Thin chocolate layers, clean peppermint flavor, and zero baking. This peppermint bark sets fast, breaks cleanly, and doesn’t ask you to know anything about candy making.

Quick Summary

This easy peppermint bark uses melted chocolate, crushed candy canes, and short chill times to create crisp layers that hold together. No oven, no tempering, no guesswork.

Why This Recipe Works

Microwave melting keeps heat gentle and even, so the chocolate stays smooth instead of seizing. Thin layers set quickly, which reduces cracking and makes the bark easy to break.

Brief chilling firms each layer just enough to support the next without causing separation. Candy canes go on while the top layer is soft, so they adhere instead of falling off.

Fewer ingredients mean fewer timing mistakes and a lower risk of texture issues.

Ingredients & Substitutions

White chocolate: forms the base and top. Use bars or baking chocolate so it spreads easily and sets clean, not grainy.

Dark or semi-sweet chocolate: adds contrast and balances sweetness. Either works as long as it melts smoothly.

Peppermint extract: lightly flavors the chocolate. Use a small amount only.
Do not use peppermint oil. It’s far too strong for this recipe and can overpower the chocolate instantly.

Crushed candy canes: add crunch and visual contrast. Crush them finely so they stick to the surface instead of sliding off.

Essential Equipment

Microwave-safe bowl
Spatula or spoon
Lined square pan or small baking sheet

How to Make Easy Peppermint Bark

Melt the Chocolate

Microwave the chocolate in short bursts, stirring between each one.
Stop when it looks glossy and fully smooth, with no solid pieces remaining.

Build the Layers

Spread the first layer (dark or semi-sweet chocolate) into a thin, even sheet.
Refrigerate for about 10 minutes, just until the surface looks matte but still gives slightly when pressed.
Melt the white chocolate, stir in the peppermint extract, and spread it evenly over the first layer.
Sprinkle with crushed candy canes immediately, while the chocolate is still soft.

Chill, Break, Finish

Refrigerate until the bark is fully firm.
Let it sit at room temperature for a few minutes.
Cut straight down with a knife or snap into pieces by hand.

Pro Tip

If the top layer slides or cracks, the bottom layer chilled too long. Next time, layer while the surface is set but not hard.

Expert Tips

Thin bark snaps cleanly and stacks better for gifting.
If the chocolate looks dull or streaky, it overheated. Stop earlier next time.
Peppermint should smell fresh, not sharp. If you can taste it before adding candy canes, you used too much.

Storage & Freezing

To Store: Store peppermint bark in an airtight container at room temperature for a few days or in the refrigerator for up to three weeks.

FAQ

Can I make this ahead of time?
Yes. This bark keeps its texture for weeks when stored airtight and cool.
Do I have to use peppermint extract?
No. You can leave it out and rely on the candy canes for flavor.
Why are my layers separating?
In this recipe, separation happens when the first layer chills until fully hard before adding the second. Chill only until the surface looks set but still slightly soft so the layers bond as they firm up together.
Should I break or cut the bark?
Cutting keeps the layers intact. Breaking gives a more rustic look.