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 with layers of milk chocolate and white chocolate and topped with peppermint candy

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!

Peppermint Bark spread onto wax paper lined dish

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.

Step-by-Step Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Storage Tips

Store in an airtight container at room temperature for 2 to 3 weeks.

Peppermint Bark broken in pieces and stacked in serving dish.

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

5 from 4 votes
Peppermint Bark Recipe – This peppermint bark recipe is perfect for the holidays. Great for enjoying as a treat, gift giving or when entertaining.
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 12


  • 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 Tips

Store in an airtight container at room temperature for 2 to 3 weeks.


Calories: 213kcal | Carbohydrates: 29g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 3mg | Sodium: 28mg | Sugar: 26g | Vitamin A: 50IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

Homemade Peppermint Bark Recipe - 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. //

From the Add a Pinch recipe archives. Originally published 2010.

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. 5 stars
    This recipe worked great for me. I made 5 batches for holiday gifts and it all turned out perfect. Everyone loves peppermint bark.

    1. What a great gift! I’m so happy you enjoy this – it’s my son’s very favorite too! Thanks so much, Jenna! Have a wonderful holiday! xo

  2. Just made the bark. I had trouble finding white choc candy melts. I did find Ghiradelli white chocolate baking bars that contained cocoa butter.
    Where did you find the chips?
    Thanks! Donna

  3. 5 stars
    I made these last year and they came out so delicious i decided I am starting a new tradition and making this every year. Thank you for this wonderful recipe! : )

    1. It’s a wonderful tradition, Danielle! It’s one in our home too because my son (and the rest of us) love it so much! I’m so glad you enjoy it! Thanks! xo

  4. 5 stars
    I just tried this recipe for the first time. My house smells of peppermint and I love it. I just wanted to comment about seized chocolate as both my milk chocolate and white chocolate seized when I added the extract. Admittedly my milk chocolate was way too hot when I added the extract. I’ve never known how to recover seized chocolate before but I tried Robyn’s suggestion from other reviewers comments about it and low and behold it worked! I did have to add 2 tsp of coconut oil in the end to each chocolate (1 tsp + heat then stir and repeat until recovered) but it did indeed recover it. I’m here to say all was not lost. Thank you so much for this very simple recovery tip.

  5. Sometimes, when I make peppermint bark, my white chocolate and milk chocolate layers separate. It happens when I “break” it apart to serve. Any suggestions or know why this happens? Thanks!

    1. Hi Fran,
      This has never happened to me, but maybe this will help.
      Let the peppermint bark come to room temperature before breaking apart. Make sure white chocolate contains cocoa butter and not oils which will cause it to separate from the chocolate layer when breaking. Thanks!

  6. I can’t wait to make your Peppermint Bark I fell in love with peppermint bark coffee creamer last year and went to store and bought 7 bottles of it in Jan so I would have some all year now it looks like I will be saving money making my own and I’m sure taste much better also Thank You

    1. When you find a good thing, you have to stock up! πŸ™‚ I hope you love my peppermint bark recipe as much as the creamer! It is a family favorite recipe for sure!