Chocolate Peppermint Bark Recipe

The holiday season is all about indulgence, and there’s no treat more nostalgic (or ridiculously easy to make!) than chocolate peppermint bark. Layers of silky chocolate, crunchy candy cane bits, and just the right hint of peppermint—this bark is everything festive rolled into one irresistible bite. I promise you, once you make it, you’ll find yourself sneaking back to the fridge for “just one more piece.”

I remember the first time I made peppermint bark. It was years ago, during a particularly snowy December, when my best friend and I decided to turn her tiny kitchen into a full-on candy-making workshop. We were blasting holiday music, covered in a fine dusting of crushed candy canes, and laughing at how uneven our chocolate layers turned out. But when that bark set, it didn’t matter—it was pure holiday magic, and every bite tasted like joy. Since then, I’ve tweaked and perfected the process, and this recipe is one I go back to every single year.

this RECIPE

A little backstory: where does peppermint bark come from?

Peppermint bark might feel like a modern holiday staple, but it’s actually a relatively new treat. While chocolate barks have been around for centuries (originally inspired by simple candy-making techniques), the peppermint version was popularized in the late 1990s. Williams Sonoma deserves the credit for making it trendy with their gift-worthy tins. Since then, it’s become a holiday go-to for home cooks everywhere—partly because of its crowd-pleasing flavors, and partly because it’s so darn simple to make.

Let’s talk ingredients: simple, yet spectacular

Dark chocolate chips

The foundation of this bark is rich, bittersweet chocolate. I like to use 60% dark chocolate chips because they strike the perfect balance between sweet and intense. If you prefer a milder bark, semi-sweet chocolate works, too. For a vegan version, opt for dairy-free chocolate chips. Pro tip: Look for chocolate with a shiny finish and a smooth texture when melted—it’s a sign of high-quality cocoa.

White chocolate chips

White chocolate adds a creamy, sweet contrast to the dark chocolate layer. It’s essential to use good-quality white chocolate; cheaper options can have a chalky texture or trouble melting smoothly. (Been there, done that, won’t go back.) If you’re not a fan of white chocolate, you could even substitute milk chocolate or skip the top layer altogether for a minimalist bark.

Coconut oil

This little addition makes a huge difference. Coconut oil helps both chocolates melt smoothly and set with a beautiful sheen. Don’t worry—it doesn’t overpower the flavor. If you’re out of coconut oil, a neutral vegetable oil works in a pinch, but the results won’t be quite as luscious.

Crushed candy canes

The star of the show! Candy canes not only add that classic peppermint flavor but also bring a festive crunch to every bite. No candy canes on hand? Peppermint hard candies will do the trick. To crush them, I recommend placing them in a zip-top bag and giving them a good whack with a rolling pin—therapeutic and effective!

Flake sea salt

A sprinkle of sea salt takes this treat to the next level by balancing the sweetness and adding a touch of sophistication. It’s optional, but trust me, it’s worth it.

Kitchen gear: what you need (and what you can skip)

The beauty of this recipe is how low-maintenance it is—you don’t need fancy equipment or tons of tools. Here’s what’s essential:

• Microwave-safe bowls: These are crucial for melting chocolate quickly and evenly. If you prefer, you can use a double boiler, but honestly, the microwave method is foolproof.
• Spatula or spoon: To spread the melted chocolate smoothly. If you’re feeling fancy, an offset spatula gives you a perfectly even layer.
• Parchment paper: This makes removing the bark from the pan so much easier (and keeps cleanup minimal).
• 13×9 sheet pan or baking dish: Any flat, even surface will work here. If you don’t have a 13×9 pan, use a rimmed cookie sheet and just adjust the chocolate spread to your desired thickness.

Step-by-step: how to make peppermint bark

Step 1: Prep your pan

Start by lining your sheet pan or baking dish with parchment paper. This will make peeling the bark off later an absolute breeze.

Step 2: Melt the dark chocolate

In a microwave-safe bowl, combine the dark chocolate chips with 2 teaspoons of coconut oil. Microwave for 1 minute, then stir really well. If it’s not fully melted, return to the microwave in 15-20 second increments, stirring between each session. Be patient—overheating can cause the chocolate to seize (aka, turn into a grainy mess). Once smooth, pour the chocolate into your prepared pan and spread it out evenly. Pop it in the fridge for 10-15 minutes to set.

