18 Delicious Peppermint Bark Recipes Easy

Visions of sweet, minty treats dancing in your head? You’re in the right place! Our roundup of 18 Delicious Peppermint Bark Recipes Easy is here to satisfy your holiday cravings. Whether you’re a seasoned baker or just starting out, these simple yet festive recipes promise to add a dash of joy to your seasonal celebrations. So, grab your apron, and let’s dive into a world of peppermint perfection!

Classic Peppermint Bark

Vividly recalling the crisp winter evenings of my childhood, the mere thought of peppermint bark brings a wave of nostalgia. This classic confection, with its layers of rich chocolate and refreshing peppermint, is a festive treat that’s as delightful to make as it is to savor.

Ingredients

• 12 ounces high-quality dark chocolate, finely chopped
• 12 ounces high-quality white chocolate, finely chopped
• 1/2 teaspoon pure peppermint extract
• 1/2 cup crushed peppermint candies, with some reserved for topping
• 1 tablespoon rich coconut oil

Instructions

1. Line a 9×13-inch baking sheet with parchment paper, ensuring it overhangs on two sides for easy removal.
2. In a heatproof bowl, combine the dark chocolate and coconut oil. Melt over a double boiler on medium heat, stirring occasionally until smooth, about 5 minutes.
3. Pour the melted dark chocolate onto the prepared baking sheet, spreading it evenly with a spatula. Tap the sheet gently on the counter to remove any air bubbles.
4. Place the baking sheet in the refrigerator for 15 minutes, or until the chocolate is set but not hard.
5. Meanwhile, melt the white chocolate in a clean heatproof bowl over a double boiler, stirring until smooth, about 5 minutes. Stir in the peppermint extract.
6. Remove the baking sheet from the refrigerator and pour the white chocolate over the dark layer, spreading it evenly.
7. Immediately sprinkle the crushed peppermint candies over the white chocolate, pressing lightly to adhere.
8. Return the baking sheet to the refrigerator for at least 30 minutes, or until completely set.
9. Once set, use the parchment paper to lift the bark from the pan. Break into irregular pieces with your hands or cut with a sharp knife.

Yieldingly crisp and refreshing, this peppermint bark offers a delightful contrast between the deep, bitter notes of dark chocolate and the sweet, minty burst of the white layer. Serve it as a festive gift, layered in a clear bag tied with a ribbon, or simply enjoy it as a decadent treat with your afternoon coffee.

Dark Chocolate Peppermint Bark

Today feels like the perfect moment to indulge in something sweet and soothing, a treat that combines the deep, comforting embrace of dark chocolate with the refreshing whisper of peppermint. This dark chocolate peppermint bark is not just a dessert; it’s a little piece of winter magic, no matter the season.

Ingredients

• 12 ounces of high-quality dark chocolate, finely chopped for smooth melting
• 1/2 teaspoon of pure peppermint extract, for a crisp, clean flavor
• 1/2 cup of crushed candy canes, for a festive crunch and vibrant color
• 1 tablespoon of refined coconut oil, to add a subtle sheen and smooth texture

Instructions

1. Line a baking sheet with parchment paper, ensuring it’s smooth to avoid wrinkles in your bark.
2. In a heatproof bowl, combine the dark chocolate and coconut oil. Melt over a double boiler on medium heat, stirring gently until completely smooth and glossy, about 5 minutes.
3. Remove from heat and stir in the peppermint extract, mixing thoroughly to distribute the flavor evenly.
4. Pour the melted chocolate onto the prepared baking sheet, using a spatula to spread it into an even layer about 1/4 inch thick.
5. Immediately sprinkle the crushed candy canes over the top, pressing lightly to adhere.
6. Allow the bark to set at room temperature for 1 hour, or until firm. For quicker setting, place in the refrigerator for 20 minutes.
7. Once set, break the bark into irregular pieces with your hands for a rustic look.

How the bark shatters under gentle pressure reveals layers of flavor and texture, from the snap of dark chocolate to the burst of peppermint. Serve it on a chilled plate to keep it firm, or package pieces in clear bags tied with ribbon for heartfelt gifts.

White Chocolate Peppermint Bark

Lingering in the quiet of the evening, there’s something undeniably comforting about the process of making white chocolate peppermint bark. It’s a simple pleasure, a sweet symphony of flavors that feels like a hug in dessert form.

