Easy Peppermint Bark Recipe (2024)

50 minutes mins

| 10 Comments |

4.85 from 19 votes

Jump to Recipe | Updated: | by Nora

This Easy Peppermint Bark Recipe is a great no bake treat to make for Christmas. Give it away as a DIY gift – or keep it all to yourself!

Easy Peppermint Bark Recipe (1)

Chocolate Bark will always remind me of Christmas. We had this shop where I grew up, and around Christmas time they would fill their shop windows will all kinds of different chocolate barks – the peppermint was my favorite treat.

This Easy Peppermint Bark Recipe is my way of making it at home for gift giving and munching on. There’s just nothing like chocolate and peppermint together for the holiday season!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Easy Peppermint Bark Recipe (2)

Ingredient notes

  • Chocolate:You need melting chocolate for this recipe, NOT heat-stable baking chips! Melting chocolate chips or just regular chocolate bars will work just fine. Buy a premium bar like Lindt if you want to be all fancy. Do not use candy melts.
  • Peppermint extract:Use less or more, just make sure you don’t add too much. You can leave it out entirely if the flavor from the peppermint candies is enough for you!
  • Oil: It’s best to use neutral vegetable oil, melted shortening or melted coconut oil.

How to make Peppermint Bark

First, you’ll need to make the dark chocolate layer. Melt the dark chocolate (either in a double boiler or in the microwave – see the tips below for instructions for either method) until smooth (1), then stir in peppermint extract and oil (2).

Easy Peppermint Bark Recipe (3)

Spread the melted chocolate in a lined pan (see notes below for pan size). Freeze the pan for 10-15 minutes, until the chocolate is solid.

Once the dark chocolate is frozen solid, melt the white chocolate (4) and stir in oil and peppermint extract (5).

Easy Peppermint Bark Recipe (4)

Pour the melted white chocolate over the dark chocolate (6) and VERY careful spread (7) – you do not want to disturb the dark chocolate with your spatula, or you could end up with mixed chocolate layers.

Finally, sprinkle with crushed peppermint candies (8) and freeze again until solid.

You can either break or slice the bark once it’s solid. I like to slice it with a large knife, and it usually breaks in a few spots as well. Makes it look really pretty!

Easy Peppermint Bark Recipe (5)

Recipe notes

Troubleshooting advice

A few readers mentioned their chocolate layers separating. This has never happened to me when I follow this recipe correctly, so please note the following:

  • Make sure you use the correct amount of chocolate and the correct pan size, as directed in the recipe.
  • Freeze the chocolate bark just until it’s solid (takes 10 minutes for me), not for hours and hours.
  • Make sure you let the dark chocolate part sit at room temperature for 10 minutes before adding the white chocolate.
  • Make sure the white chocolate is very hot when you pour it over the dark chocolate. They mustn’t mix together, but the dark chocolate part should get the chance to slightly melt on top after adding the white chocolate for them to combine.
  • Absolutely make sure you let the bark come to room temperature for 10-20 minutes before slicing it.
  • Also, if you didn’t follow the instructions and the layers completely separate, try slightly melting the top of the dark chocolate layer with a hair dryer (be careful, don’t hold the hair dryer too close and stay away from water sources when you do this). Then press on the white layer and leave them to sit.

What size pan should I use?

Use an 8×8 inch pan for a thicker bark, or a 7×11 OR 9×9 inch pan for a thinner bark. You could also use a 9×13 inch pan, but the bark gets too thin for my liking in a baking sheet. I used an 8×8 inch pan for the bark in the photos.

How do I melt the chocolate?

Microwave: Place the chocolate chips (or cut up bar) in a large microwave-safe bowl and microwave on low, 15 seconds at a time. Remove from the microwave and stir well after each increment. Make sure the chocolate at the bottom of the bowl doesn’t burn!

Stovetop:You can melt chocolate without a microwave in a double boiler on the stove. Just bring a pot of water to a boil, then reduce the heat to a low simmer. Place the chocolate in a heat-safe bowl on top of the pan (many people use glass, I use stainless steel because I once experienced a burst glass bowl when melting chocolate, NOT fun). Stir well until the chocolate is melted – make sure you do not get any water into the bowl!

Do I have to use peppermint extract?

If you want the bark to be as pepperminty as the store-bought bark, then yes, you have to use peppermint extract.

If you don’t care about the peppermint taste and just want to make some festive treats with what you have on hand? The recipe works just fine without the extract, the taste is just different.

Easy Peppermint Bark Recipe (6)

Storage tips

Homemade Peppermint Bark lasts for about 2 weeks in an airtight container on the counter.

I actually prefer to store it in the fridge because I love it chilled, and there’s no chance of it getting soft!

More no bake Christmas treats

  • No-Bake Peppermint Bark Oreo Balls
  • No Bake Oreo Truffles (Oreo Balls)
  • No-Bake Millionaire’s Shortbread Bars
  • No Bake Chocolate Peanut Butter Bars

PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.

Printable recipe

Printable Recipe Card

Easy Peppermint Bark Recipe (11)

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Easy Peppermint Bark

This Easy Peppermint Bark Recipe is a great no bake treat to make for Christmas. Give it away as a DIY gift – or keep it all to yourself!

