About This Recipe

Peppermint chocolate bark is Christmas in candy form — snappy dark chocolate swirled with white chocolate, scattered with crushed candy canes, and infused with cooling peppermint. It's one of those recipes where the result is wildly disproportionate to the effort: three ingredients, 20 minutes of work, and you end up with something that looks like it came from an artisan chocolate shop. The single most-gifted Christmas food in America for a reason.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • Only 3 ingredients but looks like it came from a luxury chocolate shop
  • The swirl technique creates a stunning marble pattern with zero skill required
  • Perfect edible Christmas gift — gorgeous in a holiday tin
  • Ready in 20 minutes active time then just refrigerate to set

Peppermint Chocolate Bark (3-Ingredient Holiday Treat)

Peppermint Chocolate Bark (3-Ingredient Holiday Treat)
15 min
Prep
5 min
Cook
20 min (+ 1 hr set)
Total
20
Servings
⭐ 4.8
Rating
140
Calories

Ingredients

  • 12oz (340g) dark chocolate chips or chopped dark chocolate (60-70% cacao)
  • 6oz (170g) white chocolate chips or chopped white chocolate
  • 1/2 tsp peppermint extract (not mint extract)
  • 6 candy canes, crushed (about 1/2 cup)
  • Optional: sea salt flakes, red and green sprinkles

Instructions

  1. 1Line the pan Line a large baking sheet with parchment paper. Have all ingredients ready before you start melting — chocolate sets qui...
  2. 2Melt dark chocolate Melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth. Sti...
  3. 3Spread dark chocolate Pour dark chocolate onto prepared parchment. Spread into a roughly 10x14 inch rectangle about 1/4 inch thick using an of...
  4. 4Melt white chocolate Immediately melt white chocolate the same way. Stir in remaining 1/4 tsp peppermint extract....
  5. 5Create the swirl Drop spoonfuls of white chocolate over the dark chocolate. Use a toothpick or skewer to swirl the two together with 5-6 ...
  6. 6Top and set Immediately scatter crushed candy canes evenly over the surface, pressing very gently to adhere. Sprinkle with sea salt ...

Ingredients

12oz (340g) dark chocolate chips or chopped dark chocolate (60-70% cacao) 6oz (170g) white chocolate chips or chopped white chocolate 1/2 tsp peppermint extract (not mint extract) 6 candy canes, crushed (about 1/2 cup) Optional: sea salt flakes, red and green sprinkles

Step-by-Step Instructions

  1. 1

    Line the pan

    Line a large baking sheet with parchment paper. Have all ingredients ready before you start melting — chocolate sets quickly.

  2. 2

    Melt dark chocolate

    Melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth. Stir in 1/4 tsp peppermint extract.

  3. 3

    Spread dark chocolate

    Pour dark chocolate onto prepared parchment. Spread into a roughly 10x14 inch rectangle about 1/4 inch thick using an offset spatula.

  4. 4

    Melt white chocolate

    Immediately melt white chocolate the same way. Stir in remaining 1/4 tsp peppermint extract.

  5. 5

    Create the swirl

    Drop spoonfuls of white chocolate over the dark chocolate. Use a toothpick or skewer to swirl the two together with 5-6 long strokes — don't over-swirl or you'll lose the pattern.

  6. 6

    Top and set

    Immediately scatter crushed candy canes evenly over the surface, pressing very gently to adhere. Sprinkle with sea salt flakes if using. Refrigerate 1 hour until completely set, then break into irregular pieces.

Pro Tips

🏆 Chef Tips
  • Use peppermint extract, not mint extract — mint has a toothpaste flavor while peppermint is clean and candy-like.
  • Work fast once chocolate is melted — you need to add white chocolate before dark sets.
  • Crush candy canes while still in their wrapper by banging with a rolling pin — much less mess.
  • High-quality chocolate (60-70% cacao) makes a dramatically better result than chips — use Ghirardelli or Lindt.

Frequently Asked Questions

Layer between parchment in an airtight container. Store at room temperature up to 2 weeks or refrigerate up to 1 month. Don't freeze — condensation causes blooming.
The chocolate seized — any water contact causes this. Make sure bowls and spatulas are completely dry. Microwave carefully in short bursts without overheating.
Yes — milk chocolate and white chocolate is a classic combination. Reduce peppermint extract to 1/3 tsp since milk chocolate's sweetness can make it taste medicinal with too much mint.
One of the best — package in cellophane bags or a holiday tin. It looks expensive and festive, travels well, and everyone loves it.

Nutrition Per Serving

140
Calories
2g
Protein
18g
Carbs
8g
Fat
1g
Fiber
14g
Sugar
15mg
Sodium
5g
Sat. Fat