Ingredients

• 2 cups of high-quality white chocolate chips, smooth and creamy
• 1/2 teaspoon of pure peppermint extract, cool and refreshing
• 1/2 cup of crushed candy canes, vibrant and minty
• 1 tablespoon of coconut oil, rich and silky

Instructions

1. Line a baking sheet with parchment paper, ensuring it’s smooth and free of wrinkles for an even bark surface.
2. In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring gently between each, until the mixture is completely melted and glossy.
3. Stir in the peppermint extract until fully incorporated, being careful not to overmix to maintain the chocolate’s smooth texture.
4. Pour the melted chocolate onto the prepared baking sheet, using a spatula to spread it into an even layer about 1/4 inch thick.
5. Immediately sprinkle the crushed candy canes evenly over the top, pressing them lightly into the chocolate to adhere.
6. Allow the bark to set at room temperature for at least 2 hours, or until firm. For quicker setting, place in the refrigerator for 30 minutes.
7. Once set, break the bark into irregular pieces by hand for a rustic look, or cut with a sharp knife for cleaner edges.

Just as the last piece is savored, the crisp snap of the chocolate gives way to the creamy sweetness within, punctuated by the cool burst of peppermint. Serve it nestled in a festive bowl at your next gathering, or wrap individual pieces in parchment for a thoughtful homemade gift.

Vegan Peppermint Bark

Kindly, as the evening unwinds, let’s embrace the quiet joy of crafting something sweet and simple. Vegan Peppermint Bark, with its crisp layers and refreshing burst, is more than a treat—it’s a moment of peace.

Ingredients

• 2 cups of smooth, dairy-free dark chocolate chips
• 1 cup of creamy, dairy-free white chocolate chips
• 1/2 teaspoon of pure peppermint extract, cool and invigorating
• 1/4 cup of crushed candy canes, sparkling with festive red and white
• 1 tablespoon of rich coconut oil, for a silky melt

Instructions

1. Line a baking sheet with parchment paper, ensuring it’s smooth and ready for the chocolate.
2. In a microwave-safe bowl, combine the dark chocolate chips and 1/2 tablespoon of coconut oil. Microwave in 30-second intervals, stirring gently between each, until fully melted and glossy.
3. Pour the melted dark chocolate onto the prepared baking sheet, spreading it evenly with a spatula to about 1/4 inch thickness. Tap the sheet lightly on the counter to remove any air bubbles.
4. Place the baking sheet in the refrigerator for 15 minutes, or until the dark chocolate is firm to the touch.
5. Repeat the melting process with the white chocolate chips and remaining coconut oil, then stir in the peppermint extract for that cool, minty flavor.
6. Spread the white chocolate mixture over the set dark chocolate layer, working quickly for a smooth finish.
7. Immediately sprinkle the crushed candy canes over the top, pressing lightly to adhere.
8. Chill the bark in the refrigerator for at least 30 minutes, or until completely set.
9. Once firm, break the bark into irregular pieces for a rustic, homemade look.

Zesty and cool, this Vegan Peppermint Bark offers a delightful crunch with every bite, its layers a testament to the care put into its creation. Serve it on a chilled platter for an extra touch of elegance, or simply enjoy it as a personal reward for a moment well spent.

Gluten-Free Peppermint Bark

Wandering through the quiet of the evening, I find myself drawn to the simplicity and joy of making gluten-free peppermint bark. It’s a recipe that feels like a gentle whisper of the holidays, yet it’s perfect for any moment that calls for a sweet, minty treat.

Ingredients

• 2 cups of high-quality dark chocolate chips, rich and velvety
• 1 cup of creamy white chocolate chips, smooth and sweet
• 1/2 teaspoon of pure peppermint extract, refreshingly bold
• 1/4 cup of crushed candy canes, vibrant and crunchy
• 1 tablespoon of coconut oil, unrefined and subtly fragrant

