During the holidays, one of my favorite desserts to make is Peppermint Bark. It’s easy to make, yummy to eat and makes for a nice Christmas treat. You can even give them as gifts if you like!
There’s just a few ingredients including peppermint candy, bittersweet chocolate, and white chocolate (I used Ghirardelli). And of course peppermint extract to give it its signature minty flavor. Plus, you can use a microwave to make it!
I used a baking pan for this recipe, but if you like a thinner bark, use a cookie sheet.
If you’re looking for Christmas desserts to make for the holiday season, give this Christmas chocolate bark a try!
Looking for more Christmas recipes? Try these:
Peppermint Bark Recipe | Christmas Desserts
White Chocolate Chip Cranberry Cookies Recipe
You might also like these Christmas drinks:
Gingerbread Martini Recipe | Christmas Cocktails
Jolly Rancher Vodka | Watermelon, Apple, Blue Raspberry
I SHOW YOU HOW TO MAKE THIS PEPPERMINT BARK RECIPE BELOW! For more video recipes, subscribe to my YouTube channel: Mr. B Cooks.
Easy Peppermint Bark Recipe | Chocolate Christmas Desserts
- 1¼ TSP Coconut Oil
- 16 OZ White Chocolate
- 12 OZ 60% Cocoa Chocolate
- ½ TSP Peppermint Extract
- 5 OZ Crushed Candy Canes
- Red Food Color, Enough to Color
- Divide white chocolate into separate 4 OZ & 12 OZ. measurements
- Place in two separate microwave safe containers
- Place cocoa chocolate (12 oz) in a third microwave safe container
- Add ½ TSP Coconut Oil to both 12 OZ chocolate containers
- Add ¼ TSP Coconut Oil to 4 OZ White Chocolate container
- Microwave cocoa chocolate in 30 second intervals until melted
- Add ¼ TSP peppermint extract and mix to combine
- Pour cocoa chocolate into wax paper lined baking dish or cookie sheet (for thinner bark)
- Set in refrigerator for 15 minutes
- Melt 12 OZ White chocolate in 30 second intervals until melted.
- Add ¼ TSP peppermint extract and mix to combine
- Add enough red food coloring to white chocolate and combine until desired red achieved
- Remove baking dish or cookie sheet from refrigerator and pour red chocolate on top
- Smooth out chocolate and sprinkle with crushed candy canes.
- Gently retap to set
- Refrigerate for 15 more minutes
- Melt 4 OZ White chocolate in 30 second intervals until melted
- Pour into quart sized ziplock bag & cut off small corner.
- Remove bark from refrigerator and pipe white chocolate stripes over top
- Refrigerate for 30 minutes until set
- Remove from refrigerator, lift bark out of pan using wax paper and break.
- If cutting into squares or triangles is preferred instead, set out for 10-15 minutes, then cut.