Quick and Easy Peppermint Bark

Pack this peppermint bark into little tins or mason jars for instant presents for teachers, colleagues, family, and friends.

December 1, 2017
Peppermint bark
Erin Scott

Adapted from Erin Scott’s cookbook Yummy Supper

We try to keep the holidays low-key at our house. My kids love opening their Advent calendars, hanging stripy hand-knit stocking from the mantle, picking out just the right Christmas tree and loading it up with the funky array of ornaments we’ve accumulated over the years. One tradition the kids look forward to every year is making peppermint bark. Creating their own holiday candy feels like magic to them. Who can deny chocolate-peppermint magic to a kid? Not me.


Pack peppermint bark into little tins or mason jars, and you have instant presents to give to teachers, colleagues, family, and friends.

More: Healthy Holiday Dessert Recipes

Quick and Easy Peppermint Bark 
(makes 1.75 pounds)


• 1 pound semisweet or bittersweet chocolate
• 12 ounces white chocolate
• 3 or 4 medium peppermint candy canes


1. Use a sharp knife to chop the semisweet or bittersweet chocolate into little slivers. 

2. In a double boiler, melt the chocolate until smooth and silky. (A couple of things to remember when melting chocolate: Be extra careful to gently melt the chocolate, because it will be ruined if it burns. And don’t let even a drop of water mix with the chocolate or it will seize into a ball and refuse to melt.) 

3. While the chocolate is melting, line a large baking sheet with parchment paper. Pour the melted chocolate onto your parchment-lined baking sheet. Use the back of a spoon or spatula to spread the chocolate around until it makes a 1/8"-thick layer. 

4. Stick the baking sheet in the fridge for 15 to 20 minutes,allowing the chocolate to firm up.

More: Browned Butter–Chocolate Chip Cookies

5. While the base layer of chocolate is cooling, chop and melt the white chocolate in the same gentle fashion as you did the darker chocolate. (Again, go slowly and remember not to get a splash of water in the chocolate.)

6. Go ahead and crush your candy canes. (With my kids itching to help: I stick the candy into a sturdy resealable plastic bag and let the kiddos toss it onto the floor and watch the candy shatter.)


7. Once the darker chocolate has firmed up a bit in the fridge and the white chocolate has melted, pour the white chocolate over the dark. Again, use the back of a spoon to create a relatively smooth layer.

8. If the base chocolate layer melts a bit into the white, swirl this hint of darker chocolate for a slightly marbled look. Sprinkle the crushed candy canes onto the warm white chocolate.

9. Return the baking sheet to the fridge and let your peppermint bark chill for a couple of hours or even overnight.

10. Once fully chilled and firm, peppermint bark can be broken into pieces using your hands or a heavy knife. Store in an airtight container and eat within 2 weeks.

Find more recipes from Erin in her Yummy Supper cookbook.