White Chocolate Peppermint Bark

By Jessica Hylton - - Updated

This White Chocolate Peppermint Bark is so easy to make it’s barely a recipe. It’s a MUST for Christmas!

A stack of white chocolate peppermint bark on parchment.I have a confession: I haven’t bought one Christmas gift yet. I didn’t even realise that was a thing until I saw everyone on Facebook etc talking about how they have finished their Christmas shopping…what??

How is it even December 14th? How does that mean that next week is Christmas?!
Anyway, to distract myself further from this, I spent the weekend eating this white chocolate peppermint bark  and I just HAVE to share the recipe with you. It’s so easy it’s hard to call it a recipe – no baking, only the microwave for heat and all the ingredients are basically already made (chocolate chips galore!). P.S. I’ve shared 4 new chocolate bark recipes that I adore, including an updated version of this bark.

A batch of white chocolate peppermint bark on parchment paper.
White chocolate peppermint bark isn’t a new Christmas treat and I’ve kept the recipe pretty traditional. What I love about this recipe is that you can customise it to your liking but I generally feel that as long as you keep the amount of white chocolate to semi-sweet chocolate ratio the same, whether it’s 1 cup each or you double your batch for example, you’re in good hands. Top down shot of chocolate peppermint bark on parchment paper. You can add as  much or as little peppermint extract as you desire (I’m a peppermint extract kind of gal) and any little additives you want – cranberries; pomegranates…the options are endless. I kept mine addition free because I love how the peppermint extract flavour shines through and even added more peppermint extract to the semi-sweet chocolate than I did to the white chocolate.
A stack of chocolate bark on parchment with candy canes.
Here’s a bit of baker geek time info: the reason I added coconut oil. Being a baker for four years and owning a baking business and making MANY many chocolate covered strawberries has taught me that white chocolate not only seizes up very easily after being melted in a microwave but that it can rarely be saved when it reaches that point. Adding coconut oil and using high quality baking chocolate helps to eliminate this problem as the coconut oil helps to break down the coconut and acts as a thinner (in a more delicious way). So that I’m not completely boring here, that means more yummy chocolate and less problems. Woohoo! I would only recommend using the coconut oil if your chocolate has seized up, or just isn’t melting properly.
Overhead shot of chocolate bark on parchment.
All the logistics aside, this is the crazy easy to make. It literally takes ten minutes to make total and the rest of the time is just fridge time. Then to serve you just have to break it up with your hands. On top of this being so easy to make, it is incredibly delicious. I have definitely eaten half my weight (only a slight exaggeration) in peppermint bark this holiday alone and trust me, I’ll be making plenty more. It’s a perfect last minute treat for the holidays and I can’t stress more how much you need to make this. And don’t even begin to count how many pieces you’ll be chowing down on – chalk it up to your abundance of Christmas spirit.

White Chocolate Peppermint Bark pieces on parchment.

This White Chocolate Peppermint Bark is so easy to make it’s barely a recipe. It’s a MUST for Christmas!
Chocolate bark on parchment paper.

White Chocolate Peppermint Bark

This White Chocolate Peppermint Bark is so easy to make it’s barely a recipe. It’s a MUST for Christmas!
by: Jessica in the Kitchen
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Course Desserts
Cuisine American
  • 8 ounces dark or semi sweet chocolate chips 226g
  • 8 ounces white chocolate chips 226g
  • 1/2 teaspoon peppermint extract
  • 2 candy canes crushed


