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This five minute Peppermint Bark is smooth, sweet chocolate layered with cool peppermint, and my boys can’t get enough of it. Make a batch for a party, or package it up as a gift for a friend.
Similar to the Christmas batches of peppermint marshmallow fudge that I like gifting to friends, peppermint bark is a cinch to make and requires just a few ingredients you may already have in your pantry. It’s perfect for packing into pretty tins or bags, or for serving on dessert trays at holiday parties. Once you see how easy this is to make this peppermint bark recipe, you’ll likely never be tempted to buy it again.
Peppermint Bark
I’ve been making this recipe as a holiday treat for friends and family for many, many years now. It’s even been a requested stocking stuffer for my boys over the years, and I’m looking forward to making it again this fall.
Sometimes, you’ll see a recipe for peppermint bark call for a full layer of white chocolate on top of milk or dark chocolate. But, I choose to swirl the chocolates together for a couple of reasons.
First, the two different colored chocolates all swirled and spiraled together simply looks prettier. And more practically, that swirl helps hold the dark and white chocolate together. There’s less chance of the two chocolates separating when you slice the chocolate into individual pieces. This way you get all three main flavors–white chocolate, dark chocolate, and peppermint–in each and every bite of peppermint bark.
Ingredients and Substitutions
The Chocolate – I use both white chocolate and semi-sweet or dark chocolate.
Peppermint – You’ll need real peppermint extract to add that unmistakeable sharp, minty flavor.
Candy Canes – Candy canes provide that iconic, seasonal topping.
OMG that bark is the best thing in the world! My youngest sister (Quinn-4 yrs old) LOVES the stuff! I probablly should make that for “Santa” instead! lol
How to Make Peppermint Bark
Lining the Baking Sheet: To start, I line a baking sheet with parchment paper.
Cutting the Chocolate: If you’re not using chocolate chips, you’ll want to chop the chocolate into small, easily meltable pieces,
Portioning the Chocolate: Place the white chocolate and semi-sweet chocolate into two separate microwave-safe glass bowls.
Adding the Extract : I add 1/4 teaspoon of peppermint extract to each bowl.
Heating: First up, we’re going to heat the dark chocolate in the microwave at 50% power, stirring every 30 seconds or so. Do NOT heat at full power. See my Expert Tip for instruction on melting chocolate in the microwave without scorching.
Pouring & Spreading: I pour the chocolate onto the lined baking sheet and use a spatula to spread it evenly across the paper.
Heating the White Chocolate: Repeat the heating, stirring, and pouring steps for the white chocolate. I use a spoon to drizzle the white chocolate on top.
Swirling: You can use a knife or the edge of the spatula to lightly swirl the chocolates together.
Crushing the Candy Canes: Place the candy canes in a sturdy zipclose bag. Then, use the back of a heavy measuring cup or a rolling pin to crush the candy.
Sprinkling with Candy Canes: I sprinkle the candy canes on top of the melted chocolate, while it’s still warm.
Chilling: You’ll want to let the bark sit in the refrigerator until it firms up. This will take at least 1-2 hours.
Serving: I like to slice the bark into bite-sized pieces, and then set it out for people to snack on.
Expert Tip
A microwave is the fastest way to melt chocolate with as little hassle as possible. But, that does come with the need to keep a close eye on the chocolate and use short intervals. I typically allow for 30 second increments and stir between each.
The most important thing to remember is never to heat chocolate at full power. I set my microwave at 50% power when melting chocolate. This method of melting results in smooth, velvety liquid chocolate.
Measuring Peppermint Extract – I never measure peppermint extract over the mixing bowl, always off to the side. Because just a drop or two more than needed and that lovely mint flavor can turn ”toothpaste” real quick.
Fully Melting Chocolate – You’ll know the chocolate has melted properly when it’s smooth enough to pour, but running a spoon through the middle of the pan still leaves a trail behind. There should be a glossy sheen across the surface. The chocolate should never become hard, grainy, or resistant to stirring: that is called seizing.
Swirling the Chocolates – Swirling the chocolates together not only looks pretty, but also provides structural support. While you’re cutting the bark into pieces, swirling will help hold together the white and dark chocolate together.
Serving Suggestions
If you are putting a plate of this out in December, then there’s really only one thing to put out next to it. More peppermint! My vote will forever go to peppermint hot cocoa with a couple of homemade marshmallows, but you can also dress up a scoop of peppermint ice cream with a piece of two of peppermint bark. It looks and tastes even fancier that way.
Make Ahead & Storage
Make Ahead: Yes! This bark will keep in the refrigerator for a good while. For that reason, I find that this is an excellent treat to make in advance for the holiday baking season.
How to Store: I store it in an airtight container in the refrigerator.
More Homemade Candies
- Fruit and Nut Chocolate Bark
- Homemade Almond Joys
- Cream Cheese Mints
- Caramel Turtle Bark
- Homemade Butter Mints
Frequently Asked Questions
Since the chocolate will be melted, it won’t make a difference. If I’m using chocolate bars, I chop them into small, bite-sized pieces first, to make melting easier.
For a light, crunchy bite, I usually aim for layers about 1/8″ thick. You can redistribute the chocolate with a spatula if it looks uneven in the pan.
Layers up to 1/4″ will still set, but thinner layers are much easier to bite and break apart. Thicker pieces of chocolate bark can be difficult to comfortably chew.
Once the bark has had time to set in the refrigerator, it should feel firm and snappable. You’re looking for a satisfying crunch in each bite.
{5 Minute} Peppermint Bark
Ingredients
- 12 ounces white chocolate chopped or chips
- 16 ounces semi sweet or dark chocolate chopped or chips
- ½ teaspoon peppermint extract divided
- 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 ¼ 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 12/15/14 – recipe notes and photos updated 10/1/26}
Not to be picky, but where does the peppermint extract go? I read the recipe twice and checked the printable version and neither specify.
The peppermint oil is divided between the two bowls of chocolate. Thank you for catching that, Marcie. Enjoy!
Wow! This looks amazing. Did you say {5 minute}?! With all we have to do during the holiday season, it's nice to have a simple treat ready to share.
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.
Wow this looks amazing!
Can you freeze this?
Yes, chocolate barks will freeze fine. However, it will also keep in the refrigerator for quite a while. Enjoy!
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!
do I change the micro time if doubling?
I would start with the original time settings and add more in thirty second increments, stirring in between, until it has melted. Enjoy!
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.
“GOO” of chocolate mess……
This was super easy and a lot of fun to do.
My holiday party folks loved it!
Thank you!
So easy and super yummy!!
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.
Your recipe calls for 1/2teaspoon of peppermint extract but the instructions said 1/4teaspoon of peppermint extract which one is it?
It’s a 1/2 teaspoon TOTAL. You’ll add 1/4 teaspoon of extract to each bowl of chocolate.
Unfortunately I have to stick with the white chocolate items as I am allergic to chocolate. But still love seeing the recipes.
I’m glad you’re enjoying the recipes, Brenda.
Mary, You’ve gone and done it again. You have amazing recipes and many simple enough for even someone like me to make. Yours always turn out so beautiful. Looking forward to making this!
Enjoy the chocolate bark, Cheryl!
you can always color 1/2 of your chocolate
What size baking sheet do you use for this recipe?
I use a large sheet pan (roughly 17×12) but you aren’t going to spread this to the corners, so honestly, just about any large pan will work.
I made this peppermint bark and it was AWESOME!!!! Thanks for the recipe
I’m so glad that you like the bark, Shirley.
I wanted to love it, but it ended up WAY too minty – probably about half the extract (1/8 tsp in each kind of chocolate) would have been plenty).