This easy peppermint bark is one of those Christmas treats that looks festive without requiring an afternoon in the kitchen. Layers of rich chocolate and creamy white chocolate are topped with crushed candy canes for plenty of peppermint crunch in every bite.

It’s perfect for Christmas cookie trays, holiday parties or packaging in little treat bags for gifts. You can make it several days ahead too, which is always helpful once December gets busy.

Prep Time: 15 minutes
Chill Time: 45 minutes
Yield: About 24 pieces

Ingredients

• 12 oz semi-sweet chocolate, chopped or melting wafers
• 12 oz white chocolate, chopped or melting wafers
• 1/2 teaspoon peppermint extract, divided
• 6 regular-size candy canes, crushed

Instructions

1. Line a 9 x 13-inch baking sheet or pan with parchment paper.
2. Place the semi-sweet chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring well after each, until smooth.
3. Stir 1/4 teaspoon peppermint extract into the melted chocolate.
4. Spread the chocolate evenly over the parchment into a rectangle about 1/4-inch thick.
5. Refrigerate for about 15 minutes, just until the surface is set. Don’t let the chocolate become extremely cold and hard before adding the next layer.
6. Melt the white chocolate in a clean microwave-safe bowl using 20-second intervals, stirring between each.
7. Stir the remaining 1/4 teaspoon peppermint extract into the white chocolate.
8. Let the white chocolate cool for 2–3 minutes, then gently spread it over the chocolate layer.
9. Immediately sprinkle the crushed candy canes evenly over the top, pressing them very lightly into the white chocolate.
10. Refrigerate for about 30 minutes, or until completely firm.
11. Lift the bark from the pan and break or cut it into irregular pieces.

Good to Know

For the cleanest layers, don’t let the first chocolate layer get completely rock-hard before adding the white chocolate. You want it set but still slightly tacky, which helps the two layers bond instead of separating when you break the bark.

Use oil-based candy coloring if you want to tint any of the white chocolate. Regular liquid food coloring can cause melted chocolate to seize.

Storage

Store peppermint bark in an airtight container in a cool, dry place for up to 2 weeks. If your kitchen is warm, refrigerate it and let it sit at room temperature for a few minutes before serving.

Estimated Nutrition (Per Piece)

Calories: 130
Protein: 1 g
Net Carbs: 16 g
Fat: 7 g
Fiber: <1 g