I made peppermint bark for the first time after a pretty chaotic holiday shopping trip. You know the kind where you leave the house full of cheer and come back wondering why you thought it was a good idea in the first place.

I came home tired, hungry, and craving something sweet but not complicated. I opened my pantry, saw a forgotten box of peppermint candies, and the idea hit me. What if I melt some chocolate, crush these candies, and call it dessert?

That first batch was far from pretty. I didn’t crush the candies properly, so some pieces were huge and nearly cracked a tooth. The chocolate layers were uneven and slightly crooked.

But when I took a bite, I didn’t care. It tasted like the best parts of December, cool peppermint and smooth chocolate. Since then, peppermint bark has become the thing I make when I want something festive without going through a whole production.

Why I Keep Coming Back to It, Ethan’s Honest Take

• Instant Holiday Mood: One bite and it feels like someone turned on Christmas lights inside my brain.
• Ridiculously Easy: Melt, spread, chill, done. Even on my laziest days, I can manage this.
• Perfect Edible Gift: People think you put in way more effort than you actually did.
• No Oven Needed: Great for days when turning on the oven feels like too much.
• Kid Friendly Fun: Crushing peppermint candies is weirdly satisfying.
• Stays Fresh for Weeks: I can make a batch and snack on it slowly if I pretend to have self-control.
• Great for Parties: A plate of peppermint bark disappears faster than any fancy dessert I’ve made.
• Holiday Smell: Mint and chocolate together always feel comforting.

Real Life Cooking Notes from Ethan

• Use Good Chocolate: The flavor really depends on the chocolate, so pick one you enjoy eating on its own.
• Crush Carefully: Put the candies in a zip bag and crush with a rolling pin. Too fine and they melt, too chunky and they break teeth.
• Line Your Tray: Parchment makes lifting the bark so much easier. I learned this after scraping chocolate off a pan one December night.
• Do Not Rush the Cooling: Let the first chocolate layer set completely before adding the white chocolate. If not, the layers mix together.
• Add Peppermint Extract Lightly: A little goes a long way. Too much and it tastes like toothpaste.
• Avoid Overheating: Melt chocolate slowly. Burnt chocolate smells terrible and ruins the whole batch.
• Press the Toppings Gently: Sprinkle the crushed candies right after spreading the chocolate so they stick.
• Break it by Hand: You get those pretty, rustic pieces that look way nicer than using a knife.

Peppermint Bark Recipe

This classic Peppermint Bark features a smooth semisweet chocolate base topped with creamy white chocolate and crunchy peppermint candy. It’s festive, refreshing, and perfect for gifting during the holidays.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Additional Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Servings: 20

Course: Dessert

Cuisine: American

Calories: 179

Ingredients Equipment Method

Ingredients

  

• 8 ounces high-quality semisweet chocolate broken into pieces
• 2 teaspoons canola oil divided
• ½ teaspoon peppermint extract divided
• 8 ounces high-quality white chocolate broken into pieces
• 25 peppermint candies crushed, divided

Equipment

• 9-inch square pan
• Waxed paper
• Double boiler (or heatproof bowl over a pan of simmering water)
• Rubber spatula
• Measuring spoons
• Refrigerator

Method

 

1. Prep the Pan: Lightly grease a 9-inch square pan and line it with waxed paper.
2. Melt Dark Chocolate: Melt semisweet chocolate with 1 teaspoon canola oil over a double boiler, stirring until smooth.
3. Add Peppermint: Remove from heat and stir in ¼ teaspoon peppermint extract.
4. Create Bottom Layer: Spread melted chocolate evenly in the pan and top with half the crushed candy; refrigerate for 1 hour to harden.
5. Melt White Chocolate: Melt white chocolate with remaining 1 teaspoon oil over a double boiler, stirring until smooth.
6. Add Peppermint: Remove from heat and stir in the remaining ¼ teaspoon peppermint extract.
7. Add Top Layer: Pour white chocolate over the hardened layer, spread evenly, and sprinkle with remaining crushed candy; refrigerate 1 hour.
8. Serve: Remove from the pan and break into pieces to serve.

Fun Variations When You Want to Change It Up

• Dark Chocolate Only: Extra rich, less sweet.
• Triple Chocolate: Dark, milk, and white layers.
• Sprinkle Swap: Use crushed candy canes, Andes mints, or chocolate chips.
• Drizzle Finish: Add melted dark chocolate on top for contrast.
• Extra Minty: One drop (and only one) extra peppermint extract in the white chocolate.

How do I Serve Peppermint Bark?

• On a holiday dessert board
• Wrapped in cellophane for gifting
• Chopped and sprinkled over ice cream
• Crumbled over brownies or cupcakes

Storage & Make-Ahead Tips

• Room Temperature: Store in an airtight container for up to 2 weeks.
• Refrigerator: Keeps even longer, especially in warmer climates.
• Layer with Parchment: Prevents sticking.
• Avoid Heat: Chocolate blooms if it gets too warm.
• Freezer Friendly: Freeze for up to 2 months; thaw before serving.

Holiday Gifting Notes (Because This Is a Star Gift)

1. Break into irregular pieces for a homemade look
2. Wrap in parchment + ribbon
3. Add a handwritten tag people love that
4. Pair with a mug or cocoa mix for a full gift

This is my “I didn’t have time but still care” present.

FAQs

1. Why did my layers mix together?
   The first layer wasn’t fully set before adding the next.
2. Can I skip peppermint extract?
   Yes — crushed candies alone give great flavor.
3. Why is my chocolate grainy?
   It overheated. Melt slowly and gently.
4. Can kids help make this?
   Absolutely — especially the candy-crushing part.
5. Does peppermint bark need refrigeration?
   Not required, but helpful in warmer homes.

The Last Bite

Make this when the holiday season feels a little too busy and you need something simple and sweet. If this peppermint bark doesn’t lift your spirits, make another tray. It works for me every time.