Peppermint Bark

I love the combination of peppermint and chocolate. I know people go crazy when Pumpkin Spice everything makes it annual comeback, but for me, it’s Peppermint Mocha ALL.THE.WAY. So it should come as no surprise that I love peppermint bark. It has all of the ingredients I need to be Christmas happy, it’s super simple to make and some days getting to crush peppermints into dust is all that saves my sanity!

This is one of those recipe not recipes that I just adore. You can go with more sweet chocolate, less dark chocolate, more peppermint extract or less to make this minty and sweet treat something you love. Also, this is a wonderful treat to include in any food gifts you are giving this year as it is something so simple to make but one that a lot of folks don’t think to make in all the cookie madness.

So grab a pot and some good chocolate and let’s go smash some candy canes! For the bark of course ;)

Peppermint Bark

Prep Time: 30 minutes | Total Time: 3 hours 30 minutes (3 hours chilling) | Makes: Varies


  • 14-16 ounces semi sweet chocolate and dark chocolate (I used 70% Dark Chocolate)
  • 2 tablespoons canola oil
  • 1 teaspoon real peppermint extract
  • 4-6 candy canes, crushed


  1. Line a large cookie sheet with wax or parchment paper
  2. Unwrap candy canes and place in a baggie and crush until in small pieces or to your preference
  3. Fill a large pot with just a bit of water. Place a glass bowl in the pot, ensuring the bowl fits into the bowl, does not sit on the bottom, or does not touch the water (you may also use a double boil pot if you have it or use the microwave to melt the chocolate)
  4. Once the water begins to gently boil, add all chocolate, peppermint extract and canola oil
  5. Mix well and continue to stir frequently for 5-10 minutes or until chocolate is fully melted and smooth
  6. Remove from heat and place bowl on a flat surface (carefully as the bowl will be hot!)
  7. Pour chocolate on paper covered cookie sheet and carefully spread out using a spoon or spatula, covering all of the paper
  8. Sprinkle crushed candy canes over the chocolate until evenly covered
  9. Place in the refrigerator and allow to chill for at least 3 hours
  10. Once chilled, remove from paper and break into pieces of your size preference. Store in refrigerator or very cool place and enjoy!


  • I have found the best mix for sweetness and taste is one bag of semi sweet morsels (12 ounces) with about 4 ounces of good quality dark chocolate mixed in. If you prefer your chocolate very sweet you may want to do a 55% dark chocolate or just all semi sweet. For a richer cocoa flavor that is not as sweet, go for a 80% dark chocolate.
  • In my experience, the best flavor quality comes from using real peppermint extract and not imitation. It's a little more expensive, but a little goes a long way and it keeps for quite awhile so you do get your money's worth!
  • If you do not have a double boiler or a bowl that will nest in one of your pots, microwaving the chocolate mixture until smooth is a fine alternative. The best method is to microwave in 30 second increments, stirring in between each to ensure the chocolate evenly melts and does not burn. Yes chocolate can burn and no it is not good at all!
  • This bark stores in the refrigerator for about 2 months but it will probably not last that long!