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Chocolate Peppermint Bark Recipe
Chocolate Peppermint Bark Recipe photo by Taste of Home

Chocolate Peppermint Bark Recipe

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4.5 15
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These treats are such a snap to make, I almost feel guilty serving them. But nobody seems to mind I didn't put in much effort—they just keep coming back for more. —Keslie Houser, Pasco, Washington
TOTAL TIME: Prep: 15 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 16 servings


  • 6 ounces white baking chocolate, chopped
  • 1 cup crushed peppermint or spearmint candies, divided
  • 1 cup (6 ounces) semisweet chocolate chips


  1. In a microwave, melt white chocolate at 70% power; stir until smooth. Stir in 1/3 cup crushed candies. Repeat with chocolate chips and an additional 1/3 cup candies. Alternately drop spoonfuls of chocolate and white chocolate mixtures onto a waxed paper-lined baking sheet.
  2. Using a metal spatula, cut through candy to swirl and spread to 1/4-in. thickness. Sprinkle with remaining crushed candies.
  3. Refrigerate until firm. Break into pieces. Store between layers of waxed paper in an airtight container. Yield: about 1 pound.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Chocolate Peppermint Bark in Country Woman Christmas Annual 2006, p65

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Reviewed Jan. 27, 2016

"Quick to make and easy to clean up. A bonus is to get the bagged crushed peppermint at the market. Even easier. Will make this a holiday tradition."

Reviewed Dec. 30, 2015

"I have made this twice, first time my Granddaughter made it for our Christmas baking and it was delicious. I gave some away in a cookie gift tin and my friend loved it. However, the first time we made it, we used a very good semi sweet dark chocolate and candy canes and a semi sweet white chocolate. Much nicer. Then next time I used the milk chocolate and it was not that good. Too sweet, I used peppermint candies instead of canes since I could not get the candy canes, it was after Christmas! Either is okay, just use a little less if candy. So my suggestion is too use the semi sweet dark chocolate and you will LOVE it. I did not try too cut it but broke it apart instead and I used a small oblong pan, cookie sheet would be okay but too thin. Just my suggestions, I passed on the recipe and will definitely make it again."

Reviewed Dec. 29, 2015

"really fast and easy during a busy baking season. Looked great on a candy tray."

Reviewed Dec. 7, 2014

"Tastes great, but the white chocolate didn't melt well so it looks ugly."

Reviewed Nov. 22, 2014

"It was horrible, I hated the outcome. It was breaking apart and not even the right texture. I would rate it '0' stars if I could."

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