Chocolate Peppermint Bark Recipe

There’s something about the combination of rich chocolate and crisp peppermint that feels like an instant trip to a winter wonderland. Chocolate peppermint bark is one of those treats that manages to be festive, decadent, and ridiculously easy to make—all at the same time. Whether you’re hosting a holiday gathering or putting together gift baskets, this recipe is a showstopper (without requiring a ton of effort). Plus, it’s nearly impossible to mess up, which is always a bonus during the hustle and bustle of the season.

I have a soft spot for peppermint bark because it reminds me of the candy aisle at my childhood grocery store around the holidays. My mom would let me pick one seasonal treat, and I always went for the tin of peppermint bark. The layers of dark and white chocolate, speckled with crunchy candy cane pieces, were so satisfying to bite into. Now, as an adult, I get the same joy from making it myself—and customizing it with a pinch of flaky sea salt for that perfect sweet-and-salty balance.

Let me walk you through this recipe step by step. Not only is it simple, but it’s also endlessly adaptable, so you can make it your own. Let’s dive into the magic of chocolate and peppermint!

this RECIPE

Where did peppermint bark come from, anyway?

Peppermint bark may feel like a timeless holiday staple, but it’s actually a relatively recent creation. The credit often goes to Williams Sonoma, who popularized the treat in the late 1990s. Before that, layered chocolate and peppermint candies existed, but not in the bark format we know today. Thanks to its simplicity and universal appeal, it quickly became a holiday classic.

Over the years, peppermint bark has evolved from a store-bought treat into something many people love making at home. From fancy variations with nuts or different types of chocolate to fun shapes using cookie cutters, it’s become a canvas for holiday creativity.

Let’s talk ingredients: chocolate, peppermint, and a pinch of salt

This recipe is all about simple, high-quality ingredients. Here’s what makes each component shine:

• Dark chocolate chips (16 ounces): The foundation of your bark. I like using 60% dark chocolate for the perfect balance of sweetness and richness. If you prefer sweeter chocolate, go for semi-sweet, or even milk chocolate (just know it won’t set quite as firmly). Tip: Look for chocolate chips made with cocoa butter for the smoothest texture.
• White chocolate chips (16 ounces): The creamy, sweet top layer. White chocolate can be a little finicky when melting, so choose a brand with real cocoa butter. If you’re not a white chocolate fan, swap it out for more dark chocolate or even milk chocolate.
• Coconut oil (4 teaspoons): This helps the chocolate melt more smoothly and gives it a glossy finish. Don’t worry—you won’t taste the coconut. If you don’t have coconut oil, use a neutral oil like vegetable or grapeseed oil.
• Crushed candy canes (½ cup): The peppermint crunch! You can crush candy canes in a zip-top bag with a rolling pin or use store-bought peppermint candy pieces. For a twist, try Andes mint chips or chopped peppermint bark.
• Flake sea salt (to taste): My little secret ingredient. Just a sprinkle enhances the sweetness and balances the peppermint flavor. Trust me—it’s a game-changer.

What tools you’ll need (and how to improvise)

You don’t need any fancy tools to make peppermint bark, but a few basics will make things easier:

• Microwave-safe bowls: These are a must for melting chocolate. If you don’t have a microwave, a double boiler works beautifully.
• A spatula or spoon: You’ll use this to spread the melted chocolate layers evenly. A silicone spatula works best, but any sturdy spoon will do.
• Parchment paper: Essential for lining your baking sheet. It keeps the bark from sticking and makes cleanup a breeze.
• 13×9 baking sheet or dish: This gives your bark a nice thickness. If you don’t have one, you can use a cookie sheet—it’ll just be a bit thinner.
• Rolling pin: For crushing those candy canes. No rolling pin? A sturdy jar or can works in a pinch.

Step-by-step: How to make the perfect peppermint bark

Grab your ingredients and let’s get started! You’ll have festive bark ready in no time.

