This deliciously easy white chocolate peppermint Christmas bark is the perfect sweet treat for holiday gifting! It’s also only 4 ingredients and a no-bake easy recipe.
Perfect for the holiday season, this white chocolate Christmas bark recipe combines rich milk or dark chocolate layer with a thick mint white chocolate on top. Decorate with crunchy peppermint candies and festive sprinkles.
This easy festive bark is perfect to break into small pieces and package up in a plastic gift bag or fill a mason jar with to give to friends and family. It lasts for ages so you can make your homemade Christmas gifts in advance. It’s a great way to use up any leftover candy canes or other holiday candies too!
Be sure to check out the recipe video below!
✏️ Recipe creation
After making my white chocolate Christmas fudge recipe, I really wanted to have another Christmas themed candy to add to my DIY festive gifts collection. Chocolate bark is a super simple confection that's even quicker than the fudge version.
I also had a whole bunch of white chocolate chips, festive sprinkles and candy canes just begging to be used… It’s a good thing my family likes peppermint and white chocolate!
It’s also a great addition to a Christmas party goodie bag or stocking filler – the perfect treat for the holidays!
This chocolate bark recipe calls for the following ingredients:
- Milk chocolate or dark chocolate (semisweet)
- White chocolate
- Peppermint extract
- Candy canes (crushed, optional)
- Christmas sprinkles (optional)
See the recipe card for quantities.
I use crushed candy canes for my Christmas bark, but you can instead use peppermint chips or other peppermint candies to crush into pieces.
I use peppermint extract for this recipe, but you can swap this for a few drops of edible peppermint oil instead.
I like to use a peppermint flavor for a classic peppermint bark, but you can instead use spearmint flavor if you prefer.
This bark recipe calls for either milk or dark chocolate (i.e. semi-sweet chocolate chips) as the bottom layer. Some of my family aren’t big fans of dark chocolate so I tend to use milk chocolate (I think the little ones may prefer that too!).
You can swap your milk/dark chocolate layer for chocolate candy melts or even cute festive red candy melts instead.
I use chocolate chips to melt for this bark, but you can instead use bars of baking chocolate. Break them into small pieces for easier melting.
- To measure your ingredients, it’s best to use weights rather than cups for better accuracy.
- Using high-quality chocolate will give your festive bark a better flavor. I love using Callebaut white chocolate chips and milk chocolate chips, but any good brand of chocolate (regular or baking types) will work. I especially like white chocolate with a high cocoa butter percentage!
I use the following equipment for this recipe:
- 20cm / 8-inch square baking tin (or a cookie sheet / baking tray)
- Greaseproof paper (parchment paper / wax paper)
- Medium heatproof bowl (microwave-safe bowl)
- Rubber spatula or wooden spoon
- Weighing scales
- Measuring spoons
I usually use an 8-inch square pan for this white chocolate Christmas bark recipe, but you can swap this for a larger size (e.g. 9-inch square tin or a cookie sheet / baking tray). If doing so, spread out your melted chocolate in an even layer on the greaseproof paper (parchment) lining. I usually use a knife or spatula (an offset spatula is easiest!). Each chocolate layer should be roughly ½-inch (1-2cm) thick.
I find it easiest to use a microwave to heat the chocolate. However, you can instead use a double boiler method. On a medium-low heat, boil water in a medium saucepan and melt your chocolate in a heatproof bowl placed on top. The steam from the boiling water heats the bowl and melts the chocolate gently. Stir until completely melted.
I usually snap my bark into pieces with my hands (I know, so strong right?). However, you also use a sharp knife to cut it up.
- I like using digital scales for weighing my ingredients as it's easy and accurate. I quite like KitchenAid or Salter scales.
- It’s best to use actual measuring spoons. Cutlery teaspoons and tablespoons aren’t actually the correct volume - I never knew it before!
- I’d also recommend levelling off any heaped scoops for a more accurate measurement.
- Even if your baking pan is non-stick, I recommend greasing and lining your tin with parchment paper or greaseproof paper. Leave a small overhang of paper to make it easier to lift your bark out of the tin after it sets.
- One of the hardest parts of the recipe can be breaking up your bark! If your thick bark is difficult to snap into little pieces straight from the fridge, let it come up to room temperature first.
Step 1: If using, crush your peppermint candies either in a food processor or in a plastic bag using a rolling pin.
