Easy Peppermint Bark
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Festive, minty, and irresistibly crunchy, this Easy Peppermint Bark is the ultimate holiday treat. Simple to make, beautiful to gift, and always the first to disappear. With creamy layers of white and milk chocolate, a refreshing pop of peppermint, and that classic candy cane crunch, it’s a Christmas favourite you’ll want to make all season long.
The Peppermint Bark I Can’t Stop Making.
This layered bark captures everything we love about holiday sweets. It comes together quickly with just a few simple ingredients, sets beautifully, and breaks into rustic pieces that look stunning on dessert platters or tucked into gift boxes. Sam x
Festive & Fresh – creamy chocolate layers with the perfect pop of peppermint
Holiday-Gift Ready – breaks into beautiful shards for easy packaging
Crunchy & Creamy – crushed candy canes give the perfect festive texture
How to make peppermint bark
Step 1: Melt the white chocolate and coconut oil until smooth. Stir in the peppermint extract.
Step 2: Melt the milk chocolate and coconut oil until smooth.
Step 3: Pour half of the melted white chocolate into the lined baking pan and smooth into an even layer.
Step 4: Pour the melted milk chocolate over the semi-set white layer.
Step 5: Pour the remaining white chocolate on top and smooth.
Step 6: Immediately sprinkle crushed candy canes evenly over the surface. Chill until set then slice.
Festive holiday recipes
Easy Peppermint Bark
Ingredients
Method
- Line Tin: Line a 9 x 9 inch (22cm x 22cm) square baking tin with parchment paper and set aside. Tip: Grease the tin with butter first so the parchment sticks in place.
- Set Up Double Boiler: Place a heat-proof mixing bowl over a small–medium pot of simmering water.
- Melt Chocolate: Add the white chocolate and coconut oil, gently melting over low heat until smooth, stirring occasionally.
- Add Peppermint: Stir in the peppermint extract.
- Melt Chocolate: In a separate bowl using the same double-boiler method, melt the milk chocolate and coconut oil until smooth, stirring occasionally.
- Turn Off Heat: Once both chocolates are fully melted, turn off the heat.
- Flavour White Layer: Stir peppermint extract through the white chocolate only.
- Layer 1: Pour half of the melted white chocolate into the lined tin.
- Chill Briefly: Refrigerate for 5–10 minutes, until just set to the touch (not runny, not fully hardened).
- Layer 2: Remove from the fridge and pour all the melted milk chocolate over the white layer.
- Chill Again: Refrigerate for 10–15 minutes until the milk chocolate is just set to the touch.
- Layer 3: Remove from the fridge and pour over the remaining white chocolate.
- Add Topping: Sprinkle over crushed candy canes.
- Final Chill: Refrigerate for 1–2 hours or until completely set.
- Slice: Let sit at room temperature for 5 minutes. Run a sharp knife under hot water, dry it, and slice into bars or rustic pieces.
- Serve: Enjoy!
- Store: Keep refrigerated in an airtight container for up to 1 week.