Name: Peppermint Bark Recipe with White Chocolate Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 12 ounces white chocolate, coarsely chopped and divided; 1 and 1/2 teaspoons vegetable oil or coconut oil, divided; 1/2 teaspoon peppermint extract, divided; 6 ounces semi-sweet or bittersweet chocolate, coarsely chopped; 1/2 teaspoon vegetable oil or coconut oil; 1/4 teaspoon peppermint extract; 2–3 regular-size candy canes (24–36 grams total), crushed

There’s something about the perfect combo of creamy white chocolate and refreshing peppermint that just hits the spot—especially this time of year. This Peppermint Bark Recipe with White Chocolate Recipe is a festive treat that’s not only stunning but also incredibly easy to whip up. Trust me, once you try it, you’ll see why it’s a holiday favorite in my kitchen.

The image shows a white square dish filled with many pieces of peppermint bark. Each piece has two layers: a smooth, dark brown bottom layer and a thick, creamy white top layer. The white top is sprinkled generously with crushed red and white peppermint candy pieces, adding texture and color. The pieces are cut into various shapes like squares and triangles, and a small whole cane candy rests among the pieces inside the dish. The dish is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Peppermint Bark Recipe with White Chocolate Recipe
Top Tip
How to Serve Peppermint Bark Recipe with White Chocolate Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peppermint Bark Recipe with White Chocolate Recipe

Why You'll Love This Recipe

Every season, I find myself drawn back to this peppermint bark. It’s that sweet spot of peppermint and chocolate that feels like a little party in your mouth. Plus, it’s incredibly straightforward—without sacrificing any of the festive wow factor.

Simple, Foolproof Layers: The step-by-step melting method means your bark will have perfectly smooth, distinct layers every time.
Bright, Minty Flavor: A touch of peppermint extract balances the sweetness beautifully without overpowering.
Crunchy Candy Cane Topping: The crushed candy canes add a perfect pop of color and texture—plus, it just screams holiday cheer!
Versatile & Make-Ahead: You can whip this up days (or even weeks) in advance, making it ideal for gifting or last-minute indulgence.

A stack of peppermint bark pieces is shown on a white plate, placed on a white marbled surface. Each piece has two thick layers with a creamy white top and bottom, sandwiching a smooth dark chocolate middle layer. The white layers are sprinkled with small, crushed red and white peppermint candy bits, adding texture and color contrast. The pieces are unevenly stacked, showing the layered cross-section clearly and creating a cozy, festive look. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Choosing your ingredients carefully really makes a difference here. The white and semi-sweet chocolates complement each other perfectly—the white chocolate brings creaminess and sweetness, while the semi-sweet layer offers just enough balance. Jewel-toned crushed candy canes give a pop of festive eye candy and refreshing crunch. Here’s what you’ll need and why each one matters.

Flat lay of coarsely chopped white chocolate pieces arranged neatly, coarsely chopped semi-sweet chocolate chunks, two or three whole uncracked brown eggs with clean shells, small white ceramic bowls each containing clear vegetable oil, small white ceramic bowls each with clear peppermint extract, a few whole bright red and white striped candy canes, and a small white ceramic bowl filled with crushed candy cane pieces, all placed with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White chocolate: Choose a good-quality white chocolate for creamy, mellow sweetness that melts smoothly without grit.
Semi-sweet or bittersweet chocolate: This adds depth and a subtle bitterness to balance the white chocolate’s sweetness.
Vegetable or coconut oil: Helps the chocolate melt silky smooth and sets with a nice texture.
Peppermint extract: The key to that fresh, minty zing; adding it in layers prevents an overpowering flavor.
Candy canes: Crushed candy canes provide crunch and that iconic peppermint holiday touch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Peppermint Bark Recipe with White Chocolate Recipe is how easy it is to make it your own. Whether you want to amp up the peppermint for a bolder kick, swap in dark chocolate, or add a hint of vanilla, feel free to play around! This bark is great for experimenting and handling little tweaks.

Variation: Sometimes, I add a sprinkle of crushed freeze-dried raspberries on top with the candy canes for a little tartness and a pop of color. It changes things up while keeping that festive vibe.
Dietary Adjustments: If you’re dairy-free, I’ve had success using vegan white chocolate brands and coconut oil to replace the vegetable oil. The peppermint flavor shines through just the same.

Step-by-Step: How I Make Peppermint Bark Recipe with White Chocolate Recipe

Step 1: Prep Your Pan with Care

Before you even touch the chocolate, line your 8- or 9-inch square baking pan with parchment paper or foil. I smooth out all wrinkles really well because those end up as cracks in the bark and, honestly, it’s nicer to unwrap later if it’s smooth. This little prep step really saves time and helps with a clean finish.

Step 2: Melt and Spread the First White Chocolate Layer

I like using my microwave for melting the chocolate, just in 20-second bursts. Stirring after every interval keeps it from getting grainy or burning. Once melted, I stir in half the peppermint extract with the oil, then pour it into the pan. Spreading it thin with an offset spatula helps it set evenly. Pop it in the fridge for about 10–15 minutes until it’s just set but not fully hard; if it sets too hard, the layers don’t stick as well later.

