Easy Peppermint Bark

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This easy peppermint bark is made with only four simple ingredients, including low-sugar chocolate chips which makes it healthier than most recipes. Each piece only has 2 grams of sugar.

I love this time of the year! My blog is getting filled with holiday treats and you seem to be making your fair share as well. Christmas cookies and treats always bring back fond memories of being in the kitchen with my family and I’m excited to create those same memories with Olivia through the years.

Triangles of peppermint bark in a bowl.

Peppermint bark is always seems to be around at holiday parties, but up until this year I hadn’t ever made it myself. Turns out, it’s crazy simple to make. You just need four ingredients and a little patience while each layer sets up and you’ve got a festive treat to enjoy… and share! Peppermint bark makes a lovely homemade gift for friends and family. Simply package it up in a cute tin and you’re good to go.

Triangles of peppermint bark on a table surrounded but crushed candy cane.

Peppermint Bark Ingredients

As you’ll see I’m using Lily’s chocolate chips for this recipe. Other chocolate chips work, but I like using Lily’s because they are lower in sugar and calories. When made with Lily’s chocolate, each piece of bark only has 2 grams of sugar!

Which Candy Canes are the Healthiest?

I’m not going to say that candy canes are a healthy ingredient but there are some things to look for when trying to pick out the best possible option! When buying candy canes, I try to look for organic, allergen friendly and ones made without artificial dyes or high fructose corn syrup. Yum Earth candy canes fit the bill and are delicious!

Triangles of peppermint bark. One has a bite taken out of it.

How to Melt Chocolate for Peppermint Bark

Melting the chocolate properly is more important than you might think! If you heat your chocolate too much, you’ll end up with a burnt or super hard final product. Heat it too little and you’ll have chocolate chip chunks throughout! Here are the two options I recommend:

Microwave – I always melt my chocolate in the microwave because it’s quick and easy! I recommend heating the chocolate in 30-second intervals. Stir well after each interval and stop eating as soon as the chocolate is completely melted and smooth. It will likely take 1-3 minutes depending on your microwave.

Double boiler – If you have a double boiler, this is a fool proof way to melt chocolate without scorching it. If you don’t have a double boiler you can make one by adding water to a pot and then placing a heat-safe bowl in top. Bring the water to a simmer and melt the chocolate in the upper bowl, stirring occasionally.

Side by side photos of a square tin spread with dark chocolate, and side it a photo of it topped with white chocolate and crushed candy canes.

How to Make This Easy Peppermint Bark

Prep your pan – Start by lining a 8×8 pan with parchment paper. I like to cut two pieces and have one going in each direction so each side is covered.

Melt the dark chocolate – Melt the dark chocolate using one of the two methods listed above. Be sure not to overheat the chocolate! Stir in 1/2 teaspoon of the peppermint extract. Pour the chocolate into the pan and spread with the back of a spoon so an even layer is formed. Place in the fridge to set up for 30 minutes.

Crush candy canes – There are two ways to get crushed candy canes – you can do this in a food processor or place candy canes in a freezer bag and crush with a rolling pin or the bottom of a glass.

Melt white chocolate – Once the dark chocolate has set, melt the white chocolate. Stir in the remaining 1/2 teaspoon peppermint extract and then pour the white chocolate over the dark chocolate. Spread with the back of a spoon until an even layer is formed. Sprinkle on the crushed candy cane and lightly press with your hands. Place in the refrigerator to set another 30-60 minutes.

Cut and serve – Once the chocolate has hardened, cut or break into pieces and serve.

Peppermint bark on a cutting board cut into trianges.

How to Keep Chocolate Layer From Separating

I’ve made this recipe many times without issues, however a few people have had trouble with the chocolate layers separating. Here are a couple tips to prevent this from happening. The first is to score the bark just before the top layer has set so it’s easier to cut. Another tip is to let the chilled peppermint bark sit at room temp for 5-10 minutes before cutting or breaking into pieces.

How to Store

Store peppermint bark in a dark, cool place. It should last about 7-10 days in a cool kitchen or even longer (about 3 weeks or so) in the fridge or freezer. If you keep the bark in the fridge or freezer, be sure to bring it out and let it rest for 5-10 minutes before eating because the chocolate gets really hard when chilled.

Stacked triangles of peppermint bark on a plate.

More Holiday Treats to Try

Be sure to check out my full collection of healthy Christmas cookies as well as all the cookie recipes here on EBF.

