Prep Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 15 minutes | Servings: 24 pieces
This 5-Ingredient Peppermint Bark is the easiest Christmas candy you’ll ever make! Layers of dark and white chocolate topped with crushed candy canes—it’s festive, delicious, and requires zero baking. Perfect for holiday gift-giving, cookie trays, or keeping all to yourself. Once you make this, you’ll never buy store-bought peppermint bark again!
Why You’ll Love This Recipe
Only 5 ingredients. Dark chocolate, white chocolate, candy canes, peppermint extract, and a pinch of salt. That’s it!
No baking required. Just melt, spread, chill, and break into pieces.
Festive and beautiful. The red and white candy cane pieces make it look like a professional confection.
Perfect for gifts. Package it in cellophane bags or tins for beautiful homemade gifts.
Make ahead friendly. Stores for weeks, making it ideal for holiday prep.
Tips for Success
Use good quality chocolate. The chocolate is the star here, so use a brand you love. Ghirardelli, Guittard, or Lindt work beautifully.
Chop chocolate bars for best results. Chocolate chips contain stabilizers that can make them less smooth when melted. Chopped chocolate bars melt more evenly.
Don’t overheat white chocolate. White chocolate scorches easily. Use 20-30 second intervals and stir frequently.
Crush candy canes in a bag. Place unwrapped candy canes in a zip-top bag and crush with a rolling pin or meat mallet. This contains the mess!
Vary the crush size. A mix of fine powder and larger chunks looks most appealing.
Press candy canes into the chocolate. This helps them stick and prevents them from falling off when you break the bark.
Let it come to room temp before breaking. If the bark is too cold, it may shatter unevenly. Let it sit for 5-10 minutes before breaking.
Store properly. Keep peppermint bark in an airtight container with parchment paper between layers to prevent sticking.
Storage & Reheating
Room temperature: Store in an airtight container at cool room temperature (below 70°F) for up to 2 weeks.
Refrigerate: Store in an airtight container in the fridge for up to 3 weeks. Let come to room temperature before serving for best texture.
Freeze: Layer pieces between parchment paper in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight.
Gift packaging: Package in cellophane bags, mason jars, or holiday tins. Store in a cool place and consume within 2 weeks.
Avoid humidity: Chocolate can “bloom” (develop white spots) in humid conditions. Store in a cool, dry place.
Frequently Asked Questions
Can I use chocolate chips instead of chopped chocolate? Yes, but chocolate chips contain stabilizers that can make the bark less smooth. Chopped chocolate bars melt better, but chips work in a pinch.
Why did my white chocolate seize? White chocolate is very sensitive to heat and moisture. Make sure your bowl is completely dry and don’t overheat. If it seizes, try stirring in 1 teaspoon of vegetable oil to smooth it out.
Can I use peppermint oil instead of extract? Yes, but use less—peppermint oil is much stronger. Start with 1/4 teaspoon and taste, adding more if needed.
How do I get clean, straight edges? Use a sharp knife to cut the bark while it’s still slightly soft (not fully firm). Wipe the knife clean between cuts.
Can I make this without peppermint? Absolutely! Skip the peppermint extract and use crushed pretzels, nuts, or dried fruit instead of candy canes for a different flavor.
What if I don’t have a 9×13 pan? Any rimmed baking sheet works. A smaller pan will make thicker bark; a larger pan will make thinner bark.
5-Ingredient Peppermint Bark
Ingredients
Method
- Prep your pan. Line a 9×13-inch baking pan or rimmed baking sheet with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
- Melt the dark chocolate. Place the dark chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until completely melted and smooth (about 2-3 minutes total). Stir in 3/4 teaspoon peppermint extract.
- Spread the dark chocolate layer. Pour the melted dark chocolate into the prepared pan and spread it into an even layer using an offset spatula or the back of a spoon. Tap the pan gently on the counter to remove air bubbles.
- Chill the first layer. Place the pan in the refrigerator for about 15-20 minutes, or until the dark chocolate is firm to the touch.
- Melt the white chocolate. While the dark chocolate chills, place the white chocolate in a clean microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until melted and smooth (about 2-3 minutes). White chocolate can seize easily, so stir frequently and don’t overheat. Stir in the remaining 3/4 teaspoon peppermint extract.
- Spread the white chocolate layer. Remove the pan from the refrigerator. Pour the melted white chocolate over the firm dark chocolate layer and spread evenly.
- Add the candy canes. Immediately sprinkle the crushed candy canes evenly over the white chocolate layer. Press them down gently with your hand or the back of a spoon so they stick. Sprinkle with a pinch of sea salt if desired.
- Chill until firm. Return the pan to the refrigerator and chill for at least 45 minutes to 1 hour, or until completely firm.
- Break into pieces. Once firm, lift the peppermint bark out of the pan using the parchment paper overhang. Break or cut into irregular pieces (rustic is best!). Serve and enjoy!
Nutrition Information (Per Serving)
Calories: 185 Protein: 2g Carbohydrates: 22g Fat: 11g Saturated Fat: 7g Fiber: 1g Sugar: 20g Cholesterol: 3mg Sodium: 25mg
Made this recipe? We’d love to hear how it turned out! Leave a comment below or tag us on social media.
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