Peppermint Bark Candy makes a great holiday gift. It has layers of chocolate and white chocolate with a peppermint hint, and it’s sprinkled with crushed candy canes.
It only costs $5.15 to make 16 servings of this easy no-bake holiday classic. That is only $0.32 per serving.
I recommend Peppermint Cheesecake Dip, Peppermint Bark Cookies, and Chocolate and Peppermint Roulade for more peppermint favorite holiday recipes.
Peppermint Bark Candy Recipe
We all love cookies at Christmas-time but let’s add some variety to those goodie trays. This candy is just the treat you didn’t know you were missing. The chocolate layers infused with peppermint and topped with crushed candy canes come together in just ten minutes.
This Peppermint Bark candy is absolutely perfect for parties and wrapping up to deliver to friends and neighbors. This recipe calls for only a few ingredients, making it beyond easy to make during the busy holiday season.
You will love the smooth and sweet taste of the white chocolate alongside the semi-sweet chocolate in this Christmas candy recipe!
How long is peppermint bark good for?
This candy will stay fresh for up to two weeks. Be sure to store it in an airtight container.
How do you keep peppermint bark from separating?
The key to keeping your bark from separating is to allow the chocolate to chill for two hours before breaking it into pieces. This gives the candy time to form and settle together and not separate.
How do you cut peppermint bark?
Use a sharp knife to cut the candy into even slices. I like to cut the slices into triangles. You can also break the candy by hand into pieces.
How to make Peppermint Bark:
STEPS ONE, TWO, AND THREE: First, break apart the chocolate. Melt chocolate almond bark in a medium-size microwave-safe bowl until smooth. Stir in ½ teaspoon of peppermint extract. Next, spread the chocolate into an even layer on the prepared 18×13-inch baking sheet.
STEPS FOUR, FIVE, AND SIX: Melt the white chocolate until smooth. Stir in ½ teaspoon of peppermint extract. Evenly spread the white chocolate over the chocolate layer. Finally, sprinkle the candy canes over the top. Chill for two hours and then break the peppermint bark candy into pieces.
Cook’s Tools:
- microwave safe-bowl
- rubber scraper
- measuring cups and spoons
- baking sheet
How much will this Peppermint Bark recipe cost to make:
RECIPE COST: $5.15
PER SERVING COST: $0.32
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- 1 package chocolate almond bark – $1.92
- 1 package white chocolate almond bark – $1.92
- ⅓ cup candy canes – $1.00
- 1 teaspoon peppermint extract – $0.31
More Holiday Desserts:
- Soft Gingerbread Cookies
- Loaded Peppermint Cookies
- Gingerbread Oreo Truffles
- Peppermint Bark Sugar Cookie Pie
- Andes Mint Cheesecake Dip
- Gingerbread Cheesecake Dip
- Chewy Gingerbread Bars
- Hanging Gingerbread Cookies
- Pecan Pie Bars
- Cranberry Bliss Bars
- Spiced Creme Brulee
- Peppermint Bark Brownies
- Gingerbread Cupcakes
- Old Fashioned Fudge
- Butter Pecan Fudge
Peppermint Bark Candy
Equipment
- Microwave safe-bowl
- mixing spoon
- measuring cup
- baking sheet
- Measuring spoon
Ingredients
- 16 ounces chocolate almond bark
- 16 ounces white chocolate almond bark
- 1 teaspoon peppermint extract divided
- ⅓ cup candy canes crushed
Instructions
PREP PAN:
- Line a rimmed baking sheet (18×13-inch) with parchment paper, leave a 2-3 inch overhang of parchment on either end of the baking sheet.
MELT CHOCOLATE AND ASSEMBLE:
- Add chocolate almond bark to A medium-size microwave-safe bowl. Heat for 1 minute and then stir. Continue heating for 10-20 seconds at a time, stirring after each time in the microwave. Stir until smooth.
- Add ½ teaspoon of peppermint extract and stir until well combined.
- Spread the chocolate into an even layer on the prepared baking sheet.
- Repeat the melting steps for the white almond bark. Add ½ teaspoon of peppermint extract to the melted white chocolate and stir until combined.
- Carefully spread the melted white chocolate evenly on top of the chocolate layer.
- Sprinkle the crushed candy canes over the top. You want to move quickly before the chocolate begins to set up.
CHILL AND SERVE:
- Chill for 2 hours in the refrigerator or until the chocolate is set.
- Use the parchment overhang to remove the bark from the baking sheet. Break the peppermint bark into pieces.
Notes
Nutrition
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What size pan did you use for the bark?
Hi Pete, use a standard cookie sheet for this recipe. The measurements are 18×13-inches.
Love this recipe! So easy to make and tastes even better than the store-bought bark. I have some leftover candy canes… will make this again soon!
I would make and eat this any time of year! Such a nostalgic treat and I love that your recipe includes both regular and white chocolate. It was so easy to make. Thank you!
Love how simple yet pretty this dessert is. You’re so right that it makes for the perfect gift. You’re tip for chilling the chocolate for at least 2 hours was a game-changer from other similar recipes that I’ve tried before.
My candy jar is just about empty, so this recipe is so timely! Even though the holidays are over, I can’t wait to make a big batch of these!
I love peppermint bark so much and so do my kids! It’s hard to find in the store sometimes so we had such a good time making it ourselves! Even better than store bought!
Just made this, I used Merkens chocolate just a personal choice. Absolutely amazing. So easy to make and looks phenomenal. I always give homemade gifts. This one def goes on the give list. I used a 9X12 pan