Instructions

1. Line a baking sheet with parchment paper, ensuring it’s smooth and flat for an even bark layer.
2. In a microwave-safe bowl, combine the dark chocolate chips and 1/2 tablespoon of coconut oil. Microwave in 30-second intervals, stirring gently between each, until fully melted and glossy.
3. Pour the melted dark chocolate onto the prepared baking sheet, spreading it into a thin, even layer with a spatula. Tip: A slight tilt of the baking sheet helps spread the chocolate evenly.
4. Place the baking sheet in the refrigerator for 15 minutes, or until the dark chocolate is firm to the touch.
5. Repeat the melting process with the white chocolate chips and remaining coconut oil, then stir in the peppermint extract for a refreshing flavor.
6. Spread the white chocolate mixture over the hardened dark chocolate layer, smoothing it gently to cover completely.
7. Immediately sprinkle the crushed candy canes evenly over the top, pressing lightly to adhere. Tip: Crushing the candy canes in a sealed bag prevents mess and ensures even pieces.
8. Chill the bark in the refrigerator for at least 30 minutes, or until completely set. Tip: For clean breaks, let the bark sit at room temperature for 5 minutes before cutting.
9. Once set, break or cut the bark into desired pieces and serve.

Kindly note how the layers meld together, the dark chocolate’s depth playing against the white chocolate’s sweetness, all punctuated by the candy canes’ crisp texture. Serve it on a chilled plate to keep it firm, or alongside a warm beverage for a delightful contrast.

Peppermint Bark with Almonds

As the evening unwinds, there’s something profoundly comforting about the ritual of making peppermint bark with almonds, a treat that marries the crisp chill of peppermint with the earthy crunch of almonds.

Ingredients

• 2 cups of high-quality dark chocolate chips, rich and velvety
• 1 cup of white chocolate chips, creamy and smooth
• 1/2 cup of crushed peppermint candies, refreshingly minty
• 1/2 cup of sliced almonds, toasted to golden perfection
• 1 tsp of pure peppermint extract, intensely aromatic

Instructions

1. Line a baking sheet with parchment paper, ensuring it’s smooth and wrinkle-free for an even bark surface.
2. In a double boiler over medium heat, melt the dark chocolate chips, stirring constantly until completely smooth and glossy, about 5 minutes. Tip: Avoid overheating to prevent the chocolate from seizing.
3. Pour the melted dark chocolate onto the prepared baking sheet, spreading it into an even layer about 1/4 inch thick with a spatula.
4. Place the baking sheet in the refrigerator for 15 minutes, or until the dark chocolate is set but still slightly tacky to the touch.
5. Repeat the melting process with the white chocolate chips, then stir in the peppermint extract for a vibrant flavor. Tip: A drop of oil can help achieve a smoother consistency if needed.
6. Gently spread the white chocolate mixture over the set dark chocolate layer, working quickly before it begins to cool.
7. Sprinkle the crushed peppermint candies and toasted almonds evenly over the top, pressing lightly to adhere. Tip: For a decorative touch, alternate sprinkling the toppings in sections.
8. Return the baking sheet to the refrigerator for at least 30 minutes, or until the bark is completely firm.
9. Once set, break the bark into irregular pieces by hand for a rustic, homemade look.

Peppermint bark with almonds offers a delightful contrast of textures, from the snap of dark chocolate to the creamy melt of white chocolate, all punctuated by the crunch of almonds and the cool burst of peppermint. Serve it layered between sheets of wax paper in a festive tin, or as a sweet accompaniment to after-dinner coffee.

Peppermint Bark with Cashews

Whispering the essence of winter into every bite, this peppermint bark with cashews combines the cool, refreshing zing of peppermint with the buttery crunch of cashews, all enveloped in layers of rich, velvety chocolate. It’s a festive treat that dances between decadence and simplicity, perfect for savoring slowly by the fire or gifting to someone special.

Ingredients

• 2 cups of high-quality dark chocolate chips, melted to a glossy finish
• 1 cup of white chocolate chips, creamy and smooth when melted
• 1/2 cup of roasted cashews, roughly chopped for a rustic texture
• 1 tsp of peppermint extract, for a refreshing burst of flavor
• 1/4 cup of crushed candy canes, adding a festive crunch and color

