This chocolate peppermint bark is the ultimate easy holiday treat. Four ingredients, 15 minutes of hands-on time, and zero baking required. Layers of semisweet and white chocolate swirled together with crushed candy canes on top make it look fancy, but it’s honestly one of the simplest recipes on my blog.
I’ve been making this since 2014, and it’s always a hit at cookie exchanges and holiday parties. It’s also one of my go-to homemade gifts because it looks impressive packaged up in cellophane bags or tins. People are always surprised when I tell them how easy it is to make.
This recipe is naturally gluten-free, so it’s perfect for sharing during the holidays when you want something everyone can enjoy.
Why You’ll Love this Recipe
Searching for more gluten-free Christmas recipes? The BEST Gluten-Free Christmas Cookies / Gluten-Free Snowball Cookies / Gluten-Free Christmas Pretzel Bark / Peppermint Hot Chocolate
Ingredients
TIP
For the prettiest, cleanest breaks, let your bark sit at room temperature for about 5 minutes after taking it out of the fridge. Cold bark can shatter into uneven pieces, but slightly warmed bark snaps cleanly along natural lines. If you want rustic, irregular pieces, break it while it’s still cold. For uniform squares, use a sharp knife to cut it.
Ingredient Notes
- Semisweet chocolate chips – I use regular chocolate chips because they’re convenient and melt smoothly. Ghirardelli or Nestle work great. You can substitute dark chocolate chips for a richer flavor, or use chopped chocolate bars instead of chips.
- White chocolate chips – Use real white chocolate chips, not white candy melts. The flavor difference is noticeable. Ghirardelli white chocolate chips are my favorite because they melt beautifully. Make sure it’s labeled gluten-free if needed.
- Peppermint extract – A little goes a long way. Don’t add extra or it’ll taste medicinal. I split the teaspoon between the two chocolate layers. Use pure extract, not imitation.
- Candy canes – Regular red and white peppermint candy canes, crushed into small pieces. I typically use Spangler, because it’s labeled gluten-free on the box.
How to Make Peppermint Bark
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
The key to perfect peppermint bark is the timing. Most recipes tell you to let the first chocolate layer harden completely before adding the second. But I’ve found that if you wait just 10 minutes (not fully hardened, just set), the white chocolate adheres better and you get cleaner breaks. If the first layer is too hard, the layers can separate. If it’s too soft, they blend together too much.
The swirl technique matters too. Use a butter knife to swirl in a figure-eight pattern. This creates those pretty marbled swirls without completely mixing the chocolates together.
Recipe FAQs
Yes. You’ll need about 12 ounces of semisweet chocolate and 12 ounces of white chocolate. Chop the bars into small pieces before melting.
This happens when water gets into the chocolate or your chocolate has been heated too quickly. Try stirring in 1 tablespoon of vegetable oil or shortening to smooth it out. If it’s too far gone, start over with fresh chocolate.
You let the first layer harden too much. It needs to still be slightly soft when you add the second layer so they bond together.
Expert Tips
Storage instructions
Refrigerator: Store in an airtight container in the fridge for up to 2 weeks. Layer pieces between parchment paper to prevent sticking.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge to prevent condensation.
Room temperature: Can be kept at room temperature for a few days if your house is cool (below 70°F), but it will soften in warm temperatures.
Serving suggestions
This peppermint bark is perfect for cookie exchanges since it’s different from traditional cookies. Package it in clear cellophane bags so people can see the pretty candy canes on top.
For homemade gifts, layer broken pieces in decorative holiday tins with parchment paper between layers. Tie with ribbon and you’re done.
Arrange it on a dessert platter alongside other holiday treats. The red and white candy canes add a festive pop of color.
Break it into small pieces for stocking stuffers or party favors. You can also use small pieces to garnish hot chocolate or coffee.
More gluten-free desserts to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Chocolate Peppermint Bark
Ingredients
- 2 1/2 cups semisweet chocolate chips - divided
- 1 teaspoon peppermint extract - divided
- 2 cups white chocolate chips
- 1/2 cup crushed candy canes - roughly chopped, from about 3 regular sized candy canes
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Line a 9×13-inch baking pan with parchment paper, letting the paper hang over the edges for easy removal later.
- In a microwave-safe bowl, melt 2 cups of the semisweet chocolate chips in 30-second increments, stirring between each one, until completely smooth. This usually takes about 2 minutes total.
- Stir in 1/2 teaspoon of peppermint extract until well combined.
- Pour the chocolate into the prepared pan and spread it into an even layer. Let it sit at room temperature for 10 minutes while you prepare the white chocolate. The chocolate should look matte on top but still be slightly soft if you gently touch it.
- In a clean microwave-safe bowl, melt the white chocolate chips in 30-second increments, stirring between each one, until smooth. Be careful not to overheat white chocolate as it can scorch easily.
- Stir in the remaining 1/2 teaspoon of peppermint extract.
- Pour the white chocolate over the semisweet chocolate layer. Use a spatula to spread it gently into an even layer, being careful not to disturb the layer underneath.
- Melt the remaining 1/2 cup of semisweet chocolate chips in a microwave-safe bowl. Use a spoon to add small dollops of the melted chocolate randomly over the white chocolate layer.
- Use a butter knife or offset spatula to swirl the semisweet chocolate into the white chocolate, creating a marbled pattern. Don’t over-swirl or the colors will muddy together.
- Immediately sprinkle the crushed candy canes over the top, pressing them down gently so they stick to the chocolate.
- Refrigerate for at least 30 minutes, or until the chocolate is completely firm and set.
- Once set, lift the bark out of the pan using the parchment paper. Place it on a cutting board and break it into irregular pieces by hand, or cut it into squares with a sharp knife.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
- Make sure your white chocolate is real white chocolate, not white candy melts, for the best flavor and texture.
- If you’re gluten-free, check that your chocolate chips and candy canes are labeled gluten-free.
- If your melted chocolate is too thick to spread smoothly, stir in 1/2 teaspoon of vegetable oil or coconut oil to thin it out.
