Peppermint Bark Recipe with 4 Ingredients

For the ultimate Christmas treat, melted chocolate is delicately flavored with peppermint and topped with melted white chocolate and crushed candy canes. Don’t waste money on costly Williams Sonoma Peppermint Bark when you can create your own with only four ingredients and one hour! Combine it with Grinch Crinkle Cookies, Chewy Ginger Molasses Cookies, and Peppermint Hot Chocolate Truffle Bombs in Christmas gift tins.

Let me start by saying that I adore the Williams Sonoma Peppermint Bark. I do. It’s tasty and handy, and it’s so simple to pick up and send as a present to friends and family. I understand.

But I don’t like spending so much money on something I can produce myself.

To be honest, it is my drive for most of the things I create at home to save money. Saving time and money are two areas where I believe I can constantly improve, and I believe handmade presents are always more appreciated than store-bought ones.

And, since I lack creative skills, folks get food as a present from me!

Ingredients for peppermint bark

  • 16 ounces dark or semisweet chocolate chips (divided)
  • 1 teaspoon essence of peppermint
  • 20 oz. white chocolate chips
  • 2 cup)5 crushed candy canes (around 1

Tips for making peppermint bark

Use high-quality chocolate. Since chocolate and white chocolate are the major components, you want them to be delicious! For the base layer, I always use Ghirardelli, and occasionally I blend semisweet and dark chocolates.

The base chocolate layer should be chilled. It will be a disaster if you attempt to pour the white chocolate layer on top of the still-unset chocolate layer.

Crush your candy canes on top of a chopping board that you don’t mind a little denting. If you’re daring enough to do it on a counter top, go for it, but I like to do it on top of an old cutting board with some dents and dings that I don’t mind adding to.

Keep an eye on your white chocolate and regularly stir it. White chocolate is more volatile than other chocolates and may readily seize if anything goes wrong.

Stir regularly, and remove from heat as soon as all of the chocolate is nearly fully melted. After a few off-heat stirs, the remainder will blend together beautifully without becoming gritty.

Quickly add the candy canes! You must add the crushed candy canes before the white chocolate hardens, so have them ready when the white chocolate comes off the heat.

Don’t be concerned about how you chop them. Seriously. Let the pieces to be of various shapes and sizes. I guarantee no one will notice.

Keep it in an airtight container. It’s acceptable to use the fridge or the countertop, just make sure it’s covered.

When I prepare them, I summon my inner Salt Bae.

Is there such a thing as Peppermint Bae? Can we create a Peppermint Bae?

How to store and transport peppermint bark

My favorite aspect about peppermint bark is that it is a simple treat that moves well in a closed container with little to no frills. And, after all, who doesn’t enjoy candy bark?

I can confidently state that I have never taken leftovers home since they are always devoured long before the celebration is ended.

Easy 4-Ingredient Peppermint Bark

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Prep Time: 1hr
Cook Time: 10mins
Total Time: 1hr10mins
Servings: 24to 40 pieces
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


Melted chocolate is flavored lightly with peppermint and topped with melted white chocolate and crushed candy canes for the quintessential holiday treat. Don’t spend money on the expensive Williams Sonoma Peppermint Bark – you only need 4 ingredients and 1 hour needed to make your own! Add it to your holiday gift tins.


  • Sheet pan with a high side
  • Paper made with parchment
  • Two boilers


  • 16 oz. dark or semisweet chocolate chips (divided)
  • 1 teaspoon essence of peppermint
  • 2 cup) 5 crushed candy canes (about 1
  • 20 oz. white chocolate chips


  • Set aside a baking sheet lined with parchment or wax paper.
  • 4 teaspoon essence of peppermint

    Melt the chocolate in a microwave-safe dish, stirring every 30 seconds, until it is completely melted. Instead, use a double boiler to melt over low heat, stirring constantly until melted. Stir in the peppermint extract until well combined.
    1 pound chocolate chips

  • Spread with a spatula onto the prepared baking sheet. It is entirely up to you whether this coating is thick or thin. But bear in mind that the thicker the bark becomes, the more difficult it will be to cut away. Put the baking sheet in the refrigerator for at least 20 minutes to set and firm, or in the freezer for 10 minutes.
  • Place unwrapped candy canes in a plastic food storage bag until the chocolate hardens. Put the candy canes on a chopping board and smash them as much as possible using a rolling pin or hammer. You’ll have a mixture of chunks and peppermint dust, which is OK!
    five candy canes
  • Melt the white chocolate in the same manner as you did the chocolate (but I strongly recommend the double broiler method, stirring constantly). Remove from fire as soon as it is totally melted.
    white chocolate chips (20 oz.)
  • Remove the baking sheet from the refrigerator and distribute the white chocolate on top of the cooled chocolate layer using a spatula.
  • Spread the crushed peppermint over the still-warm white chocolate layer, distributing it evenly.
  • Return to the fridge or freezer to set (about 30 more minutes). After it has hardened, take it out and cut or fracture it into pieces. You may cut it up as many times as you like. Refrigerate until ready to serve, and enjoy!


Note: Number of servings depends on how it’s broken apart.

Nutrition Facts

Calories: 185kcal | Carbohydrates: 23g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 25mg | Potassium: 68mg | Fiber: 1g | Sugar: 21g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
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