Easy Peppermint Bark Recipe: Best Homemade Treat in 15 Minutes
This easy peppermint bark with white and dark chocolate is the perfect last-minute holiday treat. Ready in just 15 minutes with only 3 main ingredients, it’s foolproof, delicious, and always gets rave reviews.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes (including chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12 ounces dark chocolate (60-70% cacao), chopped
- 12 ounces white chocolate, chopped
- 6–8 regular sized candy canes, crushed (about 1/2 cup)
- 1 teaspoon coconut oil or shortening (optional)
- Pinch of flaky sea salt (optional)
Instructions
- Line a baking sheet with parchment paper or aluminum foil, extending up the sides slightly.
- Place candy canes in a sturdy Ziploc bag, seal, wrap in a kitchen towel, and crush with a rolling pin or heavy skillet into small pieces (mix of fine dust and pea-sized chunks). Set aside.
- Melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each, until about 75% melted (1-2 minutes total). Stir until completely smooth. Add 1/2 teaspoon coconut oil if using.
- Pour melted dark chocolate onto prepared baking sheet and spread into an even rectangle about 1/4 inch thick. Refrigerate for 10 minutes until firm to the touch.
- Melt white chocolate in 20-second intervals in the microwave, stirring gently. Add remaining 1/2 teaspoon coconut oil if using. Be careful not to overheat.
- Remove baking sheet from fridge. Pour melted white chocolate over set dark chocolate layer and gently spread into an even layer.
- Immediately sprinkle crushed candy canes evenly over white chocolate. Press gently with fingers or back of a spoon. Add a pinch of flaky sea salt if using.
- Refrigerate for at least 30 minutes until completely firm.
- Lift bark out of pan using parchment paper. Break into irregular pieces with hands or cut with a sharp knife.
- Serve immediately or store in an airtight container in the refrigerator.
Notes
Use good quality chocolate bars instead of chocolate chips for smoother melting. White chocolate is delicate—melt slowly to avoid seizing. For best results, let dark chocolate layer set completely before adding white chocolate. Store in refrigerator for up to 2 weeks or freeze for up to 3 months.
Nutrition
- Serving Size: 1 ounce (about 2-3 p
- Calories: 165
- Sugar: 16
- Sodium: 15
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 18
- Fiber: 1
- Protein: 2.5
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