Peppermint Bark

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Peppermint Bark is a quick and easy 3 ingredient recipe with dark chocolate, white chocolate, and peppermint holiday candy.

Peppermint Bark on a white plate

Everyone needs an easy go-to Holiday treat recipe.  One that requires minimal ingredients and minimal time to make.

This one only has 3 ingredients.  4 ingredients if you decide to add peppermint flavoring to either chocolate layers.

Just like spiced crackers, this recipe makes great hostess gifts.

It cost a bit more than crackers, but who doesn’t love chocolate and peppermint during the holidays.

This is probably why some people gain a little weight over the holidays.

I don’t deny that nuts, caramels, and cinnamon-flavored treats are part of the problem.

This recipe can be altered by changing the candies on the top and using a complementary flavoring oil in either chocolate layer.

Food gels made for chocolate or candy melts can also be added to the white layer.

There are even colored candy melts available in almost every color imaginable these days, any of those could be substituted for the white layer as well.

Some combinations I have tried are spearmint candies with a green light layer for St. Patrick’s Day, and cherry flavoring with a pinkish light layer for Valentine’s Day.

Make this with any flavoring and color combination you think would work.


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Peppermint Bark on a white plate

Peppermint Bark

Peppermint Bark, quick and easy 3 ingredient dark chocolate and peppermint holiday candy.
5 from 1 vote
Print Pin Rate
Course: Candy
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 16 Candy pieces
Calories: 114kcal
Author: Beth Mueller


  • 8 ounces  of milk dark, or semi-sweet chocolate, suitable for melting
  • 12 ounces almond bark or white chocolate suitable for melting
  • Peppermint flavored candy oil optional
  • 14 peppermint candies crushed


  • Place a large piece of non-stick foil on a workspace. 16 inches or more is ideal.
  • Melt milk, dark, or semi-sweet chocolate.
  • Once chocolate is smooth and has no lumps, remove from heat.
  • Pour onto non-stick foil and spread into fairly thin and even layer. I usually go 8 inches by 12 inches.
  • Allow to cool completely.
  • Melt white chocolate or almond bark.
  • Once smooth with no lumps, remove from heat and add a few drops of candy flavoring if using.
  • Carefully pour the white over the dark. Try not to pour too much into one area of the darker chocolate or it will melt the bottom.
  • Carefully spread the white chocolate with a knife, trying not to press too hard to keep from swirling the layers together. Spread as evenly as possible.
  • While top layer is still wet, add crushed peppermint candies on top.
  • Allow to cool completely.
  • Cut or break into pieces.
  • Cutting will give smooth lines. When cutting, I save the uneven edges for adding to hot chocolate.


Nutritional data provided for quick reference. Recipe calculators vary, so please check your favorite analyzer for vital details.


Serving: 1Piece | Calories: 114kcal | Carbohydrates: 15g | Protein: 0.85g | Fat: 6.3g | Cholesterol: 1mg | Sodium: 5mg | Fiber: 1.2g | Sugar: 11.4g
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