Instructions

1. Line a baking sheet with parchment paper, ensuring it’s smooth to avoid wrinkles in your bark.
2. In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring between each, until completely smooth and glossy. Tip: Avoid overheating to prevent the chocolate from seizing.
3. Pour the melted dark chocolate onto the prepared baking sheet, spreading it evenly with a spatula to about 1/4 inch thickness.
4. Place the baking sheet in the refrigerator for 15 minutes, or until the dark chocolate is set but still slightly tacky to the touch.
5. Repeat the melting process with the white chocolate chips, then stir in the peppermint extract for that signature cool flavor.
6. Gently spread the white chocolate mixture over the set dark chocolate layer, working quickly to ensure they bond well.
7. Immediately sprinkle the chopped cashews and crushed candy canes evenly over the top, lightly pressing them in to adhere. Tip: For a more uniform look, distribute the toppings with a gentle shaking motion.
8. Return the baking sheet to the refrigerator for at least 30 minutes, or until the bark is completely firm.
9. Once set, break the bark into irregular pieces by hand for a homemade feel. Tip: For cleaner breaks, use a sharp knife warmed under hot water and dried.

Layers of crisp chocolate give way to the creamy richness of cashews, while the peppermint offers a refreshing contrast that lingers pleasantly. Serve this bark alongside a cup of hot cocoa for a cozy winter indulgence, or package it in clear bags tied with ribbon for a heartfelt holiday gift.

Peppermint Bark with Pretzels

Under the soft glow of the kitchen light, there’s something deeply comforting about the process of making peppermint bark with pretzels. It’s a recipe that marries the crisp saltiness of pretzels with the cool, sweet embrace of peppermint, creating a treat that’s as delightful to make as it is to savor.

Ingredients

• 2 cups of high-quality dark chocolate chips, rich and velvety
• 1 cup of white chocolate chips, creamy and smooth
• 1/2 cup of crushed peppermint candies, with their refreshing crunch
• 1 cup of mini pretzel twists, salty and crisp
• 1 tsp of pure peppermint extract, for that unmistakable cool flavor

Instructions

1. Line a baking sheet with parchment paper, ensuring it’s smooth and wrinkle-free for an even bark surface.
2. In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring gently between each, until completely smooth and glossy.
3. Pour the melted dark chocolate onto the prepared baking sheet, spreading it into an even layer about 1/4 inch thick with a spatula.
4. Sprinkle the crushed peppermint candies and mini pretzel twists evenly over the dark chocolate, pressing them lightly to adhere.
5. In another microwave-safe bowl, melt the white chocolate chips with the peppermint extract, following the same careful melting process as the dark chocolate.
6. Drizzle the melted white chocolate over the dark chocolate layer, using a spoon or fork to create decorative swirls.
7. Allow the bark to set at room temperature for at least 2 hours, or until completely firm, before breaking into pieces.

Breaking into this peppermint bark reveals layers of texture and flavor—crisp pretzels, crunchy peppermint, and the smooth contrast of chocolates. Serve it on a rustic wooden board for a festive touch, or package it in clear bags tied with ribbon for heartfelt homemade gifts.

Peppermint Bark with Marshmallows

Sometimes, the simplest combinations bring the most comfort, like the cool whisper of peppermint meeting the soft embrace of marshmallows in this timeless treat.

Ingredients

• 2 cups of high-quality white chocolate chips, smooth and creamy
• 1/2 teaspoon of pure peppermint extract, refreshingly potent
• 1 cup of mini marshmallows, fluffy and light
• 1/2 cup of crushed candy canes, with their bright, minty crunch
• 1 tablespoon of coconut oil, unrefined and subtly fragrant

Instructions

1. Line a baking sheet with parchment paper, ensuring it’s smooth to avoid wrinkles in your bark.
2. In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring gently between each, until fully melted and glossy.
3. Stir in the peppermint extract, blending it thoroughly to distribute the flavor evenly.
4. Quickly fold in the mini marshmallows and half of the crushed candy canes, reserving the rest for topping.
5. Pour the mixture onto the prepared baking sheet, spreading it into an even layer about 1/4 inch thick.
6. Sprinkle the remaining crushed candy canes over the top, pressing them lightly into the surface.
7. Allow the bark to set at room temperature for at least 2 hours, or chill in the refrigerator for 30 minutes if you’re in a hurry.
8. Once set, break the bark into irregular pieces for a rustic look.

Now, the bark offers a delightful contrast between the crisp chocolate and the airy marshmallows, with the candy canes adding a festive sparkle. Try layering pieces in a clear jar as a gift, or enjoy them with a cup of hot cocoa for a cozy evening in.

