Recipe

Peppermint Bark Recipe

Crispy, crunchy peppermint bark with a thick snap, toasted bits, and just enough salt to keep it from tasting like pure sugar. Easy to make, easy to gift, and dangerously easy to “taste test.”

By Matt Campbell

•

4.8

Thick peppermint bark broken into rustic pieces on parchment paper, with crushed candy canes and a few chocolate shavings scattered around

Jump to Recipe

Peppermint bark is one of those holiday snacks that disappears like it has legs. You set out a plate, turn around to “just grab a mug,” and suddenly half the bark is gone and someone is acting innocent with a suspiciously minty smile.

This version is what I make when I want big crunch and a clean snap, not the soft, smudgy stuff that melts the second it hits room temp. We are going thicker, adding a tiny salty edge, and using a simple trick to keep the peppermint pieces crisp. It is fast, low drama, and perfect for gifting, movie nights, and that mid-afternoon "I need something sweet" moment.

Baking sheet lined with parchment holding swirled melted dark and white chocolate, with crushed peppermint being sprinkled by hand

Why It Works

Thicker, heartier pieces that actually feel satisfying, not flimsy.
Crispy peppermint crunch thanks to adding the candy at the right time and chilling properly.
Clean layers that release easily with parchment and a quick score before fully set.
Balanced sweetness with dark chocolate and a pinch of salt to keep the flavor sharp.
Beginner friendly with microwave melting options and simple troubleshooting.

Pairs Well With

Hot Cocoa with Whipped Cream
Chewy Ginger Molasses Cookies
Salted Roasted Nuts
Vanilla Ice Cream with Bark Crumble

Storage Tips

Room temperature (best for crunch): Store in an airtight container for up to 7 days. Layer parchment between pieces so they do not scuff or stick. Keep it away from the stove, dishwasher steam, or sunny windows.

Refrigerator: Up to 2 weeks in an airtight container. The bark stays firm, but condensation can make the peppermint look a little sticky. If you refrigerate, let the container come to room temp before opening to reduce moisture on the chocolate.

Freezer: Up to 2 months. Wrap well and freeze flat. Thaw in the closed container at room temperature for 1 to 2 hours before opening.

Common Questions

Why did my chocolate turn grainy or thick?

That is usually overheating or a tiny bit of water getting into the bowl. Melt slowly in short bursts, stir a lot, and keep everything bone dry. If it is slightly thick, stir in 1 teaspoon neutral oil to loosen it. If it is still stubborn, add up to 1 more teaspoon. (This is why the recipe calls for 1 to 2 teaspoons total.)

Do I have to temper chocolate?

No. For an easy home version, this recipe uses chocolate chips or melting wafers which set nicely without full tempering. If you use fancy chopped bars, it still works, but the bark may be a bit softer at warm room temp.

How do I keep peppermint pieces from getting sticky?

Add the candy after the chocolate is spread and press it in gently. Also, avoid storing bark in humid areas. If your kitchen runs warm and steamy, the freezer method helps a lot.

Can I use candy canes, peppermint hard candies, or starlight mints?

Yes. Candy canes are the classic. Hard peppermint candies work too, just crush them well. Starlight mints are softer and can add chewiness, so I use them only if that is the vibe you want.

Can I make it dairy-free?

Yep. Use dairy-free dark chocolate and dairy-free white chocolate style chips. White chocolate substitutes can melt differently, so keep the heat extra low and stir constantly.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet (quarter sheet or half sheet)
Parchment paper
Microwave-safe bowls (2) or a double boiler
Rubber spatula
Zip-top bag and rolling pin (or a small skillet) for crushing peppermint
Offset spatula (optional, but nice)
Sharp knife for scoring and breaking

I started making peppermint bark when I realized I was not actually a “cookie box” person in December. I am more of a “one tray, one spatula, let’s call it festive” person. The first few batches were tasty but kind of flimsy, like sweet chocolate shingles. So I went thicker, added a pinch of salt, and started scoring it before it fully set. Now it breaks into those bold, snackable chunks that make you feel like you actually made something. Plus, it is the rare holiday treat that lets you be a little chaotic and still end up with a win.

Peppermint Bark Recipe

(4.8 Reviews)

Prep Time 10 mins

Cook Time 5 mins

Total Time 1 hr 15 mins

Servings About 24 pieces

Ingredients

10 oz dark chocolate chips (or semi-sweet), about 1 2/3 cups
10 oz white chocolate chips or melting wafers, about 1 2/3 cups
1/2 tsp peppermint extract (optional, use only if your peppermint candy is mild)
1/4 tsp fine sea salt (plus a pinch for finishing)
6 to 8 standard candy canes, crushed (about 3/4 cup)
2 tbsp toasted almonds or pistachios, very finely chopped (optional, for extra crunch)
1 to 2 tsp neutral oil, divided (optional, only if chocolate needs loosening)

Note: Peppermint extract is powerful. If you use it, start small. You can always add a drop more, but you cannot take it back.

Instructions

Prep the pan. Line a rimmed baking sheet with parchment paper. Clear a flat spot in your fridge or freezer for chilling.
Crush the peppermint. Unwrap candy canes. Put them in a zip-top bag, press out the air, and crush with a rolling pin. Aim for a mix of small bits and a few slightly larger pieces. Too fine and it dissolves into the chocolate.
Melt the dark chocolate. Microwave in a dry bowl in 20 to 30 second bursts, stirring well each time, until just melted and glossy. Stir in 1/4 tsp salt. If it looks thick, add 1 teaspoon neutral oil and stir.
Spread the base. Pour the dark chocolate onto the parchment and spread into a rectangle about 1/4 inch thick. Tap the pan gently on the counter to level it.
Chill briefly. Refrigerate for 10 to 15 minutes until the dark layer is mostly set. You want it firm enough to support the next layer, but not rock hard.
Melt the white chocolate. In a second dry bowl, melt the white chocolate the same way, using shorter bursts near the end. If the white chocolate thickens (it can be dramatic), stir in up to 1 teaspoon neutral oil to loosen. If using peppermint extract, stir in 1/2 tsp now.
Top the bark. Pour white chocolate over the dark layer and spread evenly to the edges. Keep it simple here for that clean snap and bold layers.
Add crunch. Sprinkle crushed candy canes all over while the white chocolate is still wet. Add nuts if using. Gently press everything in with your palms or the back of a spatula so it actually sticks.
Finish and set. Add a tiny pinch of salt over the top. Chill for 30 to 45 minutes until fully firm.
Score and break. For clean-ish pieces, score the bark with a sharp knife after about 20 minutes of chilling, then let it finish setting. Break into chunks. Store airtight with parchment between layers.

Hands breaking set peppermint bark into crunchy chunks over a parchment-lined baking sheet

Nutrition information is estimated.

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