{5 Minute} Peppermint Bark

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Peppermint bark is the classic holiday treat that everyone loves. Smooth, sweet chocolate combines with cool peppermint to make a delightful homemade candy that people just can’t get enough of.

Whether you want a dessert for a party or a gift for a friend, Peppermint Bark is perfect for almost any holiday occasion.

{5 Minute} Swirled Peppermint Bark makes a great holiday gift!

Like Easy Chocolate Peanut Butter Fudge, peppermint bark is a cinch to make and requires just a few ingredients you probably already have in your pantry.

Put it in a pretty tin to give as a gift, display it on a dessert tray at your holiday party, or serve it along with a bowl of homemade popcorn at family Christmas movie night.

Now THAT’S a party.

Once you’ve made peppermint bark at home, the odds are good that you’ll never be tempted to buy it again.

Peppermint Bark

Your journey to Christmas joy in the form of delicious homemade peppermint bark begins with lining a baking sheet with parchment paper. Don’t skip this step or you’ll end up finding yourself desperately trying to get your peppermint bark out of the pan in one piece.

Peppermint extract is how we achieve that airy minty flavor. This extract is incredibly fragrant and flavorful so you don’t need a ton to achieve the right balance of chocolate and mint that makes peppermint bark so delicious.

After layering the white chocolate on top of the melted dark chocolate, crushed candy canes help pull the whole thing together. Not only do the candy canes add a seasonal flair to your holiday treat, they also add a spectacular crunch and extra dose of wintery peppermint goodness.

Peppermint Chocolate Bark makes a great holiday gift! - easy recipe by Barefeet In The Kitchen

Tips for Melting Chocolate 

A microwave is the best and easiest way to melt chocolate with as little hassle as possible. Use a microwave safe bowl and heat the chocolate in 30-second increments, stirring at each interval.

The most important thing to remember is not to heat chocolate at full power. I keep my microwave at half-power during this process. This method of melting results in smooth, velvety chocolate that retains all its yummy flavor. 

Swirling Chocolate

Some peppermint bark recipes call for a full layer of white chocolate on top of milk or dark chocolate. I choose to swirl the chocolates together for a couple of reasons:

First, the two different colored chocolates all swirled and spiraled together looks SPECTACULAR. It’s truly visually stunning and will make folks say, “Oooh!” when they see it on a cookie tray or open their Christmas tins packed with this treat.

Second, it helps keep both kinds of chocolate together during the cutting process. This way you get all three main flavors–white chocolate, dark chocolate and peppermint–in each and every bite of peppermint bark.

Peppermint Bark is the ultimate holiday food gift! get the recipe at barefeetinthekitchen.com

Cutting Peppermint Bark

When cutting peppermint bark, use a very sharp knife to make neat and even slices. I cut my bark into little triangles but you could also cut yours into rectangles or squares.

It’s nice to have all the peppermint bark pieces roughly the same size but if you have a few odd ones, that’s totally okay. You’ll love having a few small pieces leftover for nibbling! Besides, one of the appeals of homemade treats like peppermint bark (as opposed to cupcakes or Christmas cookies) is that it requires little skill in the way of decoration.

This recipe is also naturally gluten free as long as you use gluten-free chocolate!

Peppermint Bark Recipes

For all the flavors of Peppermint Bark in cake form, check out Chocolate Candy Cane Cake. I also use the same flavor combinations in Peppermint Bark Cake Balls. 

If the “bark” part of Peppermint Bark is what you’re after, you’ll also love Rocky Road Chocolate Bark! That’s a recipe you could make alongside peppermint bark for folks in your life who might not be wild about peppermint.

How To Make Peppermint Bark

  1. Line a large baking sheet with parchment paper. Place the white chocolate and the semi-sweet chocolate into two separate glass bowls. Add 1/4 teaspoon of peppermint extract to each bowl.

  2. Place the dark chocolate in the microwave and heat 90 seconds, as 50% power, do NOT heat at full power. Stir and heat an additional 30 seconds at 50% power. Stir again until smooth. Pour the chocolate onto the parchment lined baking sheet and use a spatula to spread it across the paper.

  3. Repeat the melting process with the white chocolate. Spoon the melted white chocolate over the dark chocolate.

  4. Use a knife or the edge of the spatula to lightly swirl the chocolates together. Sprinkle with the crushed candy canes. Refrigerate until firm.