Peppermint Bark with Coconut

Peppermint bark with coconut is a delightful twist on the classic holiday treat, blending the cool, refreshing taste of peppermint with the tropical sweetness of coconut. It’s a simple yet elegant dessert that brings a touch of winter wonderland to your table, perfect for sharing or savoring quietly by the fire.

Ingredients

• 2 cups of high-quality white chocolate chips, smooth and creamy
• 1/2 cup of crushed peppermint candies, vibrant and minty
• 1/2 cup of shredded coconut, lightly toasted and fragrant
• 1 tsp of pure peppermint extract, intensely aromatic
• 1 tbsp of coconut oil, unrefined and rich

Instructions

1. Line a baking sheet with parchment paper, ensuring it’s smooth and flat to prevent wrinkles in your bark.
2. In a double boiler over medium heat, melt the white chocolate chips and coconut oil together, stirring constantly until the mixture is completely smooth and glossy, about 5 minutes. Tip: Avoid overheating to prevent the chocolate from seizing.
3. Remove the mixture from heat and gently stir in the peppermint extract, blending thoroughly to distribute the flavor evenly.
4. Pour the melted chocolate onto the prepared baking sheet, using a spatula to spread it into an even layer about 1/4 inch thick. Tip: Work quickly as the chocolate will begin to set.
5. Sprinkle the crushed peppermint candies and toasted coconut evenly over the surface of the chocolate, pressing lightly to adhere. Tip: For a more decorative look, vary the size of the peppermint pieces.
6. Allow the bark to cool at room temperature until completely set, about 2 hours, or speed up the process by placing it in the refrigerator for 30 minutes.
7. Once set, break the bark into irregular pieces by hand or cut with a sharp knife for cleaner edges.

Awaken your senses with the crisp snap of the chocolate giving way to the creamy melt-in-your-mouth texture, punctuated by the crunch of peppermint and the chew of coconut. Serve atop a snowy white plate for a festive presentation, or package in clear bags tied with ribbon for heartfelt gifts.

Peppermint Bark with Oreos

Gently, the crisp winter air reminds us of the joy found in simple, sweet creations. Today, we’re blending the cool, refreshing taste of peppermint with the rich, chocolatey crunch of Oreos for a treat that’s as delightful to make as it is to savor.

Ingredients

• 12 oz high-quality white chocolate, finely chopped for smooth melting
• 1/2 cup crushed Oreo cookies, with their iconic creamy filling
• 1/2 tsp pure peppermint extract, for a refreshing burst
• 1/4 cup candy canes, finely crushed for a festive crunch
• 1 tbsp rich coconut oil, to ensure a glossy finish

Instructions

1. Line a baking sheet with parchment paper, ensuring it’s smooth to avoid wrinkles in your bark.
2. In a double boiler over medium heat, melt the white chocolate and coconut oil together, stirring constantly until smooth and fully melted, about 5 minutes.
3. Remove from heat and gently stir in the peppermint extract, blending thoroughly for an even flavor.
4. Pour the melted chocolate onto the prepared baking sheet, spreading it into an even layer with a spatula.
5. Immediately sprinkle the crushed Oreos and candy canes evenly over the chocolate, pressing lightly to adhere.
6. Allow the bark to set at room temperature for 1 hour, or until completely firm.
7. Once set, break the bark into uneven pieces for a rustic, homemade look.

Mmm, the contrast between the creamy white chocolate and the crunchy Oreos and candy canes is simply irresistible. Serve these pieces on a vintage platter for a touch of nostalgia, or package them in clear bags tied with ribbon for heartfelt holiday gifts.

Peppermint Bark with Rice Krispies

Gently, the holiday season whispers its arrival, bringing with it the timeless tradition of crafting sweet treats that spark joy and nostalgia. Among these, a particular delight stands out for its crisp texture and refreshing flavor, a harmonious blend of peppermint and chocolate that dances on the palate.

