Milk Chocolate Peppermint Bark
Milk Chocolate Peppermint Bark is the ultimate holiday treat. Rich, creamy, and full of peppermint crunch in every bite. This easy no-bake recipe comes together in minutes and makes the perfect homemade gift for friends, neighbors, or teachers. Whether you’re filling cookie tins, building a dessert platter, or just craving something festive and chocolatey, this peppermint bark is always a hit during the holidays.
Nothing says holidays like peppermint. There’s just something about that crisp, cool flavor paired with chocolate that instantly brings the season to life. This recipe captures all that magic, with a mixture of milk and dark chocolate, luscious white chocolate, topped with crunchy candy cane pieces. This year I’m taking it up a notch by adding mint M&M’s for an extra pop of color. You can easily double or triple the recipe for parties, holiday gatherings, or just to have plenty on hand to enjoy throughout the season.
If you’re looking for more holiday treats, make sure to check out Andes Chocolate Mint Brownies, Hershey Kiss Sugar Cookies, and Brioche Babka.
Why You’ll Love This Milk Chocolate Peppermint Bark
- Made with real chocolate- Using high-quality milk, semi-sweet, and white chocolate really makes a difference. It melts smoothly, tastes fresh, and gives that classic peppermint bark texture everyone loves.
- Refreshing peppermint taste- With crushed candy canes, mint M&M’s, and a hint of peppermint extract, every bite is bright and minty but not overwhelming.
- Simple ingredients- You don’t need anything complicated! With only 6 ingredients, this peppermint bark is quick, easy, and foolproof.
- Easy no-bake recipe- Melt, layer, sprinkle, and let it sit. That’s it!
- Perfect for gifting- Break it into pieces and package the bark in tins, bags, or small gift boxes.
Key Ingredient Notes
- Chocolate- I use both milk and semi-sweet chocolate bars, not chips. Chips have stabilizers that stop them from melting smoothly, so bars give you a nice, even layer and better texture.
- White chocolate- For this recipe, I use Ghirardelli Premium Baking White Chocolate Bar. Lindt Classic White Chocolate is also a great option.
- Coconut oil- Helps the chocolate melt evenly and gives the bark a glossy finish. You can also use vegetable oil.
- Peppermint extract- Just a little boosts the mint flavor without being too strong.
- Crushed candy canes- Adds that classic peppermint crunch.
- Mint M&M’s- A fun addition for color, chocolate flavor, and extra crunch.
The Best Chocolate For Peppermint Bark
When it comes to making peppermint bark, the chocolate you use makes all the difference. While chocolate chips or morsels are perfect for cookies, they’re not ideal for melting because they contain stabilizers that prevent them from smoothing out properly. Candy melts are fun for decorating, but they don’t have the same rich chocolate flavor. They’re fine for coating or accents, but not something you’ll want to eat in big quantities.
For the best results, I recommend Ghirardelli, Lindt, or Guittard when making bark.
How To Make Peppermint Bark
STEP 1: Prepare your pan. Line the bottom and sides of an 8-inch square baking pan with parchment paper, smoothing out any wrinkles. Set aside.
STEP 2: Melt the milk chocolate. Using a double boiler, melt the milk chocolate and semi-sweet chocolate with 1/2 teaspoon of coconut oil until smooth.
STEP 3: Create the bottom layer. Pour the melted chocolate into the prepared pan and spread it evenly with an offset spatula. Place the chocolate in the fridge for 10 minutes to set. Do not go longer than 10 minutes or else the white chocolate may not stick to it.
STEP 4: Melt the white chocolate. In the double boiler, melt the white chocolate with 1/2 teaspoon of coconut oil until smooth. Remove from the heat and stir in the peppermint extract. Let it cool slightly.
STEP 5: Add the white chocolate layer. Then, pour the white chocolate over the chocolate layer, spreading it gently with a spatula.
STEP 6: Top with candy. Sprinkle crushed candy canes and mint M&M’s evenly over the white chocolate layer, pressing lightly so they stick.
STEP 7: Let set. Let the bark harden in the fridge for 20 minutes or until the chocolate is completely set.
STEP 8: Break and store. Once set, cut or break the bark into small pieces and store in an airtight container.
Tips For Success
- Use quality chocolate- Since the recipe is all about the chocolate, pick a brand you actually enjoy eating on its own. Good-quality bars melt smoother and have a richer, creamier flavor than chocolate chips.
- Melt gently- Chocolate burns easily, so take your time. If using the microwave, heat the chocolate in 15-20 second bursts, stirring in between until smooth. For a double boiler, make sure the bowl doesn’t touch the simmering water. You want gentle, indirect heat.
- Avoid any moisture. A single drop of water can make the chocolate seize up and turn grainy. Make sure your bowl, spatula, and utensils are completely dry before melting.
- Crush the candy canes evenly. Too fine, and they’ll melt into the chocolate; too big, and they’ll be hard to bite. I like to seal them in a ziplock bag and gently tap with a rolling pin until you get small pieces.
- Don’t over chill. Chill the the bottom layer for just 10 minutes, until set. If it’s too cold, the layers wont stick together properly.
FAQ’s
Make sure the bottom layer is just barely set before adding the next one, still slightly tacky to the touch. That way, the two layers bond together instead of lifting apart once cooled.
Yes! Peppermint bark is one of the best make-ahead holiday treats. You can make it up to two weeks in advance and store it in an airtight container at room temperature until you’re ready to serve or gift it.
It’s completely up to you. For a classic bark, aim for about 1/4-inch thick. Thicker bark gives a satisfying snap, while thinner bark breaks into more delicate pieces.
Humidity can make crushed peppermint sticky. Store the bark in an airtight container, layering parchment or wax paper between each layer to keep the pieces from sticking.
Yes, and it looks beautiful! Pour both melted chocolates into the pan at the same time and use a toothpick or knife to create a marbled swirl pattern before topping with crushed candy canes and mint M&M’s.
Did You Make This Recipe
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Milk Chocolate Peppermint Bark
Ingredients
- 4 oz milk chocolate, coarsely chopped
- 4 oz semi-sweet chocolate, coarsely chopped
- 8 oz white chocolate, coarsely chopped
- 1 tsp coconut oil, divided
- 1/4 tsp pure peppermint extract
- 1/4 cup crushed candy canes
- 1/3 cup mint M&M candies
Instructions
- Line the bottom and sides of an 8-inch square baking pan with parchment paper, smoothing out any wrinkles. Set aside.
- Using a double boiler, melt the milk chocolate and semi-sweet chocolate with 1/2 teaspoon of coconut oil until smooth.
- Pour the melted chocolate into the prepared pan and spread it evenly with an offset spatula. Place the chocolate in the fridge for 10 minutes to set. Do not go longer than 10 minutes or else the white chocolate may not stick to it.
- In the double boiler, melt the white chocolate with 1/2 teaspoon of coconut oil until smooth. Remove from the heat and stir in the peppermint extract. Let it cool slightly.
- Then, pour the white chocolate over the chocolate layer, spreading it gently with a spatula.
- Sprinkle crushed candy canes and mint M&M's evenly over the white chocolate layer, pressing lightly so they stick.
- Let the bark harden in the fridge for 20 minutes or until the chocolate is completely set.
- Once set, cut or break the bark into small pieces and store in an airtight container.