1. Prep your pan: Line a 13×9 baking sheet with parchment paper. Make sure the edges of the paper extend slightly over the sides for easy removal later. (Pro tip: Use a dab of coconut oil under the corners to keep the parchment from sliding around.)
2. Melt the dark chocolate: In a microwave-safe bowl, combine the dark chocolate chips and 2 teaspoons of coconut oil. Microwave for 1 minute, then stir really well. If there are still unmelted pieces, heat in 15-20 second bursts, stirring each time. Don’t rush—overheating can scorch the chocolate!
3. Pour and spread: Pour the melted dark chocolate onto your prepared pan. Use a spatula or the back of a spoon to spread it evenly into a smooth layer. Pop the pan in the fridge for 10-15 minutes to set. (Tip: Check that it’s firm but not rock-hard; this helps the layers bond better.)
4. Melt the white chocolate: In a second bowl, melt the white chocolate chips and remaining 2 teaspoons of coconut oil. Use the same microwave method, heating in short intervals and stirring thoroughly. White chocolate burns easily, so be gentle!
5. Layer it up: Once the dark chocolate layer is firm, pour the melted white chocolate over it. Spread it out evenly, working quickly so it doesn’t cool before you add toppings.
6. Add the crunch: Sprinkle the crushed candy canes over the white chocolate layer. Don’t skimp—you want every bite to have that peppermint crunch! Finish with a light sprinkle of flake sea salt (if you’re using it).
7. Set and break: Refrigerate the bark for about 1 hour, or until completely firm. Peel the bark off the parchment paper, then use your hands to break it into pieces. (The uneven edges are part of the charm!)

Variations to try (because why not?)

• Vegan peppermint bark: Use dairy-free chocolate chips and replace the candy canes with vegan peppermint candies.
• Nutty bark: Add chopped almonds, hazelnuts, or pistachios for extra crunch.
• Mint overload: Swap the candy canes for chopped Andes mints or drizzle the top with melted mint chocolate.
• Holiday flavors: Add a pinch of cinnamon or nutmeg to the melted chocolate for a warm, spicy twist.
• Colorful bark: Use colored candy melts instead of white chocolate to create a festive red-and-green look.

Serving and presentation ideas

Serve your peppermint bark in a pretty holiday tin or on a festive platter with sprigs of fresh mint for garnish. For gift-giving, wrap pieces in cellophane bags tied with ribbon, or layer them in mason jars for a rustic vibe. Pair it with a mug of hot cocoa or a tray of cookies for the ultimate holiday spread.

Drink pairings to make it even better

This bark pairs beautifully with hot drinks like cocoa, coffee, or peppermint tea. If you’re feeling fancy, try serving it with a glass of red wine—something rich and fruity like a Cabernet Sauvignon—or a peppermint martini for a holiday cocktail hour.

Storing your peppermint bark

Peppermint bark keeps well, which makes it great for prepping ahead of time. Store it in an airtight container at room temperature for up to 3 days, or in the fridge for up to 3 weeks. If you’re freezing it, separate layers with parchment paper to prevent sticking, and thaw in the fridge before serving.

Adjusting for different servings

This recipe makes enough bark for about 10-12 generous pieces, but it’s super easy to scale. If you’re doubling or tripling the recipe, melt the chocolate in batches to avoid overheating. A larger pan will give you thinner bark, while a smaller pan will make it thicker—just adjust your chilling time accordingly.

FAQs

1. Can I use peppermint extract instead of candy canes?
Absolutely! Just add a drop or two to the melted chocolate for flavor (but don’t overdo it—it’s strong).

2. Why did my chocolate separate into layers?
This can happen if the first layer is too firm or the second layer isn’t spread evenly. Try chilling the first layer just until tacky.

3. Can I skip the coconut oil?
Yes, but the chocolate may not be as smooth or glossy. Use vegetable oil as an alternative.

4. What’s the best way to crush candy canes?
Place them in a zip-top bag and hit them with a rolling pin. Don’t crush them too finely—you want some bigger chunks.

5. Can I use milk chocolate instead of dark?
Of course! It’ll be sweeter but still delicious. Just note that milk chocolate is softer, so the bark may not be as firm.

Print