Ingredients

• 2 cups of high-quality white chocolate chips, smooth and creamy
• 1 cup of dark chocolate chips, rich and decadent
• 1 1/2 cups of Rice Krispies cereal, light and crispy
• 1/2 teaspoon of pure peppermint extract, vibrant and aromatic
• 1/4 cup of crushed candy canes, sweet and minty

Instructions

1. Line a 9×9 inch baking pan with parchment paper, ensuring it overhangs on the sides for easy removal.
2. In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring between each, until completely smooth and glossy.
3. Spread the melted dark chocolate evenly over the prepared pan, then chill in the refrigerator for 15 minutes until set.
4. Meanwhile, in another microwave-safe bowl, melt the white chocolate chips using the same method, stirring until silky.
5. Gently fold in the peppermint extract and Rice Krispies into the melted white chocolate until fully coated.
6. Pour the white chocolate mixture over the set dark chocolate layer, spreading it evenly with a spatula.
7. Sprinkle the crushed candy canes over the top, pressing lightly to adhere.
8. Chill the bark in the refrigerator for at least 1 hour, or until firm to the touch.
9. Once set, lift the bark from the pan using the parchment paper and break into irregular pieces.

Just as the seasons change, so does the texture of this peppermint bark, offering a delightful crunch from the Rice Krispies against the smooth layers of chocolate. The peppermint provides a cool contrast to the richness, making it a perfect treat to share on a chilly evening or to package as a heartfelt gift.

Peppermint Bark with Caramel

Flickering candlelight casts a warm glow over the kitchen as I ponder the simple joy of combining flavors that remind me of winter’s embrace. This peppermint bark with caramel is a dance of cool and warm, a treat that feels like a hug on a chilly evening.

Ingredients

• 2 cups of high-quality dark chocolate chips, rich and velvety
• 1 cup of heavy cream, lush and creamy
• 1/2 cup of granulated sugar, fine and sweet
• 1/4 cup of unsalted butter, soft and golden
• 1 teaspoon of pure peppermint extract, bright and refreshing
• 1/2 cup of crushed candy canes, vibrant and minty
• A pinch of sea salt, flaky and delicate

Instructions

1. Line a baking sheet with parchment paper, ensuring it’s smooth and even for the bark to set beautifully.
2. In a double boiler over medium heat, melt the dark chocolate chips, stirring gently until completely smooth and glossy, about 5 minutes.
3. Pour the melted chocolate onto the prepared baking sheet, spreading it into an even layer with a spatula. Let it cool slightly while you prepare the caramel.
4. In a medium saucepan, combine the heavy cream, granulated sugar, and unsalted butter. Cook over medium heat, stirring constantly, until the mixture reaches 240°F on a candy thermometer, about 10 minutes.
5. Remove the caramel from heat and stir in the peppermint extract and sea salt, blending thoroughly for a balanced flavor.
6. Carefully pour the caramel over the cooled chocolate layer, spreading it evenly. Sprinkle the crushed candy canes on top while the caramel is still warm.
7. Allow the bark to set at room temperature for at least 2 hours, or until firm. For quicker setting, place in the refrigerator for 30 minutes.
8. Once set, break the bark into irregular pieces with your hands for a rustic, homemade look.

How the bark shatters under gentle pressure reveals layers of deep chocolate and gooey caramel, each bite a contrast of textures. Serve it on a wooden board for a festive touch, or wrap pieces in parchment as sweet gifts that carry the spirit of the season.

Peppermint Bark with Sea Salt

On a quiet evening like this, when the world seems to pause, there’s something deeply comforting about the process of making peppermint bark with sea salt. It’s a simple pleasure, a way to weave a little magic into the mundane with just a few ingredients and a bit of patience.

Ingredients

• 12 ounces of high-quality dark chocolate, finely chopped for smooth melting
• 12 ounces of creamy white chocolate, chopped into even pieces
• 1/2 teaspoon of pure peppermint extract, for a refreshing burst of flavor
• 1/4 cup of crushed peppermint candies, for a festive crunch
• 1/2 teaspoon of flaky sea salt, to enhance the chocolate’s richness

Instructions

1. Line a 9×13-inch baking sheet with parchment paper, ensuring it’s smooth to prevent wrinkles in your bark.
2. Melt the dark chocolate in a double boiler over medium heat, stirring gently until it’s completely smooth and glossy, about 5 minutes. Tip: Avoid overheating to prevent the chocolate from seizing.
3. Pour the melted dark chocolate onto the prepared baking sheet, spreading it evenly with a spatula to create a thin layer. Let it set at room temperature for 10 minutes.
4. Repeat the melting process with the white chocolate, then stir in the peppermint extract until fully incorporated. Tip: Adding the extract off the heat preserves its vibrant flavor.
5. Carefully spread the white chocolate over the set dark chocolate layer, using the spatula to create swirls if desired.
6. Immediately sprinkle the crushed peppermint candies and flaky sea salt evenly over the top. Tip: Press lightly to ensure they adhere as the chocolate sets.
7. Allow the bark to cool completely at room temperature, about 2 hours, or chill in the refrigerator for 30 minutes for faster setting.
8. Once set, break the bark into irregular pieces by hand for a rustic look.

