swirling them together. Mine had never turned out looking very pretty in the past because I had never see anyone do it that way before! Thanks!