Homemade Chocolate Peppermint Bark for the Holidays

Chocolate peppermint bark is one of those holiday treats that feels festive, nostalgic, and effortless all at once. With just a handful of ingredients and a few simple steps, this layered chocolate bark comes together beautifully. There are no special tools or candy-making experience required. It’s rich without being heavy, minty without being overpowering, and perfect for the busy holiday season when you want something homemade but low-stress.

Made with bittersweet and white chocolate, a touch of peppermint extract, and crushed candy canes for crunch, this peppermint bark is as pretty as it is delicious. Whether you’re making it for holiday snacking, gifting, or adding to a dessert table, this easy chocolate peppermint bark recipe is one you’ll come back to year after year.

What I love most about this recipe is its adaptability. You can use bittersweet, dark, or semi-sweet chocolate, depending on how sweet you like your treats. The coconut oil helps the chocolate melt smoothly, giving the finished bark that perfect, clean snap when broken into pieces. And those crushed candy canes on top? They add just the right amount of crunch and holiday cheer.

This is the kind of treat that’s perfect to have on hand throughout the season. Keep a container on the counter or tucked into the fridge, and you’ll find yourself reaching for a piece in the afternoon with coffee, after dinner, or when friends stop by unexpectedly. It’s festive, a tad indulgent without feeling heavy — exactly what you want during a busy holiday stretch. 

Whether you’re making it for sharing, gifting, or simply enjoying at home, this bark is one of those holiday recipes that’s easy, classic, and always delicious.

How to store chocolate peppermint bark

Once the bark is fully set and cut into pieces, store it in an airtight container. It will keep well at room temperature for up to one week, as long as your kitchen isn’t too warm. For longer storage, place it in the refrigerator where it will stay fresh for up to two weeks. Just let it sit out for a few minutes before serving so the chocolate isn’t too cold.

Gifting ideas

Chocolate peppermint bark makes a lovely homemade holiday gift. Cut it into small, uneven pieces for that rustic, homemade feel, then wrap it in parchment paper or clear cellophane bags tied with twine or ribbon. It’s perfect for neighbors, teachers, hosts, or anyone who would appreciate a sweet, thoughtful treat during the holidays. You can even make a double batch and keep some for gifting while reserving a stash just for home — highly recommended.

The ingredients

• Good bittersweet chocolate (you could use dark chocolate or semi-sweet chocolate if you prefer)
• Good white chocolate
• Peppermint extract
• Coconut oil (if you don’t have coconut oil, you can substitute vegetable oil)
• Miniature candy canes (crushed)

Instructions

1. Place the candy canes in a small plastic bag, crush them using a rolling pin or meat mallet, and set aside.
2. Line the bottom and sides of a baking pan with parchment paper (I used a 9 1/2 X 9 1/2″ pan, but an 8″ X 8″ pan would work better, and the chocolate bark will have thicker layers). I use small binder clips to hold the parchment paper in place.
3. Melting the chocolate: Divide the chocolate (breaking it into pieces) evenly among three glass measuring cups, then add the coconut oil. I like to use glass measuring cups in the microwave to melt the chocolate in 15 to 20-second bursts, making sure not to burn it (if you prefer, you can use a double boiler to melt the chocolate). Using a silicone spatula, stir the chocolate after each 15-20 second burst. Continue doing this until the chocolate is completely melted and velvety smooth.
4. After the chocolate has melted, mix in 1/4 teaspoon peppermint extract into 1 cup of the melted bittersweet chocolate and 1 cup of the melted white chocolate.
5. Using one of the cups of melted white chocolate, pour it into the prepared pan. Use an offset spatula or the back of a spoon to smooth the chocolate over the bottom of the pan into one even layer. Place the pan in the refrigerator for 13 minutes to set the chocolate.
6. Once the white chocolate has set, pour the bittersweet chocolate over the top and spread it into an even layer. Place in the refrigerator again for 13 minutes.
7. Pour the remaining white chocolate over the top of the bittersweet chocolate and spread it into an even layer.
8. Sprinkle the crushed candy canes over the top and chill for at least 1 hour.
9. Once the chocolate is completely set, remove it from the pan, peel off the parchment paper, and place it on a cutting board. Using a large knife, cut the bark into squares or pieces roughly the same approximate size.

If you like this holiday treat, you might like these other holiday entertaining ideas as well

• Lemon scones with lemon glaze
• Five-ingredient brie and prosciutto appetizer
• Homemade vanilla extract for holiday gifting