If there’s one holiday treat that always disappears from the dessert tray first… it’s this. Layers of silky dark chocolate and creamy white chocolate, sprinkled with crushed candy canes for that festive crunch and pop of peppermint. This peppermint bark is impossibly easy, endlessly giftable, and oh-so pretty.
It’s perfect for Christmas cookie boxes, neighbor gifts, or just nibbling straight from the fridge while you wrap presents. Best part? No baking required. You’ll feel like a holiday rockstar with minimal effort — win-win!
(If you love simple holiday sweets, you might also enjoy my Chewy Gingerbread Cookies or this Hot Cocoa Fudge!)
✅ Quick Tip:
- ✔️ Use good-quality chocolate bars instead of chips — they melt smoother and taste richer!
Ingredients:
- 12 oz dark or semi-sweet chocolate, chopped
- 12 oz white chocolate, chopped
- ½ tsp peppermint extract
- 1 cup crushed candy canes
Instructions:
1️⃣ Line a baking sheet with parchment or wax paper.
2️⃣ Melt dark chocolate in a microwave-safe bowl (30-second intervals, stirring between) or over a double boiler. Stir in peppermint extract.
3️⃣ Pour dark chocolate onto prepared sheet and spread evenly with an offset spatula. Chill in fridge for 20 minutes.
4️⃣ Melt white chocolate the same way. Pour over chilled dark chocolate layer and gently spread.
5️⃣ Immediately sprinkle crushed candy canes over the top while white chocolate is still wet.
6️⃣ Chill until fully set, about 30 minutes, then break into pieces.
🎄 Serving Tips:
- Package in cellophane bags with a ribbon for easy holiday gifts.
- Layer in tins between sheets of parchment for cookie trays.
- Sprinkle extra candy canes on top just before serving for sparkle.
🌟 Creative Variations:
- Use milk chocolate instead of dark for a sweeter flavor.
- Add festive sprinkles on top along with candy canes.
- Use crushed peppermint Oreo cookies for a fun twist!
👩🍳 Troubleshooting:
- White chocolate separating? Make sure dark chocolate is fully set before adding.
- Chocolate blooming (white streaks)? Avoid moisture and don’t overheat chocolate.
- Bark too thick? Spread chocolate thinner on a larger pan next time.
🧊 Storage Info:
- Refrigerate in an airtight container for up to 2 weeks.
- Freeze in layers with parchment for up to 2 months.
Peppermint Bark
Ingredients
- 12 oz dark or semi-sweet chocolate chopped
- 12 oz white chocolate chopped
- ½ tsp peppermint extract
- 1 cup crushed candy canes
Instructions
- 1️⃣ Line a baking sheet with parchment or wax paper.
- 2️⃣ Melt dark chocolate in a microwave-safe bowl (30-second intervals, stirring between) or over a double boiler. Stir in peppermint extract.
- 3️⃣ Pour dark chocolate onto prepared sheet and spread evenly with an offset spatula. Chill in fridge for 20 minutes.
- 4️⃣ Melt white chocolate the same way. Pour over chilled dark chocolate layer and gently spread.
- 5️⃣ Immediately sprinkle crushed candy canes over the top while white chocolate is still wet.
- 6️⃣ Chill until fully set, about 30 minutes, then break into pieces.
Notes
- Store in airtight container in fridge for up to 2 weeks.
- For swirled bark: dollop white chocolate over dark and swirl with a toothpick before setting.
💌 If you make this peppermint bark, tag me on Pinterest or Instagram — I’d love to see your holiday magic!
