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Christmas Cookie Recipes

Homemade Peppermint Bark

16 pieces
Vegetarian Diet, American Microwave Cooking

Our Homemade Peppermint Bark is the ultimate festive, no-bake treat. Featuring a snap of dark chocolate layered with peppermint-infused white chocolate and topped with crushed candy canes, it looks beautiful and tastes like the holidays. Perfect for gifting or enjoying with coffee, this recipe is ready in just over an...

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Sarah Sarah Cool Cook
December 23, 2025
Homemade Peppermint Bark on the countertop in the detail shot
  • 20 min.
  • 1 h. 20 min.
  • 2/5
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Ingredients:

Ingredients

  • 12 OZ of semi-sweet chocolate (high-quality bars) - chopped
  • 12 OZ of white chocolate (high-quality bars) - chopped
  • 1 TSP of peppermint extract
  • ¾ cups of crushed candy canes or peppermint candies

Tools:

Directions:

1. The Dark Chocolate Base Layer:

  • Line a large baking sheet with parchment paper or a silicone baking mat.
  • Place the chopped semi-sweet chocolate in a microwave-safe bowl.
  • Microwave in 30-second intervals, stirring vigorously between each interval, until the chocolate is completely smooth and melted.
  • Stir in ½ teaspoon of the peppermint extract.
  • Pour the melted chocolate onto the prepared baking sheet. Use an offset spatula to spread it into a rectangle about ¼-inch thick.
  • Place the tray in the refrigerator for about 15–20 minutes. It should be set but not rock-hard.

2. The White Chocolate Layer:

  • While the base is chilling, place the chopped white chocolate in a clean microwave-safe bowl.
  • Microwave in shorter, 20-second intervals, stirring gently between each. White chocolate burns easily, so stop when there are still small lumps and stir until they melt from the residual heat.
  • Stir in the remaining ½ teaspoon of peppermint extract.
  • Remove the baking sheet from the fridge. Pour the melted white chocolate over the dark chocolate layer.
  • Working quickly, spread the white chocolate gently with the spatula to cover the dark layer evenly.

3. Topping and Setting the Homemade Peppermint Bark:

  • Immediately sprinkle the crushed candy canes over the wet white chocolate, pressing them down very slightly to ensure they adhere.
  • Return the tray to the refrigerator and chill for at least 45 minutes to 1 hour, or until the bark is completely firm.
  • Once fully set, lift the bark off the parchment paper.
  • Use your hands (or a knife for cleaner lines) to snap the bark into jagged, rustic pieces.
  • Store the Homemade Peppermint Bark in an airtight container in a cool place or the refrigerator.

Best Served With

  • Hot Cocoa: Dip the bark into the hot drink for a minty chocolate melt.
  • Espresso: The intense coffee flavor cuts through the sweetness of the white chocolate.
  • Holiday Cookie Platter: Serves as a great textural contrast to soft sugar cookies or gingerbread.
About the Author:
SarahCool Cook
# 7
  • Published Recipes: 15
  • Av. Recipe Evaluation:
  • Location: California, USA
  • Member since: 2024-09-15
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