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bag filled with classic peppermint bark with tag saying made with love
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5 from 1 vote

Classic Peppermint Bark Recipe

This classic peppermint bark recipe is the perfect party treat or DIY Christmas gift! Made with dark chocolate, white chocolate, coconut oil, peppermint extract, and candy canes - it's so simple to make!
Prep Time10 mins
Cook Time20 mins
Chilling time4 hrs
Total Time30 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 4 gifts
Calories: 932kcal



  • 12 oz baking chocolate good quality; cut into small pieces; note 1
  • 2 teaspoons coconut oil divided; note 2
  • 1 teaspoon peppermint extract divided
  • 12 oz white baking chocolate good quality; cut into small pieces
  • 2 candy canes large; chopped into small pieces


  • Prepare - Spread a piece of parchment paper on a baking sheet. To get your parchment to stick to your baking sheet, spray with oil and press it to stick.
  • Dark chocolate layer - In a double boiler, add the dark chocolate, 1 teaspoon coconut oil, and ½ teaspoon peppermint extract. Stir frequently until melted and smooth.
    Then, pour onto the prepared parchment-lined baking sheet. Smooth with a spatula. Refrigerate for 30 minutes- 1 hour.
  • White chocolate layer - Melt the white chocolate in the double boiler with 1 teaspoon coconut oil and ½ teaspoon peppermint extract, stirring frequently until completely smooth.
    Pour over the brown chocolate layer, and work quickly, smoothing with a spatula.
  • Add candy cane - Sprinkle with the chopped candy cane.
  • Chill overnight - Refrigerate overnight, then cut into bite-sized pieces.


  1. We recommend semi-sweet or a mix of dark and semi-sweet chocolate
  2. the coconut oil makes the room temperature chocolate less hard on the teeth to bite into; you may leave it out. We recommend using refined coconut oil to prevent the bark from having a strong coconut flavor.
  • Room temperature - store at room temperature for up to 1 month (unless you live in a warm climate)
  • Fridge - store in an airtight container in the fridge for up to 1 month.
  • Freezer- while we haven't tested, it should be just fine to freeze this peppermint bark for up to 3 months. Wrap in parchment or plastic wrap, and store in an airtight bag or container.


Serving: 1bag | Calories: 932kcal | Carbohydrates: 83g | Protein: 16g | Fat: 74g | Saturated Fat: 46g | Cholesterol: 18mg | Sodium: 97mg | Potassium: 949mg | Fiber: 14g | Sugar: 56g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 255mg | Iron: 15mg