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Easy Peppermint Bark Recipe | Classic Holiday Candy

A no-bake, two-layer chocolate treat topped with crushed candy canes, perfect for holiday gifting, dessert platters, or Christmas sweet tables.
Print Recipe
Prep Time 10 minutes
20 minutes
Total Time 30 minutes
Servings: 17
Course: Dessert
Cuisine: American
Calories: 183
Ingredients Method Notes

Ingredients
  

  • 10 oz ≈ 285 g dark or semisweet chocolate chips (or chopped chocolate)
  • 10 oz ≈ 285 g white chocolate chips (or chopped white chocolate)
  • ½ tsp peppermint extract or ½ tsp peppermint oil — optional, for extra mint flavor
  • ¾ – 1 cup crushed candy canes about 8–10 regular candy canes, finely crushed

Method
 

  1. Line a baking sheet (approx. 9×13”) with parchment paper or a silicone mat.
  2. Melt the dark chocolate: place chocolate chips or chopped chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring after each until fully melted and smooth. Alternatively, use a double boiler on the stove.
  3. Pour melted dark chocolate onto the prepared sheet. Spread evenly using an offset spatula (or the back of a spoon).
  4. Chill in fridge or freezer until the dark layer is just set (about 5–10 minutes, or until firm at the edges but slightly soft in the middle). This helps white chocolate adhere properly.
  5. Melt the white chocolate in the same way (microwave or double boiler). Optionally stir in peppermint extract for extra minty flavor.
  6. Pour the white chocolate over the chilled dark layer, spreading gently to cover completely.
  7. Immediately sprinkle the crushed candy cane pieces evenly on top of the white chocolate layer — press gently so pieces stick.
  8. Chill until bark is fully set (about 20–30 minutes).
  9. Once set, remove from fridge and let rest at room temperature 5–10 minutes before breaking into shards or squares.
  10. Store in an airtight container at cool room temp or fridge.

Notes

  • Use good-quality chocolate (not candy melts)—white chocolate with cocoa butter melts and sets properly.
  • Don’t let the dark layer fully harden before adding the white chocolate—you want it just firm enough that the white layer sticks.
  • Crush candy canes just before using so pieces stay crisp—crush by placing in a zip bag and using a rolling pin.
  • You can scale the recipe up—double or triple ingredient quantities for larger batches. Great for gift tins.
  • For a darker bark, use semi-sweet or dark chocolate. For sweeter, use milk chocolate + white.
  • Want variation? Add a sprinkle of flaky sea salt on top, or mix in crushed nuts for texture.

⭐ Storage

Store peppermint bark in a cool, dry place (or fridge if warm environment). It keeps well for ~2 weeks at room temperature or up to 3 weeks refrigerated.