Last December, I decided to make holiday peppermint bark as gifts for my neighbors. I bought fancy tins, ribbon, and the whole nine yards. Then I realized I had exactly zero experience tempering chocolate and a microwave that beeps like a dying smoke alarm.
I melted the semisweet chocolate, spread it on parchment, and shoved it in the refrigerator. Then I forgot about it for 25 minutes while wrapping presents. The chocolate became rock solid, and the white chocolate slid off like a bad toupee. I served it anyway, and nobody noticed. This christmas chocolate peppermint candy remains forgiving, fast, and delicious even when a batch goes sideways. Here is exactly how I make it now, with fewer mistakes.
Why You’ll Love This Recipe
- No oven required: The stovetop and refrigerator handle the entire recipe.
- Four ingredients, zero fuss: Semisweet chocolate, white chocolate, peppermint extract, and candy canes create the bark.
- Scales up easily: Doubling or tripling this homemade holiday peppermint bark recipe takes the same effort.
- Looks fancy, costs little: People think you spent hours making it.
- Gift-ready: The bark works well in tins, on cookie platters, or as a neighbor gift.
Tools You’ll Need
Nothing fancy, I promise.
- Offset spatula: Spread the chocolate smoothly. A butter knife works in a pinch.
- Sheet pan: Use a standard 9×13 rimmed pan. Spread the chocolate into a smaller rectangle if your pan is larger.
- Parchment paper: Line the pan with parchment. Do not use wax paper.
- Meat mallet or rolling pin: Crush the candy canes. A heavy can of beans works if needed.
Ingredients
- 12 ounces semisweet chocolate chips – Or chopped semisweet chocolate. Use the best you can afford. Cheap chocolate tastes waxy and you will notice.
- 16 ounces white chocolate chips – Look for white chocolate made with real cocoa butter, not palm oil. This matters for layer adhesion. More on that in the troubleshooting section.
- 1/2 teaspoon peppermint extract – A little goes a long way. Do not accidentally pour a glug. I have done it. It was like eating toothpaste.
- 3/4 cup crushed candy canes – About 6-8 standard candy canes. Crush them in a bag with a mallet. If you leave big shards, they will fall off the bark when you cut it.
How To Make Peppermint Bark
Set aside about 45 minutes, but most of that is waiting. You can absolutely do this while also wrapping presents or pretending to watch a holiday movie.
- Melt the semisweet chocolate: Place the semisweet chocolate chips in a medium bowl and microwave for 30 second increments until melted. Stir until smooth. If you go too long and it seizes up, add a teaspoon of coconut oil and stir like you mean it.
- Spread and partially chill: Spread the chocolate into a roughly 9×13 rectangle on a piece of parchment paper. Place the chocolate in the fridge for 10 minutes to partially set. Do NOT go past 10 minutes in the fridge. The chocolate should be just set around the edges but still partially melted in the middle. If you let the semisweet layer harden completely, the white chocolate may not stick to it. I once left it for 20 minutes and ended up with two separate slabs. Delicious, but separate.
- Melt the white chocolate: Place the white chocolate chips in a medium bowl and microwave for 30 second increments until melted. Add the peppermint extract and stir until smooth. White chocolate scorches faster than dark, so keep an eye on it.
- Layer and top: Spread the white chocolate over the semisweet chocolate layer. Top with candy canes. Let harden in the fridge for about 20 minutes or until the chocolate is completely set. If you are impatient, 15 minutes might feel set but will still smudge when you cut it.
- Cut and serve: Remove from the fridge and let the bark sit at room temperature for about 20 minutes. Use a straight edge chef’s knife to cut the bark into pieces by cutting straight down through the layers of the bark. Serve and enjoy. Cutting straight down is key. Sawing back and forth will crack the layers apart.
♥ The Misfit Tips!
- Do not skip the 10-minute partial chill: The semisweet layer should set at the edges while staying slightly tacky in the middle.
- Use a food processor for candy canes: It creates consistent bits that stick better. A double-bagged freezer bag and mallet work too.
- Do not freeze the bark: Candy cane pieces become sticky and weepy after thawing.
- Store it in the refrigerator: Keep the bark for up to 3 weeks.
- Make a 3-ingredient version: Omit the peppermint extract and use mint-flavored candy canes for an easy 3 ingredient christmas peppermint bark.
Perfect Pairings
These go perfectly with almost anything festive, but here are my favorite ways to serve them.
- A cold glass of milk balances the chocolate and peppermint.
- Hot cocoa with an extra candy cane stirred in doubles the mint flavor.
- A game day snack board gains a salty-sweet contrast beside pretzels and cheese.
- Holiday cookie platters fill the chocolate gap between gingerbread and sugar cookies.
How to Store
❤
- Fridge: Store the bark in an airtight container for up to 3 weeks. Let it sit out for a few minutes before eating so it does not crack a tooth.
- Freezer: Avoid freezing the bark. The candy cane pieces become sticky and the chocolate can develop a white film after thawing. If you must freeze it, wrap it tightly and thaw it in the refrigerator overnight.
- Reheat: Do not reheat peppermint bark. If it becomes too soft at room temperature, refrigerate it for 10 minutes to firm it up.
- Note: Candy cane pieces absorb moisture from the air and become sticky. Keep the bark in an airtight container so it stays crisp for at least a week.
Peppermint Bark Recipe
This holiday peppermint bark combines 12 ounces semisweet chocolate, 16 ounces white chocolate, peppermint extract, and crushed candy canes in one no-bake Christmas candy. You partially chill the semisweet layer for 10 minutes, spread white chocolate over it, add candy canes, and chill the bark for about 20 minutes. Make this holiday peppermint bark for neighbor gifts, cookie platters, or a holiday party when you need an easy holiday candy gift.
Ingredients
Equipment
Method
- Melt the Semisweet ChocolatePlace the semisweet chocolate chips in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each interval, until the chocolate is completely melted and smooth. If the chocolate seizes or becomes too thick, add 1 teaspoon of coconut oil and stir vigorously until the mixture becomes smooth again.
- Spread and Partially ChillLine a baking sheet or flat tray with parchment paper. Pour the melted semisweet chocolate onto the parchment and spread it into a rectangle approximately 9 × 13 inches in size. Refrigerate for 10 minutes to allow the chocolate to partially set. The edges should begin to firm up, while the center remains slightly soft and tacky.Important: Do not refrigerate the semisweet chocolate for longer than 10 minutes at this stage. If the layer hardens completely, the white chocolate may not adhere properly.
- Melt the White ChocolatePlace the white chocolate chips in a clean, microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until melted and smooth. Stir in the peppermint extract until fully incorporated.Tip: White chocolate scorches more easily than semisweet chocolate, so keep a close eye on it and avoid overheating.
- Layer and TopCarefully spread the melted white chocolate evenly over the partially set semisweet chocolate layer. Immediately sprinkle the crushed candy canes over the top, distributing them evenly before the white chocolate begins to set. Refrigerate the bark for about 20 minutes, or until both chocolate layers are completely firm. Although the surface may feel set after 15 minutes, the chocolate can still smudge when cut, so allow enough time for it to harden fully.
- Cut and ServeRemove the bark from the refrigerator and let it sit at room temperature for about 20 minutes to make cutting easier. Using a sharp, straight-edged chef's knife, press straight down through the layers to cut the bark into pieces. Avoid sawing back and forth, as this can cause the chocolate layers to crack or separate.