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A pile of peppermint bark in a tin.
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Peppermint Bark

Prep Time25 mins
Cook Time5 mins
Chill Time1 hr
Total Time1 hr 30 mins
Servings: 20
Calories: 226kcal


  • 12 oz dark chocolate (high quality, chopped into small pieces)
  • 12 oz white chocolate (high quality, chopped into small pieces)
  • 1/2 tsp peppermint extract (divided)
  • 3/4 cup crushed candy canes


  • Line a cookie sheet with parchment paper.
  • Place the dark chocolate into a medium microwave safe bowl, and microwave in 30 second increments. Stir vigorously after each time in the microwave, until it is smooth and creamy.
  • Stir in 1/4 teaspoon of the peppermint extract.
  • Spread the chocolate onto the prepared parchment paper, in a size of about a 9x13 pan.
  • Place it in the fridge to chill for 8 to 10 minutes, until it's almost set.
  • Place the white chocolate into another medium sized microwave safe bowl, and microwave in 30 second increments, stirring well after each time.
  • Stir in the remaining 1/4 teaspoon peppermint extract.
  • Pour the white chocolate over the dark chocolate, and carefully spread it evenly over the top.
  • Sprinkle the candy cane pieces evenly over the top of the white chocolate.
  • Place the pan in the fridge to harden, or let it set at room temperature for several hours until hard.
  • Break, or cut the bark into pieces, as big or as small as you want.


Calories: 226kcal | Carbohydrates: 26g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 4mg | Sodium: 19mg | Potassium: 170mg | Fiber: 2g | Sugar: 20g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg