10-Minute Chocolate Peppermint Bark That’s Irresistibly Easy

Name: 10-Minute Chocolate Peppermint Bark That’s Irresistibly Easy
Prep time: 10 min
Cook time: 5 min
Total time: 1 h
Cuisine: American
Ingredients: 12 oz dark chocolate, chopped; 12 oz white chocolate, chopped; 1 tsp peppermint extract; 1/2 cup crushed candy canes or peppermint candies

Author: Carry

Published: October 28, 2025

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There’s something magical about the holidays, isn’t there? The twinkling lights, the cozy sweaters, and, of course, the treats that make the season so sweet. For me, Chocolate Peppermint Bark is the ultimate holiday indulgence. It’s been a staple in my family for as long as I can remember—every December, my mom and I would whip up a batch, and the smell of melted chocolate and peppermint would fill the kitchen. The best part? It’s ridiculously simple to make. Just a few ingredients, no oven required, and you’ve got a treat that’s rich, refreshing, and totally irresistible. Trust me, once you try it, it’ll become your holiday tradition too.

Why You’ll Love This Chocolate Peppermint Bark

Oh my gosh, where do I even start? This peppermint bark is legitimately the easiest, most satisfying holiday treat you’ll ever make. Here’s why it’s absolutely magical:

Super quick prep – Seriously, 10 minutes and you’re done mixing!
No baking required – Perfect for when the oven’s already occupied with holiday madness
Total crowd-pleaser – I’ve never met anyone who doesn’t go crazy for it
Looks so fancy – That beautiful layered look screams “holiday perfection”

It’s just the best little treat to have around during the busy season!

Chocolate Peppermint Bark Ingredients

Okay, let’s talk ingredients – and I mean the good stuff. No shortcuts here! This recipe is all about quality (but don’t worry, it’s still crazy easy). Here’s what you’ll need:

12 oz dark chocolate, finely chopped (I splurge on the good stuff—it makes ALL the difference)
12 oz white chocolate, also chopped (none of those waxy chips, okay?)
1 tsp peppermint extract (the real deal, not imitation—trust me on this)
½ cup crushed candy canes (or peppermint candies—smash ‘em finely so you don’t break a tooth!)

That’s it! Four simple things, and you’re on your way to peppermint bliss. Pro tip: Taste-testing the chocolate while you chop is basically mandatory. You know, for quality control.

Equipment You’ll Need for Chocolate Peppermint Bark

Don’t stress—you probably have most of this stuff already! Here’s what you’ll grab:

Baking sheet (standard size works perfectly)
Parchment paper (lifesaver for easy cleanup)
Double boiler (or make your own with a heatproof bowl over simmering water)
Spatula (for spreading that chocolate like a pro)

See? Told you it was simple. Now let’s get melting!

How to Make Chocolate Peppermint Bark

Alright, let’s get to the fun part—making this holiday magic happen! Follow these steps, and you’ll have the most gorgeous, delicious peppermint bark in no time. I’ve made this so often I could do it in my sleep, but don’t worry—I’ll walk you through every step.

Melting the Chocolate Layers

First up: the dark chocolate. Grab your double boiler (or DIY one with a heatproof bowl over simmering water—just don’t let the bowl touch the water!). Toss in the chopped dark chocolate and stir gently with a spatula. Low and slow is key here—you want it to melt evenly without burning. If you rush it, the chocolate can seize up, and nobody wants that. It usually takes about 5-7 minutes. When it’s smooth and glossy, you’re golden!

Chocolate Peppermint Bark - detail 1

Next, pour that luscious dark chocolate onto your parchment-lined baking sheet and spread it into an even layer. Pop it in the fridge for 15 minutes to set—this is crucial so the layers don’t mix. Resist the urge to peek!

Assembling and Chilling the Chocolate Peppermint Bark

Now, the white chocolate! Same double-boiler method, but this time, stir in the peppermint extract right after melting. Oh, that smell—pure holiday joy! Pour it over the set dark chocolate and spread carefully. Work quickly; it starts to set fast.