Now, the peppermint bark with sea salt is a symphony of textures and flavors—crisp yet creamy, sweet with a hint of salt, and refreshingly minty. Serve it on a vintage platter for a touch of nostalgia, or package it in clear bags tied with ribbon for heartfelt homemade gifts.

Peppermint Bark with Espresso

Evening settles in, and the kitchen becomes a sanctuary where the aroma of coffee and the cool whisper of peppermint promise a treat that’s both invigorating and soothing. This peppermint bark with espresso is a dance of contrasts, perfect for those moments when you crave something sweet yet bold.

Ingredients

• 12 ounces high-quality dark chocolate, finely chopped for smooth melting
• 12 ounces premium white chocolate, chopped into even pieces
• 1 tablespoon finely ground espresso beans, for a robust flavor
• 1/2 teaspoon pure peppermint extract, for a refreshing kick
• 1/4 cup crushed candy canes, for a festive crunch

Instructions

1. Line a 9×13-inch baking sheet with parchment paper, ensuring it’s smooth to avoid wrinkles in your bark.
2. In a double boiler over medium heat, melt the dark chocolate, stirring constantly until it reaches 115°F on a candy thermometer for optimal smoothness.
3. Pour the melted dark chocolate onto the prepared baking sheet, spreading it evenly with an offset spatula. Tap the sheet lightly on the counter to remove air bubbles.
4. Allow the dark chocolate to set at room temperature for 20 minutes, or until it’s firm to the touch but not fully hardened.
5. Repeat the melting process with the white chocolate, heating it to 110°F before removing from heat. Stir in the ground espresso and peppermint extract until fully incorporated.
6. Gently spread the white chocolate mixture over the set dark chocolate layer, working quickly to prevent the layers from mixing.
7. Sprinkle the crushed candy canes evenly over the top, pressing lightly to adhere.
8. Let the bark cool completely at room temperature for about 2 hours, or until fully set. For quicker setting, refrigerate for 30 minutes.
9. Once set, break the bark into irregular pieces by hand for a rustic look.

Cool to the touch yet vibrant in flavor, this bark offers a satisfying snap with each bite. Serve it alongside a cup of hot cocoa for a winter evening treat, or package it in clear bags tied with ribbon for a heartfelt homemade gift.

Peppermint Bark with Orange Zest

Vividly recalling the crisp winter evenings, this peppermint bark with orange zest brings a refreshing twist to the classic holiday treat, blending the coolness of peppermint with the bright, citrusy notes of orange.

Ingredients

• 12 ounces high-quality dark chocolate, chopped into small, even pieces
• 12 ounces creamy white chocolate, chopped for smooth melting
• 1/2 teaspoon pure peppermint extract, for a refreshing kick
• 1 tablespoon fresh orange zest, finely grated for a burst of citrus
• 1/4 cup crushed candy canes, for a crunchy, festive topping

Instructions

1. Line a 9×13-inch baking sheet with parchment paper, ensuring it’s smooth to prevent wrinkles in your bark.
2. In a heatproof bowl, melt the dark chocolate over a double boiler on medium heat, stirring occasionally until completely smooth, about 5 minutes. Tip: Avoid overheating to prevent the chocolate from seizing.
3. Pour the melted dark chocolate onto the prepared baking sheet, spreading it evenly with a spatula. Let it set at room temperature for 15 minutes.
4. Repeat the melting process with the white chocolate, stirring in the peppermint extract and orange zest until fully incorporated. Tip: The zest should be finely grated to distribute evenly throughout the bark.
5. Carefully spread the white chocolate mixture over the set dark chocolate layer, using gentle strokes to create swirls if desired.
6. Immediately sprinkle the crushed candy canes over the top, pressing lightly to adhere. Tip: Crush the candy canes to varying sizes for a more dynamic texture.
7. Allow the bark to set completely at room temperature, about 2 hours, or refrigerate for 30 minutes for faster setting.
8. Once set, break the bark into irregular pieces for a rustic presentation.