  • Line an 8x8 baking dish or a small cookie sheet with parchment paper, pressing to ensure it is smooth.
  • In a bowl, melt the dark or semi-sweet chocolate chips for a minute. Remove and stir together with a spoon. The chips should melt after a few stirs but if not, microwave in 15 second increments until melted.
  • Pour into the bottom of the baking dish or on cookie sheet and spread to cover. Place in your fridge for 5-7 minutes to set temporarily. You don't want to set longer than this else the layers of chocolate may separate once hardened completely.
  • Melt the white chocolate for 1 minute in the microwave. Remove and stir vigorously - the white chocolate should be melted and creamy. If not, microwave for another 15 seconds then stir again. White chocolate can seize up very easily so work carefully with it. Stir in the peppermint extract. Allow to cool for 1 minute.
  • Remove the slightly hardened chocolate from fridge, then pour the white chocolate over it chocolate in the baking dish/cookie sheet.
  • Sprinkle with the crushed candy canes. Place in the fridge until set, about 30 minutes. Remove, peel back from parchment, and break apart into pieces when you're ready to serve it.
  • Store in the fridge in an airtight tupperware container.
If you’re having any difficult with melting the chocolate, use a little bit (about ¼ teaspoon) of coconut oil. Coconut oil is used to help the chocolate melt (a very useful tip from my days of the baking business!) Use it sparingly as a lot can make the chocolate very very runny. Even if the chocolate doesn’t seem to be melted at first, give it a few seconds and a few stirs.
You don’t have to use the entire ½ teaspoon peppermint. I thought the extra peppermint contrasted very well to the chocolate and complemented it. You can use any amount you want since the peppermint candy canes on top will give it a great peppermint flavour.
The bark must be stored in the fridge.


Christmas Chocolate Bark Recipes – 4 Ways


Calories: 167kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 6mg | Sodium: 26mg | Potassium: 81mg | Fiber: 1g | Sugar: 19g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
by Jessica

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Recipe Rating


  1. No worries girlfriend. I have only bought like one gift. I am terribly behind but I am in love with this bark. I just adore bark so much!

  2. Peppermint barks are so addictive! I made a batch yesterday too 🙂 These look awesome Jessica!

  3. Monica says:

    One bite of peppermint bark and I get right into the Christmas spirit! Love how you made your own because it’s so expensive to buy! Great tips!

  4. Ashley says:

    I haven’t made bark in almost two years I think! Which is so ridiculously silly on my part! I need to kick it in gear this season!

  5. Tammy says:

    I feel like I got a great head start this year. I had the tree up and the decorations up the day after Thanksgiving. That has never happened before. But now we’re like a week away from Christmas and I’m in full panic mode. Where did this month go??! :O

    I read in your lastest post though you’re pretty much caught up. That’s awesome. I’m still freaking out! Haha.

    I have never made peppermint bark before though every year I say I will. But each year December seems to goes by faster and I have not made this bark yet. Well, maybe since I’m short on time for shopping, I’ll bake my Christmas gifts this year.


    my last comment published under my mom’s tap account 🙂

  6. Heather says:

    Hi Jessica,
    I’ve been making similar peppermint bark for years, except with 3 layers (mint, white, and dark chocolate). I am now vegan, and am looking for white chocolate that’s vegan. Have you been able to find any? Or does it exist? Thanks so much!

  7. Aimee says:

    Hi there…I have a question on the bark. I’ve made it before and been frustrated when I put the white chocolate on top, then try to spread and it melts the dark chocolate underneath. Is there a good way to do this without spreading with a spatula and messing up the two chocolates? Thanks!

    • Jessica says:

      Hi Aimee,

      Semi-freezing the bottom layer as per the instructions should help stopping the bottom layer from melting. Hope this helps and Happy New Year!

  8. Kim Lane says:

    I want to make this windfall looking bark, how do I store it to keep it nice and fresh for a few days until Christmas? I’m afaraid the candy cane will go soft or mushy, should I be worried??
    Thanks for the recipe

    • Jessica says:

      Hi Kim,

      I know I already answered you via email, but in case someone else wants the answer: you can store it in the fridge until you’re ready for it!

  9. Kate S says:

    5 stars
    I was sad to be missing Ghirardelli peppermint bark but not anymore! This recipe was super easy and so delicious that I had to hide it in the fridge so I didn’t eat it all at once.

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Kate! Thank you so much for reading and leaving such a nice comment!

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