This layered peppermint bark gives you a clean snap, bright flavor, and smooth texture. The mix of white chocolate, semi sweet chocolate, and a soft peppermint truffle center sets it apart from traditional versions making it truly the best peppermint bark recipe, in my opinion.

The peppermint flavor stays balanced and pairs well with the crushed candy canes. The layers look polished on a holiday platter and the recipe scales well for gifting.

Heather’s Notes

• Strong peppermint flavor without overpowering sweetness.
• Truffle center adds a smooth bite and keeps the bark from tasting flat or hard.
• Layers stay clean when fully cooled before slicing.
• The recipe doubles well for holiday gifting.
• Minimal ingredients creates a delicious homemade treat.

Ingredient List

• White chocolate – use a high quality bar for smooth melting like Lindt or Ghirardelli. It gives you a creamy top and bottom layer that sets firm and highlights the peppermint.
• Crushed candy canes – the crushed pieces add crunch and a bright mint flavor. They also create a festive finish on top of the bark. Use a zip-top bag and a rolling pin to crush into small pieces.
• Semisweet chocolate – this mixed with cream and peppermint extract forms the truffle center. The slight bitterness balances the sweetness of the white chocolate. Use chocolate chips for convenience.
• Whipping cream – the cream blends with the semi sweet chocolate to make a soft truffle center. It adds richness and keeps the middle layer tender.
• Peppermint extract – a small amount sharpens the mint flavor of the truffle center. It rounds out the candy cane notes without tasting artificial.

💡PRO TIP: If using peppermint oil – only use a drop or 2! Peppermint oil is about 50x stronger than diluted peppermint extract.

Subs and Variations

• Use dark chocolate in place of semi sweet for a deeper flavor.
• Swap peppermint extract for spearmint extract if you want a softer mint profile.
• Add crushed chocolate sandwich cookies on top for added texture.
• Use white baking chips if white chocolate bars are unavailable, although the texture will be less smooth.
• Top with sprinkles or edible glitter after spreading the top white chocolate layer for a playful twist.

Find the full printable recipe card with exact measurements and step-by-step instructions below.

How to Make the Best Peppermint Bark

1. Line a rimmed baking sheet with parchment paper or aluminum foil. Set aside.
2. Melt chopped white chocolate in a heatproof bowl over simmering water or in a double boiler. Pour 2/3 cup onto the prepared baking sheet to make a 9×12-inch rectangle. Sprinkle with 1/2 of the crushed peppermint candy pieces. Place the sheet in the refrigerator for 20 minutes to harden. Set the remaining white chocolate aside for later.
3. Melt the semi sweet chocolate, heavy cream, and peppermint extract in a heatproof bowl over simmering water or in short microwave bursts. Stir until smooth. Remove and let cool 5 minutes. Spread the melted chocolate over the chilled white chocolate with an offset spatula. Place the sheet in the refrigerator to set, about 25-30 minutes.
4. Rewarm remaining white chocolate using the same method. Pour the white chocolate over the truffle layer and spread into a smooth layer. Sprinkle the remaining crushed candy canes over the top while the white chocolate is warm so the pieces adhere.
5. Chill the bark until fully set, about 2 hours. Break or slice into pieces with a sharp chef’s knife. Store as directed below.

Tips for Storing

• Keep the bark in an airtight container.
• Store in a cool, dry place.
• Refrigerate if your kitchen runs warm.
• Freeze for long term storage.
• Separate layers of bark with parchment to prevent sticking.

Suggested Tools

• Offset Spatula
• Rimmed Baking Sheet
• Parchment Paper

Recipe FAQs

More Recipes to Try

• Peppermint Bark Cups
• Pumpkin Spice Sherry Bundt Cake
• Dark Chocolate Chile Truffles
• Triple Chocolate Mosto Cotto Truffles
• Creamy Truffle Parmesan Mashed Potatoes

Peppermint Bark Recipe

Heather

My recipe for the Best Peppermint Bark is layered with a peppermint scented chocolate truffle center sandwiched between white chocolate and crushed candy canes. It's the perfect holiday treat.

YIELD: 30 Pieces

5 from 1 Review

PREP TIME:15 minutes mins

Chill:3 hours hrs

TOTAL TIME:3 hours hrs 15 minutes mins

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Recommended Tools

• Large Rimmed Baking Sheet
• Parchment Paper
• Offset Spatula

Ingredients

  

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• 17.6 oz white chocolate, chopped, 4 bars
• ½ cup crushed candy canes, about 20-25
• 12 oz semi-sweet chocolate, chopped, or dark chocolate
• 7 tbsp heavy whipping cream
• 1 tsp peppermint extract, not peppermint oil

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Instructions

 

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• Line a rimmed baking sheet with parchment paper. Set aside.
• Melt chopped 17.6 oz white chocolate in a heatproof bowl over simmering water. Pour 2/3 cup onto the prepared baking sheet to make a 9×12-inch rectangle. Sprinkle with 1/4 cup of the 1/2 cup crushed candy canes candies. Place the sheet in the refrigerator for 20 minutes to harden. Set the remaining white chocolate aside for later.
• Melt the 12 oz semi-sweet chocolate, 7 tbsp heavy whipping cream, and 1 tsp peppermint extract in a heatproof bowl over simmering water or in short microwave bursts. Stir until smooth. Remove and let cool 5 minutes. Pour over the chilled white chocolate, spreading with an offset spatula. Place the sheet in the refrigerator to set, about 25-30 minutes.
• Rewarm remaining white chocolate using the same method. Pour the white chocolate over the truffle layer and spread into a smooth layer. Sprinkle the remaining crushed candy canes over the top while the white chocolate is warm so the pieces adhere.
• Chill the bark until fully set, about 2 hours. Break or slice into pieces with a sharp knife. Store as directed below.

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Notes

Tips for Storing

• Keep the bark in an airtight container.
• Store in a cool, dry place.
• Refrigerate if your kitchen runs warm.
• Freeze for long term storage.
• Separate layers of bark with parchment to prevent sticking.

Nutrition

Calories: 168kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 17mg | Potassium: 115mg | Fiber: 1g | Sugar: 14g | Vitamin A: 62IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 1mg

*Nutritional information is not guaranteed to be accurate.

course of this recipeCourse: Desserts

cuisine typeCuisine All Cuisines, American

keywords used in this recipeKeyword: candy

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Hi! I’m Heather

I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.

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