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Top view of chopped pieces of peppermint bark on white parchment.

Peppermint Bark

Make homemade Peppermint Bark with just three ingredient in less then an hours time. This easy Peppermint Bark recipe makes for a delicious holiday gift to give to neighbors, friends, and teachers.
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Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 2 minutes
Chill Time: 40 minutes
Total Time: 52 minutes
Servings: 20
Calories: 183kcal


  • 9.5" x 7" Toaster Baking Sheet
  • Parchment Paper
  • Refrigerator


  • 10 ounces Dark Chocolate Melting Wafers
  • 10 ounces White Vanilla Flavored Melting Wafers
  • ½ cup Crushed Peppermint


  • Line a 9.5" x 7" toaster baking sheet with parchment paper, and set to the side.
  • In a microwave safe bowl place the bag of dark chocolate melting wafers in the bowl. Microwave at half power or defrost setting for 30 seconds. Stir thoroughly, and repeat using 15 second intervals until melted. Once the chocolate is melted carefully pour and smooth it out on the parchment paper. Place in the refrigerator for 20 minutes.
  • Prior to pulling the dark chocolate out of the refrigerator, begin melting the white chocolate. Follow the same exact steps you did for the dark chocolate.
  • Pull the baking tray of hardened dark chocolate out of the freezer. Pour the melted white chocolate on to the dark chocolate. Smooth the white chocolate over top using the back of a spoon. Once smooth, sprinkle the crushed peppermint all over the melted white chocolate.
  • Place the chocolate back in the refrigerator for 20 more minutes or until hard and no longer soft/melted.
  • Remove from the refrigerator and begin to break the chocolate into bite-size pieces. Enjoy immediately or place in an air tight container or in a sealed Ziploc bag. Refrigerate for up to 2 weeks.


  • Melting Wafers - I have found the the Ghiradelli brand melting wafers yield the absolute best flavor and creamy consistency of peppermint bark you find at the high end stores like Williams Sonoma. This chocolate is expensive, but well worth the end results.
  • White Chocolate - If you cannot find the Ghiradelli brand and opt to go with other white chocolate melts you may need to add shortening or butter to the mix prior to melting. I add two tablespoons of unsalted butter to my white chocolate to help it smooth out better. Remember to microwave in 20 second intervals on half prior until melted. You do not want to over cook your white chocolate. It will be very difficult to work with if it is scorched.
  • Peppermint - I like to buy pre-chopped peppermint. However, you can easily chop your own peppermint by unwrapping 24 candy canes, placing them in a Ziploc baggy (sealed). Using a kitchen mallet or can begin to crush the candy canes until desired consistency.
  • Chocolate Combinations - You can use a combination of milk chocolate / dark chocolate and/or white chocolate for your Peppermint Bark. I love the layered flavors of dark and white chocolate and tend to always stick with this ratio.
  • Storage - Store the Peppermint Bark in a air tight container or Ziploc bag in the refrigerator for up to 2 weeks.
  • Recipe Yield - This recipe yields 20 ounces of chocolate. Peppermint Bark calorie calculations based on a one ounce serving.


Serving: 1ounce | Calories: 183kcal | Carbohydrates: 19g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 17mg | Potassium: 41mg | Fiber: 1g | Sugar: 16g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
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