You’ll love this peppermint bark recipe because it delivers all the festive holiday magic — creamy chocolate, cool peppermint crunch, and that irresistible “one more piece” flavor — and it’s totally foolproof with chocolate that never seizes, scorches, or separates. With clear step-by-step photos and expert tips, you’ll breeze through the process and create gift-worthy bark on your very first try!

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peppermint bark recipe stacked showing the layers of white and dark chocolate

Why you’ll love this Peppermint Bark

Foolproof layers that don’t separate thanks to the right chocolate, proper tempering, and smart technique.
Zero scorching: Adding a touch of vegetable oil to the melting chocolate helps prevent scorching or seizing, ensuring it stays smooth, glossy, and easy to pour.
Perfectly balanced mint flavor — refreshing without being overpowering.
Ultra-crisp snap from quality chocolate and proper cooling, just like gourmet bark.
Quick and easy — only a handful of ingredients and minimal hands-on time.
Make-ahead friendly and stays fresh for weeks, making it ideal for gifting and entertaining.
Customizable with endless mix-ins and flavor variations (dark chocolate, pretzel, Oreo, etc.).

chocolate peppermint bark being served on a platter

Peppermint Bark Recipe Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

White chocolate: Use high-quality white chocolate bars rather than chips — chips contain stabilizers that prevent smooth melting.
Semi-sweet or bittersweet chocolate: Choose real chocolate bars for the best melt and snap. Semi-sweet gives classic balance, while bittersweet adds a deeper, richer contrast to the peppermint. I like to use a combination of both.
Vegetable oil or coconut oil: A small splash of oil helps the chocolate melt silkier and spread more smoothly without seizing. Coconut oil adds a subtle sweetness and helps the bark firm up with a clean snap; vegetable oil keeps the flavor neutral.
Peppermint extract: Use pure peppermint extract rather than “mint extract,” which can taste like spearmint.
Candy canes: You’ll need about eight candy canes for this recipe, or ½ cup. I find it easier to use a large candy cane than to unwrap lots of individual ones.

top view of peppermint bark ingredients: semi sweet baking chocolate, white baking chocolate, candy canes, peppermint extract, vegetable oil

How to MAke Peppermint Bark

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Chop and Melt Semi-Sweet Chocolate. Chop the chocolate finely in a food processor (so easy!) or chop by hand.
Transfer to a medium microwave-safe bowl with ½ teaspoon vegetable oil. Microwave for 30 seconds, stir, then microwave in 15-second increments, stirring between each increment, until melted and smooth.
Stir in ½ teaspoon peppermint extract.

showing how to make peppermint bark by chopping chocolate in a food processor, then combining with vegetable oil, then microwaving and whisking until melted and smooth

Step 2: Spread. Spread the chocolate evenly over the parchment paper using an offset spatula.
Step 3: Refrigerate. Refrigerate for 10 minutes to set partially.

showing how to make peppermint bark by spreading the chocolate in the bottom of a 9x13 parchment paper lined baking dish

Step 4: Chop and Melt White Chocolate. Chop the chocolate finely in a food processor or chop by hand.
Transfer to a medium microwave-safe bowl, then add one teaspoon vegetable oil. Microwave for 30 seconds, stir, then microwave in 15-second increments, stirring in between, until melted and smooth

showing how to make peppermint bark by chopping white chocolate baking bars in a food processor, then combining with vegetable oil, then microwaving and whisking until melted and smooth

Step 5: Add Candy Canes. Stir in ¼ teaspoon peppermint extract and ¼ cup crushed candy canes.

showing how to make peppermint bark by stirring in chopped candy canes

Step 6: Layer. Spread the white chocolate over the semisweet chocolate layer. Sprinkle with the remaining crushed candy canes and gently press them in.

showing how to make peppermint bark by spreading melted white chocolate over the chocolate layer and sprinkling with crushed candy canes

Step 7: Refrigerate. Refrigerate for 30-40 minutes or until the chocolate is completely set.

showing how to make peppermint bark by letting the bark rest until set in a 9x13 pan

Step 8: Serve. Either break pieces by hand (for irregular shapes), or let sit at room temperature for 10 minutes, then cut into squares with a sharp knife.

top view of homemade peppermint bark in a tin for gifting

Easy Peppermint Bark TIPS

Here are foolproof Peppermint Bark Tips to help get glossy chocolate, clean layers, and perfect crunch every time:

Dry, cool surfaces only: Moisture makes chocolate seize and peppermint bleed. Keep bowls, spatulas, and pans completely dry.
Avoid overheating: Gently melt each chocolate layer; scorching will cause a grainy texture or seizing.
Let each layer almost set: Pour the white chocolate when the darker layer is mostly firm but still slightly tacky, so the layers bond without separating. This should be after refrigerating the first layer for 10 minutes – NO MORE!
Tap the pan: Lightly tap the baking pan on the counter to smooth the chocolate and eliminate air bubbles.
Chill briefly, not too long: Refrigerate just until set; over-chilling can cause the chocolate to crack.