Combining the deep richness of dark chocolate with the creamy sweetness of white chocolate, this bark offers a delightful contrast in flavors and textures. The peppermint and orange zest elevate it beyond the ordinary, making it a perfect gift or a festive treat to enjoy by the fire.

Peppermint Bark with Cinnamon

As the evening unwinds, the thought of crafting something sweet and aromatic fills the air, much like the comforting embrace of a warm kitchen. Peppermint bark with cinnamon isn’t just a treat; it’s a moment of peace, a blend of cool and warm that dances on the palate.

Ingredients

• 2 cups of high-quality white chocolate chips, smooth and creamy
• 1/2 teaspoon of pure peppermint extract, cool and refreshing
• 1/4 teaspoon of ground cinnamon, warm and spicy
• 1/4 cup of crushed candy canes, vibrant and minty
• 1 tablespoon of coconut oil, rich and silky

Instructions

1. Line a baking sheet with parchment paper, ensuring it’s smooth and even to prevent the bark from sticking.
2. In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring gently between each, until the mixture is completely melted and glossy.
3. Stir in the peppermint extract and ground cinnamon until fully incorporated, creating a fragrant and flavorful base.
4. Pour the melted chocolate onto the prepared baking sheet, using a spatula to spread it into an even layer about 1/4 inch thick.
5. Sprinkle the crushed candy canes evenly over the top, gently pressing them into the chocolate to adhere.
6. Allow the bark to set at room temperature for at least 2 hours, or until firm to the touch. For quicker setting, place in the refrigerator for 30 minutes.
7. Once set, break the bark into irregular pieces by hand, creating rustic and inviting portions.

The texture is a delightful contrast between the smooth chocolate and the crunchy candy canes, while the flavor is a harmonious blend of cool peppermint and warm cinnamon. Try serving it alongside a cup of hot cocoa for an extra cozy treat, or package it in clear bags tied with ribbon for a heartfelt homemade gift.

Peppermint Bark with Ginger

Vividly recalling the crisp winter evenings of my childhood, I find myself drawn to the comforting blend of peppermint and ginger, a pairing that evokes both warmth and refreshment. This peppermint bark with ginger is a simple yet elegant treat, perfect for savoring slowly by the fire or sharing generously during the festive season.

Ingredients

• 2 cups of high-quality dark chocolate chips, rich and velvety
• 1 cup of white chocolate chips, creamy and smooth
• 1/2 teaspoon of pure peppermint extract, intensely aromatic
• 1/4 cup of crystallized ginger, finely chopped for a spicy bite
• 1/4 teaspoon of fine sea salt, to enhance all flavors

Instructions

1. Line a baking sheet with parchment paper, ensuring it lies flat for an even bark layer.
2. In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring gently between each, until completely smooth and glossy.
3. Pour the melted dark chocolate onto the prepared baking sheet, spreading it evenly with a spatula to about 1/4-inch thickness.
4. Sprinkle the finely chopped crystallized ginger evenly over the dark chocolate, pressing lightly to adhere.
5. Chill in the refrigerator for 15 minutes, or until the dark chocolate is firm to the touch.
6. Meanwhile, melt the white chocolate chips in the same manner as the dark chocolate, then stir in the peppermint extract until well combined.
7. Remove the baking sheet from the refrigerator and pour the peppermint-infused white chocolate over the dark chocolate layer, spreading gently to cover.
8. Lightly sprinkle the fine sea salt over the top for a subtle flavor contrast.
9. Return to the refrigerator for another 20 minutes, or until completely set.
10. Once firm, break the bark into irregular pieces by hand for a rustic presentation.

Now the peppermint bark with ginger offers a delightful contrast of textures, from the snap of dark chocolate to the creamy melt of white. The spicy ginger cuts through the sweetness, making each bite a complex harmony of flavors. Serve it alongside a cup of hot cocoa for a cozy winter treat, or package it beautifully as a heartfelt homemade gift.

Conclusion

Absolutely delightful, these 18 peppermint bark recipes offer something for everyone, from classic combinations to creative twists. Perfect for holiday gifting or treating yourself, each recipe promises ease and deliciousness. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the sweet inspiration on Pinterest. Happy baking!

Bella Bacinos