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This Peppermint Bark is such an easy delicious treat. With just a few ingredients, it’s easy to whip up a batch in minutes. This bark recipe is the perfect neighbor gift or addition to holiday trays!

Overhead close up view of Peppermint Bark topped with crushed candy canes. - 4

We absolutely love making boxes of goodies for our neighbors around the holidays. It is one of our favorite traditions. What we have found best is making several recipes that are no bake and come together in seconds.

This Peppermint Bark is perfect for gifting. A great spin on chocolate bark , it is so easy to make, everyone loves it, and it is so festive to put in boxes of goodies and cookies. Make a double batch so you can keep some for yourself!

Overhead view of ingredients for Peppermint Bark recipe on countertop - 5

Peppermint Bark Ingredients

Just four ingredients are needed for this delicious no-bake treat. Be sure to scroll to the recipe card at the bottom of the page for the full list of ingredients and their measurements.

  • Chocolate chips: Higher end chocolate is great for this recipe because it does add a richer flavor, but any brand will work in this recipe.
  • Peppermint extract: Please note that peppermint extract and mint extract aren’t the same, and you will notice the difference if you use mint.
  • White chocolate chips: Like the chocolate chips, higher end brands are great here but aren’t necessary.
  • Candy canes: Add crunchy texture, color, and peppermint sweetness to the bark. I like to use a rolling pin to crush mini candy canes. If they aren’t in packages, put them in a ziplock bag before rolling to keep all the pieces together.
Side view of stack of Peppermint Bark topped with crushed candy canes, with candy canes beside. - 6

How to Make Peppermint Bark

Here is a brief overview of how to make peppermint bark. For the full recipe, including all ingredients and measurements, scroll to the recipe card at the bottom of the post.

Crush the Candy Canes

Use a rolling pin to crush the candy canes. I like to do this while they are still in the package so the pieces don’t fly all over, but crushing them in a ziplock bag also works well. You want these to be ready ahead of time so you can add them before the white chocolate layer sets.

Overhead view of a rolling pin and mini candy canes, some crushed, for Peppermint Bark recipe - 7

Melt the Chocolate

Melt the chocolate chips in the microwave. Be sure to microwave in intervals and stir well in between. Most of the melting happens during the stirring. Mix in the peppermint extract and pour it into the baking dish. Cool the chocolate in the refrigerator for 10 minutes.

Overhead view of a sheet pan with the bottom layer of Peppermint Bark recipe, candy canes beside. - 8

Melt the White Chocolate

Melt the white chocolate chips in the microwave. Carefully spread it over the chocolate layer with a clean offset spatula.

Overhead view of a baking sheet of layers of Peppermint Bark recipe, candy canes beside. - 9

Add the Crushed Candy Canes

Quickly add the crushed candy cane pieces. You may want to gently press them into the white chocolate layer. Let the bark completely set and cool.

Overhead view of a baking sheet of Peppermint Bark recipe topped with crushed candy canes, candy canes beside. - 10

Tips and Tricks

  • Don’t overcook the chocolate. Let the stirring do a lot of the melting to avoid the chocolate seizing.
  • Use an offset spatula to smooth the chocolate layers.
  • Pay attention to the timing. This recipe moves quickly and the setting time is intentional so that the layers don’t separate.
  • Don’t over cool your layers. If the chocolate layer stays in the refrigerator longer than 10 minutes, it will be more likely that the two layers will separate when you cut the bark up.
  • Use a knife to cut the bark. With lots of my bark recipes I just break it apart with my hands. Because of the layers in this one, a knife works really well to cut the pieces.

How to Store Peppermint Bark

Keep this bark in an airtight container for up to one week. It does not need to be refrigerated. This is a great recipe to make ahead and freeze. After it is broken up, put it in an airtight container and place it in the freezer for up to three months.

Overhead close up view of Peppermint Bark topped with crushed candy canes. - 11

If you make this easy peppermint bark recipe or any of my other recipes, I’d love to know what you think!

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Ingredients

  • 12 ounces milk chocolate chips 2 cups or 340.2 grams
  • 1/2 teaspoon peppermint extract see note
  • 16 ounces white chocolate chips 2 2/3 cup or 453.6 grams
  • 1/4 cup crushed candy canes 26 grams or 11 mini candy canes

Instructions

  • Line a 9 by 13 inch baking dish with parchment paper.
  • Melt the chocolate chips in the microwave. Start by cooking for 1 minute at half power. Then cook in 30-second intervals, stirring well in between (you will likely only need to do this once). Be careful not to overcook. A lot of the melting will happen by stirring. 12 ounces milk chocolate chips
  • Mix in the peppermint extract and pour it into the baking dish. Spread the chocolate to the edges of the baking dish using an offset spatula. Cool the chocolate in the refrigerator for 10 minutes. Refrigerating for longer than that can lead to the chocolate layers separating at the end. 1/2 teaspoon peppermint extract
  • Melt the white chocolate chips in the microwave. Carefully spread it over the chocolate layer with a clean offset spatula. Then quickly add the crushed candy cane pieces. Let the bark completely set and cool. 16 ounces white chocolate chips, 1/4 cup crushed candy canes
  • Take the bark out of the baking dish and cut into pieces with a knife.

Notes

Overhead close up view of Peppermint Bark topped with crushed candy canes. - 12

did you make this

Peppermint Bark

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Overhead close up view of Peppermint Bark topped with crushed candy canes. - 13

Peppermint Bark

Ingredients

  • 12 ounces milk chocolate chips 2 cups or 340.2 grams
  • 1/2 teaspoon peppermint extract see note
  • 16 ounces white chocolate chips 2 2/3 cup or 453.6 grams
  • 1/4 cup crushed candy canes 26 grams or 11 mini candy canes

Instructions

  • Line a 9 by 13 inch baking dish with parchment paper.
  • Melt the chocolate chips in the microwave. Start by cooking for 1 minute at half power. Then cook in 30-second intervals, stirring well in between (you will likely only need to do this once). Be careful not to overcook. A lot of the melting will happen by stirring. 12 ounces milk chocolate chips
  • Mix in the peppermint extract and pour it into the baking dish. Spread the chocolate to the edges of the baking dish using an offset spatula. Cool the chocolate in the refrigerator for 10 minutes. Refrigerating for longer than that can lead to the chocolate layers separating at the end. 1/2 teaspoon peppermint extract
  • Melt the white chocolate chips in the microwave. Carefully spread it over the chocolate layer with a clean offset spatula. Then quickly add the crushed candy cane pieces. Let the bark completely set and cool. 16 ounces white chocolate chips, 1/4 cup crushed candy canes
  • Take the bark out of the baking dish and cut into pieces with a knife.

Notes

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