Name: Peppermint Bark
Prep time: 20 min
Total time: 20 min
Ingredients: 12 ounces 340 g dark chocolate, in equally sized chunks; 1/2 teaspoon mint extract (optional); 12 ounces 340 g white chocolate, in equally sized chunks; 4 candy canes (crushed and sifted through a fine mesh strainer to separate the powder from the bigger pieces)

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There’s nothing quite like an Easy Homemade Peppermint Bark Recipe to get you in the spirit of the holiday season.

This simple recipe layers rich chocolate with a cool touch of peppermint and a snowy sprinkle of crushed candy canes.

Whether you’re making it as a holiday gift or just to enjoy at home, this is a classic Christmas treat that anyone can master. Super simple, 3-ingredient peppermint bark. A classic Christmas dessert that is not only delicious, but also so easy to make and with very few ingredients. Y

Yes, you can buy it, but once you do it and see how easy it is to make, you won’t be able to justify buying it!

Why do they call it peppermint bark?

The name comes from the tree bark that is thin and can be peeled off and broken into parts.

No matter what it’s called, or what the resemblances are to tree bark, you don’t need fancy tools or complicated techniques—just a few good quality chocolates, peppermint extract, and a baking sheet.

This recipe is the best way to get festive without the fuss, and it’s a great one to make with kids, too. Ready to feel like a confident baker? Let’s get started.

Ingredients

This recipe calls for simple ingredients, found in any grocery store. Each one plays an important role in creating those perfect layers of chocolate and peppermint crunch.

Dark chocolate: Forms the bottom layer and adds deep, bold flavor. Look for dark chocolate chips or chopped bars for the best results.
Peppermint extract: Brings that classic cool mint flavor. Use a light hand to avoid overpowering the chocolate.
White chocolate: Makes up the top layer. Choose high-quality white chocolate chips or bars that melt smoothly without using palm kernel oil or white candy melts.
Crushed candy canes: Add festive crunch and color. Crush with a rolling pin or meat mallet, then sift to separate the powder from the larger pieces for the best texture.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

You can easily customize this bark depending on what you have on hand or your favorite types of chocolate.

Swap in milk chocolate for a sweeter bottom layer if you prefer a milder flavor.
For extra richness, use a mix of semi-sweet and bittersweet chocolate for the bottom layer to balance the sweetness of the top.
Try a pinch of coconut oil or cocoa butter when melting your chocolate for a smoother finish and easier spread.
If you’re out of peppermint extract, a drop or two of peppermint oil can be used—just go easy, as it’s very strong.
Instead of traditional candy canes, mini candy canes or other peppermint candies crushed into small pieces work just as well.

How to Make Homemade Peppermint Bark

Start by lining a baking sheet or cookie tray with parchment paper. Make sure it’s smooth so your chocolate bark releases easily once set.

Melt your dark chocolate in a heatproof or microwave-safe bowl in 30-second intervals, stirring with a rubber spatula between each burst. You can also melt over the top of a double boiler if preferred. Once melted, stir in half the peppermint extract (if using).

Here’s a step-by-step guide on how to melt chocolate properly.

Pour the melted chocolate into your prepared pan and spread it into an even layer with an offset spatula. Tap the bottom of the pan against the counter gently to help the chocolate settle evenly. Place the pan in the freezer for 20 minutes so the bottom layer can firm up.

Melt the white chocolate using the same method. Stir in the remaining peppermint extract. Pour it gently over the set dark layer—try not to use a spatula unless it’s just to nudge the chocolate gently. Tapping the pan again helps the top layer spread evenly without blending into the bottom layer.

While the white chocolate is still wet, sprinkle the crushed peppermint candies over the top. Add both the fine powder and larger pieces for visual contrast and crunch. Return to the freezer for another 20 minutes, or until completely set.

Once firm, remove from the pan and use your hands or a sharp knife to break into smaller pieces. Store the finished bark in an airtight container at room temperature for up to 2 weeks

Expert Tips

Use good-quality chocolates for the best flavor and texture—real chocolate bars or chips without added oils melt more smoothly.
Let each chocolate layer cool and firm fully before adding the next one to keep the layers distinct.
Avoid stirring the peppermint candy into the chocolate—it will melt and create sticky spots. Sprinkling on top gives a crisp finish.
If your chocolate seizes while melting, add a teaspoon of coconut oil and stir gently to bring it back to a smooth texture.
To crush candy canes easily, place them in a zip-top bag and roll with a rolling pin. Sift through a fine mesh strainer to separate the peppermint “dust.”

Frequently Asked Questions

How long does homemade bark last?

Stored in an airtight container at room temperature, peppermint bark lasts up to 2 weeks. Keep it cool and dry to preserve the texture.

What is the best chocolate for making bark?

Look for high-quality chocolate bars or chips made with cocoa butter, not palm oil. Avoid white candy melts for the best flavor and texture.

Why won’t my chocolate bark harden?

This could be from using low-quality chocolate or not chilling long enough. Make sure each layer sets completely in the freezer before adding the next.

Can I make peppermint bark ahead of time?

Yes! You can prepare this bark several days before gifting or serving. Store it in a cool spot away from direct sunlight or heat.

Can you freeze peppermint bark?

You can freeze bark in an airtight container or zip-top bag for up to 2 months. Let it come to room temperature before serving to avoid condensation.

Can I use a food processor to crush the candy canes?

Yes, a food processor works well for crushing peppermint candies into smaller pieces quickly. Just pulse in short bursts to avoid turning them completely into powder.

What’s the easiest way to melt chocolate without burning it?

Use a microwave-safe bowl and heat in 30-second intervals, stirring each time. Or, melt over the top of a double boiler for more control and gentler heat.