This festive peppermint bark is easy to make and requires only 3 ingredients! It’s an addictive holiday treat that also makes a beautiful edible gift. This Christmas candy bark is always a hit!
Looking for more Christmas candy ideas? Try this delicious homemade buttercrunch toffee recipe. It tastes just like a Heath candy bar!
My friend Jennifer gifted me a bag of this peppermint bark years ago. The candy bark was snow white, speckled with red and white candy cane bits, and deliciously creamy and pepperminty. Thankfully, Jennifer was more than happy to share her 3-ingredient homemade peppermint bark recipe. It’s now an annual tradition in our house, right up there with my grandmother’s chocolate caramels and Ritz cracker toffee.
Our oldest daughter, who is especially fond of peppermint bark, would help me make a double batch each year so she could gift it to her friends and teachers at Christmastime. If you’re looking for a super easy and impressive no-bake treat for your Christmas cookie platters, this is it!
Why I Know You’ll Love this Peppermint Bark Recipe
- No baking. Candy recipes are a great option when the oven is otherwise occupied by Christmas cookies! This recipe requires zero baking. Just a double boiler or the microwave, that’s it.
- Great for festive gifting. Package up this peppermint bark to give as teacher or hostess gifts, or pass it around to your family, friends, and neighbors during the holidays.
- Easy to make. Like homemade fudge and chocolate turtles, Christmas bark is even simpler to make with only 3 ingredients. Melt the chocolate, fold in your mix-ins, spread it out thin, and let it set. It’s easy enough that the kids can get involved, too.
What You’ll Need
This homemade peppermint bark is made with just 3 ingredients! I’ve included notes below. Scroll to the printable recipe card for the full amounts.
- White candy melts – It’s important to use “bright white” candy melts from a quality brand like Wilton. Do not use ones that are cream colored or labeled vanilla candy melts. You simply will not get that pure, bright white color!
- Candy canes – Provide the fun peppermint crunch and candy cane flavor.
- Pure peppermint extract – Infuses that pepperminty flavor into every single bite of this peppermint bark!
Can I Substitute Candy Melts with Chocolate?
Yes. If you don’t mind an off-white color and a less-glossy finish in your peppermint bark, you can substitute the candy melts with white chocolate. Make sure it’s good quality. You can also use dark chocolate, milk chocolate, semi-sweet baking chocolate, or swirl white and dark chocolate together for a fun twist. Your bark will be delicious with whichever base you choose!
How to make Peppermint Bark
This Christmas peppermint bark is super easy to make and a great recipe for getting the kids involved!
- Melt the candy melts. Use a double boiler to melt the candy melts, stirring constantly, until it has melted.
- Crush and combine. Use a kitchen mallet or rolling pin to crush the candy canes into 1/4″ pieces. Stir the peppermint extract and all but 1/4 cup of the candy canes into the melted chocolate.
- Assemble. Pour the melted mixture into a rimmed pan lined with parchment paper. Spread evenly, then top with the remaining candy canes.
- Chill and break up the bark. Refrigerate or freeze until firm, which should only take 20 minutes or so. Break into pieces, 1″ to 3″ in size. This is always my favorite part, snapping that big slab into smaller portions. It’s kinda like making my own edible jigsaw puzzle!
Recipe Tips and Variations
- How to melt chocolate without a double boiler. If you don’t have a double boiler, you can use the same method by setting a heatproof bowl over a pan of simmering water, as described in this article. You can also melt the chocolate in the microwave, at 15-second intervals. Just be extra careful not to scorch the candy melts. If this happens and the candy melts seize, you’ll need to discard the mixture and start again.
- Use quality melts labeled “bright white”. For this recipe, you want to use candy melts and not regular white chocolate chips. Chocolate chips do not melt as well and won’t give the smooth, creamy texture or the bright white color.
- Use multi-colored candy canes. For a little extra fun, grab a box of red, green, and white striped candy canes for this recipe. Just make sure that the candy canes are peppermint flavored, to go along with the peppermint extract that’s stirred into the candy bark.
Serving and Gifting Ideas
Peppermint bark is one recipe I love to share with others, just as my friend did with me many years ago. I’ll often package peppermint bark pieces up with chocolate truffles and pecan pralines, and tie them with a festive ribbon as an edible gift for friends and family. It’s also a sweet addition to a Christmas charcuterie board.
Of course, I always save plenty for enjoying at home as well. Peppermint bark is perfect with a cup of coffee or hot chocolate. It makes a great treat at holiday gatherings, too. I always include some on my Christmas cookie platters!
How to Store Christmas Bark
- Refrigerate. It’s best to store this peppermint bark airtight in a cool place, like the fridge. It lasts in the fridge for up to 3 weeks.
- Can I freeze this? Yes, this freezes extremely well. You can keep pieces in the freezer for up to 6 months. Just grab and thaw in the fridge as needed!
More Easy Edible Gift Ideas
Peppermint Bark
Ingredients
- 2 pounds bright white candy melts
- 12 large candy canes
- ½ teaspoon pure peppermint extract
Instructions
- Line an 11″ x 17″ rimmed pan with parchment paper and set aside.
- Melt the candy melts in a double boiler, or in a heatproof bowl set over a pan of simmering water, stirring fairly constantly until chocolate has melted. This can also be done carefully in the microwave. Just be extra careful to not let the candy melts scorch.
- Place candy canes in a heavy duty zip-top baggie and use a rolling pin or mallet to crush into 1/4″ pieces.
- Remove candy melts from heat and stir in the peppermint extract and all but 1/4 cup of the crushed candy canes. Pour onto prepared pan. Spread evenly and then sprinkle with reserved 1/4 cup of crushed candy canes. Refrigerate until firm, 20 minutes or so, and then break into pieces about 2" to 3" in size.
Notes
Nutrition Information:
This post was previously published in 2010. Some of the photographs and some of the text were updated in 2018 and 2021.
Just wanted to drop by and say that I saw this recipe on your Instagram a few years ago and have ever since been making it to give to the staff at my daughters’ school and friends and family members. It is a hit each year!! Always enjoys your posts and recipes. Merry Christmas!!