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Homemade Christmas Peppermint Bark

  • Author: Myles
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes + cooling time
  • Yield: 12 servings 1x


This dessert recipe made with semisweet or dark and white chocolate may seem simple. But once you have a piece, I’m sure you would want more. Flavored with peppermint and top with chopped candy canes, you’d find it very satisfying. A perfect way to satisfy your cravings for sweets!



12 ounces semisweet chocolate (chopped)

12 ounces white chocolate (chopped)

1/2 teaspoon peppermint extract

8 candy canes (crushed)


  1. Line a baking sheet with parchment paper.
  2. Fill a large pot with water (about 3 inches from the bottom) and bring to a simmer over medium heat.
  3. Once it starts to simmer, reduce heat and put a heatproof bowl on top.
  4. Put the semisweet chocolate in the bowl. Stir carefully until it is melted. Add the peppermint extract.
  5. Pour it into the baking sheet and make sure it is even using an offset spatula. Refrigerate for about 20 minutes or until set.
  6. Using the same pot of simmering water, put another heatproof bowl and add the white chocolate. Stir until melted.
  7. Pour over semi sweet chocolate and top with crushed candy canes.
  8. Refrigerate for 20 minutes or until set.


If you want the peppermint bark to set faster, you can put it in the freezer for 10 minutes.

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