Holiday & Seasonal
Peppermint Bark
Easy homemade peppermint bark with layers of dark and white chocolate topped with crushed candy canes. A festive no-bake holiday treat ready in under 90 minutes.
The Easiest Holiday Candy You Will Ever Make
Peppermint bark looks like it came from an expensive candy shop and takes almost no effort to put together. If you can melt chocolate, you can make this. Two layers of high-quality chocolate, a generous shower of crushed candy canes, and about 15 minutes of active work — the rest is just waiting for it to set. I have been making this every December for years, and it is my favorite homemade holiday gift to give.
Baker’s Tips
- Use high-quality chocolate — this recipe is almost entirely chocolate, so reach for the good stuff. Look for white chocolate with cocoa butter listed as the first ingredient.
- Microwave in 30-second intervals and stir well between each one. Overheating is the most common mistake and causes the chocolate to seize into a grainy mess.
- Make sure the dark chocolate layer is completely firm before adding the white chocolate on top, or the two layers will blend together.
- Crush the candy canes right before you need them and press them into the white chocolate while it is still wet so they stick.
Variations
- Espresso Peppermint Bark: Stir a teaspoon of instant espresso powder into the dark chocolate for a subtle coffee depth that adults love.
- Triple Chocolate: Add a thin layer of milk chocolate between the dark and white layers for an extra dimension of flavor.
- Matcha Peppermint Bark: Tint the white chocolate with a tablespoon of culinary-grade matcha powder for an earthy, festive twist.
For more holiday baking, my gingerbread cookies pair beautifully with peppermint bark on a cookie platter or in a gift basket.
Ingredients
Dark Chocolate Layer
White Chocolate Layer
Topping
Instructions
- 1
Prepare the Pan
Line a large rimmed baking sheet (approximately 13x18 inches) with parchment paper, ensuring the paper comes up the sides. Set aside.
- 2
Melt the Dark Chocolate
Place the chopped dark chocolate and 1 teaspoon coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth (about 2 minutes total). Stir in 1/4 teaspoon peppermint extract.
- 3
Spread the First Layer
Pour the melted dark chocolate onto the prepared baking sheet and spread into an even layer using an offset spatula. The layer should be about 1/8-inch thick. Refrigerate for 15-20 minutes until completely firm to the touch.
- 4
Melt the White Chocolate
Place the chopped white chocolate and 1 teaspoon coconut oil in a clean microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth (about 1.5-2 minutes total). Be careful not to overheat. Stir in 1/2 teaspoon peppermint extract.
- 5
Add the White Chocolate Layer
Pour the melted white chocolate over the firm dark chocolate layer and spread evenly with an offset spatula. Work quickly before the white chocolate begins to set.
- 6
Add Toppings and Set
Immediately sprinkle the crushed candy canes evenly over the white chocolate layer, pressing them gently into the surface. Add a pinch of flaky sea salt if desired. Refrigerate for at least 1 hour until completely firm.
- 7
Break into Pieces
Remove from the refrigerator and let sit at room temperature for 2-3 minutes. Break or cut into irregular pieces, approximately 2 inches each. Serve or store in an airtight container.
Nutrition Information
Per serving (serves 24). Values are approximate.
| Calories | 135 calories |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Carbohydrates | 16g |
| Sugar | 14g |
| Protein | 1.5g |
| Sodium | 15mg |
| Fiber | 0.5g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Why did my white chocolate seize up?
White chocolate is very sensitive to heat. Always melt in short 30-second bursts and stir thoroughly between each. Even a drop of water can cause it to seize. If it does, try stirring in a teaspoon of coconut oil to smooth it out.
Can I use chocolate chips instead of chopped chocolate?
You can, but chopped bar chocolate melts more smoothly and produces a better snap. Chocolate chips contain stabilizers that can affect the texture.
How long does peppermint bark last?
Stored in an airtight container in the refrigerator, peppermint bark lasts up to 3 weeks. It can also be frozen for up to 2 months.
Reader Reviews
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