Peppermint Chocolate Bark

Peppermint Chocolate Bark is one of those Christmas treats that looks festive with very little effort. It is quick to make, easy to customize, and always a hit on dessert tables or gift trays. The recipe uses simple ingredients, and the steps come together fast. Once the chocolate sets, you break it into pieces, and it is ready to serve or package. This is a great option for holiday baking when you want something beautiful without a long list of steps.

The base of this bark starts with melted semisweet chocolate. You can use chocolate chips or chopped bars, whichever you prefer. Melting the chocolate slowly keeps it smooth and shiny. After the chocolate is melted, it spreads easily on a baking sheet lined with parchment paper. This step creates the foundation for the peppermint layer on top.

The white chocolate brings extra sweetness and creates a pretty contrast once the bark is broken into pieces. A small amount of peppermint extract gives the bark that cool and refreshing Christmas flavor. Although the extract is optional, it does help lift the overall taste. Crushed candy canes add crunch and color. The red stripes look bright against the white chocolate and make the bark feel cheerful and seasonal.

Below are the full steps, written out clearly so you can follow them easily.

Step-by-step instructions

Step 1: Line a baking sheet with parchment paper. This keeps the bark from sticking and makes cleanup simple.

Line an 8x8 pan with parchment paper and preheat the oven to 325 F. The overhang will help you lift the bars out later.

Step 2: Melt the semisweet chocolate. You can use a microwave in short intervals or melt it gently on the stove. Stir until the chocolate is smooth.

Step 3: Spread the semisweet chocolate onto the parchment in a thin, even layer. Aim for a quarter inch thickness so the bark snaps nicely when broken.

Step 4: Melt the white chocolate the same way. Once melted, stir in the peppermint extract. Mix until smooth.

Step 5: Pour the white chocolate over the semisweet layer. You can spread it fully or create a gentle swirl pattern for a marbled look.

Step 6: Sprinkle the crushed candy canes over the warm chocolate. Press them down lightly so they stick.

Step 7: Chill the bark in the refrigerator for about thirty minutes or until firm.

Step 8: Once set, break the bark into pieces. The shapes do not need to be perfect. The rustic look is part of its charm.

Peppermint Chocolate Bark holds up very well at room temperature for short periods, which makes it easy to add to cookie plates or gift boxes. It also stores nicely in an airtight container for several days. If you want to prepare ahead of time, you can make the bark in advance and keep it in the refrigerator until you need it.

One of the reasons this recipe is so popular during December is that it fits any busy schedule. You do not need an oven. The steps are straightforward. And the result always looks festive. You can wrap the pieces in clear bags tied with ribbon or place them in tins for gifting. Children can help crush candy canes or decorate the top, which makes it a fun family activity.

Whether you are preparing for a holiday gathering, making treats for coworkers, or simply want a sweet snack at home, this bark brings together the classic flavors of chocolate and peppermint in a simple and satisfying way. It delivers that holiday feeling without taking up much time, which is exactly why so many people enjoy making it year after year.