Peppermint Bark Holiday Treat

Peppermint Bark is my signature go-to whenever I need a last-minute holiday treat that everyone loves. Swirls of white and dark almond bark are layered together and showered with mint candies for an irresistible combination of sweet chocolate and cool peppermint crunch. No oven needed and it comes together with only a few ingredients so you can focus on celebrating.

The first time I made this, the entire batch disappeared at our neighborhood cookie swap and people still ask me for the recipe every year. My husband calls it “Christmas magic in a bite.”

Ingredients

• Chocolate almond bark: It melts smoothly for swirled chocolate layers and makes slicing easy Look for fresh packages with no graying or dull spots
• Vanilla almond bark: Gives a classic white top layer that balances the richness of the chocolate Check for a good vanilla scent
• Coconut oil: Helps the bark melt with a glossy finish and prevents seizing Use refined coconut oil for a neutral taste
• Peppermint oil: Food grade only for safe flavoring A little goes far Choose a pure oil not extract for the cleanest flavor
• Mint flavored chocolate coated candies: I like to use Mint M and Ms for colorful crunch Pick ones with shiny coatings for best appearance
• Peppermint baking chips: These bits add a punch of extra minty color and bite Seek out ones that are bright in color and not clumped

Step-by-Step Instructions

Prepare Pan:

Line a large rimmed baking sheet with parchment paper or aluminum foil pressing out any wrinkles so the bark comes off cleanly later

Melt Chocolate Layer:

Break the chocolate almond bark into chunks and place in a microwave safe bowl Add one tablespoon of coconut oil Microwave in thirty second intervals stirring well after each until completely melted and smooth Stir in a few drops of peppermint oil for just enough cool flavor

Spread Chocolate Base:

Pour the melted chocolate mixture onto your prepared pan Use a spatula to spread it into an even rectangle about a quarter inch thick Gently tap the pan to remove any air bubbles Let it cool until starting to set but not firm

Melt Vanilla Layer:

Repeat the earlier melting process with vanilla almond bark and the remaining coconut oil Again melt in shorts bursts and stir until smooth and creamy Add another drop or two of peppermint oil and blend well

Layer Vanilla on Chocolate:

Once the chocolate layer has set and does not shift when jiggled pour and spread the vanilla mixture evenly right on top Use a clean spatula to create a marbled swirl if you like

Add Toppings:

While the vanilla layer is still soft scatter the mint candies and peppermint chips evenly over the surface Press them gently into the bark to help them adhere

Let Set and Break:

Cool the bark at room temperature for one to two hours or until completely firm Once solid lift from the pan and break into jagged pieces for a rustic look

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My favorite part is crunching up brightly colored mint chocolate candies with my kids and scattering them thick on top We always sneak the broken corners as snack rewards while wrapping the rest for friends

Storage Tips

Store peppermint bark in an airtight container at room temperature for up to two weeks If your kitchen is extra warm you can refrigerate it just allow it to come to room temperature before serving for best snap and flavor Avoid freezing to prevent condensation and texture changes

Ingredient Substitutions

You can swap regular chocolate chips or high quality chocolate bars for almond bark if desired Melt gently and add a bit of coconut oil to keep things smooth Try chopped Andes mints or other peppermint chocolates for the topping if you cannot find peppermint chips

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Serving Suggestions

Serve pieces of peppermint bark on a holiday dessert platter or tuck them into cellophane bags for easy edible gifts I love including a few shards alongside hot cocoa or coffee for a sweet minty treat

Cultural and Historical Context

Peppermint bark started gaining popularity in America in the late 20th century thanks to its no bake simplicity and festive colors Chocolate and peppermint have long been paired for winter treats but this version is celebrated for its satisfying layers and candy crunch

Recipe FAQs

→ How do I melt almond bark without burning it?

Melt almond bark in the microwave in 30-second bursts, stirring each time to prevent scorching and ensure smooth texture.

→ Can I substitute peppermint extract for peppermint oil?

Peppermint oil is more potent than extract. If substituting, use about three times the amount of extract for similar minty flavor.

→ What toppings can I use besides mint candies?

Try crushed candy canes, chocolate chips, sprinkles, or toasted nuts for additional flavor and texture variations.

→ How should I store peppermint bark?

Keep peppermint bark in an airtight container at room temperature for up to two weeks. Refrigeration is optional but helps keep it firm.

→ Can I use regular chocolate instead of almond bark?

Yes, substitute with high-quality white and dark chocolate, but temper it for best texture and shine.