This double chocolate peppermint bark is rich, festive, and ridiculously easy to make—perfect for gifting or snacking straight from the tin.
Easy Homemade Double Chocolate Peppermint Bark Recipe
I always make this double chocolate peppermint bark during the holidays—it’s kind of my thing now. It’s got layers of dark and white chocolate that melt in your mouth, plus a pop of peppermint that screams holiday season. And honestly, it looks as good as it tastes with those crushed candy canes sprinkled on top.
My goal was to create a simple recipe and I think I’ve done that – four ingredients, a little melting and layering, and you’re done. No fancy tools or tricky steps—just a quick, festive treat that’s great for gifting or for when you need a sweet bite while wrapping presents.
This bark never lasts long in my house. Whether I’m packaging it up for friends or sneaking pieces while watching holiday movies, it’s always a hit. If you’re looking for something easy and delicious to make, this recipe is the way to go.
Why I Love This Recipe
- It’s foolproof—just melt, layer, and sprinkle.
- The combo of dark and white chocolate with peppermint is perfectly festive and delicious.
- It’s versatile—great for gift bags or to keep on hand for holiday snacking.
- It’s a great way to use up leftover candy canes after Christmas and serve it at a New Year’s Eve party.
Ingredients
Each ingredient in this peppermint bark recipe brings its own flavor and texture to the mix.
- Dark Chocolate Chips: Adds rich flavor and balances the sweetness of the white chocolate.
- White Chocolate Chips: Sweet, creamy, and pairs perfectly with dark chocolate.
- Peppermint Extract: Gives the bark its fresh, festive holiday flavor.
- Starlight Mint Candies (or Candy Canes): Adds crunch, peppermint flavor, and a festive look.
How To Make Double Chocolate Peppermint Bark
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One -Prep the Pan: Line a 13×9-inch pan with parchment paper and set it aside.
- Step Two – Melt the Dark Chocolate: Melt the dark chocolate chips in the microwave (or a double boiler). Spread the melted chocolate into the prepared pan and refrigerate for 15–20 minutes, until almost set. (This helps the layers stick together.)
- Step Three – Melt the White Chocolate: Melt the white chocolate chips, stir in the peppermint extract, and spread it over the dark chocolate layer. Sprinkle crushed peppermint candies on top.
- Step Four – Chill and Break: Refrigerate until fully set, about an hour. Remove from the pan and break into pieces.
Recipe Tips
Here are a few simple tips to consider when putting together your chocolate peppermint bark:
- Dark Chocolate Balances Sweetness: I prefer to use dark chocolate because it offsets the sweetness of white chocolate, but if you would rather use semi-sweet or milk chocolate, go for it—it’s all about what you like.
- Use Quality Chocolate: The better the chocolate, the better your bark. Look for chips or bars that melt smoothly and taste great on their own.
- Crushing Peppermints: I aim for small chunks and dust for texture. Avoid turning them into powder—it’s always more satisfying to bite into pieces.
- Chill with Care: Let the first chocolate layer chill until just set, not rock-hard, to help the layers stick together nicely.
Fun Ways to Package Your Peppermint Bark for Gifting
This peppermint bark is one of my favorite homemade gifts, and with a little creative packaging, it’s as fun to give as it is to make.
- Gift Tins: Pack the bark in festive tins with parchment paper for a classic holiday gift.
- Cellophane Bags: Wrap pieces in clear bags, tie with a ribbon, and add a gift tag.
- DIY Bark Boxes: Use small bakery boxes or takeout containers for a simple, reusable option.
How to Store and Freeze
Here’s how to keep your peppermint bark fresh:
- Storage: Keep the bark in an airtight container at room temperature for up to 2 weeks. Make sure it’s stored in a cool, dry place away from direct sunlight.
- Freezing: Place the bark in a freezer-safe container with parchment paper between layers to prevent sticking. Freeze for up to 3 months, and thaw at room temperature before serving.
