Print

Easiest Ever No-Bake Chocolate Peppermint Bark Recipe

A stack of dark chocolate peppermint bark pieces topped with crushed candy canes, showcasing the peppermint bark recipe.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic Christmas candy with just a few simple ingredients. This no-bake peppermint bark recipe layers dark and white chocolate with crushed candy canes for a festive treat perfect for gifting or holiday entertaining.

Ingredients

Scale
  • 8 ounces good quality dark chocolate, chopped
  • 8 ounces good quality white chocolate, chopped
  • 1 teaspoon peppermint extract (or to taste)
  • 1 cup crushed candy canes (about 10–12 large canes)

Instructions

  1. Prepare a baking sheet by lining it with parchment paper. Set aside.
  2. Melt the dark chocolate: Place the chopped dark chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is smooth. Do not overheat.
  3. Spread the melted dark chocolate evenly onto the prepared baking sheet, creating a thin, uniform layer.
  4. Sprinkle half of the crushed candy canes over the melted dark chocolate layer. Press them lightly into the chocolate.
  5. Chill the dark chocolate layer in the refrigerator for about 10 minutes, or until it is set but still slightly tacky.
  6. Melt the white chocolate: Place the chopped white chocolate in a separate microwave-safe bowl. Microwave in 20-second intervals, stirring frequently, until smooth. Stir in the peppermint extract once melted.
  7. Carefully pour the melted white chocolate mixture over the chilled dark chocolate layer. Gently spread it to cover the entire surface.
  8. Immediately sprinkle the remaining crushed candy canes over the white chocolate layer. Gently press them into the chocolate.
  9. Return the baking sheet to the refrigerator and chill for at least 30 minutes, or until the bark is completely firm.
  10. Once firm, lift the parchment paper and break the peppermint bark into irregular pieces. Store in an airtight container at room temperature or in the refrigerator.

Notes

  • For the smoothest chocolate, melt it slowly. If you are worried about seizing, you can melt the chocolate using a double boiler method over simmering water.
  • If you want a stronger mint flavor, increase the peppermint extract in the white chocolate layer to 1.5 teaspoons.
  • For a salted peppermint bark variation, sprinkle 1/2 teaspoon of flaky sea salt over the top layer of candy canes before chilling.
  • Store this homemade candy in an airtight container for up to two weeks. Keep it cool to prevent melting.

Nutrition

Find it online: https://tastethisplate.com/peppermint-bark-recipe/