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!
Love chocolate and peppermint? Then you’ve got to try my Peppermint Brownies and Peppermint Ganache Pie!
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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: Everyone has these on-hand and aplenty the holiday season. So set some aside to crush and sprinkle on top of your peppermint bark! I like to get these candy canes for my kids because they are more natural and don’t have red 40 food coloring.
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.)
How To Make Chocolate Peppermint Bark
- Line a baking sheet with parchment paper, set aside.
- 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!
Mix it up!
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 five days. 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
If you like this chocolate peppermint bark, then you’ll love these other dessert recipes:
- Peppermint Brownies
- Chocolate-Covered Cheesecake Bites
- Copycat Cosmic Brownies
- Chocolate Andes Mint Brownies
- Double Chocolate Chip Cookies
- Andes Mint Cookies
- Chocolate Mouse with Peppermint Whipped Cream
Peppermint Bark
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
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