Is there anything that screams the holidays more than chocolate and peppermint? This recipe for chocolate peppermint bark is one of those classics that manages to be both nostalgic and endlessly versatile. Whether you’re hosting a festive get-together or just looking for something easy yet indulgent to whip up, this bark is your answer. Plus, the combination of creamy chocolate layers, refreshing peppermint, and a sprinkle of sea salt makes it downright irresistible.

Let me tell you, the first time I made this bark, I was in a mad rush to come up with something festive for a last-minute party. I didn’t have time for fancy desserts, but I still wanted to bring something that looked impressive. Enter this bark: it’s deceptively simple, takes less than 20 minutes of active prep, and ends up looking (and tasting) like a winter wonderland. Bonus? It’s also a hit with adults and kids alike.

The origin story of peppermint bark

Peppermint bark has been gracing holiday dessert tables for decades. It’s believed to have originated in the 1960s or 70s as a modern spin on traditional peppermint candy. Ghirardelli and Williams Sonoma popularized it, turning it into a holiday staple. Over time, home cooks began creating their own versions, tweaking the ratio of dark to white chocolate or adding their own unique toppings. The basic idea has stayed the same: layers of chocolate topped with crushed peppermint candies, creating a sweet, crunchy, and creamy dessert that’s as delightful to make as it is to eat.

Let’s talk ingredients: why every piece matters

The beauty of this recipe is in its simplicity, but every ingredient pulls its weight:

Dark chocolate chips: The base layer is rich, slightly bittersweet, and balances the sweetness of the white chocolate. I like using 60% dark chocolate chips for a nice depth of flavor. No chips? You can chop up a dark chocolate bar instead!
White chocolate chips: The top layer is creamy and sweet, creating that classic peppermint bark contrast. If you’re not a white chocolate fan, you can swap it for milk chocolate or even more dark chocolate, but you’ll lose the signature look.
Coconut oil: This little trick ensures your chocolate melts smoothly and has a glossy finish. If you’re not into coconut oil, you can use a neutral oil like vegetable or canola, but the flavor won’t be quite as rich.
Crushed candy canes: The star of the show! These bring crunch and festive peppermint flavor. If candy canes aren’t your thing, try using peppermint candies or even chopped Andes mints.
Flake sea salt: This might seem unexpected, but trust me—it takes the flavor up a notch. That little hit of saltiness balances all the sweetness and makes the chocolate pop.

The tools you’ll need (and how to improvise)

No fancy gadgets required here, but a few trusty tools make the process smoother:

Microwave-safe bowls: These are a lifesaver for melting chocolate quickly. If you don’t have a microwave, you can use a double boiler (or just place a heatproof bowl over a pot of simmering water).
Spatula: This is your best friend for spreading melted chocolate into an even layer. If you don’t have one, a butter knife or the back of a spoon works too.
13×9-inch baking sheet: Perfect for shaping your bark. Don’t have this size? Any flat baking dish will work—just adjust the thickness of your chocolate accordingly.
Parchment paper: Keeps the bark from sticking and makes cleanup a breeze. Wax paper can work in a pinch, but parchment is sturdier.

Step-by-step: how to make chocolate peppermint bark

Alright, let’s dive into the nitty-gritty. I promise, this is one of the easiest desserts you’ll ever make:

Prep your pan
Start by lining your baking sheet with parchment paper. This not only prevents sticking but also makes peeling the bark off a cinch later.
Melt the dark chocolate
Add your dark chocolate chips and 2 teaspoons of coconut oil to a microwave-safe bowl. Microwave for one minute, then give it a good stir. (Seriously, stir like you mean it—it helps distribute the heat evenly.) If it’s still a little chunky, pop it back in for 15-20 second intervals, stirring between each round, until smooth.Pro tip: Don’t overheat! Chocolate can seize up if it gets too hot, and there’s no coming back from that.
Spread the base layer
Pour the melted dark chocolate onto your lined baking sheet. Use your spatula to spread it into an even layer. You’re aiming for about ¼-inch thickness, but it doesn’t need to be perfect. Pop it in the fridge to firm up for 10-15 minutes.
Melt the white chocolate
Now, repeat the melting process with your white chocolate chips and remaining coconut oil. Be extra careful with white chocolate—it scorches more easily than dark chocolate, so short bursts in the microwave are key. Stir well between intervals!
Layer it up
Once your dark chocolate layer is set, pour the melted white chocolate over it. Spread it out evenly, covering the base completely.
Add the toppings
While the white chocolate is still melty, sprinkle the crushed candy canes and a pinch of flake sea salt on top. Get creative here—feel free to press some toppings in gently to make sure they stick.
Chill and break
Pop the whole thing in the fridge for at least an hour to set. Once it’s firm, peel the bark off the parchment and break it into pieces. The uneven shards are part of its charm!