Step 3: Melt the Semi-Sweet Chocolate Layer

Repeat your melting method with the semi-sweet chocolate plus oil and the remaining peppermint extract. Pour this dark chocolate over the first layer and smooth it out. Then, back into the fridge it goes for another 10–15 minutes to set just right. I find patience here makes a huge difference in clean layers.

Step 4: Finish with a White Chocolate Top and Candy Cane Crunch

Last, melt the remaining white chocolate with the oil but skip the peppermint this round to keep the flavor balanced. Spread it smoothly over the top and quickly sprinkle evenly with crushed candy canes. For crushing, I throw the candy canes in a sealed bag and take my rolling pin to them; it’s so satisfying to hear that crunch. Refrigerate the bark for about an hour until completely firm.

Step 5: Slice and Enjoy (or Gift!)

Once fully chilled, lift the bark out of the pan using the parchment or foil edges. If it’s been in the fridge for a long time, let it sit out for 10–15 minutes before breaking so the layers don't separate or crack. Then, break into your preferred size pieces and enjoy! It’s perfect for sharing, gifting, or just sneaking one (or five) yourself.

Top Tip

I’ve made this peppermint bark dozens of times, and a few things stood out that made all the difference. These tips helped me avoid soggy texture and bland flavor—you’ll be amazed at how simple tweaks give you professional-level bark at home.

Go Slow with Melting: Never melt chocolate all at once. Using short bursts and stirring keeps it silky smooth and prevents scorching.
Don’t Overchill: Let layers set until just firm but not completely hard before pouring the next chocolate layer; this keeps them from separating when you break the bark.
Spread Evenly: Use a small offset spatula or even the back of a spoon for smooth, thin layers that look beautiful and make breaking easier.
Crush Candy Canes Fresh: Crushing right before topping keeps them crisp and bright, avoiding any moisture that can make the bark soggy.

How to Serve Peppermint Bark Recipe with White Chocolate Recipe

Garnishes

I usually stick to a simple sprinkle of crushed candy canes on top—it’s classic and festive. But occasionally, I love adding a tiny dusting of edible glitter or finely chopped pistachios for a color contrast and slight salty crunch. These little extras impress guests without extra work.

Side Dishes

This bark is perfect with a steaming cup of hot cocoa, peppermint tea, or even alongside a creamy eggnog. For parties, I love pairing it with a cheese board that has figs, nuts, and dark chocolate for a sweet-and-savory balance.

Creative Ways to Present

One year, I wrapped pieces in clear cellophane tied with red satin ribbons and nestled them in mason jars layered with tissue paper. It made the perfect hostess gifts. Another time, I arranged shards standing upright in a glass vase for a festive centerpiece that's also snackable.

Make Ahead and Storage

Storing Leftovers

I keep leftover peppermint bark in an airtight container in the refrigerator. It stays fresh and crunchy for up to three weeks—if it lasts that long! Leaving it out at room temperature for a day or two during colder months works too, but beware it can get soft in warmer climates.

Freezing

Freezing peppermint bark is a safe bet if you want to make it well ahead. I wrap the bark tightly in plastic wrap, then pop it in an airtight freezer bag. When thawed in the fridge overnight, it keeps its crunch and flavor beautifully without getting soggy.

Reheating

This peppermint bark doesn’t really need reheating—it’s meant to be enjoyed cold for that perfect snap. But if it softens and you want to firm it up, a quick 10-minute chill in the fridge does wonders to bring back that satisfying crispness.

Frequently Asked Questions:

Can I use different chocolates for the bark?

Absolutely! You can swap the semi-sweet chocolate for dark chocolate if you want a richer flavor, or even milk chocolate for sweeter layers. Just be sure to follow the same gentle melting technique.

What’s the best way to crush candy canes without making a mess?

I find placing candy canes in a sealed zip-top bag and gently tapping or rolling with a rolling pin works best. This keeps the tiny shards contained and makes for an even, crunchy topping.

Can I make this recipe without peppermint extract?

Yes, though peppermint is what gives this bark its signature festive flavor. If you want a different twist, try adding a little vanilla or almond extract instead. The candy cane topping will still add some minty crunch.

How thin should I spread each chocolate layer?

Aim for about ⅛ to ¼ inch thickness per layer. Thin layers set more evenly and break with a better snap. If you spread layers too thick, the bark might be harder to break into neat pieces.

Final Thoughts

This Peppermint Bark Recipe with White Chocolate Recipe has become a little holiday tradition for me, and I adore how simple it is to create such a stunning, tasty treat. Sharing this bark with friends and family always feels extra special—not just because it tastes delicious, but because it’s made with care and a sprinkle of holiday magic. I hope you give it a try and find as much joy in making and tasting it as I do!