Peppermint bark is seriously a no-bake holiday favorite, and it only uses, like, four ingredients! You can totally give this peppermint bark as gifts, or just have it around the house for the holidays.
This peppermint bark is one of those recipes that looks fancy but is honestly super easy to make. No baking required, just a little melting and chilling, and you’ve got yourself a delicious holiday treat!
Jump to RecipeIngredients
- 14 oz (397g) Dark chocolate chips (high quality)
- 16 oz (454g) White chocolate chips (Must contain cocoa butter)
- 1 ½ tsp Peppermint extract (not oil)
- 9 Regular-sized candy canes
Instructions
Step 1: Melting the Dark Chocolate Layer
Okay, so first things first, grab a large microwave-safe bowl. You’ll want to add 14 ounces of dark chocolate chips to it.
Melt the chocolate chips in the microwave in 20-second intervals, stirring after every single interval until it’s completely melted and smooth.
Next up, grab a 9×13 cookie tray and line it with tin foil (or parchment paper). Pour that melted chocolate right in the middle of the tray. Use an offset spatula to spread the melted chocolate into a thin, even rectangle.
Pop that tray in the refrigerator for around 30 minutes to 1 hour to harden.
Step 2: Crushing the Candy Canes
While your dark chocolate is chilling, it’s time for the peppermint!
Add nine regular-sized, broken-up candy canes to a sandwich bag. Use a rolling pin—or you could totally use a meat mallet—to break them into smaller pieces.
Step 3: Melting the White Chocolate
For our second layer! In another large microwave-safe bowl, add 16 ounces of white chocolate chips.
Melt these white chocolate chips in the microwave in 20-second intervals, stirring until completely melted. Once smooth, add one and a half teaspoons of peppermint extract and stir until it’s completely mixed in. Feel free to use more or less of the peppermint extract, but honestly, I found this to be the perfect amount.
Super important tip here: Make sure you use a white chocolate that contains cocoa butter and not just palm oil. Using cheap chocolate with vegetable oils may cause the layers of chocolate to separate, and you don’t want that!
Step 4: Assembling the Peppermint Bark
Now for the fun part—putting it all together!
Pour the melted white chocolate right over the hardened dark chocolate. Use your offset spatula to spread the white chocolate over the dark chocolate until it is completely covered. This should be a somewhat thin layer since you’ll need to cut and break the chocolate apart later.
Quickly add the crushed-up candy cane pieces to the melted white chocolate, covering it completely. You can also add holiday sprinkles or other holiday candies to make this peppermint bark even more festive!
Lightly push the crushed-up candy cane pieces into the white chocolate to ensure they stick once it hardens. Place the tray back in the refrigerator for another hour, or until it has hardened completely.
Check out more holiday Recipes also:
- No‑Bake Chocolate Peanut Butter Bars (Simple Fridge Dessert)
- Super Easy 3-Ingredient Oreo Fudge Recipe
- Classic Holiday Baking: Gingerbread Cookies Recipe
Step 5: Cutting and Storing Your Peppermint Bark
When it’s ready to cut, bring the chocolate back to room temperature. This makes it way easier to handle.
Use a sharp knife to cut it, or you can just use your hands to break apart this peppermint bark into pieces. That’s it!
Store this peppermint bark for two weeks at room temperature, or keep it in the refrigerator for up to three weeks.
Thanks so much for reading! Come back next week to bake more good things!
If you like this recipe Explore more recipes
Peppermint Bark Candy (No Bake Holiday Dessert)
Course: DessertCuisine: AmericanDifficulty: Easy30
servings15
minutes5
minutes130
kcal80
minutes1
hour40
minutesPeppermint bark is seriously a no-bake holiday favorite, and it only uses, like, four ingredients! You can totally give this peppermint bark as gifts, or just have it around the house for the holidays.
Ingredients
14 oz (397g) Dark chocolate chips (semi-sweet or dark)
16 oz (454g) White chocolate chips (high quality with real cocoa butter)
1 ½ tsp Peppermint extract
9 Regular candy canes, crushed
Directions
- Line a 9x13 inch baking sheet with aluminum foil or parchment paper.
- In a microwave-safe bowl, melt the 14 oz dark chocolate chips in 20-second intervals, stirring in between until smooth.
- Pour the dark chocolate onto the baking sheet and spread into a thin, even rectangle using an offset spatula.
- Refrigerate for roughly 20 minutes (until just set, but not frozen solid).
- Place 9 candy canes in a plastic bag and crush with a rolling pin or mallet.
- In a separate bowl, melt the 16 oz white chocolate chips in 20-second intervals until smooth.
- Stir 1 ½ tsp peppermint extract into the white chocolate.
- Pour the white chocolate mixture over the set dark chocolate layer and spread to cover.
- Immediately sprinkle crushed candy canes on top and press down lightly.
- Refrigerate for at least 1 hour until fully hardened.
- Let the bark sit at room temperature for about 10 minutes before breaking into pieces with your hands or cutting with a sharp knife.
Notes
- Separation Warning: It is super important to use white chocolate that lists cocoa butter in the ingredients. "Candy melts" or chips made with palm oil/vegetable oil often refuse to stick to the dark chocolate layer, causing the bark to fall apart when you bite it.
- Layering Tip: Don't let the bottom dark chocolate layer get ice cold before adding the white chocolate. If the bottom layer is too cold, the warm white chocolate will shock it, preventing a good bond.
- Storage: Store in an airtight container at room temperature for up to 2 weeks, or in the fridge for up to 3 weeks.
- Customizing: You can adjust the peppermint extract to taste. Start with 1 teaspoon if you prefer a milder flavor. You can also add holiday sprinkles alongside the candy canes for extra color!
