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Dark chocolate peppermint bark recipe easy Christmas candy treat dessert.
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3.93 from 27 votes

Dark Chocolate Peppermint Bark Recipe

One of the easiest holiday treats. Smooth, dark chocolate, creamy white chocolate studded with crushed candy canes!
Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Course: Candy, Dessert
Cuisine: American
Keyword: bark, dark chocolate, peppermint
Servings: 12
Calories: 359kcal
Author: Don't Sweat The Recipe


  • 12 oz dark chocolate I used 60% cacao bittersweet
  • 2 teaspoons canola oil divided
  • 12 oz white chocolate
  • 2 teaspoons peppermint extract divided
  • 1/2 cup crushed peppermint candy


  • Place waxed paper in a baking sheet pan.
  • Add dark chocolate chips and 1 teaspoon canola oil to a medium glass microwave safe bowl. Microwave on high for 15-30 second intervals, stirring between each interval until melted. Add 1 teaspoon peppermint extract to melted dark chocolate and stir until well-combined.
    12 oz dark chocolate, 2 teaspoons canola oil, 2 teaspoons peppermint extract
  • Pour chocolate into the prepared sheet pan and place in the freezer until set, about 3 minutes.
  • Repeat the same process with the white chocolate chips. Once melted and smooth add the remaining 1 teaspoon peppermint extract and stir. Remove the sheet pan from freezer and spread white chocolate over dark chocolate.
    12 oz white chocolate
  • Sprinkle crushed peppermint candies over white chocolate and return to the freezer until firm, about 3 minutes.
    1/2 cup crushed peppermint candy
  • Remove from freezer. Break peppermint bark into pieces.
  • Store in an air-tight container.


Use high quality dark chocolate and white chocolate. Be sure the white chocolate uses cocoa butter listed high in the ingredient list.
If the peppermint bark is too cold it will separate when breaking into pieces. Let it come to room temperature before breaking into pieces.
It's important to not harden the chocolate layer too much before adding the white chocolate layer. They will separate if too cold.
Storing - Place in an air-tight container and store at room temperature for up to 2 weeks or refrigerate for up to 1 month.
Freezing - I don't recommend freezing peppermint bark. The candy pieces become sticky and chewy and the chocolate can discolor with white spots "bloom". 


Calories: 359kcal | Carbohydrates: 37g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 31mg | Potassium: 285mg | Fiber: 3g | Sugar: 28g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 77mg | Iron: 3mg