I love how incredibly easy this recipe is — just five ingredients and a few simple steps. I appreciate that it looks impressive without requiring special skills. I also enjoy making it ahead for gifting, since it stores well and keeps its beautiful shine and festive crunch. It’s the kind of treat I reach for when I want something effortless yet delicious.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
8 ounces high-quality semisweet chocolate, broken into pieces 2 teaspoons canola oil, divided ½ teaspoon peppermint extract, divided 8 ounces high-quality white chocolate, broken into pieces 25 peppermint candies, crushed, divided
Directions
I lightly grease a 9-inch square pan, then line it with waxed paper and smooth out any wrinkles.
I melt the semisweet chocolate with 1 teaspoon of canola oil in a double boiler over barely simmering water, stirring frequently until smooth.
I remove it from the heat and stir in 1/4 teaspoon of peppermint extract.
I pour the melted chocolate into the prepared pan, spreading it evenly, then sprinkle half of the crushed peppermint on top. I refrigerate this layer for about 1 hour, or until firm.
I melt the white chocolate with the remaining 1 teaspoon of canola oil the same way, stirring until smooth.
I remove it from the heat and stir in the remaining 1/4 teaspoon peppermint extract.
I pour the melted white chocolate over the hardened bottom layer and spread it evenly. I sprinkle the rest of the crushed peppermint on top and gently press it in.
I refrigerate again for about 1 hour, or until fully hardened.
I lift the bark out of the pan and break it into pieces to serve.
Servings and Timing
I get about 20 servings from this recipe. Prep takes around 15 minutes, cook time about 10 minutes, and I allow roughly 2 hours of chilling time, bringing the total to about 2 hours and 25 minutes.
Variations
I sometimes swap semisweet chocolate for dark or milk chocolate, depending on the flavor I want. I also like mixing a bit of crushed peppermint directly into the white chocolate for extra texture. Occasionally, I swirl the chocolate layers instead of creating clean layers for a marbled effect.
Storage/Reheating
I store the peppermint bark in an airtight container. It keeps for up to three days at room temperature or up to a week in the refrigerator. If I want to keep it longer, I freeze the pieces in a freezer-safe container for up to six months. I thaw them at room temperature or in the fridge—no reheating needed.
FAQs
Why did my chocolate seize while melting?
This usually happens if water gets into the chocolate or the heat is too high. I keep the water at a gentle simmer and stir constantly.
Can I melt the chocolate in the microwave?
Yes, I use short intervals of 15–20 seconds, stirring between each, to prevent burning.
How finely should I crush the peppermint candies?
I like a mix of fine crumbs and small chunks for both texture and appearance.
Can I use candy canes instead of peppermint candies?
Yes, I crush them the same way and use them interchangeably.
Can I use baking chips instead of chocolate bars?
I prefer high-quality chocolate bars because they melt more smoothly, but chips can work if that’s what I have on hand.
How do I prevent the layers from separating?
I pour the second layer while the first is very cold but not frosty. Pressing the peppermint gently into the top helps everything bond.
Can I add food coloring to the white chocolate?
Yes, I sometimes add a drop or two of gel coloring for a festive touch.
How do I get clean, even pieces instead of bark-like shards?
Instead of breaking it, I score the bark with a knife before it fully hardens.
Can I make this bark without peppermint extract?
Yes, I can skip it and rely solely on the crushed peppermint for flavor, though the result is slightly milder.
Can I double the recipe?
Absolutely. I use a larger pan or make two batches to keep the layers even.
Conclusion
I love making this 5-ingredient peppermint bark because it brings together simplicity, festive flavor, and beautiful presentation. It’s perfect for gifting, sharing at holiday gatherings, or enjoying as a quick seasonal treat. Every batch feels like a small celebration, and it always disappears fast.
A festive 5-ingredient peppermint bark made with layers of semisweet and white chocolate infused with peppermint and topped with crushed candies for a crunchy holiday treat.
Ingredients
8 oz high-quality semisweet chocolate, broken into pieces
2 tsp canola oil, divided
1/2 tsp peppermint extract, divided
8 oz high-quality white chocolate, broken into pieces
25 peppermint candies, crushed and divided
Instructions
Lightly grease a 9-inch square pan and line it with waxed paper.
Melt the semisweet chocolate with 1 tsp canola oil in a double boiler over barely simmering water, stirring until smooth.
Remove from heat and stir in 1/4 tsp peppermint extract.
Spread the semisweet chocolate evenly in the prepared pan and sprinkle half of the crushed peppermint on top. Refrigerate for 1 hour or until firm.
Melt the white chocolate with the remaining 1 tsp canola oil in a double boiler, stirring until smooth.
Remove from heat and stir in the remaining 1/4 tsp peppermint extract.
Spread the white chocolate over the hardened layer and sprinkle the remaining crushed peppermint on top, pressing gently.
Refrigerate for about 1 hour, or until fully hardened.
Lift the bark from the pan and break into pieces before serving.
Notes
Use dark or milk chocolate instead of semisweet for flavor variation.
Mix crushed peppermint into the white chocolate for added texture.
Create a marbled effect by swirling the chocolate layers.
Score the bark before it fully hardens for cleaner pieces.