How to make it your own: fun variations

I love experimenting with this recipe—it’s endlessly adaptable! Here are some ideas to try:

Vegan version: Use dairy-free chocolate chips and skip the white chocolate altogether. Add extra crushed peppermint for color.
Gluten-free option: This recipe is naturally gluten-free, but always double-check your candy canes and chocolate chips to be sure!
Flavor twists: Swap the peppermint for crushed pistachios and dried cranberries for a fruity, nutty version. Or, add a dash of cinnamon and cayenne for a Mexican hot chocolate vibe.
Seasonal swaps: Try replacing the candy canes with pastel-colored mints for Easter or orange zest for a fall-inspired bark.

Serving and presentation ideas

When it comes to serving chocolate peppermint bark, the options are endless. For a holiday party, I love piling the pieces high on a festive platter. You can also gift it in clear cellophane bags tied with ribbon—it’s thoughtful, pretty, and perfect for last-minute gifting. Want to go the extra mile? Arrange the bark in small tins or boxes lined with tissue paper.

What to drink with peppermint bark?

Chocolate and peppermint pair beautifully with a variety of drinks. My personal favorite is a steaming mug of hot cocoa for an indulgent double-chocolate experience. If you’re serving adults, a peppermint mocha or even a glass of red wine with fruity undertones works wonders. And let’s not forget classic eggnog—it’s creamy and festive, making it a natural pairing!

Storing your peppermint bark

This bark is pretty low-maintenance when it comes to storage. Keep it in an airtight container at room temperature for 2-3 days, or pop it in the fridge for up to three weeks. If you’re planning to give it as a gift, consider wrapping it in parchment to keep it from sticking. Pro tip: Let refrigerated bark come to room temp before serving—it’ll taste richer and less brittle.

Scaling the recipe for any crowd

Want to make a big batch for a party? Doubling or tripling this recipe is easy—just use larger baking sheets and spread your chocolate layers a bit thinner. On the flip side, if you’re making a small batch, use a smaller pan to maintain the thickness. The only thing to watch out for is melting large quantities of chocolate at once—do it in batches to avoid overheating.

Common pitfalls (and how to avoid them)

Chocolate won’t melt smoothly: Add more coconut oil, stir patiently, and microwave in short bursts.
Layers separate when breaking the bark: Make sure the dark chocolate layer isn’t too cold before adding the white chocolate.
Peppermint topping doesn’t stick: Sprinkle it on while the white chocolate is still warm and gooey.

Give it a try!

This chocolate peppermint bark is everything a holiday dessert should be—easy, festive, and completely delicious. Plus, it’s endlessly customizable, so you can make it your own. I hope you’ll give this recipe a try and find as much joy in making (and eating) it as I do. Don’t forget to share your creations—I’d love to see how your bark turns out!

FAQs

1. Can I use peppermint extract instead of candy canes?
Yes! Add ½ teaspoon of peppermint extract to the white chocolate while melting.

2. How do I crush candy canes without making a mess?
Place them in a zip-top bag and smash with a rolling pin. Less mess, more fun!

3. What if I don’t have coconut oil?
You can use butter or a neutral oil like vegetable oil as a substitute.

4. Can I freeze peppermint bark?
Yes, but be sure to wrap it well in parchment and store it in an airtight container to prevent freezer burn.

5. Why is my bark turning gray?
That’s likely “chocolate bloom,” caused by temperature changes. It’s still safe to eat, but keeping your bark at a consistent cool temperature can prevent this.