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Peppermint bark on a marble tray
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5 from 1 vote

Homemade Peppermint Bark

EASY 3 INGREDIENT homemade PEPPERMINT BARK is a must-have treat for the holidays! Perfect last-minute dessert, hostess gift, and handmade sweet to share with neighbors and friends.
Prep Time10 mins
Cook Time5 mins
Setting Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 327kcal


  • 11 oz semi sweet chocolate chips
  • 11 oz white chocolate chips ***
  • ½ cup crushed candy canes


  • Line a 9 X 13 inch baking tray with parchment paper
  • Place the semi-sweet chocolate chips in a microwave-safe bowl and melt at 50% power for 1½ to 3 minutes, stirring every 30 seconds.
  • Pour the melted chocolate on the parchment paper and evenly spread it with a silicone spatula about a 9” x 12” rectangle. Refrigerate for an hour or freeze for 20 minutes.
  • Place the white chocolate chips in a microwave-safe bowl and melt at 50% power for 1½ to 3 minutes, stirring every 30 seconds.
  • Take out the baking tray from the refrigerator and pour the melted white chocolate over. Evenly spread it with a silicone spatula. Sprinkle crushed candy canes all over and gently press down with a clean silicone spatula.
  • Refrigerate for an hour or freeze for 20 minutes.
  • Cut the bark into pieces with a sharp knife. I cut them into 24 2-inch square pieces. You can also simply break into smaller pieces by hand. Store in an airtight container in a cool dry place.



  1. *** Use white chocolate that has cocoa butter in the ingredients instead of palm oil. This will help the white chocolate stick properly on top of the brown chocolate and will prevent the layers from separating. 
  2. To break the candy canes, place unwrapped candy canes in a zip lock bag and seal it. Then place it over kitchen towels and break it with a rolling pin, wooden spatula, or a small pestle
  3. Remember to adjust the microwave to 50% power to prevent the chocolate from getting burnt 
  4. Use a super-sharp chef's knife to cut the bark into even squares. And if you don't have one, simply cut the bark into pieces by hand. 
  • Add a few drops of peppermint extract for extra minty flavors
  • Use peppermint candies in place of candy canes  
  • Don’t like white chocolate? Keep it simple by sprinkling candy canes over regular chocolate. And if you love white chocolate you can skip the regular chocolate!
  • Have a double broiler? Use it to melt chocolate instead of microwaving. Just be careful that moisture does not get into the chocolate 
  • This is a fun holiday recipe to make along with the kids, add holiday sprinkles, m & m’s, or your favorite candy on top along with the candy canes.   


Calories: 327kcal | Carbohydrates: 38g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 26mg | Potassium: 222mg | Fiber: 2g | Sugar: 32g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg
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