Introduction

Peppermint bark is a festive and delicious treat, perfect for the holiday season or anytime you crave a sweet minty crunch. This easy-to-make confection layers rich milk chocolate with creamy white chocolate and crushed peppermint candy canes for a delightful texture and flavor.

Ingredients

7 oz milk chocolate, broken into chunks or use melts
3½ oz white chocolate, broken into chunks or use melts
½ tsp peppermint extract
5 small peppermint candy canes, broken into chunks

Instructions

Step 1: Line a large sheet pan with parchment paper to prepare for the peppermint bark.
Step 2: Melt the milk chocolate and white chocolate in two separate heatproof bowls over simmering water, making sure the bowls do not touch the water. Alternatively, you can melt the chocolates in the microwave in 20-second bursts, stirring between each.
Step 3: Add the peppermint extract to the melted milk chocolate and gently mix until well combined.
Step 4: Pour the peppermint milk chocolate onto the center of the lined pan. Use a spatula to smooth it out until it is about 1/16 inch thick.
Step 5: Drizzle the melted white chocolate over the milk chocolate layer. Using a teaspoon, gently swirl the white chocolate through the milk chocolate to create a marbled effect.
Step 6: Sprinkle the broken peppermint candy cane chunks evenly over the top of the swirled chocolates.
Step 7: Leave the bark to set at room temperature. Avoid refrigerating to prevent discoloration of the milk chocolate.
Step 8: Once fully set, place the bark in the freezer for 10 minutes to firm up, then snap it into shards.

Tips & Variations

Use good quality chocolate for the best flavor and smooth texture.
For a fun twist, add a layer of crushed nuts or drizzle dark chocolate over the top.
If you prefer less sweetness, replace half of the milk chocolate with dark chocolate.

Storage

Store peppermint bark in an airtight container lined with parchment paper to keep pieces from sticking together. It will keep fresh for up to two weeks at room temperature away from heat or humidity. To re-harden softened bark, chill briefly in the freezer before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chocolate chips instead of chocolate chunks?

Yes, chocolate chips can be used for melting, but they may contain stabilizers that affect texture. Chunks or melts often yield smoother results.

Why shouldn’t I refrigerate the peppermint bark to set?

Refrigeration can cause milk chocolate to discolor and develop a dull finish. Setting at room temperature preserves the glossy appearance and texture.

Peppermint Bark Recipe

Print Recipe

★★★★★

4.9 from 120 reviews

This Peppermint Bark recipe features luscious layers of melted milk and white chocolate infused with peppermint extract and topped with crushed peppermint candy canes. It is a festive, no-bake treat perfect for holiday gifting or enjoying as a minty sweet snack. The bark sets up beautifully at room temperature and is easy to break into shards for serving.

Author: Tara
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes plus setting time
Yield: About 12 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Milk Chocolate Layer

7 oz milk chocolate, broken into chunks or melts
1/2 tsp peppermint extract

White Chocolate Layer

3 1/2 oz white chocolate, broken into chunks or melts

Topping

5 small peppermint candy canes, broken into chunks

Instructions

Prepare Your Work Surface: Line a large sheet pan with parchment paper to prevent sticking and make clean-up easier.
Melt the Chocolates: In two separate heatproof bowls, melt the milk chocolate and white chocolate either over pans of simmering water (making sure the bowls do not touch the water) or in the microwave in 20-second bursts until smooth.
Add Peppermint Extract: Stir the peppermint extract gently into the melted milk chocolate bowl to infuse it with flavor without causing it to seize.
Form the Base Layer: Pour the peppermint-flavored milk chocolate onto the center of the prepared pan and smooth it out with a spatula to an even 1/16 inch thick layer.
Drizzle and Swirl: Drizzle the melted white chocolate over the milk chocolate layer, then use a teaspoon to gently swirl the white chocolate through the milk chocolate to create a marbled effect.
Add Candy Cane Topping: Sprinkle the broken peppermint candy cane chunks evenly over the swirled chocolates.
Set the Bark: Allow the bark to set at room temperature completely; avoid refrigerating to prevent discoloration of the milk chocolate.
Freeze Briefly and Break: Once set, place the bark in the freezer for 10 minutes to firm it up further, then snap it into shards of desired size.
Store Properly: Keep the peppermint bark in an airtight container lined with parchment paper to maintain freshness for up to two weeks.

Notes

Use high-quality chocolate melts or bars for the best flavor and texture.
Be careful not to overheat the chocolate when melting to avoid scorching.
Room temperature setting prevents the milk chocolate from discoloring, which can happen if refrigerated.
The peppermint extract is concentrated, so a little goes a long way—don’t over-add.
Breaking candy canes into chunks can be done by placing them in a plastic bag and gently tapping with a rolling pin or mallet.
This bark is excellent for gift-giving; wrap shards in cellophane bags tied with festive ribbons.

Keywords: peppermint bark, chocolate bark, holiday dessert, peppermint candy, no bake dessert, festive treat