Do Share Recipe

Peppermint Bark Recipe | Festive Sweet Holiday Treat

I’ve always loved the crunchy, minty-sweet taste of holiday treats, so when I tried this peppermint bark recipe I felt like I had found a new favorite. I stood in my kitchen melting layers of chocolate, stirring in peppermint, and crushing candy canes while the aroma filled the room. It’s simple, festive, and fun to make.

I loved how easy it was to assemble and how it looked beautifully layered on my serving platter. If you like chocolate and peppermint together, this is one of those recipes you’ll want to keep on repeat — or you can also enjoy similar cozy dishes like the Tomato Basil Baked Chicken and Rice Recipe for comforting weeknight meals.

Ingredients

Here are the ingredients you’ll need, along with measurements and little tips so your bark turns out perfectly:

1 1/2 cups (270 g) semi-sweet chocolate chips — I prefer semi-sweet because you get a nice contrast with the white chocolate layer and it isn’t overly sweet.
1/2 cup + 1 Tbsp (about 195 g/135 ml) sweetened condensed milk — this helps make the chocolate chip layer creamy and set well.
2 Tbsp (12 g) marshmallow creme — adds a soft texture and helps the layer bind, so it doesn’t crumble apart.
½ tsp pure vanilla extract — a small bit of vanilla rounds out the flavor and brings depth.
¼ tsp peppermint extract — gives that minty punch; be careful not to use too much or it might taste like toothpaste.
1 1/2 cups (270 g) white chocolate chips — for the top layer; white chocolate gives that festive “bark” look when paired with dark chocolate.
1/3 cup (45 g) crushed candy canes, plus 1 extra tablespoon for garnish — the candy canes provide the crunch and signature peppermint flavor in the bark.

Note: several servings

Variations

If you want to mix things up or accommodate different dietary needs, here are some alternative ideas:

Dairy-free: Swap out the sweetened condensed milk for a dairy-free version (such as coconut milk condensed) and use dairy-free dark/white chocolate.
Sugar-free: Use sugar-free chocolate chips and a sugar-free candy cane alternative (or crushed sugar-free peppermint candies) to reduce sugar load.
Flavor-enhancing add-ins: Try adding a few drops of mint oil instead of extract for a stronger mint flavor, or sprinkle some crushed pistachios or toasted coconut on top for texture contrast.
Festive twist: Use colored candy canes (red/white) or even dark chocolate mixed with espresso powder under the white layer for a mocha-mint version.

You can even use the leftover holiday ingredients from this recipe creatively — just like in this delicious Turkey Dishes Leftover collection that turns post-feast extras into comforting meals.

Cooking Time

Here’s how long the recipe takes overall:

Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 4 hours 25 minutes (includes chilling time for the bark to fully set)

Equipment You Need

Saucepan — to melt the chocolate chips, sweetened condensed milk, and marshmallow creme together.
Spatula or offset spatula — for spreading the layers evenly in the pan and smoothing out the top.
8-inch or 9-inch square baking pan (lined with foil or parchment) — so you can lift the bark out easily after it sets.
Refrigerator — to let the bark chill and fully set before cutting.
Medium mixing bowl — to mix the crushed candy canes into the white chocolate layer before spreading.

How to Make Peppermint Bark Recipe

Step 1: Prepare the pan and ingredients

Line your 8-inch or 9-inch square baking pan with foil or parchment with an overhang so you can lift the bark out after setting. Get the candy canes crushed and have your chocolate chips, sweetened condensed milk, marshmallow creme, and extracts ready.

Step 2: Make the dark chocolate layer

In the saucepan over medium heat, combine the semi-sweet chocolate chips, half the sweetened condensed milk, and marshmallow creme. Stir constantly until the chocolate melts and the mixture is smooth.

Remove from heat, stir in vanilla and peppermint extracts. Spread this layer evenly into the prepared pan and pop it into the fridge for a few minutes while you make the next layer.

Step 3: Make the white chocolate layer and combine

Using the same saucepan (cleaned), combine the white chocolate chips, the other half of the sweetened condensed milk, and the marshmallow creme. Melt and stir until smooth. Remove from heat, stir in vanilla, peppermint extract, and the crushed candy canes.

Pour this over the chilled dark chocolate layer, spread evenly, then sprinkle the extra candy-cane pieces on top for garnish. Cover the pan and refrigerate until completely set (about 4 hours or overnight).

Step 4: Cut and serve

Once firm, lift the bark block out of the pan using the foil or parchment overhang. Peel off the foil, then cut into squares or broken shards. Serve immediately or store as described below.

Additional Tips for Making This Recipe Better

From my own kitchen experience:

I always chill the pan in the fridge before pouring the first layer — it helps the layer set faster and reduces mixing between layers.
I crush the candy canes by placing them in a plastic bag and lightly hitting them with a rolling pin — less mess and perfect-sized shards.
Spreading the white layer quickly after melting helps avoid it starting to firm up before it’s poured; work while it’s still smooth.
If you want cleaner squares, use a warm knife (run under hot water then dry) to cut through the bark for smoother edges.
I also store in an airtight container between parchment paper layers so pieces don’t stick together or lose their crisp.

How to Serve Peppermint Bark Recipe

Serve this peppermint bark on a festive platter, ideally with contrasting colors. Arrange the pieces so the red candy-cane shards and white chocolate layer are visible. For a presentation boost, you can place the bark onto parchment paper or decorative wax paper, sprinkle a few extra candy-cane pieces around the platter, and pair it with a hot drink like peppermint mocha or hot chocolate. It also works beautifully as a gift: place pieces in a clear cellophane bag, tie with a red ribbon, and add a mini candy-cane for garnish.

Nutritional Information

Here are the approximate nutritional facts per serving:

Calories: ~180 kcal
Protein: ~2 g
Carbohydrates: ~15 g
Fat: ~12 g

Make Ahead and Storage

Storage Guidelines

Once your bark is set and cut, store it in an airtight container at room temperature for up to 1 week, covering layers of bark with parchment paper so they don’t stick. Refrigeration extends shelf life to about 2-3 weeks.

Freezing

To freeze: double-wrap the entire batch (or individual portions) in plastic wrap, then place in an airtight container and store in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheating / Refreshing

You don’t really need reheating since it’s best served chilled or at room temperature. If the bark becomes very cold and loses some crunch, allow it to sit at room temperature for 10-15 minutes before serving to restore texture and flavor.

Why You’ll Love This Recipe

Here are a few reasons why this peppermint bark recipe stands out:

It’s super easy to prepare — minimal ingredients and straightforward steps make it accessible even if you’re new to candy-making.
The layers of dark and white chocolate offer excellent contrast in flavor and appearance — visually stunning and delicious.
It’s versatile — you can adapt it for dietary needs (dairy-free, sugar-free) or customize flavors (mint oil, nuts, festive colors).
Excellent for gifting or holiday entertaining — makes a big batch and looks gorgeous on a dessert board or in a cookie box.
The minty-chocolate flavor combination is classic and crowd-pleasing — perfect for the season or any time you crave a sweet-crunchy treat.

Ben Carraoli