Peppermint Bark makes a favorite holiday treat! This homemade peppermint bark recipe is made with layers of peppermint filled milk chocolate and white chocolate and then topped with peppermint candy.
Peppermint bark makes a great addition to any Christmas cookie tray or candy platter. I also think it makes a thoughtful gift along with some other favorite holiday candies like Divinity, Chocolate Truffles, and Peanut Butter Balls.
Peppermint bark is a holiday favorite around my house that my whole family loves. We began the tradition of buying a tin of it on our trip to visit Santa when my son was just a little boy. Even though we always loved that store-bought tin, I prefer making it at home.
My homemade peppermint bark recipe is just as delicious as any I’ve ever purchased – and I enjoy making it each year. With minimal ingredients, for just a few dollars, and in less than 15 minutes, you can make peppermint bark to enjoy and share!
Table of Contents
How to Make Peppermint Bark Recipe
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
For this homemade recipe, you’ll need chocolate chips, coconut oil, white chocolate candy melts, peppermint extract, and crushed peppermint candy.
- Prep. Line a 9×13 baking dish with waxed paper, making sure to leave enough of the waxed paper to overhang the edges of the dish. This helps to easily lift the finished bark from the dish when it is ready.
- Make chocolate layer. Add chocolate chips and coconut oil to a microwave-safe dish and heat for about a minute, and stir until smooth. Next, I stir my peppermint extract into my melted chocolate and pour it into the prepared baking dish and place the dish into the freezer to freeze the chocolate layer of the peppermint bark.
- Make white chocolate layer. Melt white chocolate candy melts and then spread the melted white chocolate candy melts over the frozen chocolate layer. Sprinkle crushed peppermint candies over the top of the melted white chocolate candy melts and return the baking dish to the freezer for the peppermint bark to freeze.
- Break apart your peppermint bark. Once frozen, remove the baking dish from the freezer and lift the peppermint bark from the baking dish using the extended edges of the waxed paper. Break the bark into pieces and store in a dish, tin, or cellophane bag for serving or gifting.
Store in an airtight container at room temperature for 2 to 3 weeks.
More Favorite Christmas and Holiday Recipes
If you love homemade holiday treats, you may also enjoy these!
Here’s how I make my peppermint bark recipe. I hope you love it as much as we do!
Peppermint Bark Recipe
- 1 1/2 cups chocolate chips, milk, semi-sweet, or dark
- 2 teaspoons coconut oil, divided
- 1 1/2 cups white chocolate candy melts
- 4 teaspoons peppermint extract
- 1/2 cup crushed peppermint candy
- Place waxed paper in a 13×9 baking dish. Leave enough waxed paper along edges to lift peppermint bark from baking dish later.
- Add chocolate chips and 1 teaspoon coconut oil to a medium glass bowl. Heat in microwave for about 1 minute. If not melted, heat in 30 second increments until it is melted. Remove from microwave and stir until smooth. Add 2 teaspoons peppermint extract to melted milk chocolate and stir until well-combined. Pour chocolate into the prepared baking dish and place in the freezer until hardened, approximately 3 minutes.
- Repeat the same process with the white chocolate candy melts. Remove baking dish from freezer and spread white chocolate over frozen chocolate. Sprinkle crushed peppermint candies over white chocolate and return to the freezer until firm, approximately 3 minutes.
- Remove from freezer and pull waxed paper from baking dish. Break peppermint bark into pieces. Place on a dish, in a tin, or in cellophane bags for gift giving.
Storage TipsStore in an airtight container at room temperature for 2 to 3 weeks.
Nutrition information is automatically calculated, so should only be used as an approximation.
From the Add a Pinch recipe archives. Originally published 2010.