Marbled Peppermint Bark 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 Brownies, Peppermint Chocolate Delight, and Peppermint Oreo Fudge during the holidays. This Marbled Peppermint Bark definitely makes that list as well, it’s scrumptious!
Beautify Those Cookie Plates!
One of my favorite things to eat during December is Bark. I’ve loved it for years and love making it even more because it’s so simple.
Each year, my mom, sisters, sister-in-laws and myself gather for a cookie exchange to make cookie plates. After each plate is assembled, I love adding some pretty bark to each plate to make it look even better!! We package it nicely and add cute tags and bells. Friends and neighbors go nuts over it.
Today’s version of bark is a Marbled Bark. For half the batch I added crushed candy canes and the other, toffee bits. Both were a hit in our home, and both can be changed up depending on what toppings you add. Nuts, crushed Oreos, and other candies would all be great on this bark recipe too.
This marbled bark looked awesome on our cookie plates, and would also be so pretty chopped into pieces and put in a clear jar with a pretty bow on top!!
Making marbled peppermint bark
PREP. Begin by lining a cookie sheet with wax paper. Set aside.
MELT VANILLA. Add vanilla cubes to a small pot and melt on low stirring constantly. Once smooth, pour dollops of candy coating onto wax paper.
MELT CHOCOLATE. Add chocolate cubes to a small pot and melt on low stirring constantly. Once smooth, pour dollops of candy coating in between vanilla dollops.
DECORATE + CHILL. Take a knife and swirl candy coating together. Sprinkle with crushed candy canes or toffee bits. Refrigerate for at least one hour, break into pieces and enjoy!
- Toasted coconut topping
- Mix in dried fruit such as cranberries or apricots
- Top with chopped nuts like almonds or peanuts
- Top with hopped candy bars
- Sprinkle on some Christmas colored sprinkles
- Add mini Christmas M&Ms
- Instead of 2 different types of chocolate use red and green candy melts
Recipe Tips + Variations
Melting chocolate in a double boiler also works. Definitely use this method if you choose to use white chocolate chips as it tends to burn easier than candy coating or brown chocolate.
Don’t forget to line the pan with parchment paper, wax paper or a silicone mat.
Place bark in the freezer to set faster.
To avoid leaving fingerprints in 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!
Gifting: Like most desserts I love when the treat is as good to each as it is to look at. I try to wrap these in clear containers, but using festive containers also works. Here are a few more ideas:
- Christmas Candy boxes, tins, or bags. Can’t get easier!
- Ribbons: 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 then wrap again with brown paper and tie with a simple piece of string. Simply beautiful.
- Cellophane: Place bark on a plate and cover with plastic wrap. Place the plate in the center of a large piece of cellophane, bring the ends up over the plate, and tie with a ribbon.
STORE in a tightly covered container at room temperature for several weeks. Wrap tightly with plastic wrap and again with foil and store for several months in the freezer.
For more great holiday treats, be sure to check out:
- Christmas Chow
- Candy Cane Oreo Peppermint Bark
- White Chocolate Peppermint Puppy Chow
- Christmas Sugar Cookies
Marbled Peppermint Bark Recipe
- 6 cubes vanilla candy coating
- 6 cubes chocolate candy coating
- crushed candy canes
- toffee bits
- *milk chocolate chips and white chocolate chips can be used instead of candy coating
- Begin by lining a cookie sheet with wax paper. Set aside.
- Add vanilla cubes to a small pot and melt on low stirring constantly. Once smooth, pour dollops of candy coating onto wax paper.
- Add chocolate cubes to a small pot and melt on low stirring constantly. Once smooth, pour dollops of candy coating in between vanilla dollops.
- Take a knife and swirl candy coating together. Sprinkle with crushed candy canes or toffee bits. Refrigerate for at least one hour, break into pieces and enjoy!