You’ll find 15 peppermint bark recipes that are easy to make and taste like the holidays. Start with a classic layered bark, then try variations like dark chocolate with sea salt, white chocolate candy cane swirls, or a vegan almond version. Each recipe lists ingredients, melting tips, and simple steps for spreading and setting the bark, so you can bake, gift, or snack with confidence—keep going for the full recipes and quick tips.
Classic Layered Peppermint Bark
A timeless, crunchy-smooth peppermint treat that’s perfect for gifting or snacking.
Ingredients:
- 12 oz (340 g) semisweet or dark chocolate, chopped or chips
- 12 oz (340 g) white chocolate, chopped or chips
- 1/2 to 3/4 tsp peppermint extract (to taste)
- 1/4 tsp vegetable oil or neutral oil (optional, for shine and easier melting)
- 1/2 to 3/4 cup crushed candy canes or peppermint candies (about 4–6 standard candy canes)
- Parchment paper or silicone baking mat
- 8×8-inch or 9×9-inch baking pan (or similar size)
How to Make:
- Line the baking pan with parchment paper, leaving some overhang for easy removal.
- Place the semisweet/dark chocolate in a microwave-safe bowl and heat in 20–30 second bursts, stirring between each, until smooth. Add a teaspoon of oil if desired and stir until glossy.
- Pour the melted dark chocolate into the prepared pan and spread into an even layer with an offset spatula or the back of a spoon. Chill in the refrigerator for about 10–15 minutes to set but not fully harden.
- While the dark layer chills, melt the white chocolate the same way (microwave in short bursts), stirring until smooth. Stir in the peppermint extract—start with 1/2 tsp and add more if you prefer a stronger flavor.
- Remove the pan from the fridge and pour the white chocolate over the chilled dark layer, spreading evenly to cover. Tap the pan gently to remove air bubbles.
- Immediately sprinkle the crushed candy canes evenly over the white chocolate, pressing lightly so pieces stick.
- Chill the pan in the refrigerator for at least 30–60 minutes or until fully set.
- Lift the bark from the pan using the parchment overhang and break or cut into pieces. Store in an airtight container in the fridge for up to 2 weeks or at cool room temperature for a few days.
Enjoy a piece (or three) of this classic peppermint bark — bright, minty, and utterly addictive!
Dark Chocolate Sea Salt Peppermint Bark
Dark and minty with a salty crunch—this peppermint bark is grown-up candy perfection.
Ingredients:
- 8 oz (225 g) dark chocolate (70% cocoa), chopped or chips
- 4 oz (115 g) white chocolate, chopped or chips
- 1/2 tsp peppermint extract
- 1/2 to 3/4 tsp flaky sea salt (plus extra for sprinkling)
- 1/2 cup crushed candy canes or peppermint candies (about 4–6 standard sticks)
- 1 tsp neutral oil (optional, for glossy dark chocolate)
- Parchment paper or a silicone baking mat
How to Make:
- Line a baking sheet with parchment paper or a silicone mat.
- Melt the dark chocolate in a heatproof bowl over simmering water (double boiler) or in short bursts in the microwave, stirring until smooth. Stir in the optional oil for shine.
- Stir 1/4 tsp flaky sea salt into the melted dark chocolate, then spread it evenly onto the prepared sheet to about 1/4-inch thickness. Chill until set, about 15–20 minutes.
- Meanwhile, crush the candy canes into small pieces and set aside.
- Melt the white chocolate the same way, stirring in the peppermint extract once smooth.
- Pour the white chocolate over the chilled dark layer and spread gently to cover.
- Immediately sprinkle the crushed candy canes over the warm white chocolate and finish with a light sprinkling of flaky sea salt.
- Chill until fully set, about 30 minutes to 1 hour.
- Break into irregular pieces and store in an airtight container in a cool place.
Enjoy the sweet-salty crunch—perfect for gifting or nibbling straight from the jar!
White Chocolate Candy Cane Swirl Bark
A cool, festive twist on classic peppermint bark—white chocolate swirled with crushed candy canes for a pretty, crunchy treat.
Ingredients:
- 12 oz white chocolate chips or chopped white baking chocolate
- 1 tsp vegetable oil or coconut oil (optional, for smoother melting)
- 1/2 to 3/4 cup crushed candy canes or peppermint candies (reserve a few larger pieces for topping)
- 4–6 small mini candy canes (or 8–10 whole candy canes) lightly crushed for swirls
- Parchment paper or silicone baking mat
How to Make:
- Line a baking sheet with parchment paper or a silicone baking mat.
- Melt white chocolate gently in a heatproof bowl over simmering water (double boiler) or in 20–30 second bursts in the microwave, stirring until smooth. Add oil if using and stir to combine.
- Stir most of the crushed candy canes into the melted white chocolate, keeping a few pieces aside for topping.
- Pour and spread the chocolate evenly on the prepared baking sheet to about 1/4-inch thickness.
- Sprinkle the reserved crushed candy canes over the top.
- Use a few lightly crushed candy canes or a skewer to create a swirled pattern on the surface by dragging gently through the chocolate.
- Let the bark set at room temperature or speed it up in the fridge for 20–30 minutes until firm.
- Break into pieces once fully set and store in an airtight container at cool room temperature or in the fridge.
Enjoy the bright peppermint crunch—perfect for gifting or nibbling with hot cocoa!
Peppermint Mocha Chocolate Bark
Peppermint Mocha Chocolate Bark — a festive mashup of rich coffee-spiked chocolate and crunchy peppermint for holiday snacking bliss.
