Easy Peppermint Bark (4 Ingredients, Perfect Christmas Gift)
Peppermint bark is one of the easiest Christmas treats you can make, and it always looks impressive. A layer of rich dark chocolate, a layer of creamy white chocolate and a crunchy candy cane topping. That’s it.
This easy peppermint bark needs just 4 ingredients and no oven. You melt, spread, sprinkle and chill. It tastes just like the fancy store-bought tins, but for a fraction of the price.
Every December I make a few batches to pack into little bags and boxes for friends, teachers and neighbors. It’s one of my favorite homemade gifts.
Why You’ll Love This Peppermint Bark
- Just 4 ingredients. Two chocolates, peppermint extract and candy canes.
- No baking. Melt it in the microwave and chill.
- Great gift. Looks beautiful in a cellophane bag or tin.
- Make ahead. It keeps for up to 2 weeks.
- Kid friendly. Kids love crushing the candy canes.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Dark or semi-sweet chocolate: Use good-quality baking bars for the smoothest melt.
- White chocolate: Choose bars that list cocoa butter in the ingredients. White chips often don’t melt smoothly.
- Peppermint extract: A little goes a long way.
- Candy canes: Crush them in a zip-top bag with a rolling pin.
How to Make Peppermint Bark
- Line a pan. Line a 9×13-inch pan with parchment.
- Dark layer. Melt the dark chocolate, stir in some peppermint and spread in the pan. Chill 15 to 20 minutes.
- White layer. Melt the white chocolate gently, add peppermint and spread on top.
- Top. Sprinkle with crushed candy canes and press lightly.
- Chill and break. Chill 1 hour, then break into pieces.
My Tips for the Best Peppermint Bark
- Don’t let the first layer get rock hard, or the layers may separate. Set but still slightly soft is perfect.
- Melt white chocolate at 50% power. It burns easily.
- Sift out the candy cane dust so the top looks clean and crunchy.
- For neat squares, cut with a large sharp knife warmed under hot water and dried.
Variations to Try
- Swirled bark: Drop spoonfuls of both chocolates in the pan and swirl with a knife.
- Milk chocolate: Use milk chocolate for a sweeter, kid-friendly bark.
- Oreo peppermint: Add crushed chocolate sandwich cookies with the candy canes.
- Salted: Sprinkle a pinch of flaky sea salt on top.
Make-Ahead, Storage and Reheating
- Make ahead: Make up to 2 weeks before you need it.
- Storage: Keep in an airtight container in a cool spot or the fridge, with parchment between layers.
- Freeze: Freeze up to 2 months. Thaw in the fridge so it doesn’t sweat.
What to Serve With It
Add peppermint bark to a Christmas cookie tray or a holiday dessert board. It’s especially good with a warm mug of Crockpot Hot Chocolate, and a piece makes a fun stirrer for hot cocoa.
Frequently Asked Questions
Why did my peppermint bark layers separate? The bottom layer got too cold and hard before the top layer went on. Add the white layer when the dark layer is just set.
Can I use chocolate chips? Dark chips are fine. White chocolate chips often have stabilizers and may not melt smoothly, so bars are better.
Does peppermint bark need to be refrigerated? Not always. A cool room is fine, but the fridge keeps it firm and crisp longer.
How many candy canes do I need? About 6 regular candy canes make 1/2 cup crushed.
One Last Thing
This easy peppermint bark is the sweetest little gift to make this season. If you try it, please leave a comment and a star rating below. And save it to your Christmas treats board on Pinterest!
Easy Peppermint Bark
Ingredients
- 12 oz semi-sweet or dark chocolate chopped (baking bars or good chips)
- 12 oz white chocolate chopped (use baking bars, not chips)
- 1/2 tsp peppermint extract divided
- 1/2 cup crushed candy canes about 6 regular candy canes
Instructions
- Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides.
- Melt the dark chocolate in a microwave-safe bowl in 30-second bursts, stirring each time, until smooth. Stir in 1/4 tsp peppermint extract. Spread evenly in the pan.
- Chill for 15 to 20 minutes, until the chocolate is set but not rock hard.
- Melt the white chocolate the same way, using 20-second bursts at 50% power so it doesn’t burn. Stir in the remaining 1/4 tsp peppermint extract. Spread over the dark chocolate layer.
- Right away, sprinkle the crushed candy canes over the top and press gently so they stick.
- Chill for about 1 hour, until firm. Lift out with the parchment and break or cut into pieces.
Notes
Storage: Keep in an airtight container in a cool place or the fridge for up to 2 weeks, with parchment between layers.
Reheat: Not needed. Let it sit at room temperature for 5 minutes before serving if chilled.
Variations: Swirl the two chocolates together for a marbled bark. Use milk chocolate for a sweeter bark. Add a pinch of flaky sea salt on top.