Recipe by Nora from Savory Nothings

made it? tap the stars to add your rating!

4.85 from 19 votes

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Recipe details

Prep 15 minutes mins

Cook 5 minutes mins

Chilling time 30 minutes mins

Total 50 minutes mins

Servings 15 pieces

Difficulty Easy

Ingredients

  • 8 oz dark chocolate chopped
  • 8 oz white chocolate chopped
  • 1 teaspoon vegetable oil OR shortening OR coconut oil divided
  • ¼ teaspoon peppermint extract not essential oil, not "mint"; can use more to taste but be careful not to overdo it!
  • 4 large candy canes crushed; or more to taste

Instructions

  • Line an 8×8 (OR 9×9 inch OR 7×11 inch for thinner bark) pan with parchment paper, leaving an overhang so you can lift out the entire bar later.

  • Melt the dark chocolate. Stir in ½ teaspoon shortening OR coconut oil, and ⅛ teaspoon peppermint extract. Evenly spread it in the prepared pan. Freeze until just solid (about 10-15 minutes).

  • Melt the white chocolate. Stir in the remaining ½ teaspoon shortening OR coconut oil, and ⅛ teaspoon peppermint extract. Carefully spread over the frozen dark chocolate, taking care not to push down too much or the dark chocolate will start melting into it.

  • Sprinkle the crushed peppermint candies over the white chocolate and gently push into the top without disturbing the chocolate.

  • Freeze the chocolate bark until solid (about 30-60 minutes).

  • Leave out at room temperature for 10 minutes before breaking or cutting into pieces. Store in an airtight container for 2 weeks – best in the fridge.

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Notes

How to melt chocolate

Microwave: Place the chocolate chips (or cut up bar) in a large microwave-safe bowl and microwave on low, 15 seconds at a time. Remove from the microwave and stir well after each increment. Make sure the chocolate at the bottom of the bowl doesn’t burn!

Stovetop:You can melt chocolate without a microwave in a double boiler on the stove. Just bring a pot of water to a boil, then reduce the heat to a low simmer. Place the chocolate in a heat-safe bowl on top of the pan (many people use glass, I use stainless steel because I once experienced a burst glass bowl when melting chocolate, NOT fun). Stir well until the chocolate is melted – make sure you do not get any water into the bowl!

Recipe tips

  • Freeze well: Make sure you freeze the individual layers until completely firm and chilled. If your bottom layer is not frozen enough, pouring on the white chocolate layer will mix it all up.
  • Pick the right chocolate: You need melting chocolate for this recipe, NOT heat-stable baking chips! Melting chocolate chips or just regular chocolate bars will work just fine. Buy a premium bar like Lindt if you want to be all fancy. Do not use candy melts.
  • Adjust the peppermint extract to taste: Use less or more, just make sure you don’t add too much. You can leave it out entirely if you want a milder peppermint taste.

Storage tips

Homemade Peppermint Bark lasts for about 2 weeks in an airtight container on the counter.

I actually prefer to store it in the fridge because I love it chilled, and there’s no chance of it getting soft.

Nutrition is an estimate.

More recipe information

Course: Dessert

Cuisine: American

Easy Peppermint Bark Recipe (12)
About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.

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Comments

  1. Deanna says

    Hi Nora hope you are well, I want to try your recipe because everytime i try one it always goes to our favorite file. Curious about the oil, it’s the first time I see that in Christmas Bark. I’ll try it just wondering why you add oil
    Happy Holidays
    Deanna

    Reply

  2. Natalie says

    Easy Peppermint Bark Recipe (15)
    So easy and delicious! Thank you for sharing! Peppermint bark is definitely a holiday favorite!!

    Reply

    • Carol says

      I was disappointed because the chocolate separated from the white chocolate! How can that be prevented

      Reply

      • Nora says

        I’m so sorry, this has honestly never happened to me with this recipe. Make sure you use the correct amount of chocolate and the correct pan size, as directed in the recipe. Freeze the chocolate bark just until it’s solid (takes 10 minutes for me), not for hours and hours. Make sure you let the dark chocolate part sit at room temperature for 10 minutes before adding the white chocolate. Make sure the white chocolate is very hot when you pour it over the dark chocolate. They mustn’t mix together, but the dark chocolate part should get the chance to slightly melt on top after adding the white chocolate for them to combine. And absolutely make sure you let the bark come to room temperature for 10-20 minutes before slicing it. Also, if you didn’t follow the instructions and the layers completely separate, try slightly melting the top of the dark chocolate layer with a hair dryer (be careful, don’t hold the hair dryer too close and stay away from water sources when you do this). Then press on the white layer and leave them to sit. These tips are all in the post and recipe card, please follow them for the bark to come out beautifully. I will add them to a notice box in the post as well to make them even more obvious. Again, sorry the recipe didn’t work out for you the way you expected it.

        Reply

  3. Anya says

    Easy Peppermint Bark Recipe (16)
    Great recipe thanks for sharing ?

    Reply

    • Nora Rusev says

      Thank YOU for making it, Anya!

