Peppermint Bark is a classic Christmas treat! This favorite homemade peppermint bark recipe is made with layers of peppermint-filled milk chocolate and white chocolate and topped with crushed candy canes. Easy to make in minutes with only 5 ingredients for holiday snacking and gift-giving!
Peppermint bark makes a much-loved addition to any Christmas cookie tray or candy platter. It also makes a thoughtful gift! Put some of it on a tray or in a gift bag 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 used to buy a tin of it on our trip to visit Santa when my son was just a little boy. That was a fun tradition, but my homemade peppermint bark recipe is so much more delicious and fun to make, so we love making it at home!
Table of Contents
Why You’ll Love This Peppermint Bark
Homemade – Made from scratch, so it’s fresh and delicious!
Quick and easy – Ready to enjoy in about 15 minutes since my recipe uses the freezer. And it’s simple to melt and spread the chocolates and add crushed candy canes!
Just a few ingredients – Only 5 ingredients are needed for this recipe.
Fun and festive – Colorful, delicious, and festive for the holidays for all ages!
How to Make Peppermint Bark Recipe
With minimal ingredients, for just a few dollars, and in less than 15 minutes, you can make peppermint bark. I love making several batches of it each year to enjoy with my family and friends and to share with others.
Peppermint Bark Ingredients
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/wafers, coconut oil, white chocolate candy melts/melting wafers, peppermint extract, and crushed candy canes.
- 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 easily lift the finished bark from the dish when ready.
- Make the chocolate layer. Add chocolate chips and coconut oil to a microwave-safe dish, heat for about a minute, and stir until smooth. Next, I stir my peppermint extract into my melted chocolate, pour it into the prepared baking dish, and place the dish into the freezer to freeze the chocolate layer of the peppermint bark.
- Make the white chocolate layer. Melt white chocolate candy melts and then spread the melted white chocolate candy melts over the frozen chocolate layer. Sprinkle crushed candy canes or 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 it in a dish, tin, or cellophane bag for serving or gifting.
Tips for the Best Peppermint Bark
- Use good-quality chocolate
- The bark is quick, easy, and ready to enjoy in a snap since my recipe uses the freezer for part of the process.
- Extend the edges of the waxed paper for easy lifting and removal from the pan.
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/melting wafers
- 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.