Peppermint bark is the holiday candy that looks like a gift from a fancy chocolate shop but takes less than 30 minutes of hands-on time. A snappy layer of dark chocolate is topped with creamy white chocolate and a shower of crushed candy canes.

This easy peppermint bark with white chocolate is a no-bake treat with only 5 ingredients. It is also the perfect homemade peppermint bark gift for neighbors, teachers, and cookie boxes.

Recipe at a Glance

Prep Time	20 minutes
Cook Time	0 minutes (1 hour chilling)
Total Time	20 minutes active, 1 hour chilling
Servings	24 pieces (about 2 pounds)
Category	Candy / Christmas

Why You’ll Love This Peppermint Bark

No baking and only 5 ingredients
Snappy, creamy, and minty in every bite
Beautiful, giftable, and perfect for holiday cookie boxes
Ready in about an hour including chilling
Easy to make ahead and store

Ingredients You’ll Need

12 ounces semi-sweet or dark chocolate, chopped (or chocolate chips)
12 ounces white chocolate, chopped (good-quality bars work best)
1 teaspoon peppermint extract, divided (½ teaspoon per layer)
¾ cup crushed candy canes (about 6 large)
1 teaspoon coconut oil or shortening, optional for the dark chocolate layer

How to Make Easy Peppermint Bark with White Chocolate

Line a rimmed baking sheet (about 9×13 inches) with parchment paper.
Melt the dark chocolate with the optional coconut oil in a microwave-safe bowl in 30-second bursts, stirring until smooth, then stir in ½ teaspoon of the peppermint extract.
Spread the dark chocolate evenly on the parchment to about ¼ inch thick and refrigerate for 15 to 20 minutes until just set.
Melt the white chocolate gently in 20-second bursts, stirring until smooth, then stir in the remaining ½ teaspoon of peppermint extract.
Pour the white chocolate over the set dark chocolate layer, spread evenly, and immediately sprinkle with the crushed candy canes, pressing lightly.
Refrigerate for 30 to 45 minutes until fully set, then break into pieces or cut with a sharp knife.

Tips for the Best 2-Layer Peppermint Bark

Use good-quality white chocolate for a creamier, smoother layer.
Melt white chocolate gently; it scorches easily.
Let the dark layer set until firm but not cold so the layers bond.
Crush the candy canes in a bag with a rolling pin; keep some larger pieces.
Chill just until set; refrigerating too long can cause sweating.

Variations to Try: Peppermint Bark Ideas

Swirl the dark and white chocolate together for a marbled bark.
Add crushed Oreos or a drizzle of dark chocolate on top.
Use milk chocolate for a sweeter base layer.
Add festive red and green sprinkles with the candy canes.

How to Store It

Store peppermint bark in an airtight container at cool room temperature for up to 2 weeks, or in the fridge for up to 3 weeks with parchment between layers. Freeze for up to 3 months and thaw in the fridge.

Frequently Asked Questions

Why is my white chocolate seizing or lumpy?

Water or overheating can cause seizing. Melt it slowly in short bursts and keep tools completely dry.

Can I make peppermint bark ahead of time?

Yes. It keeps well for up to 2 weeks, making it great for early holiday prep and gifting.

How do you keep the candy cane pieces from getting sticky?

Add them while the white chocolate is still wet and store the bark in a cool, dry place away from humidity.

Can I use white chocolate chips for peppermint bark?

Yes, but chopped baking bars melt smoother and taste creamier than most chips.