Easy Peppermint Bark Recipe for the Holidays

Dolce Flav

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Author:

Dolce Flav

Servings

12

Prep Time

10 minutes

Cook Time

5 minutes

This easy peppermint bark recipe is the perfect holiday treat made with layers of rich chocolate, creamy white chocolate, crushed candy canes, and a boost of peppermint flavoring for bold, refreshing mint. The chocolate is melted, flavored, layered, and sprinkled with crushed peppermint to create a festive and irresistible bark. It sets quickly, breaks beautifully, and is ideal for gifting, dessert trays, or holiday parties. With simple ingredients and no baking required, this homemade peppermint bark is fresher and more flavorful than store-bought.

Ingredients

8 oz semisweet chocolate, chopped (or chocolate chips)
8 oz white chocolate, chopped (or white chocolate chips)
½ teaspoon peppermint flavoring/extract
4–5 candy canes, crushed
1 tablespoon coconut oil or shortening (optional, for smoother melting)

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Directions

Prepare the Pan: Line a baking sheet with parchment paper for easy removal.
Melt the Semisweet Chocolate: In a microwave or double boiler, melt the semisweet chocolate until smooth. Stir in half of the peppermint flavoring.
Spread the Bottom Layer: Pour the chocolate onto the lined baking sheet and spread into a thin, even layer. Chill for 10 minutes.
Melt the White Chocolate: Melt the white chocolate gently, adding coconut oil if needed. Stir in the remaining peppermint flavoring.
Add the Top Layer: Pour the white chocolate over the hardened bottom layer and spread evenly without mixing the layers.
Add Candy Cane Topping: Sprinkle crushed candy canes evenly over the warm white chocolate.
Chill to Set: Refrigerate 20–30 minutes or until completely firm.
Break and Serve: Break the bark into pieces and store in an airtight container.

Recipe Note

10 Frequently Asked Questions (FAQ)

Name: Easy Peppermint Bark Recipe for the Holidays
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 12
Ingredients: 8 oz semisweet chocolate, chopped (or chocolate chips); 8 oz white chocolate, chopped (or white chocolate chips); ½ teaspoon peppermint flavoring/extract; 4–5 candy canes, crushed; 1 tablespoon coconut oil or shortening (optional, for smoother melting)

1. Can I use mint extract instead of peppermint flavoring?

Peppermint extract tastes more like traditional holiday candy canes, but mint extract can work in a pinch.

2. Why did my chocolate layers separate?

If the bottom layer is too cold or frozen, the layers won’t bond. Chill only until set, not rock-hard.

3. Can I use chocolate chips?

Yes, but adding 1 tablespoon of coconut oil helps them melt smoothly.

4. How do I keep the white chocolate from burning?

Melt it slowly—white chocolate scorches easily. Use 50% microwave power or a double boiler.

5. Can I make peppermint bark ahead of time?

Yes! It keeps 2–3 weeks in an airtight container at room temperature or fridge.

6. Can I freeze peppermint bark?

Not recommended; thawing can cause sugar bloom and change the texture.

7. Can I add toppings?

Yes—try mini marshmallows, sprinkles, or drizzle with dark chocolate.

8. What type of chocolate works best?

High-quality chocolate bars melt smoother and taste richer than basic chips.

9. Why is my bark streaky?

This happens when chocolate overheats. Melt gently for smooth, glossy layers.

10. Can I double the recipe?

Absolutely—use a larger sheet pan or make two batches.