Melted dark chocolate mixed with peppermint chunks is drizzled with white chocolate and chilled on a baking sheet for a sweet holiday treat or gift! Click on the links in the footnotes for 3 variations.


Read the full recipe after the video.

Recipe Summary

20 mins
45 mins
1 hr 5 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Chocolate Bark Base:
Peppermint Bark:


Instructions Checklist
  • Line a baking sheet with parchment paper. Set aside.

  • Place 2 chopped chocolate bars in the top pan of a double boiler over hot but not boiling water. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Remove from heat and let stand to cool for 15 minutes.

  • Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth.

  • Stir in 3/4 cup peppermint chunks. Pour mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with the remaining peppermint chunks.

  • In a small microwave-safe bowl, microwave the white chocolate on medium power (50 percent) in 30 second intervals, stirring between intervals until melted.

  • Remove and stir. If chocolate is not melted, return it to the microwave and repeat the heating step, stirring every 30 seconds to avoid scorching.

  • Spoon white chocolate mixture into a large self-sealing plastic bag. Snip off one corner; drizzle chocolate over bark.

  • Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.

For 3 variations on the Peppermint Bark recipe, click on the links below.

Nutrition Facts

297 calories; protein 3.1g; carbohydrates 32.3g; fat 18.4g; cholesterol 9mg; sodium 34.9mg. Full Nutrition