  5. Use a knife to cut the bark into pieces. Store in an airtight container for up to two weeks.

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{5 Minute} Peppermint Bark

5 from 2 votes
Peppermint bark is the classic holiday treat that everyone loves. Smooth, sweet chocolate combines with cool peppermint to make a delightful homemade candy that people just can't get enough of.
Pin Print Review
Prep Time: 5 mins
Chill Time: 1 hr
Total Time: 1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 12 servings

Ingredients 

  • 12 ounces white chocolate chopped or chips
  • 16 ounces semi sweet or dark chocolate chopped or chips
  • 1/2 teaspoon peppermint extract divided
  • Topping: 10 mini candy canes crushed, about 2-3 tablespoons worth

Instructions

  • Line a large baking sheet with parchment paper. Place the white chocolate and the semi-sweet chocolate into two separate glass bowls. Add 1/4 teaspoon of peppermint extract to each bowl. Place the dark chocolate in the microwave and heat 90 seconds, as 50% power, do NOT heat at full power. Stir and heat an additional 30 seconds at 50% power. Stir again until smooth. Pour the chocolate onto the parchment lined baking sheet and use a spatula to spread it across the paper.
  • Repeat the melting process with the white chocolate. Spoon the melted white chocolate over the dark chocolate. Use a knife or the edge of the spatula to lightly swirl the chocolates together. Sprinkle with the crushed candy canes. Refrigerate until firm. Use a knife to cut the bark into pieces. Store in an airtight container for up to two weeks. Enjoy!

Notes

Swirling the chocolates together not only looks pretty, but it helps hold together the different chocolates when you are cutting the bark into pieces.

Nutrition

Calories: 372kcal · Carbohydrates: 36g · Protein: 3g · Fat: 23g · Saturated Fat: 13g · Cholesterol: 8mg · Sodium: 29mg · Potassium: 295mg · Fiber: 3g · Sugar: 30g · Vitamin A: 25IU · Vitamin C: 0.2mg · Calcium: 80mg · Iron: 2.4mg
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{originally published 12/15/14 – recipe notes and photos updated 12/21/18}

Homemade Peppermint Bark - get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Marcie H says

    Not to be picky, but where does the peppermint extract go? I read the recipe twice and checked the printable version and neither specify.

  2. hiflotn says

    A little longer than 5 minutes for me. Crushing the candy canes and the baker's chocolate made it longer. The chocolate melting time alone totals 4 minutes. Allow cleanup time. Still a great timesaver, and very pretty. I swirled more than the picture, so it's not quite as pretty as shown, so swirl sparingly. After spending 15-20 minutes in the kitchen it's deliciously cooling in the fridge. 20 minutes is enough cooling. Size your baking tray small enough if you want straight edges. My cookie sheet is 12" X 18", probably 2-3" too wide each way. Will still taste great and impress the friends who'll receive it.

  3. Sriracha says

    Made this last night and it turned out great! The swirled chocolates are a lovely touch – mine also didn’t turn out quite as pretty as the pictures here, it would be super helpful if there were a video or just more detailed instructions just for the swirling part. But this is definitely a keeper and will be part of my Christmas baking from now on!

    • Mary says

      I would start with the original time settings and add more in thirty second increments, stirring in between, until it has melted. Enjoy!

  4. Dave says

    Do you not need any shortening i the chocolate to melt it? My experience has been the chocolate turns into a big hard good of chocolate mess.

  5. Nancy El Fattal says

    Thank you I have loved Peppermint all of my life. Now 78 years maybe subtract 6-7 years. My Grandfather (Pappy) asked me what kind of home made Ice Cream I wanted for my birthday. I said Peppermint. I remember him breaking up all those Peppermint sticks my Grandmother used for Peppermint tea and I think it was for my 7th birthday as I was visiting in August to their home in Dallas. I grew up mostly and lived in L.A. and I so remember cranking that old ice cream freezer with all that rock salt and water and waiting for that wonderful ice cream to finish. Never had it since that I can remember but it was wonderful to be so special that hot Summer day in Dallas in Pappy’s back yard.
    This is one I will certainly make as soon as I can get more ingredients. Maybe for New Years Day. Thanks again. Nancy E.