Chocolate Peppermint Bark
A classic holiday treat, this easy Chocolate Peppermint Bark recipe comes together with just 5 ingredients! Featuring dark and white chocolate layers and refreshing peppermint pieces, it’s sweet, salty, and perfect for satisfying all your cravings. Quick to make, it’s perfect for holiday parties, gifting, and more!
Why You’ll Love This Chocolate Peppermint Bark Recipe
Refreshing and delicious, this recipe is a staple in our holiday dessert lineup! Here’s why we love it!
- Made with minimal ingredients.
- Quick and easy.
- Festive and homemade.
- Satisfies all your cravings.
- Great for gifting!
5 Ingredients You’ll Need
The easiest dessert you’ll ever make, this peppermint bark is great to make with the leftover ingredients from all your holiday cookie baking. Here’s what you’ll need:
- Chocolate – We use a combination of dark and white chocolate to create separate layers and a bold taste. Just make sure it’s high-quality chocolate like Lindt or Ghiradelli.
- Coconut Oil – This helps thin out and smooth the white chocolate.
- Candy Canes – Crushed up and sprinkled on top for a refreshing flavor, extra crunch, and festive look.
- Sea Salt – Just a sprinkle helps enhance the rest of the ingredients and create the best sweet and salty combination of flavors.
Flavor Variations
We followed the classic recipe for this Christmas treat, but you can easily switch it up for something new! Try some of our favorite variations below:
- Use three layers by adding an extra layer of dark chocolate over the white chocolate.
- Use semi-sweet chocolate in place of dark.
- Create white bark by using only white chocolate.
- Add holiday sprinkles in addition to the peppermint pieces.
- Include a sprinkle of your favorite cookie or candy pieces such as Oreos, M&Ms, and more!
How to Make the Best Chocolate Peppermint Bark
Similar to our Christmas Crack, this peppermint bark recipe is as simple as melting your chocolate and layering your ingredients. Here’s what to do:
- Melt the Chocolate. Add the dark chocolate chips to a microwave-safe bowl, and heat for one minute. Stir well, and continue to heat in 15-20 second intervals, stirring in between until it is completely melted. Pour the mixture in the bottom of the sheet pan or a cookie pan, and spread it out evenly.
- Layer the Chocolate. Pour the dark chocolate in the bottom of a
parchment paper -lined baking sheet or cookie pan, and use a spatula to spread it out evenly. Refrigerate the chocolate until firm. - Melt the White Chocolate. Repeat the process in a separate bowl with the white chocolate and coconut, it until it is completely melted.
- Layer Again. Spread the melted white chocolate over the solidified dark chocolate, spreading it out evenly.
- Garnish. Sprinkle crushed candy canes and sea salt on top of the white chocolate while it is still warm.
- Refrigerate. Place the bark in the fridge until it is hard and set.
- Serve. Peel the slab of chocolate off the
parchment paper , break it into pieces, and enjoy!
Baking should be a smooth process; now, it could really be one. These pre-cut, no-curl parchment paper sheets are there to support your cookies, cakes, breads etc in their baking process. They can withstand up to 450° of heat without curling! Natural, unbleached baking paper for ovens- these sheets are nature’s best.
Baking Tips
This chocolate peppermint chocolate bark is super easy to make, but we have a few tips and tricks to make it completely failproof!
Stir Vigorously. Make sure to stir your chocolate really well while helping it melt. This speeds up the process and prevents it from clumping.
Don’t Overheat the Chocolate. White chocolate especially is temperamental and will seize up and clump if heated too long.
Don’t Freeze the Bark. You want to refrigerate it to help the layers set, but placing it in the freezer won’t speed up the process. It will just cause your bark to separate.
Crush the Peppermint. To create peppermint pieces, added your candy to a sealable bag, and use a rolling pin, mallet, or something heavy to smash it into pieces.
Adjust the Sheet Pan. If you prefer a thicker bark, feel free to use a smaller sheet pan.
Chocolate Peppermint Bark Common Questions
Peppermint bark gets its name from tree bark which can be easily peeled and snapped into pieces like this candy.
If your bark layers are separating, it’s likely because it was chilled too long. You want to place it in the fridge just until it is set but is still slightly soft so the layers stick together.
In our house, minutes. However, if you don’t eat it right away or want to give it away as a gift, chocolate peppermint bark can be stored in a sealable bag or airtight container and room temperature for up to 2-3 days or in the refrigerator for up to 3 weeks!
More Holiday Treats
Looking for more sweet treats perfect for the holidays? Check out some of our favorites below!
- Pecan Snowball Cookies
- Chocolate Crinkle Cookies
- Apple Caramel Cinnamon Rolls
- Slow Cooker Peppermint Hot Chocolate
Chocolate Peppermint Bark
Ingredients
- 16 ounces dark chocolate chips (60%)
- 16 ounces white chocolate chips
- 2 teaspoons coconut oil
- 1/2 cup crushed candy canes or to taste
- Flake sea salt to taste
Instructions
- Line a 13×9 sheet pan or baking dish with parchment paper. (Note: For thinner bark, use a 10×13 sheet pan.)
- In a microwave safe bowl, add the dark chocolate chips. Microwave for one minute. Remove, and stir really well. If the chocolate is still not melted, place back in the microwave for 15-20 second increments until fully melted, stirring in between.
- Pour the melted chocolate into the bottom of the sheet pan or on a cookie sheet, and use a spatula or the back of a spoon to spread it out evenly.
- Place in the fridge for 10-15 minutes or just until firm.
- In a second bowl, add the white chocolate chips, and coconut oil. Microwave for for 45 seconds. Remove and stir really well. Place back in the microwave for an additional 15 seconds, and stir again. Continue to microwave in 15 second increments, stirring in between until melted. Note: Be careful not to overheat!
- Remove the sheetpan from the fridge, and spread the white chocolate evenly over the dark chocolate.
- Sprinkle crushed candy canes and sea salt on top.
- Refrigerate for 1 hour or until set.
- Peel the bark from the parchment paper, break it into pieces, and enjoy!
- Store at room temperature for 2-3 days or in the fridge for up to 3 weeks.