Peppermint Crunch on white plate
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5 from 1 vote

Peppermint Bark

Peppermint Bark, quick and easy 3 ingredient dark chocolate and peppermint holiday candy.
Course Candy
Cuisine American
Keyword Christmas Peppermint Bark, Holiday candy, holiday hostess gift idea
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 16 Candy pieces
Calories 114kcal
Author Beth Mueller


  • 8 ouncesĀ  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