Step 3: Melt the white chocolate

While the dark chocolate sets, melt the white chocolate in the same way—microwaving in short bursts and stirring until smooth. Add the remaining coconut oil to help it melt beautifully.

Step 4: Layer it up

Once the dark chocolate has firmed up, pour the white chocolate over it and spread evenly with a spatula. This doesn’t need to be perfect—any swirls or imperfections just add character!

Step 5: Add toppings

Here’s the fun part: sprinkle the crushed candy canes and flake sea salt over the white chocolate while it’s still melty. The candy canes will stick as the chocolate sets, creating that iconic peppermint bark look.

Step 6: Chill and break

Refrigerate the bark for about an hour, or until it’s completely firm. Then, peel it off the parchment paper and break it into pieces. Go for rustic shards—they’re part of the charm!

Mix it up: fun variations to try

One of the best things about peppermint bark is how customizable it is. Here are some of my favorite twists:

• Vegan peppermint bark: Use dairy-free chocolate chips and skip the white chocolate layer. Add a touch of peppermint extract to the melted dark chocolate for extra flavor.
• Nutty bark: Mix chopped pistachios or almonds into the white chocolate before spreading it over the dark layer. The crunch is divine!
• Spicy-sweet bark: Add a pinch of cayenne or chili powder to the dark chocolate for a little heat. It’s unexpected but so good.
• Holiday flair: Swap candy canes for red and green sprinkles or crushed toffee bits.
• Gourmet version: Add a drizzle of caramel or a sprinkle of espresso powder over the top layer for an elevated twist.

How to serve and impress

If you’re gifting this bark, layer the pieces in a holiday tin with parchment paper between layers to keep them from sticking. If you’re serving it at a party, arrange the bark on a pretty platter and sprinkle extra crushed candy canes around for decoration. A sprig of fresh mint or a few cinnamon sticks on the side adds a cozy touch.

Pair it with the perfect drink

Peppermint bark pairs beautifully with warm drinks like hot cocoa or a classic peppermint mocha (double the peppermint, double the fun!). For an adult twist, serve it with a glass of red wine—something bold like a Cabernet Sauvignon complements the chocolate perfectly. If you’re feeling extra festive, a peppermint schnapps-spiked hot chocolate will really hit the spot.

Storage tips to keep it fresh

Peppermint bark keeps well for up to three weeks in the fridge. Just store it in an airtight container to prevent it from absorbing any fridge smells. If you’re storing it at room temperature, keep it in a cool, dry spot and enjoy it within a few days. To freeze, wrap the bark tightly in plastic wrap and place it in a freezer-safe bag—it’ll last for up to three months.

Scaling up (or down)

Making bark for a big party? No problem—just double or triple the recipe and spread it over a larger sheet pan. For a smaller batch, halve the ingredients and use an 8×8 pan instead. Just keep in mind that thinner layers set faster, while thicker ones may need extra time to firm up.

Common issues and how to fix them

• Chocolate seized up? Add a teaspoon of coconut oil and stir gently to bring it back to life.
• Layers separating? Make sure the dark chocolate layer isn’t too cold before adding the white chocolate.
• Candy canes sliding off? Press them gently into the white chocolate before it sets.

Final thoughts

Peppermint bark is the kind of recipe that just feels like the holidays—quick to make, endlessly versatile, and perfect for sharing. Whether you’re whipping it up for a cozy night in or gifting it to loved ones, it’s guaranteed to spread a little cheer. So grab your candy canes, channel your inner chocolatier, and get ready to wow your taste buds.

FAQs

1. Can I use chocolate bars instead of chips?
Absolutely! Just chop the bars into small pieces for easier melting.

2. Why is my chocolate not melting smoothly?
It might be overheating. Microwave in short bursts and stir frequently to avoid this.

3. How do I crush candy canes without making a mess?
Place them in a zip-top bag, seal it, and use a rolling pin or meat mallet to crush them.

4. Can I freeze peppermint bark?
Yes! Wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to three months.

5. Can I make this without coconut oil?
Yes, but the chocolate may not melt as smoothly or set as shiny. Use a neutral oil as an alternative.

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