Looking for an easy no bake Christmas dessert? You're in the right place. This Peppermint Bark is simple, festive, and honestly feels a little magical with its perfect layers of chocolate and peppermint crunch. The best part? It’s so easy to make, you don’t even need to be a pro in the kitchen. Grab your candy canes and let’s get festive!
Why You'll Love this Recipe
- No bake is always great during the busy holiday season!
- You only need as handful of ingredients that store well in the pantry.
- Peppermint bark is an awesome addition to your Christmas platters and make great gifts. Bake a few batches and have them at the ready!
Peppermint Bark Ingredients
- Semi-Sweet chocolate: this will be the base of your peppermint bark. My favorite brand is Ghirardelli or Guittard for the best chocolate .
- White Chocolate:
- Peppermint Candy: You can get any candy and crush it up.
- Coconut oil: this is used to melt your chocolate. It gives it that smooth and shiny finish.
- Peppermint extract: This is optional, but it adds the peppermint flavor
How to Make Peppermint Bark
- Prep Your Pan: Line a baking sheet with parchment paper or wax paper for easy removal.
- Melt the Chocolate: Start by melting the semi-sweet chocolate using a double boiler or microwave in 30-second increments. Stir until smooth, then spread it evenly onto the prepared pan. Let it cool until firm (about 30 minutes).
- Add the White Chocolate Layer: Melt the white chocolate the same way and stir in the peppermint extract. Spread it evenly over the hardened semi-sweet chocolate.
- Sprinkle & Set: Immediately sprinkle crushed candy canes over the white chocolate while it’s still wet. Gently press them down so they stick.
- Cool & Break: Let the bark cool completely in the fridge (about an hour). Once set, break it into pieces and enjoy!
FAQ
Does peppermint bark go bad? These will keep for up to 2 weeks in the fridge or a cool place.
Do you need to refrigerate them? I would keep these in a cool place or in the fridge. They can stay in a tin on your counter as long as the room is not too warm.
Tips and Tricks
- Use High-Quality Chocolate: Since chocolate is the star of the show, opt for brands like Ghirardelli or Lindt. This ensures smooth melting and incredible flavor.
- Don’t Overheat the Chocolate: Chocolate can scorch easily, so melt it low and slow for the best results.
- Customize Your Toppings: Don’t love candy canes? Use crushed cookies, sprinkles, or even chopped nuts for a unique twist.
- Storage Tip: Store the peppermint bark in an airtight container at room temperature for up to 2 weeks or in the fridge for longer freshness.
If you make this Peppermint Barl, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Holiday Recipes page.
Peppermint Bark
Ingredients
- 8 oz semi-sweet chocolate
- 8 oz white chocolate, chopped chocolate chips
- 1/2 tsp peppermint extract optional
- 1/3 cup crushed peppermint candies or candy canes
Instructions
- Line a 9×13-inch baking dish or a small baking sheet with parchment paper. Set aside. Crush your candy canes or peppermint candies in a zip-top bag using a rolling pin or heavy object, leaving some small and larger pieces for texture.
- In a microwave-safe bowl, melt the semi-sweet or dark chocolate in 20-30 second increments, stirring after each round, until smooth and fully melted. Alternatively, use a double boiler. Stir in **1/4 tsp** of peppermint extract until fully incorporated.
- Pour the melted dark chocolate onto the prepared parchment paper and spread it evenly with an offset spatula to about 1/4-inch thickness. Place the pan in the refrigerator for about 15 minutes, or until the chocolate is set but not fully hardened.
- In a clean microwave-safe bowl, melt the white chocolate in 20-30 second increments, stirring frequently, until smooth. Be careful not to overheat, as white chocolate can scorch easily. Stir in the remaining **1/4 tsp** peppermint extract.
- Remove the tray with the set dark chocolate from the fridge. Carefully pour the melted white chocolate over the dark chocolate layer and spread it evenly with an offset spatula. Work quickly to ensure the white chocolate stays smooth and doesn't melt the layer underneath.
- While the white chocolate is still wet, sprinkle the crushed peppermint candies evenly over the top, gently pressing them into the chocolate with your hands.
- Place the tray in the refrigerator for about 30 minutes, or until the bark is completely set and hardened.
- Once the bark is firm, remove it from the fridge and lift it out of the tray using the parchment paper. Break it into irregular pieces using your hands or a sharp knife.
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