Chocolate Peppermint Bark - detail 2

Here’s the fun part: sprinkle those crushed candy canes all over the top like confetti. Press them in lightly so they stick. Then, back into the fridge for 30 minutes—I know, the waiting is torture, but it’s worth it!

Finally, break it into rustic pieces (or cut neatly if you’re fancy). The crackle of that first snap is so satisfying. Now, try not to eat it all in one sitting—good luck with that!

Tips for Perfect Chocolate Peppermint Bark

Listen, I’ve made this bark more times than I can count, and here are my absolute must-know tricks:

Chop, don’t chip! Those chocolate bars melt smoother than chips every time.
Crush candy canes finely—I whack mine in a zip-top bag with a rolling pin (stress relief bonus!).
Room temp is key! Let bark sit 5 minutes before breaking—cold chocolate shatters everywhere.
Layer parchment between pieces when storing so they don’t stick together (learned that the hard way!).

Oh, and hide some for yourself before guests arrive—this stuff disappears fast!

Chocolate Peppermint Bark Variations

Want to mix things up? Oh, I’ve played with this recipe so many ways! Swap the dark chocolate for milk chocolate if you like it sweeter. Toss in some chopped toasted almonds or pecans for crunch. For the fancy folks, drizzle melted chocolate in zigzags over the top before adding candy canes. My personal twist? A tiny pinch of sea salt on the dark chocolate layer—trust me, it’s *chef’s kiss* perfect. The best part? It’s your bark—have fun with it!

Serving and Storing Chocolate Peppermint Bark

This stuff is almost too pretty to eat—almost! I love piling shards of it on a festive platter for parties (it disappears fast). For gifts, stack pieces in cellophane bags tied with ribbon—instant holiday cheer! Store leftovers (ha!) in an airtight container at room temp for up to 2 weeks. Pro tip: Separate layers with parchment to prevent sticking. Mine never lasts that long though—between sneaky nibbles and friends begging for more, it’s usually gone in days!

Chocolate Peppermint Bark Nutritional Information

Okay, let’s be real—this is a holiday treat, not a health food! But I know some folks like to keep track, so here’s the general scoop. A piece of this peppermint bark (you know, if you manage to stop at just one!) has roughly 120 calories, with most coming from the chocolate’s natural fats and sugars. The dark chocolate brings a little fiber and antioxidants to the party, while the candy canes add that festive sugar rush we all crave this time of year.

Important note: These numbers are ballpark estimates—your exact counts will vary depending on the specific chocolate brands you use and how big you break your pieces (no judgment if yours are “generously” sized!). If you need precise nutrition info, definitely check your ingredient packages. But hey, it’s December—sometimes you just need to enjoy the magic without overthinking it!

Chocolate Peppermint Bark FAQs

Can I use mint extract instead of peppermint extract?
Technically, yes, but I wouldn’t recommend it. Peppermint extract has that crisp, cool flavor we all love, while mint extract can taste more like spearmint—it’s just not the same. Stick with peppermint for that classic holiday vibe!

How long does chocolate peppermint bark last?
If stored properly in an airtight container (with parchment between layers), it’ll stay fresh for up to 2 weeks at room temperature. But let’s be honest—it’s usually gone way before then in my house!

Can I use chocolate chips instead of chopped chocolate bars?
You can, but I really recommend using chopped chocolate bars. They melt smoother and give you that rich, glossy finish. Chips have stabilizers that can make the texture a little less dreamy.

Can I make this vegan?
Absolutely! Just use high-quality vegan dark and white chocolate (check the labels to be sure). Everything else is already plant-based, so you’re good to go!

What’s the best way to crush candy canes?
My go-to method is putting them in a zip-top bag and smacking them with a rolling pin. It’s oddly satisfying and gives you the perfect mix of fine and chunky pieces. Just don’t go too wild—you don’t want powder!