Easy Dark & White Chocolate Peppermint Bark Recipe

Mary and Brenda Maher

By Brenda & Mary

Last updated:

Jump to Recipe

This simple yet spectacular treat first charmed me during a winter trip to a quaint little bakery in the snowy Alps. The crunch of peppermint mingled with the soothing melt of chocolate had me hooked right from the first bite. It was a revelation how something so simple could taste so divine.

peppermint bark

Determined to recreate that magic at my own bakery, I experimented until I nailed down what I believe is the best peppermint bark recipe. Don’t just take my word for it. Give it a go, and discover just how fabulous it can be!

Why You’ll Adore This Recipe

From its simplicity to its festive flavor, here are just a few reasons why I think you’ll be hooked:

  • I love that this basic peppermint bark recipe only requires a few basic ingredients, making it easy to whip up at a moment’s notice. No need to scour the grocery store for exotic ingredients or special tools.
  • The flavor of this peppermint bark is simply perfect for the holiday season. The refreshing peppermint and rich chocolate taste like a winter wonderland in every bite.
  • One of the things I appreciate most about this recipe is how customizable it is. You can easily adjust the thickness of the chocolate layers or the amount of peppermint to suit your taste.
  • Peppermint bark makes a fantastic homemade gift. It can be broken into pieces and packaged in cute containers or bags for a thoughtful and delicious present. Who wouldn’t love that?!
peppermint bark recipe

6 Steps to Make Peppermint Bark


Here’s what you’ll need for this old-fashioned peppermint bark recipe:

  • White chocolate (14 ounces): Opt for good quality, coarsely chopped. This will form a decadent layer in our bars and melt beautifully.
  • Semisweet or Bittersweet chocolate (7 ounces): Also coarsely chopped. This chocolate contrasts nicely with the sweetness of the white chocolate for a richer taste.
  • Coconut oil or Vegetable oil (1 ½ teaspoons): This will help smooth out the chocolate when melted, making it easier to work with by keeping it fluid longer. I prefer coconut oil for a slight hint of tropical flavor.
  • Peppermint extract (½ teaspoon): This is essential for giving our bars that cool, refreshing peppermint twist. Be careful not to overdo it.
  • Candy canes (2 or 3, regular size, crushed): These add a festive crunch and peppermint punch to the bars, making them perfect for holiday sharing.


Let’s break down the steps to make delectably festive peppermint bark:

Prepare the Pan

  • Use an 8-inch or 9-inch square baking pan. Line it with either aluminum foil or parchment paper. Make sure to smooth out any creases to ensure your peppermint bark has a neat finish.

Create the Bottom Layer

peppermint bark white chocolate
  • Take half of your white chocolate and place it into a small heatproof bowl. Mix in one-third of your oil. Gently melt the mixture in the microwave in 20-second bursts, stirring thoroughly with a spoon or silicone spatula after each interval. Pay attention to this step, as white chocolate tends to overheat quickly.
  • Once the white chocolate is silky and lump-free, incorporate half of your peppermint extract. Transfer this melted chocolate into your prepared pan, using a spoon or an offset spatula to spread it into a thin, even layer. If using a baking sheet, spread the chocolate to your desired thickness.
  • Chill in the refrigerator for about 10 minutes, just until set but not hard.

Add the Middle Layer

  • Place your semisweet chocolate in a separate heatproof bowl. Add half of your remaining oil. Melt it similarly to the first layer, and then stir in the remaining peppermint extract once smooth.
  • Pour this dark chocolate layer over the previous one, smoothing it out carefully for a uniform layer. Return the pan to the refrigerator for another 10 minutes to set slightly.

Finish With The Top Layer

peppermint bark chocolate
peppermint bark chocolate mix
  • For the final layer, use the remaining white chocolate and oil. Melt them together in the same manner as the earlier layers. Once melted, pour this over the semisweet chocolate layer, ensuring it’s smooth and even.
  • At this point, sprinkle crushed candy canes over the top for that quintessential peppermint bark look. To crush the candy canes, seal them in a zipped-top bag and bash them with a rolling pin or meat mallet until they are coarsely broken.

Set the Bark

peppermint bark complete
  • Allow the peppermint bark to chill in the fridge for about 1 hour or until it is thoroughly set and solid. Once hard, lift it from the pan and gently peel away the foil or parchment. Break or cut the bark into pieces—large or small, as you prefer.


  • If the bark has been in the refrigerator for more than 3 hours, let it sit at room temperature for about 10 minutes to soften slightly. This makes slicing or breaking easier and prevents the layers from separating.
peppermint bark final

Tips on Making Peppermint Bark

Here’s what you need to pay attention to while following this homemade peppermint bark recipe to ensure it turns out perfectly:


I’ve learned the hard way that not all chocolates are created equal when it comes to melting into a smooth, silky bark.

