This 5 Ingredient Chocolate Peppermint Bark is the easiest dessert you will make this Christmas! All you need if 5 ingredients and 10 minutes of prep time to make this holiday Christmas bark! Plus they make a great gift or addition to a holiday cookie tin!
Looking for more holiday desserts to make? Try my Peppermint Brownies, Peanut Butter Pretzel Truffles, or Orange Chocolate Chip Biscotti!
Kelley’s Tips
My Tips For Making Peppermint Bark
- Choose good quality chocolate: The white and dark chocolate are the star of the show so good quality chocolate make a huge difference!
- Use a mini offset spatula to make spreading the layers of chocolate easier!
- To easily crush the candy canes you can use a rolling pin to crush the candy canes in a ziplock bag.
- Don’t let the layers refrigerate for too long or they will seperate.
The 5 Ingredients you’ll need:
- Semisweet Chocolate Chips: This chocolate works best for bark opposed to milk chocolate because it will freeze quicker and more firmly, and it’s not as rich or sweet as milk chocolate. Dark would also work well.
- White Chocolate Chips: This is for decoration and color contrast more than anything else, but it also adds a level of sweetness that works well with the semi-sweet chocolate and peppermint.
- Coconut Oil: This fat helps melt the chocolate and also gives it an appealing sheen.
- Peppermint Extract: A little bit of this goes a long way. Only half of a teaspoon is needed to get the flavor we want without being too overpowering.
- Candy Canes: You can use crushed candy canes or peppermint candies. I like to get these candy canes for my kids because they are a more natural option!
Not a fan of peppermint? Skip the extract and candy canes, and top with the candy of your choice! Peanut butter or toffee would be delicious. (But try the peppermint version first.)
Table of Contents
How To Make Chocolate Peppermint Bark
- Melt semisweet chocolate chips and half of the coconut oil in a microwave safe bowl in 30 second intervals until the chocolate is melted. Once melted, stir in half of the peppermint extract.
- Spread melted chocolate onto the prepared baking sheet and place in the refrigerator for 30 minutes.
- Repeat these steps with the white chocolate, but monitor closely. It can burn easily. Stir in the remaining peppermint extract.
- Spread the melted white chocolate onto the chilled, hardened semi-sweet chocolate and smooth to cover over the chocolate, leaving some exposed semisweet chocolate on the edges.
- Sprinkle with crushed candy canes or peppermints.
- Chill assembled bark in refrigerator for at least 30 minutes until set.
- Break up the peppermint bark with your hands into pieces and serve immediately. Enjoy! This would be a great addition to any cookie swap or as a topping for hot cocoa or ice cream!
Peppermint Bark Add In’s
Substitute all or some of the peppermint for the following! Kid’s love to help making this so you can even put out a toppings bar for them to pick their favorite toppings to sprinkle onto the bark! Here are some of our favorites:
- Toffee
- Heath pieces
- M & M’s
- Peanut butter chips
- Christmas sprinkles
- Salted pretzels
- Smores: mini marshmallows, crushed up graham crackers
- Oreo’s
- Nuts
- Fruit
- Shredded coconut
- Dare I say salted potato chips! I love a good sweet and salty combo!
How To Store and Freeze Peppermint Bark
- To Store: Keep leftover peppermint bark in an airtight container or Ziplock bag in the refrigerator for up to 1 week. Eat cold or chilled.
- To Freeze: Store peppermint bark in airtight freezer-safe containers or Ziplock bags. Freeze up to six months!
More Dessert Recipes To Try
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Recipe
Peppermint Bark
This peppermint bark recipe only recquires five ingredients and a few minutes of prep work, making it the perfect holiday treat!
Ingredients
- 1 1/2 cups semi sweet chocolate chips
- 1 1/2 cups white chocolate chips
- 1 tsp coconut oil, divided
- 1/2 tsp peppermint extract, divided
- 6 candy canes, crushed
Instructions
- Line a baking sheet with parchment paper, set aside.
- Place semi sweet chocolate chips and 1/2 tsp coconut oil into a microwave safe bowl. Microwave in 30 second intervals until the chocolate is melted. Mine usually takes about 3 intervals of 30 seconds. Stir in 1/4 tsp peppermint extract.
- Spread chocolate onto prepared baking sheet and place in the refrigerator for 30 minutes.
- Meanwhile place white chocolate chips and 1/2 tsp coconut oil into a microwave safe bowl. Just like above microwave in 30 second intervals until the chocolate is melted. Mine usually takes about 3 intervals of 30. Stir in 1/4 tsp peppermint extract.
- Spread the white chocolate onto the chilled semi sweet chocolate and smooth to cover over the chocolate.
- Immediately sprinkle with crushed up candy canes.
- Place back in the refrigerator for up to 30 minutes or until hardened.
- Using your hands break up the bark into pieces and serve immediately.
Nutrition Information
Calories: 423kcalCarbohydrates: 48gProtein: 4gFat: 24gSaturated Fat: 14gTrans Fat: 1gCholesterol: 9mgSodium: 34mgPotassium: 288mgFiber: 3gSugar: 40gVitamin A: 27IUVitamin C: 1mgCalcium: 88mgIron: 2mg
Did You Make This?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Sheila
This was excellent! I made two batches, doubled the recipe both times and used a medium sized parchment lined sheet pan so I could have enough to put in my neighbor’s gift baskets and the extra batch for us. I will definitely make again next year. Thank you for a yummy and easy recipe! 😋
Kelley Simmons
So glad you enjoyed this peppermint bark Shelia! Thanks so much for making the recipe and leaving a review!
Teri
This peppermint bark was so good! Wanted to test it out before making for Xmas and this one is a keeper. So easy to through together