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holiday-gift.jpg Chocolate peppermint bark wrapped as a holiday gift

Chocolate Peppermint Bark

This Chocolate Peppermint Bark is a festive no-bake holiday treat made with layers of rich chocolate and creamy white chocolate topped with crunchy peppermint candy. It’s sweet, minty, and perfect for gifting, snacking, or adding to your Christmas dessert trays. Simple to make and beautifully seasonal A holiday classic everyone loves!
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Prep Time 5 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 20
Calories 210 kcal

Ingredients
  

  • Dark or semi-sweet chocolate bars
  • White chocolate bars
  • Crushed peppermint candies or candy canes
  • A baking sheet
  • Parchment paper

Instructions  

Step 1: Melt the Chocolate

  • Start with the dark or semi-sweet chocolate. Chop the bars into small, even pieces. This helps the chocolate melt at the same rate.
    Microwave method:Place the chocolate in a microwave-safe bowl. Heat for 20 seconds, then stir. Repeat until smooth. Stop heating before it turns thin and runny. Residual heat will melt the last small pieces.
    Stovetop method:Use a double boiler. Place a bowl over a pot with a little hot water. Keep the heat low. Stir until the chocolate melts and becomes glossy. Make sure no water touches the chocolate. Even one drop can make it seize and turn grainy.
    Spread this melted chocolate on a lined baking sheet. Aim for a smooth, even layer.

Step 2: Melt the White Chocolate

  • White chocolate burns fast, so take your time. Use the same method but lower the heat. Stir more often. If it clumps, remove it from the heat and keep stirring. It should smooth out as the bowl cools.
    Pour the melted white chocolate over the dark layer. Use a spoon or spatula to spread it across the top. Work quickly before the bottom layer sets.

Step 3: Add the Peppermint

  • Sprinkle crushed peppermint over the white chocolate. Press the chunks down lightly so they stick. Don’t push too hard or the bark will mix into the layers.

Step 4: Chill and Break

  • Place the sheet in the fridge for about 20–30 minutes. You want it firm but not rock hard. Once set, lift the bark off the parchment. Break it into uneven pieces with your hands. Store the pieces in an airtight container.

Video

Notes

📝 Notes

  • Use good-quality dark and white chocolate for best flavor.
  • Add 1–2 tsp peppermint extract for stronger mintiness.
  • Crush candy canes finely to help them stick to the warm chocolate.
  • Spread melted chocolate on a parchment-lined baking sheet for easy removal.
  • Chill in the fridge 20–30 minutes until completely set before breaking.
  • Store bark in an airtight container to prevent the candy from getting sticky.
  • Keep refrigerated in warm climates to avoid melting.
  • Swap dark chocolate with milk chocolate for a sweeter version.

🍽️ Nutrition Facts (Per Serving)

Calories: ~210  
Carbohydrates: ~26g  
Fiber: ~1g  
Sugars: ~23g  
Protein: ~2g  
Fat: ~12g  
Saturated Fat: ~7g  
Cholesterol: ~5mg  
Sodium: ~35mg  
Potassium: ~95mg  
Calcium: ~35mg  
Iron: ~1mg
Keyword Chocolate Peppermint Bark