Classic Christmas Peppermint Bark Recipe (only 4 Ingredients!) That Steals the Show

You know that one holiday treat everyone devours before dinner? This is it. Peppermint bark is the ultimate Christmas crowd-pleaser: snappy chocolate, silky white chocolate, and festive candy cane crunch. And the best part? These recipes use just four ingredients each—no fancy tools, no stress, all holiday magic.

We’re going beyond the basic bark and giving you four fun twists—all still classic at heart, all ridiculously easy. Make one, make all, gift them, or hoard them (no judgment). Ready to melt, swirl, and sprinkle?

1. Classic Candy Cane Peppermint Bark You’ll Make Every December

This is the OG bark—the one that tastes like a chocolate-mint snow day. It’s glossy, crunchy, and snaps like a dream. Perfect for gifting, cookie platters, or midnight snacking while wrapping presents.

Ingredients:

• 12 ounces semisweet chocolate, chopped (or chips)
• 12 ounces white chocolate, chopped (or chips)
• 1/2 teaspoon peppermint extract
• 3/4 cup crushed candy canes (about 6 regular canes)

Instructions:

1. Line a 9×13-inch pan or rimmed baking sheet with parchment. Let it overhang for easy lift-out.
2. Melt the semisweet chocolate gently (microwave 20–30 seconds at a time, stirring between bursts, or use a double boiler) until smooth and glossy.
3. Spread the semisweet layer evenly into the pan, about 1/4-inch thick. Chill 10 minutes to set slightly.
4. Melt the white chocolate the same way. Stir in the peppermint extract until evenly combined.
5. Pour the white chocolate over the semisweet layer and smooth quickly. Sprinkle crushed candy canes over the top and press lightly so they adhere.
6. Refrigerate 20–30 minutes until fully set. Lift out by the parchment and break into rustic shards.

Serve it up: Pair with hot cocoa or coffee after a snowy walk. For a twist, swap semisweet for milk chocolate if you like it sweeter. Pro tip: To avoid separating layers, don’t let the bottom layer get rock-hard before adding the white chocolate—slightly tacky is perfect so the layers bond.

2. Salted Dark Chocolate Peppermint Bark for Grown-Up Snacking

Same classic holiday vibe, but a little moodier and more sophisticated. Deep dark chocolate, cool mint, and a tiny sparkle of flaky salt. It’s the bark you bring to a festive dinner and watch disappear next to the cheese board.

Ingredients:

• 16 ounces dark chocolate (70%), chopped
• 1 teaspoon peppermint extract
• 1/2 cup crushed peppermint candies or candy canes
• 1/2 teaspoon flaky sea salt (such as Maldon)

Instructions:

1. Line a baking sheet with parchment. Set aside.
2. Melt the dark chocolate gently until smooth. Stir in the peppermint extract.
3. Spread the chocolate into a 10×12-inch rectangle, about 1/4-inch thick.
4. Immediately sprinkle with the crushed peppermint candies, then the flaky sea salt.
5. Chill 20 minutes until firm. Break into large, dramatic pieces.

Make it special: Drizzle with a little extra melted chocolate for cafe-style flair. If you want less bite, use 60% chocolate. And go easy on the salt—just enough to make the peppermint pop. Trust me, the balance is everything.

3. Swirled Marble Peppermint Bark That Looks Bakery-Level

This one’s a showstopper: gorgeous marble swirls of dark and white chocolate with a candy cane confetti finish. It’s the same classic flavors, but with a little drama. Perfect for hostess gifts or a pretty dessert plate.

Ingredients:

• 10 ounces dark chocolate, chopped
• 10 ounces white chocolate, chopped
• 3/4 teaspoon peppermint extract (divided, see steps)
• 2/3 cup crushed candy canes

Instructions:

1. Line a rimmed baking sheet with parchment. Clear a little fridge space.
2. Melt the dark chocolate until smooth. Stir in 1/4 teaspoon peppermint extract.
3. Melt the white chocolate until smooth. Stir in 1/2 teaspoon peppermint extract.
4. Pour both chocolates onto the parchment in alternating pools. Use a butter knife or skewer to gently swirl—go in figure-eights and stop before it muddies.
5. Sprinkle crushed candy canes evenly over the top and press lightly.
6. Refrigerate 25 minutes, then break into pieces once set.

Pro tips: For clean swirls, work fast and don’t overmix. If your kitchen is warm, chill the pan for 2 minutes before sprinkling to keep the swirl crisp. Want extra texture? Toss in a handful of mini marshmallows or toasted almonds (but that’s a fifth ingredient—so maybe next batch!).

4. White Chocolate Hot Cocoa Peppermint Bark Kids Go Wild For

Think peppermint bark meets cozy hot chocolate. It’s creamy, sweet, and dotted with mini marshmallows for that mug-of-cocoa vibe. The texture is softer and super snackable—holiday movie night perfection.

Ingredients:

• 14 ounces white chocolate, chopped
• 1/2 teaspoon peppermint extract
• 3/4 cup mini marshmallows
• 1/2 cup crushed candy canes

Instructions:

1. Line an 8×12-inch pan with parchment. Set aside.
2. Melt the white chocolate gently until smooth. Stir in the peppermint extract.
3. Fold in half the mini marshmallows. Spread the mixture evenly in the pan.
4. Top with remaining marshmallows and the crushed candy canes. Press gently so they stick.
5. Chill 25–30 minutes until firm enough to break. Snap into squares or shards.

Serve and store: Keep this one chilled if your kitchen runs warm—white chocolate softens easily. For a winter wonderland look, dust with a tiny pinch of powdered sugar before serving. Seriously, it’s adorable.

How To Melt Chocolate Without Tears

Keep heat low, go slow, and stir often. If using a microwave, stick to short bursts and stop when a few lumps remain—carryover heat finishes the job. If you accidentally overheat and it seizes, add a teaspoon of neutral oil to coax it back (works in a pinch).

Smart Storage And Gifting Tips

• Store bark in an airtight container at cool room temp up to 1 week, or refrigerate up to 2 weeks.
• Layer pieces with parchment to prevent sticking and keep the candy cane crush crisp.
• For gifting, pack in tins or cellophane bags with a sachet of silica gel to fight moisture. Label the flavor—people love choices.

Make It Your Own (Still 4 Ingredients!)

• Swap semisweet for milk chocolate for a sweeter bite.
• Use peppermint disks instead of canes if that’s what you’ve got—same crunch.
• Add a whisper of orange zest instead of peppermint extract for a chocolate-orange twist.

Ready to make the merriest, easiest treat of the season? Pick your favorite version, melt some chocolate, and sprinkle like a holiday elf. One pan and four ingredients later, you’ve got Christmas cheer you can crack into—trust me, it won’t last long.