Chocolate Peppermint Bark is a holiday classic that takes just 15 minutes of hands-on time to make. This easy two-layer treat combines rich semi-sweet chocolate with creamy white chocolate and festive crushed candy canes for a dessert that looks impressive but comes together with just five ingredients.
Chocolate Peppermint Bark
What makes this Chocolate Peppermint Bark so amazing is how foolproof it is. You microwave the chocolate in short bursts, spread it in a pan, and let the fridge do the rest. It’s perfect for Christmas cookie trays, last-minute gifts, or keeping on hand when you need something sweet during the busy holiday season.
Ingredients & Equipment
- White chocolate chips
- Semi-sweet chocolate chips
- Vegetable oil
- Peppermint extract
- Crushed candy canes
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- 9×9 inch baking pan
- Aluminum foil
- Microwave safe bowls
- Spoon or spatula for stirring
- Knife or hands for breaking into pieces
Step By Step Directions
This recipe makes around 25 pieces. It takes 15 minutes of prep time and 30 minutes of chill time.
Step 1. Line a 9×9 inch baking pan with foil.
Step 2. Combine the white chocolate chips with 1 teaspoon vegetable oil and heat in the microwave in 20 second increments, stirring between each increment, until melted.
Step 3. Add the peppermint extract and stir until smooth.
Step 4. Spread the white chocolate mixture in the prepared pan and place in the refrigerator to chill for 10 to 15 minutes.
Step 5. When the white chocolate has set, melt the semi-sweet chocolate with the remaining 1 teaspoon vegetable oil in 20 second increments in the microwave, stirring between each increment, until melted.
Step 6. Spread the semi-sweet chocolate over the top of the hardened white chocolate, then sprinkle the crushed candy canes over the top.
Step 7. Return the pan to the refrigerator to chill for 10 to 15 minutes, until hardened.
Step 8. Remove the foil from the pan and break or cut the chocolate into pieces before serving.
Variations
- Flip the layers and put the dark chocolate on the bottom and white chocolate on top for a different look
- Use milk chocolate chips instead of semi-sweet for a sweeter, milder chocolate flavor
- Add crushed Oreos or graham crackers between the layers for extra texture
- Drizzle melted dark chocolate over the white chocolate layer in a zigzag pattern before adding the candy canes
- Mix mini chocolate chips into the white chocolate layer for chocolate chip peppermint bark
- Use half mint extract and half vanilla extract if you want a milder peppermint flavor
- Add a pinch of sea salt on top with the crushed candy canes for a sweet and salty version
Leftovers & Storage
Store Chocolate Peppermint Bark in an airtight container in the refrigerator for up to two weeks. Layer pieces between parchment paper to prevent sticking. You can also freeze it for up to three months, making it perfect for preparing ahead when you’re doing holiday baking.
Tips & Tricks
- Use 20 second microwave bursts and stir well between each one to prevent the chocolate from burning or seizing
- Let the foil hang over the edges of the pan so you can easily lift the whole sheet out before breaking it into pieces
- Make sure the white chocolate layer is completely set before adding the dark chocolate, or the layers will mix together
- Crush the candy canes in a sealed plastic bag with a rolling pin to contain the mess and get more even pieces
- Break the bark into irregular pieces for a rustic look, or use a sharp knife for clean, uniform squares
- Add the vegetable oil to help the chocolate melt smoothly and create a glossy finish that’s easier to break
Recipe FAQs
Can I use chocolate bars instead of chocolate chips? Yes! Chopped chocolate bars work great. You’ll need about 12 ounces of each type. Just make sure to chop them into small, even pieces so they melt smoothly in the microwave.
Why did my chocolate seize up and get grainy? Chocolate seizes when it gets too hot or when water gets into it. Use low power in the microwave and short bursts of time, stirring well between each interval. Make sure your bowl and utensils are completely dry before you start.
Can I make this without peppermint extract? Absolutely! The bark is delicious with just the chocolate and candy canes. You can also substitute vanilla extract or try almond extract for a different flavor.
How do I keep the candy canes from getting sticky? Crushed candy canes can get sticky in humid conditions. Store the bark in an airtight container in the refrigerator, and don’t add the candy canes until right before serving if you’re making it more than a day ahead.
My white chocolate layer is too thick to spread easily. What should I do? White chocolate can thicken up quickly. If it gets too thick, pop it back in the microwave for 10 seconds at a time until it’s spreadable again. The vegetable oil helps keep it smooth, so make sure you don’t skip that ingredient.
Can I use dark chocolate instead of semi-sweet? Yes! Dark chocolate works beautifully and gives you a richer, less sweet flavor. The process is exactly the same, just use dark chocolate chips in place of the semi-sweet.
More Bark Recipes
- Salted Caramel Pretzel Bark
- Cookie Dough Bark
- Cranberry Pistachio Bark
- Turtle Candy Bark
- Reindeer Chocolate Bark
- Oreo Bark
- Chocolate Hazelnut Bark
- Pecan Pie Bark
- Christmas Cracker Toffee
- Ritz Cracker Candy
- Christmas Crack Recipe
Equipment
- Chef's Knife or use your hands to break into pieces
Ingredients
- 12 ounces white chocolate chips
- 12 ounces semi-sweet chocolate chips
- 2 teaspoons vegetable oil divided
- ½ teaspoon peppermint extract
- ¼ cup crushed candy canes
Instructions
- Line a 9x9 inch baking pan with foil.
- Combine the white chocolate chips with 1 teaspoon vegetable oil and heat in the microwave in 20 second increments, stirring between each increment, until melted.
- Add the peppermint extract and stir until smooth.
- Spread the white chocolate mixture in the prepared pan and place in the refrigerator to chill for 10 to 15 minutes.
- When the white chocolate has set, melt the semi-sweet chocolate with the remaining 1 teaspoon vegetable oil in 20 second increments in the microwave, stirring between each increment, until melted.
- Spread the semi-sweet chocolate over the top of the hardened white chocolate, then sprinkle the crushed candy canes over the top.
- Return the pan to the refrigerator to chill for 10 to 15 minutes, until hardened.
- Remove the foil from the pan and break or cut the chocolate into pieces before serving.
Notes
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