Steps 2 - 3: In a heatproof bowl, microwave the milk or dark chocolate in the microwave for 20sec bursts, stirring between bursts until fully melted.
Steps 4 - 5: Pour chocolate into a tin lined with greaseproof paper, then smooth out to a thin layer and refrigerate.
Step 6: In a heatproof bowl, microwave the white chocolate in the microwave for 20sec bursts, stirring between bursts until fully melted.
Step 7: Stir in the peppermint extract.
Steps 8 - 9: Pour into the tin over the slightly set chocolate layer. Smooth out the melted chocolate.
Step 10: Top with crushed peppermint candies and other optional toppings then refrigerate for at least 30mins until set.
Steps 11 - 12: Remove your chocolate from the tin and peel off the greaseproof paper. Snap the set slab into shards of bark and enjoy!
You can also check out the recipe video below or the webstory!
Your white chocolate Christmas bark should last up to 1 month at room temperature stored in an airtight container.
If it’s hot where you live, you might need to store your homemade candy in the refrigerator if that’s what you usually do with chocolate.
💭 Top tips
- If you’re using crushed candy canes, try to avoid getting water or condensation on your bark as your candy might start to dissolve! This can be an issue if you keep it in the fridge.
- To crush your candy canes, you can pulse them in a food processor or place them into a plastic bag and bash them with a rolling pin on a hard surface.
- This easy treat is the perfect gift! To give your easy Christmas bark, you can place the shards into a mason jar, then add a festive ribbon with a gift tag. Alternatively, you can fill cellophane plastic candy bags and use colourful ties.
- I like my bark quite thick, but if you're giving it to people that don't have strong teeth, you can use a 9-inch square baking tin instead. Alternatively, spread your chocolate layers on a lined cookie sheet so you can choose how thick you want it.
Your white chocolate bark should last for up to 1 month stored in an airtight container in the fridge.
Not really… I’ve tried this before and the chocolate texture can come out a little different afterwards.
Yes, this is a gluten-free white chocolate Christmas bark recipe.
However, check the allergens listed on your ingredients and decorations just in case, as there can be cross-contamination warnings.
If you’ve got any specific questions on making your white chocolate Christmas bark recipe, please feel free to leave a comment below and I’ll try my best to help out!
Flavour and topping options
You can also swap peppermint candy for your favourite sprinkles (red and green sprinkles work great) and other holiday candy. I bet small pieces of peppermint patties would be great added to this bark!
If you have an oil-based red food coloring you can add a few drops to melted white chocolate and add a cute red drizzle on top for a candy cane effect!
If you’re not a huge fan of peppermint, you can exclude the peppermint extract. There will still be a minty hint from the crushed candy canes, but it won’t be as strong.
🧁 Other goodies
Looking for some other goodies to make?
If you're after easy no-bake festive desserts, check out this list of the 80+ best no-bake Christmas dessert recipes!
For all the Christmas lovers, check out these festive recipes for more holiday baking:
- Gingerbread orange cheesecake
- Mince pie orange blondies
- White chocolate orange cheesecake
- Easy Bailey's Irish cream cupcakes
If you’re after more great holiday homemade gift ideas, you might also like these treats:
- White chocolate Christmas fudge (a family-favorite Christmas candy!)
- Mulled wine cranberry curd
- Vegan Christmas cookie mix mason jar
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White Chocolate Christmas Bark
Rate this recipe here:
- 2 Candy canes / peppermint candies crushed
- Festive sprinkles
- If using, crush your peppermint candies either in a food processor or in plastic bag using a rolling pin.
- In a heatproof bowl, microwave the milk or dark chocolate in the microwave for 20sec bursts, stirring between bursts until fully melted.
- Pour chocolate into a 8-inch tin (or cookie sheet) lined with greaseproof paper, then smooth out to a thin layer and refrigerate.
- In a heatproof bowl, microwave the white chocolate in the microwave for 20sec bursts, stirring between bursts until fully melted.
- Stir in the peppermint extract and pour into the tin over the slightly set chocolate layer. Smooth out the melted chocolate.
- Top with crushed peppermint candies and other optional toppings then refrigerate for at least 30mins until set.
- Remove your chocolate from the tin and peel off the greaseproof paper. Snap the set slab into shards of bark and enjoy!
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
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