Print

The Easiest 4-Ingredient Chocolate Peppermint Bark (Classic & Salty Variation)

Close-up of stacked pieces of dark and white chocolate peppermint bark topped with crushed candy canes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic, no-bake peppermint bark at home. This simple recipe uses four main ingredients to create beautiful, festive layers of dark and white chocolate topped with crushed candy canes. It is perfect for holiday gifting or serving at Christmas parties.

Ingredients

Scale
  • 8 ounces dark chocolate, chopped or chips
  • 8 ounces white chocolate, chopped or chips
  • 1 teaspoon peppermint extract (or more to taste)
  • 1 cup crushed candy canes (plus extra for topping)
  • Optional: Flaky sea salt for topping

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Melt the dark chocolate: Place the dark chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until smooth. Do not overheat.
  3. Spread the melted dark chocolate evenly onto the prepared pan in a thin, flat layer.
  4. Crush the candy canes. You can place them in a zip-top bag and crush them with a rolling pin or the bottom of a heavy pan.
  5. Sprinkle half of the crushed candy canes evenly over the dark chocolate layer.
  6. Melt the white chocolate: In a separate microwave-safe bowl, melt the white chocolate using 30-second intervals, stirring until smooth. Stir in the peppermint extract.
  7. Pour the melted white chocolate mixture over the dark chocolate layer. Gently spread it to cover the entire surface.
  8. Immediately sprinkle the remaining crushed candy canes and the optional flaky sea salt over the white chocolate layer. Press them lightly into the chocolate so they stick.
  9. Chill the bark: Place the pan in the refrigerator for at least 1 hour, or until the chocolate is completely firm.
  10. Break the bark: Once firm, use the parchment paper overhang to lift the bark from the pan. Place it on a cutting board and break it into irregular pieces.
  11. Store the peppermint bark in an airtight container at room temperature or in the refrigerator.

Notes

  • For the best results when melting chocolate, use good quality chocolate chips or finely chopped bars.
  • If you want a thicker layer of dark chocolate, you can use 10 ounces instead of 8.
  • For a Salted Peppermint Bark variation, sprinkle flaky sea salt over the white chocolate layer before it sets.
  • If you want to make White Chocolate Peppermint Bark only, skip the dark chocolate layer entirely and use 16 ounces of white chocolate.

Nutrition

Find it online: https://hearthbite.com/easy-peppermint-bark-recipe/