Avoid using chocolate chips or white chocolate morsels, as they contain stabilizers that prevent them from melting properly. Instead, opt for high-quality chocolate bars like Ghirardelli, Guittard, or Baker’s. You’ll taste the difference.

You have a couple of options for melting the chocolate. You can use the microwave for a quick and easy melt. Or you can go the old-school route with a double boiler over simmering water.


Go for it if you want to sandwich the white chocolate between two layers of semisweet. Or, if you prefer a simpler two-layer look for this Christmas bark recipe, use 8 ounces of each chocolate and skip the middle layer.

If you’re looking to pair your candy bark with a light and fluffy frosting, the Stabilized Whipped Cream Frosting would be a good choice. For those who prefer a twist, the Chocolate Fudge Frosting or Caramel Buttercream Frosting would go well with the cool flavor of the bark.


Once your chocolate white peppermint bark is set, cover it and store it in the fridge for up to three weeks. In the colder months, you can leave it at room temperature for a few days. But be warned: it might get a little soft.

If you’re feeling fancy, you can temper the chocolate for a harder, snappier bark. Don’t refrigerate the layers or the finished bark, and let them set at room temperature.


My Peppermint Park is Separating. What to Do?

It’s all about timing, my friend. The trick is to pour the white chocolate before the dark (semisweet) chocolate layer completely hardens. Its stickiness will create a strong bond, securing the top layer in place once it sets all the way.

Can I Make Peppermint Bark Without White Chocolate?

Of course! It’s just that you’ll end up with a single-layer bark and a stronger chocolate punch. You can also experiment with other chopped nuts, dried fruit, or even a drizzle of dark chocolate on top for a richer flavor profile.

—I hope this simple peppermint bark recipe will add a dash of joy to your holiday festivities! Enjoy crafting this delightful treat!

Discover More Unique Bar Recipes:

peppermint bark

Peppermint Bark

An enchanting peppermint bark recipe that layers rich chocolate with refreshing mint, topped with crunchy candy cane pieces.
No ratings yet
Print Recipe Pin Comment
Cuisine: American
Prep Time: 30 minutes
Total Time: 2 hours
Servings: 16
Calories: 183kcal
Author: Brenda Maher


  • 14 ounces white chocolate, coarsely chopped
  • 7 ounces semisweet or bittersweet chocolate, coarsely chopped
  • ½ teaspoon peppermint extract
  • 1 ½ teaspoons coconut oil or vegetable oil
  • 2-3 regular-size candy canes, crushed


Prepare the pan:

  • Line an 8-inch or 9-inch square baking pan with aluminum foil or parchment paper, smoothing out creases.

Bottom layer:

  • In a heatproof bowl, combine 7 oz of white chocolate with one-third of the oil.
  • Melt in the microwave in 20-second intervals, stirring after each, until smooth.
  • Mix in ¼ teaspoon peppermint extract.
  • Pour into the prepared pan, spreading evenly.
  • Refrigerate for about 10 minutes or until set, but not hard.

Middle layer:

  • Melt 7 oz of semisweet chocolate with ⅓ of the oil using the same method.
  • Stir in ¼ teaspoon peppermint extract.
  • Pour over the set white chocolate layer, smoothing evenly.
  • Refrigerate for another 10 minutes.

Top layer:

  • Melt the remaining 7 oz of white chocolate with the remaining oil, following the same procedure.
  • Pour over the semisweet chocolate layer, smoothing evenly.
  • Sprinkle crushed candy canes over the top.
  • Refrigerate for about 1 hour or until thoroughly set.

Set and Serve:

  • Lift the bark from the pan, peel off the foil or parchment.
  • Break or cut into pieces with a sharp knife.


  • Use high-quality chocolate bars for the best results.
  • Avoid chocolate chips, as they may not melt smoothly.
  • A double boiler can be used instead of a microwave to melt the chocolate.
  • Customize by adjusting the chocolate layers according to preference.
  • Store covered in the fridge for up to three weeks or at room temperature for a few days during colder months.
  • Optionally, temper chocolate for a snappier texture without refrigerating.


Calories: 183kcal | Carbohydrates: 22g | Protein: 2.1g | Fat: 10g | Saturated Fat: 6.7g | Cholesterol: 7mg | Sodium: 35mg | Fiber: 0.8g | Sugar: 20g | Calcium: 55mg | Iron: 0.8mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!

Share on:
Mary and Brenda Maher

Mary & Brenda Maher

Mary & Brenda Maher, are the founders of Cake Girls, a Chicago-based online baking shop specializing in cake supplies, party decor, and DIY cake tutorials. They are known for their elaborate and artistic cake creations, which have been featured on the Food Network Challenge and in a reality show, Amazing Wedding Cakes.

Leave a Comment

Recipe Rating