Chocolate peppermint bark is one of my go-to holiday treats. It’s rich, festive, and takes just minutes to prepare. I love how the cool peppermint crunch contrasts with smooth, swirled chocolate. Whether I’m wrapping it up for gifts or serving it at a Christmas party, it always disappears quickly. This bark looks fancy, but it’s incredibly easy to make at home. Plus, I can get creative with the types of chocolate and toppings I use depending on what I have in my pantry.

Why You’ll Love This Recipe

I love how simple this recipe is to make, yet it always feels special. I don’t have to temper chocolate or deal with fussy techniques—just melt, swirl, top, chill, and break. It’s a low-effort, high-reward kind of recipe that fits right into my busy holiday schedule. I also love how easy it is to make large batches for gifting. And let’s be honest: the flavor combination of chocolate and peppermint is hard to beat during the winter season.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 ounces milk chocolate or semi-sweet chocolate – I usually use milk chocolate for a sweeter base, but semi-sweet adds a deeper cocoa flavor if I’m in the mood for a richer bark.

• 8 ounces white chocolate chips, white almond bark, or white candy melts – I melt this separately so I can swirl it into the dark chocolate for a beautiful marbled look.

• ¼ cup crushed peppermint candies – I crush peppermints or candy canes using a rolling pin in a Zip-loc bag. The mix of fine dust and chunky bits gives the bark great texture and bite.

Directions

1. I start by lining a cookie sheet with parchment paper to keep the chocolate from sticking.

2. Next, I prepare a double boiler by filling two saucepans with water and placing heat-safe glass bowls on top. I make sure the water doesn’t touch the bottom of the bowls.

3. I place the milk or semi-sweet chocolate in one bowl and the white chocolate in the other. Then I let them melt slowly, stirring occasionally until smooth.

4. Once the chocolates are fully melted, I spoon them in alternating spots across the lined sheet pan.

5. Using a butter knife or offset spatula, I drag lines through the chocolate to create a marbled effect. I go one direction first, then switch to the other until the swirls look just right.

6. I crush my peppermint candies and sprinkle them evenly over the top of the chocolate while it’s still warm.

7. I place the sheet in the fridge and let it chill for about one to two hours, until it’s firm.

8. Once it’s fully set, I break the bark into pieces by hand or cut it into chunks with a sharp knife.

9. Then I serve it—or wrap it up to give away.

Servings And Timing

This recipe makes around 24 pieces of bark. It takes about 10 minutes to prep and 10 minutes to cook. I usually allow 1 to 2 hours for chilling in the fridge before it’s ready to break and serve.

Variations

I like to change this bark up depending on my mood or who I’m making it for:

• I use only white chocolate for a snowy, wintry look.

• I go all milk or dark chocolate for a bold, rich version.

• Sometimes I mix in crushed peppermint cookies for extra crunch and flavor.

• A few drops of peppermint extract give it an extra kick of mint.

• I’ve even layered crushed pretzels under the chocolate—it adds a perfect salty crunch that balances the sweetness.

Storage/Reheating

I store my peppermint bark in an airtight container at room temperature for up to two weeks. I keep it in a cool, dry place to prevent the peppermints from getting sticky. If I want to keep it longer, I store it in the fridge or freezer for up to two months. I make sure it’s tightly sealed to protect it from moisture and odors. There’s no reheating needed—just snap and enjoy.

FAQs

Can I Melt The Chocolate In The Microwave?

Yes, I sometimes use the microwave if I’m short on time. I melt the chocolate in 30-second intervals, stirring in between, until it’s smooth. I watch closely, because chocolate can burn quickly in the microwave.

Do I Need To Temper The Chocolate?

No, I don’t temper the chocolate for this recipe. Since I’m not molding it or needing a glossy finish, I just melt it and let it set in the fridge. It still turns out firm and delicious.

Can I Use Candy Canes Instead Of Peppermint Candies?

Definitely. I use candy canes all the time—they’re essentially the same thing. I just crush them the same way and sprinkle them over the chocolate while it’s still soft.

Can I Make This Recipe Ahead Of Time?

Yes, this bark is perfect for making ahead. I usually prepare a batch several days before I need it. It keeps beautifully when stored properly, and the flavor holds up well.

How Do I Break The Bark Into Pieces?

Once the bark is set, I just use my hands to snap it into rustic pieces. If I want more uniform chunks, I use a sharp knife and press down firmly on a cutting board.

Conclusion

Chocolate peppermint bark is a holiday favorite I return to every year. It’s simple, quick, and endlessly customizable. I love how festive it looks and how easy it is to make in big batches. Whether I’m keeping some for myself or giving it away in treat bags, it’s always a hit. I never get tired of the cool, minty crunch paired with smooth chocolate—and I don’t think I ever will.