Easy Peppermint Bark Recipe

Last Updated on November 9, 2026 by Mr. B

This Easy Peppermint Bark Recipe is an easy Christmas dessert to make during the busy holiday season. With just a few simple ingredients, you get a minty chocolate treat that’s perfect for family snacking or packing into festive tins for quick homemade edible gifts. It’s one of my favorite no-bake desserts because it’s quick, easy and yummy to eat.

Let the layers set completely before breaking the candy cane bark into pieces.

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!

Using high-quality chocolate like Ghirardelli makes all the difference in this easy holiday treat.

I used a baking pan for this recipe, but if you like a thinner bark, use a cookie sheet.

Look at those thick, distinct layers of dark chocolate and sweet peppermint!

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:

Christmas M&M Cookies Recipe

Peppermint Bark Recipe | Christmas Desserts

Christmas Rice Krispie Treats

White Chocolate Chip Cranberry Cookies Recipe

Scroll down to the recipe card to watch the step-by-step Easy Peppermint Bark Recipe video!

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The Best Peppermint Bark (Easy Christmas Dessert)

Looking for a quick holiday treat? Make the best peppermint bark! This easy Christmas dessert requires just a few ingredients and is perfect for gifting.

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Prep Time 2 minutes mins

Cook Time 50 minutes mins

Total Time 52 minutes mins

Servings: 24

Course: Dessert

Cuisine: American

Ingredients Method Video

Ingredients

  

• 1 ¼ 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

Method

 

1. Divide white chocolate into separate 4 OZ & 12 OZ. measurements
2. Place in two separate microwave safe containers
3. Place cocoa chocolate (12 oz) in a third microwave safe container
4. Add 1/2 TSP Coconut Oil to both 12 OZ chocolate containers
5. Add 1/4 TSP Coconut Oil to 4 OZ White Chocolate container
6. Microwave cocoa chocolate in 30 second intervals until melted
7. Add 1/4 TSP peppermint extract and mix to combine
8. Pour cocoa chocolate into wax paper lined baking dish or cookie sheet (for thinner bark)
9. Set in refrigerator for 15 minutes
10. Melt 12 OZ White chocolate in 30 second intervals until melted.
11. Add 1/4 TSP peppermint extract and mix to combine
12. Add enough red food coloring to white chocolate and combine until desired red achieved
13. Remove baking dish or cookie sheet from refrigerator and pour red chocolate on top
14. Smooth out chocolate and sprinkle with crushed candy canes.
15. Gently retap to set
16. Refrigerate for 15 more minutes
17. Melt 4 OZ White chocolate in 30 second intervals until melted
18. Pour into quart sized ziplock bag & cut off small corner.
19. Remove bark from refrigerator and pipe white chocolate stripes over top
20. Refrigerate for 30 minutes until set
21. Remove from refrigerator, lift bark out of pan using wax paper and break.
22. If cutting into squares or triangles is preferred instead, set out for 10-15 minutes, then cut.

Video