If you ask me, peppermint bark is one of the best holiday treats around.
This simple chocolate candy brings together smooth layers of white and dark chocolate with a cool peppermint kick. The combination of the two chocolates creates a pretty marbled look that’s perfect for gift-giving or setting out at parties.
It’s topped with crushed candy canes that add a nice crunch and that classic holiday mint flavor everyone loves. The whole thing comes together in just a few steps, no fancy equipment needed.
It’s a no-fuss holiday treat that always gets people reaching for seconds, especially when you need something sweet during the festive season.
Why You’ll Love This Chocolate Peppermint Bark
- 3-ingredient recipe – With just chocolate and crushed peppermint candies, this recipe proves that sometimes the simplest treats are the most delicious.
- No baking required – All you need to do is melt chocolate and layer – no oven, no complicated techniques, just easy chocolate work that anyone can handle.
- Perfect holiday gift – This festive treat makes a wonderful homemade gift for teachers, neighbors, or anyone on your holiday list – just package it in a pretty tin or cellophane bag.
- Make-ahead friendly – You can make this bark up to 2 weeks in advance and store it in an airtight container, making it perfect for busy holiday seasons.
What Kind of Chocolate Should I Use?
For peppermint bark, using high-quality chocolate makes a big difference in how your candy turns out. Regular chocolate chips aren’t the best choice here since they contain additives that can make the melting process tricky. Instead, look for chocolate bars labeled “couverture” or premium baking chocolate – these melt smoothly and have a better snap when broken. If you’re grabbing chocolate from the baking aisle, brands like Ghirardelli, Lindt, or Guittard are good options. For the dark chocolate, aim for something between 60-70% cacao content, which gives you that perfect balance of sweetness and rich chocolate flavor without being too bitter.
Options for Substitutions
When making this holiday treat, here are some helpful substitution tips to keep in mind:
- Premium chocolate: While I really recommend using good quality chocolate for the best results (it melts better and tastes better), you can use chocolate chips in a pinch. Just add 1 teaspoon of coconut oil per cup of chips to help them melt more smoothly.
- White chocolate: You can swap white chocolate for milk chocolate if you prefer, though you’ll lose the classic color contrast. Just make sure to use real chocolate, not candy melts – they won’t set up quite the same way.
- Peppermint candies: Can’t find Starlite mints? Regular candy canes work perfectly fine. You could also use crushed Andes mints, though they’ll give you a softer mint flavor. For a twist, try using other hard mint candies – just make sure they’re pure peppermint for that classic taste.
Watch Out for These Mistakes While Making
The biggest challenge when making chocolate bark is dealing with chocolate that becomes grainy or streaky – this happens when even a tiny drop of water gets into your melting chocolate, so make sure all your tools are completely dry before starting.
Temperature control is crucial: overheating chocolate can make it seize up and become unusable, so always melt it slowly using either a double boiler or short 30-second bursts in the microwave, stirring between each interval.
To prevent the white and dark chocolate layers from separating after the bark sets, make sure you add the second layer while the first is still slightly tacky but not completely set – if the first layer hardens completely, the layers might split apart when you break the bark.
For the cleanest crush on your peppermint candies, place them in a sealed plastic bag and use a rolling pin to crush them instead of a food processor, which can turn them into powder rather than festive pieces.
What to Serve With Peppermint Bark?
Peppermint bark makes a perfect companion to your favorite hot drinks during the holiday season! A mug of hot cocoa pairs wonderfully with this sweet treat – the warm chocolate drink brings out the best in both the dark and white chocolate layers. For coffee lovers, try serving pieces of bark alongside a cup of coffee or peppermint mocha, where the mint flavors play really well together. If you’re putting together a holiday dessert spread, this bark fits right in next to other Christmas cookies and sweets, or you can package it up in clear cellophane bags to give as gifts.
Storage Instructions
Keep Fresh: Your peppermint bark will stay perfectly crisp and tasty in an airtight container at room temperature for up to 2 weeks. I like to place pieces of wax paper or parchment paper between layers to prevent them from sticking together. If your kitchen is particularly warm, you might want to keep it in the fridge instead.
Refrigerate: For longer storage, pop your bark in the fridge in an airtight container where it’ll stay fresh for up to a month. Just remember that cold bark can collect condensation if left out too long, so only take out what you plan to eat right away.
Gift Packaging: Planning to give this as a gift? Package the bark in cellophane bags or decorative tins lined with wax paper. If you’re shipping it, choose cooler days and include an ice pack if temperatures are warm – chocolate can get melty above 70°F!
| Preparation Time | 15-20 minutes |
| Cooking Time | 120 minutes |
| Total Time | 135-140 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2200
- Protein: 20-25 g
- Fat: 110-130 g
- Carbohydrates: 250-270 g
Ingredients
- 12 ounces premium white chocolate
- 12 ounces premium dark chocolate
- 1/2 cup crushed peppermint candies (such as starlite)
Step 1: Prepare the Baking Pan
Line a 9×12-inch pan with parchment paper, making sure it covers the entire bottom of the pan.
This will create an easy release surface for your chocolate bark once it’s set.
Step 2: Melt and Spread the Dark Chocolate
Using your preferred method, melt the dark chocolate.
If using a microwave, place the chocolate in a heat-proof bowl and heat for 30-second intervals, stirring each time, until smooth.
Once melted, pour the dark chocolate onto the prepared parchment paper.
Spread the chocolate out to about 1/3-inch thick either by tapping the pan on the countertop or using a spatula for even distribution.
Step 3: Melt and Layer the White Chocolate
Melt the white chocolate using the same method as the dark chocolate.
Once smooth and creamy, pour the white chocolate over the dark chocolate layer, spreading it evenly to match the thickness of the dark chocolate layer.
It is important to do this while the white chocolate is still soft to ensure both layers bind together effectively.
Step 4: Prepare and Add the Mint Topping
Unwrap the starlite mints or your preferred peppermint candies and place them in a heavy-duty Ziplock bag.
Use a hammer or meat tenderizer to crush the mints into small pieces.
Quickly sprinkle the crushed mints over the melted white chocolate layer while it is still soft to ensure they adhere well.
Step 5: Chill and Break the Chocolate Bark
Place the pan in the refrigerator and allow the chocolates to harden for about 2 hours.
Once set, remove the pan from the refrigerator and break the candy bark into pieces.
Store your peppermint chocolate bark in the refrigerator, especially if you live in a warm or humid climate, to keep it from melting.