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

3.86 from 21 votes

Easy Peppermint Bark

This easy peppermint bark is made with only four simple ingredients, including low-sugar chocolate chips which makes it healthier than most recipes. Each piece only has 2 grams of sugar.
Prep Time: 1 hour
Cook Time: 6 minutes
Total Time: 1 hour 6 minutes
Servings: 16

Ingredients  

Instructions 

  • Line an 8×8 pan with parchment paper. I like to cut two pieces and have one going in each direction so that the whole pan is covered.
  • Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until completely melted and smooth. It will likely take 1 to 3 minutes (depending on your microwave). Do not overheat as the chocolate will scorch. Stir 1/2 teaspoon of the peppermint extract. Pour melted chocolate into the prepared pan and spread it with the back of a spoon until an even layer is formed. Place in the fridge to set for about 30 minutes or until firm to the touch.
  • While dark chocolate is chilling, crush your candy canes. You can do this in a food processor or place candy canes in a freezer bag and crush using a rolling pin or the bottom of a glass. Once candy canes are crushed, set aside.
  • Once dark chocolate has set start, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until completely melted and smooth. It will likely take 1 to 3 minutes (depending on your microwave). Stir in remaining 1/2 teaspoon of peppermint extract. Pour melted white chocolate over the dark chocolate and spread it with the back of a spoon until an even layer is formed.
  • Sprinkle the candy cane pieces evenly over the white chocolate layer and lightly press with your hands.
  • Place pan back in the fridge to chill until set, about 30-60 minutes.
  • Once chocolate has hardened, bring it out of the fridge and let it sit at room temp for 5-10 minutes before cutting or breaking into pieces. If you try to cut it when it's too cold the chocolate layers may separate.
  • Store peppermint bark in a dark, cool place. It should last about 7-10 days in a cool kitchen or even longer (about 3 weeks or so) in the fridge or freezer. If you keep the bark in the fridge or freezer, be sure to bring it out and let it rest for 5-10 minutes before eating because the chocolate gets really hard when chilled.

Video

Notes

  • You can use different chocolate chips for this recipe, but I use Lily’s chocolate chips because they are lower in sugar and lower in calories.
  • If you want candy canes that are organic, allergen friendly and made without artificial dyes or high fructose corn syrup, look for Yum Earth candy canes.
  • If you don’t want to melt the chocolate in the microwave you can use a double boiler.

Nutrition

Serving: 1piece | Calories: 125kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 6mg | Sodium: 11mg | Fiber: 9g | Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: peppermint bark
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




18 Comments

  1. 5 stars
    Delicious!! I doubled the recipe and used a 9x13in pan instead and it came out great.
    Store was out of peppermint extract so I just added extra candy cane pieces and it was still the perfect amount of flavor.
    Very easy recipe and quick to make.

    1. Yay! So glad this recipe was a hit! Thanks for making it and for coming back to leave a review, Sarah. I so appreciate it!

  2. This is a simple recipe. It works best for me with a double boiler on simmer, as the recipe suggested. I found I had to stir to make sure it melted properly.

  3. 5 stars
    Super easy to make. Love the two chocolate combo. I used Guittard dark chocolate made with coconut sugar and white baking chips. I forgot to read about letting set out before breaking so my first couple separated which gave me the opportunity to snack 😄 will make this again for sure.

  4. 4 stars
    Hi. I just made this recipe today and it’s delicious but the only thing that was missing from the recipe instructions was that you need to leave the peppermint bark out to set up to room temperature before slicing it or else the layers will separate.

  5. This recipe was so easy! I love the addition of dark chocolate since white chocolate can sometimes be too sweet! I made mine thinner by using a large cookie sheet, which worked well. Thanks for sharing this.

    1. So glad this peppermint bark turned out for you! Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂

  6. 4 stars
    This recipe is so easy. It looks great and tastes amazing. I ran into a snag when I tried to cut/ break the bark. The dark layer separated from the white layer. Don’t know how to solve this? Have you ever run into this problem?

    1. 1 star
      It separated with me and another friend had it separate too. I’d love to know the secret of getting it to not separate! I’m thinking the dark chocolate layer should stay on the counter until the whitechocolate is poured on top, then have them chill together.

      1. Oh no!! I have tested this recipe several times and that hasn’t happened to me, but I did a little research and I think you’re right. If the hard chocolate is fully set the white chocolate won’t stick to it. I think you might be better off letting the dark chocolate harden up for less time in the fridge or on your counter. You want it to be firm enough that you can spread the white chocolate without it smearing the dark chocolate throughout. Let me know if you try it again!

    2. I chilled the dark chocolate for only 5 minutes in the freezer just enough to harden a bit. Then I poured in the warm white chocolate soon after it’s been melted & quickly sprinkled the crushed candy canes before the white chocolate hardens. I chilled the whole pan in the freezer for about an hour and it didn’t separate.

      1. Oh no!! What kind of chocolate did you use? I have tested this recipe several times and that hasn’t happened to me, but I did a little research and if the hard chocolate is fully set the white chocolate won’t stick to it. I think you might be better off letting the dark chocolate harden up for less time in the fridge or on your counter. You want it to be firm enough that you can spread the white chocolate without it smearing the dark chocolate throughout. Let me know if you try it again!