Peppermint Bark

A traditional and quintessential Christmas treat, peppermint bark is ridiculously easy to prepare and can be done in a few minutes. Sweet white or dark chocolate holds in place broken chunks of peppermint candy. Eat it straight, place it in a bag or tin and make it a gift, or break it up into chocolate cupcakes or chocolate cookies.

Peppermint Bark Recipe

  • Prep time: 5 minutes
  • Cook time: 20 minutes


  • 12 oz. of high-quality white chocolate chips or dark chocolate chips
  • 5 regular sized candy canes, crushed up
  • 1/2 teaspoon of peppermint extract


1 Break up peppermint candy into little pieces. Melt the chocolate according to the manufacturer's instructions. Once melted, add the peppermint extract and stir.

2 Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Sprinkle the peppermint candy chunks on to the chocolate and gently press them in with yours hands.

3 Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container.

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How to temper chocolate - useful advice from David Lebovitz if you are planning on making the dark chocolate bark and not eating it right away

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Showing 4 of 47 Comments

  • Mary

    I made peppermint bark the other day with white and dark chocolate to use in chocolate cookies, but I think the idea of adding to cupcakes might be even better! Yours looks delicious.

    Any tips for breaking up the candy canes? I made a real mess of mine when I tried to crush them up in a plastic bag and they ripped it to shreds…

    I usually just do the whole smash-them-in-a-bag method myself. You can do it in a food processor, but you’ll get a lot more of a powder with only a few larger chunks of peppermint candy. ~Garrett

  • Corynne Escalante

    Hey Garrett,
    What would you classify as “quality chocolate”? I never know, when I read that on recipes, what they might consider as quality chocolate…just wondering, because I don’t know if what I use would be quality or not. I usually use Guittard chocolate…

    P.S. Thanks for the recipe, I’m excited to try it out. Great gift idea!

    Guittard, Valrhona, Callebaut, and Scharffen Berger are fine examples of quality chocolate (Nestle will work great if it’s all you have). Plus most offer various cacao percentages so you can make the flavor as dark and bitter as you prefer it. ~Garrett

  • Brian

    Hi Garrett!
    Glad to see this recipe…while holiday shopping I could not believe what some specialty stores were charging for their peppermint bark! I would like to attempt a layer of white chocolate on top of the dark vs. one or the other. Any tips on how I can keep the layers from mixing when I prepare the bark? Thanks!

    Follow the recipe as above. Once the candy is in place and the chocolate hardened, pour the next layer of chocolate over it. Don’t try to do both chocolates melted at the same time (unless you want a marbled effect). ~Garrett

  • jonathan

    Always a fave. I don’t know about anyone else, but it’s been my experience that white chocolate (yes, even the good stuff) can be a pain to work with. It doesn’t melt completely or well enough, seizes up easily, etc. Sometimes a little shortening melted along with it helps, or using white almond bark (no worries – there’s no almonds in it) from a craft or candy store to sub for the white chocolate will work.

    My druthers calls for using a nice dark chocolate (60 – 70%) to make this, however.

    Will ya look at that…
    I used the word “druthers” in a sentence. Excellent! :)

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