There’s something undeniably nostalgic about peppermint bark. It’s the kind of treat that immediately brings you into the heart of the holiday season — cool peppermint crunch, creamy layers of chocolate, and a snap that satisfies with every bite. This classic Christmas peppermint bark with dark and white chocolate is not only a festive staple, but also one of those homemade Christmas treats you’ll find yourself making year after year. It’s perfect for gifting, sharing at parties, or enjoying quietly with a mug of hot cocoa while the tree lights twinkle. Best of all, it’s one of those holiday bark recipes that’s just as easy as it is impressive — no oven required, and just a handful of ingredients!
Classic Christmas Peppermint Bark with Dark and White Chocolate
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine American
Servings 24 pieces (depending on how you break it)
Double boiler or heatproof bowl + saucepan Melting chocolate slowly and evenly is crucial. If you don’t have a double boiler, use a metal or glass bowl set over a saucepan of simmering water.
Spatula or offset spatula For smoothing out chocolate layers evenly.
Baking sheet A standard half-sheet pan is ideal.
Parchment paper Prevents sticking and makes it easier to lift and break the bark.
Knife or mallet For crushing peppermint candies.
Measuring Spoons For precise flavor balance.
For the Dark Chocolate Layer
- 12 ounces 340g high-quality dark chocolate (at least 60% cocoa content), chopped or in chips
- 1 teaspoon peppermint extract not mint extract
For the White Chocolate Layer
- 12 ounces 340g white chocolate, chopped or in chips (use real white chocolate with cocoa butter, not white baking chips if possible)
- ½ teaspoon peppermint extract
Topping
- ¾ cup crushed peppermint candies or candy canes about 6 large candy canes
Optional (for added texture and flair)
- 1 tablespoon crushed chocolate cookies or chocolate sprinkles
- A pinch of sea salt to enhance chocolate flavor
Step 1: Prepare Your Workspace
Line a baking sheet with parchment paper and set aside. Clear space in your fridge or freezer for chilling the bark later.
Step 2: Melt the Dark Chocolate
Using a double boiler or a heatproof bowl over simmering water, melt the dark chocolate slowly, stirring until smooth. Once melted, remove from heat and stir in 1 teaspoon of peppermint extract.
Step 3: Spread and Chill
Pour the melted dark chocolate onto the prepared baking sheet. Use a spatula to spread it into an even layer, about ¼ inch thick. Place the sheet in the fridge or freezer for 15–20 minutes, until just set but not rock-hard.
Step 4: Melt the White Chocolate
Clean your bowl and melt the white chocolate using the same method. Stir constantly and be extra cautious — white chocolate can seize quickly if overheated. Once smooth, add ½ teaspoon peppermint extract and mix well.
Step 5: Add the White Chocolate Layer
Remove the dark chocolate layer from the fridge. Pour the white chocolate gently over it and spread evenly with a spatula, covering the surface. Work quickly to keep the layers from melting into each other.
Step 6: Sprinkle the Topping
Immediately sprinkle crushed peppermint candies across the white chocolate layer while it's still wet. Press lightly with the palm of your hand so they stick. Add optional toppings like sea salt or cookie crumbles now, if using.
Step 7: Chill Until Set
Return the tray to the fridge or freezer and chill for at least 30 minutes, or until fully set.
Step 8: Break and Serve
Once set, lift the bark from the pan using the parchment paper and transfer to a cutting board. Use your hands or a knife to break into irregular pieces.
Perfect Pairings
Peppermint bark is incredibly versatile when it comes to pairings. For a holiday dessert table, pair it with other christmas baked goods like gingerbread cookies, snowball cookies, or no bake christmas cookies for an eye-catching and flavor-diverse spread.
Beverage-wise, you can't go wrong with hot drinks. Try pairing it with:
- Hot Chocolate: The rich, creamy chocolate plays beautifully against the cooling peppermint bark.
- Espresso or Coffee: Especially with a splash of peppermint or mocha creamer.
- Red Wine: A bold Cabernet or a rich Port pairs surprisingly well with dark chocolate and mint.
- Milk: Classic and kid-approved.
For gift-giving, combine bark with other holiday treats in a festive tin or clear bag. It also makes a thoughtful, personal addition to a cookie platter or a box of homemade Christmas treats.
FAQs
1. Can I use candy canes instead of peppermint candies?
Absolutely! Candy canes work just as well — just be sure to crush them into small pieces (not dust), so they’re easy to eat and visually appealing.
2. What kind of dark chocolate is best?
Go for a chocolate with at least 60% cocoa content for a rich, smooth base. Semi-sweet chocolate also works well if you prefer a slightly milder flavor.
3. Can I use chocolate chips instead of baking chocolate?
You can, but choose high-quality chips with real cocoa butter and no added stabilizers, which can affect the final texture and melting behavior.
4. How do I store peppermint bark?
Keep your bark in an airtight container in a cool place or the fridge. It will stay fresh for up to 2 weeks. For longer storage, freeze it in layers separated by wax paper.
5. Is this recipe considered one of those no bake Christmas treats?
Yes! This peppermint bark is a no-bake wonder — no oven, no stovetop baking required. It’s one of those Christmas treats easy enough to make with kids and elegant enough for holiday gifting.