Frequently Asked Questions
- Can I add other ingredients to the double chocolate peppermint bark? Yes, you can add other ingredients to the double chocolate peppermint bark if you like. Some ideas include nuts, dried fruit, sprinkles, or other types of candy. Just be sure to add these ingredients before the chocolate sets so that they will be evenly distributed throughout the bark.
- What if I don’t have peppermint extract? Crushed peppermint candies alone can add plenty of flavor. Add a little bit extra.
- Can I use almond bark instead of chocolate chips? Yes, almond bark works as an alternative, but it won’t have the same rich chocolate flavor.
- How do I crush candy canes without making a mess? Place them in a zip-top bag, seal it, and crush with a rolling pin or heavy object. Easy and mess-free!
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Double Chocolate Peppermint Bark
Equipment
- baking sheet For shaping the bark into a thin, even layer.
- parchment paper or aluminum foil. Prevents sticking and makes it easy to lift the bark out of the pan.
- measuring cups and spoons To measure ingredients accurately.
- mixing bowls Microwave safe or a double boiler.
- wooden spoon To stir the chocolate and spread it evenly in the pan.
- rolling pin To crush peppermint candies if not pre-crushed (optional).
Ingredients
- 1 lb. dark chocolate chips or any other chocolate chips
- 1 lb. white chocolate chips
- 1/2 tsp. peppermint extract
- 3/4 cup crushed peppermint candies such as Starlight mints or candy canes
Instructions
- Line a 13x9-inch pan with parchment paper and set aside.
- Melt the dark chocolate chips in the microwave (or over a double boiler if you prefer).* Spread the melted chocolate evenly into the prepared pan. Refrigerate until almost set, about 15–20 minutes. (The "almost set" part is key—it helps the chocolate layers meld together.)1 lb. dark chocolate chips
- Melt the white chocolate chips in the microwave or over a double boiler.* Stir in the peppermint extract until combined. Spread the white chocolate over the dark chocolate layer. Sprinkle with crushed peppermint candies.1 lb. white chocolate chips, 1/2 tsp. peppermint extract, 3/4 cup crushed peppermint candies
- Refrigerate until fully set, about 1 hour. Remove the bark from the pan and break it into pieces. Store at room temperature.
Video
Notes
- Place chocolate chips in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring each time, until smooth.
- Use a low power setting (50% or less) to avoid overheating.
- Simmer water in the bottom of a double boiler.
- Add chocolate chips to the top part (water shouldn’t touch the bottom).
- Stir constantly until melted and smooth.
Nutrition
More Festive Recipes Featuring Peppermint
All of My Peppermint Focused Recipes!
Dark Chocolate Peppermint Crackle Cookies – Add these Dark Chocolate Peppermint Crackle Cookies to your holiday cookie platter. With rich dark chocolate, a touch of peppermint, and their signature crackled look, they deliver a truffle-like flavor that’s perfect for the season.
Chocolate Peppermint Lush – This Chocolate Peppermint Lush is a creamy, no-bake dessert with layers of holiday flavor—perfect for sharing with family and friends.
Peppermint Patty Brownies – These peppermint patty brownies are a dream for chocolate and peppermint fans—rich, fudgy, and loaded with indulgent flavor in every bite.
Peppermint Bark Hot Chocolate – Cozy up with this Peppermint Bark Hot Chocolate topped with frozen peppermint whipped cream—rich, creamy, and perfectly festive.
Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.
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Patti says
Can I use a peppermint bakery emulsion instead of extract? I prefer emulsion over extracts except for my own vanilla! I’m can’t wait to try this recipe!
Cathy Pollak says
I haven’t personally used peppermint bakery emulsion in this recipe, but I know it can substitute it for peppermint extract at a 1:1 ratio. Since emulsions are water-based, it will likely give a more robust, heat-stable flavor. Let me know how it comes out.