      Reply

  4. Renee Goerger says

    Easy Peppermint Bark Recipe (17)
    It just wouldn’t be Christmas without Christmas bark! Everyone loves it and it makes really great gifts! This is a really good recipe!

    Reply

    • Nora says

      Glad to hear it, Renee!

      Reply

  5. Tayler Ross says

    Easy Peppermint Bark Recipe (18)
    I just love peppermint and chocolate together! I am going to make this recipe this weekend for the holidays!

    Reply

    • Nora says

      Me too, Tayler! I hope you’ll love the recipe!

      Reply

Easy Peppermint Bark Recipe (2024)

FAQs

How do you get peppermint bark to stick together? ›

You may have chilled the layers for too long. Only refrigerate the bottom and middle layer for 10–15 minutes before spreading the next layer on top. You want it still a bit soft so the layers adhere together. Can I use peppermint oil instead of extract?

What are the ingredients in peppermint candy? ›

Sugar, Corn Syrup, Titanium Dioxide (for color), FD&C Red 40, Natural Peppermint Oil.

What is peppermint bark made from? ›

What is peppermint bark made of? It's just three simple ingredients: white chocolate, peppermint oil, and peppermint candies! If you have extra candy canes lying around, crush 'em up and use those instead.

What can I use instead of parchment paper for peppermint bark? ›

You'll need parchment paper to make the recipe work properly; don't try to replace it with aluminum foil or plastic wrap. The bark looks attractive either cut or broken into ragged pieces. I pllace in cookie boxes lined with red cellophane.

How do you keep peppermint bark from splitting? ›

Be sure to let the bark chill until it's completely set. If you try to break it before the layers are totally firm and bonded together, it can come apart. The final tip is to let your finished bark come back to room temperature before you break it up.

What is the best glue for candy canes? ›

A hot glue gun works best, but tacky glue can also be used. I choose to use the hot glue gun, with silver sparkle glue sticks.

How do you make peppermint at home? ›

For peppermint oil
  1. Crush or muddle fresh peppermint leaves in a glass jar with a tight lid.
  2. Cover the leaves with olive or grapeseed oil. Close the jar and shake.
  3. Store for three days. Strain into a bowl and discard the leaves.
  4. Pack the jar with fresh leaves, pour the oil back in the jar and cover with fresh oil.
Jun 26, 2015

What does peppermint candy do for the brain? ›

In additional research, peppermint was shown to increase calmness in study participants and improve mood. The scent of peppermint stimulates the olfactory system, allowing the brain to release chemicals to make you feel relaxed.

How are hard peppermints made? ›

In a large heavy saucepan, combine sugar and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage).

How long is peppermint bark good for? ›

Frequently Asked Questions. How long is peppermint bark good for? Peppermint bark will last at room temperature for 2 weeks or in the refrigerator for 3 weeks.

Why is peppermint bark so good? ›

The cooling, refreshing taste pairs perfectly in nearly every wintertime treat: cookies, cocktails, and even cheesecake. Most of us can agree, however, that peppermint bark is the best minty dessert of all time. What's not to like? It's chocolatey, crisp, crunchy, and super festive.

Who made the original peppermint bark? ›

The origins of peppermint bark are unclear. Williams Sonoma introduced its version and popularized it in 1998, though the confection existed as early as 1966 in the United States.

Is peppermint bark a good gift? ›

The best peppermint bark is an absolutely essential holiday treat. It doesn't really feel like the holidays until you're in possession of a tin of chocolate covered in peppermint candy someone pulverized with a hammer.

Is peppermint bark good for dogs? ›

If your dog eats peppermint candy such a candy canes, peppermint bark, or peppermints, it might just cause an upset stomach. But it could also be life-threatening.

What not to do with parchment paper? ›

It does need to be said that while parchment paper is heat-resistant, it is not flame-retardant. Which is why you should never let any parchment paper (including ours) come in contact with an electric heating element or be exposed to a direct flame.

Why is my chocolate bark separating? ›

Other tips for preventing peppermint bark from separating

If you use a type of white chocolate made with palm kernel or coconut oil, the dark and white chocolate layers will separate from each other because the oil won't allow it to bond to the dark chocolate layer.

How do you crush peppermints easily? ›

Look to this quick, mess-free tip for crushing peppermint candies. Coarsely crush the peppermint candies in a resealable plastic bag using the smooth side of a meat mallet. Since the candies are so hard, the heftiness of the mallet is the best thing for breaking them up quickly.

How do you keep crushed candy canes from sticking? ›

Humidity is the enemy of hard candy. It will turn it into hard, sticky, goo. I'd try sealing a few pieces in an air-tight container along with some dry rice (or better, silica gel packets) and see if that works better. Instead of powdered sugar, try dusting the candies with a tiny bit of cornstarch.

Can I put peppermint extract in melted chocolate? ›

Also, melted chocolate doesn't mix readily with tiny amounts of liquids. So, don't add peppermint extract or any other liquid to the melted chocolate, as this may cause the chocolate to suddenly harden. (A few drops of peppermint oil, on the other hand, can be added.)

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