Homemade Peppermint Bark variations

Dark Chocolate Peppermint Bark: Use all dark chocolate for a deeper, richer flavor that balances the sweetness of the peppermint.
Oreo Peppermint Bark: Stir crushed Oreos into the white chocolate and top with extra pieces + candy canes.
Peppermint Pretzel Bark: Add a layer of pretzel pieces under the chocolate for a salty-sweet crunch.
Andes Mint Bark: Mix chopped Andes mints into the dark chocolate layer and sprinkle extra on top for a creamy, mint-on-mint twist.
Toasted Coconut Peppermint Bark: Sprinkle lightly toasted coconut between or on top of the layers for a tropical holiday spin.
Hot Cocoa Peppermint Bark: Mix mini marshmallows into the white chocolate and top with more marshmallows + candy cane dust.

top view of best peppermint bark recipe being served on a platter

How to serve Chocolate Peppermint Bark

Serve alongside cookies, brownies, and truffles on a holiday dessert board.
Use as a garnish: crumble over hot chocolate, mochas, ice cream, or peppermint milkshakes.
Package in clear bags or tins with a ribbon for gifting at parties, cookie exchanges, or teacher/neighbor gifts.
Add to a hot cocoa bar—let guests stir in a shard for a melty mint-chocolate swirl.

HOW TO STORE Best Peppermint Bark Recipe

•Separate layers with parchment or wax paper to prevent sticking and protect the peppermint topping.
•Store at room temperature in a cool, dry place (ideal for 2–3 weeks). Avoid direct sunlight, warm kitchens, or any place where the chocolate could soften.
•For more extended storage, refrigerate for up to 3–4 weeks, but keep it in a sealed container to prevent condensation or odors from affecting the chocolate.
•Freeze for even longer: wrap tightly and freeze up to 2–3 months. Thaw in the fridge (still wrapped) to prevent bloom.

peppermint bark recipe served in a Christmas tin

Looking for more Christmas Recipes?

Toffee
Chocolate Covered Pretzels
Chocolate Peanut Clusters
Red Velvet Cookies
Sugar Cookies
Pecan Pie Cookies
Chocolate Crinkle Cookies
Gingerbread Whoopie Pies
Gingerbread Brownies

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Total Time: 1 15

Prep Time: 30

Chilling 45

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Ingredients

12 ounces white chocolate baking bars
12 ounces semi-sweet or bittersweet chocolate baking bars (I use half and half)
1 1/2 teaspoons vegetable oil or coconut oil, divided
3/4 teaspoon peppermint extract, divided
1/2 cup crushed candy canes, divided (about 8)

Instructions

Chop Candy Canes: Chop the candy canes into fine pieces before you begin.
Prepare Pan: Line a 9×13 baking pan with parchment paper. I spray the pan's crevices with nonstick cooking spray before adding the parchment to help the paper stay in place. You can also spread the chocolate freely on parchment without a baking pan. Set aside.
Chop Semi-Sweet Chocolate: Chop the semisweet/bittersweet chocolate finely in a food processor (so easy!) or chop by hand.
Melt Semi-Sweet Chocolate: Transfer the chopped chocolate to a medium microwave-safe bowl with ½ teaspoon vegetable oil. Microwave for 30 seconds, stir, then microwave in 15-second increments, stirring between each increment, until melted and smooth. Stir in ½ teaspoon peppermint extract.
Spread Semi-Sweet Chocolate: Spread the chocolate evenly over the parchment paper using an offset spatula.
Refrigerate: Refrigerate for 10 minutes to set partially. Meanwhile, prepare the white chocolate (below). Do NOT refrigerate for longer than 10 minutes, or the chocolate can set, and the white chocolate will not stick to it/the layers will separate.
Chop White Chocolate: Chop the white chocolate finely in a food processor or chop by hand.
Melt White Chocolate: Transfer the chopped white chocolate to a medium microwave-safe bowl, then add 1 teaspoon vegetable oil. Microwave for 30 seconds, stir, then microwave in 15-second increments, stirring in between, until melted and smooth (Don't overcook, as white chocolate can scorch easily). Stir in ¼ teaspoon peppermint extract and ¼ cup crushed candy canes.
Layer: Drizzle then spread the white chocolate over the semisweet chocolate layer. Sprinkle with the remaining crushed candy canes and gently press them in.
Refrigerate: Refrigerate for 30-40 minutes or until the chocolate is completely set.
Serve: To serve, either break pieces by hand (for irregular shapes), or let sit at room temperature for 10 minutes, then cut into squares with a sharp knife.

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2 Comments

Vickie T. says

at

I just made these peppermint bark treats! SOOOOOOOO GOOOOD!!! Very easy, I am going to make a larger batch for Christmas treats to bring to friends this year! Another winning recipe!!!!

- Jen says
  
  at
  
  Yay Vickie! I’m so glad that it turned out so delicious that you’re going to share it with your friends for Christmas! Thank you for your sweet review!

Homemade Peppermint Bark

PIN THIS RECIPE TO SAVE FOR LATER

Why you’ll love this Peppermint Bark

Peppermint Bark Recipe Ingredients

How to MAke Peppermint Bark

Easy Peppermint Bark TIPS

Homemade Peppermint Bark variations

How to serve Chocolate Peppermint Bark

HOW TO STORE Best Peppermint Bark Recipe

Looking for more Christmas Recipes?

WANT TO TRY THIS Peppermint Bark RECIPE?

PIN IT to your recipe BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!

Tools Used in This Recipe

Icing Spatula Set

Glass Mixing Bowl Set

Small Whisk

Food Processor

Food Processor (Economy)

Casserole Dish 9×13 inches

Best Peppermint Bark