Ingredients:
- 12 oz semisweet or dark chocolate, chopped (or chocolate chips)
- 4 oz milk chocolate, chopped (or chips)
- 1–2 tsp instant espresso powder (adjust to taste)
- 1/2 tsp vanilla extract
- 1/4 tsp fine sea salt (optional)
- 3/4 cup crushed peppermint candies or candy canes (plus extra for garnish)
- 1/4 cup white chocolate chips (for drizzle)
- Parchment paper or a silicone baking mat
How to Make:
- Line a baking sheet with parchment paper or a silicone mat and set aside.
- Melt the semisweet/dark chocolate in a heatproof bowl over simmering water (double boiler) or in 20–30 second bursts in the microwave, stirring until smooth.
- Stir the instant espresso powder, vanilla, and salt into the melted dark chocolate until fully combined and smooth.
- Pour the mocha chocolate onto the prepared sheet and spread to an even layer about 1/4-inch thick.
- Melt the milk chocolate the same way, then spoon or drizzle it in ribbons over the mocha layer and gently swirl with a toothpick or spatula for a marbled effect.
- Sprinkle the crushed peppermint candies evenly over the top, pressing lightly so they stick into the chocolate.
- Melt the white chocolate chips and drizzle over the bark for contrast and extra sweetness.
- Refrigerate the tray for about 30–45 minutes, or until the chocolate is fully set.
- Break the bark into pieces using your hands or a knife, and store in an airtight container at cool room temperature or in the fridge.
Enjoy this Peppermint Mocha Chocolate Bark with a cup of coffee or hot cocoa — it’s holiday crunch and cocoa kick in every bite!
Vegan Almond Peppermint Bark
Bright, minty, and delightfully crunchy—this vegan almond peppermint bark is a festive treat everyone can enjoy.
Ingredients:
- 12 oz vegan dark chocolate (or semi-sweet chocolate chips)
- 6 oz vegan white chocolate (or vegan white chocolate chips or cacao butter blend)
- 1/2 tsp peppermint extract (adjust to taste)
- 1/4 tsp vanilla extract (optional)
- 1 cup sliced or slivered almonds, lightly toasted
- 1/2 cup crushed candy canes or crushed peppermint candies (ensure vegan)
- Pinch of fine sea salt
- Parchment paper or silicone baking mat
How to Make:
- Line a baking sheet with parchment paper or a silicone mat and set aside.
- Toast the almonds in a dry skillet over medium heat for 3–5 minutes, stirring, until fragrant. Let cool.
- Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler) or in 20-second microwave bursts, stirring until smooth.
- Stir half the toasted almonds and a pinch of salt into the melted dark chocolate.
- Spread the dark chocolate mixture evenly on the prepared sheet to about 1/4-inch thickness. Chill in the fridge for 10–15 minutes to set slightly.
- Melt the vegan white chocolate using the same double boiler or microwave method until smooth.
- Stir the peppermint extract (and vanilla if using) into the white chocolate, then pour or drizzle it over the chilled dark chocolate layer and gently spread to cover.
- Immediately sprinkle the remaining toasted almonds and crushed candy canes over the top, pressing lightly so they adhere.
- Chill the bark in the fridge for 30–45 minutes, or until fully set.
- Break into pieces and store in an airtight container in the fridge for up to 2 weeks.
Enjoy the crisp snap and cool peppermint flavors—perfect for gifting or nibbling by the handful!
Gluten-Free Peppermint Pretzel Bark
Sweet, salty, and minty — this gluten-free peppermint pretzel bark is a snap to make and irresistible to snack on.
Ingredients:
- 12 oz (340 g) gluten-free dark chocolate or chocolate chips
- 8 oz (225 g) gluten-free white chocolate or white chocolate chips
- 2 cups gluten-free pretzels, roughly crushed
- 1/2 tsp peppermint extract
- 1/2 cup crushed candy canes or peppermint candies
- Optional pinch of flaky sea salt
How to Make:
- Line a baking sheet with parchment paper and set aside.
- Melt the dark chocolate in a heatproof bowl over simmering water or in 20–30 sec bursts in the microwave, stirring until smooth.
- Stir half of the crushed gluten-free pretzels into the melted dark chocolate and spread the mixture evenly on the prepared sheet into a roughly 1/4-inch layer.
- Chill the base in the fridge for 10–15 minutes until slightly firm.
- Melt the white chocolate the same way, then stir in the peppermint extract.
- Spoon or drizzle the white chocolate over the chilled dark chocolate layer and gently spread to cover.
- Immediately sprinkle the remaining crushed pretzels and the crushed candy canes evenly over the top, pressing down lightly so they stick.
- Sprinkle a little flaky sea salt if you like a salty contrast.
- Chill in the fridge for 30–45 minutes or until fully set.
- Break into pieces and store in an airtight container in the fridge for up to 2 weeks.
Enjoy this crunchy, minty treat — perfect for gifting or sneaking straight from the tray!
Double Chocolate Peppermint Crunch Bark
Double Chocolate Peppermint Crunch Bark — rich layers of dark and white chocolate studded with crunchy peppermint for the ultimate holiday treat.
Ingredients:
- 8 oz dark or semisweet chocolate, chopped or chips
- 8 oz white chocolate, chopped or chips
- 1 cup crushed peppermint candies or candy canes (plus extra for topping)
- 1 tbsp coconut oil or neutral oil (divided, optional — 1/2 tbsp per chocolate for silky texture)
- Pinch of sea salt (optional)
How to Make:
- Line a baking sheet with parchment paper and set aside.
- Melt the dark chocolate with 1/2 tbsp oil in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth.
- Pour and spread the melted dark chocolate onto the prepared sheet into an even rectangle about 1/4 inch thick.
- Chill the dark chocolate in the fridge for 10–15 minutes until slightly set but still tacky.
- Melt the white chocolate with the remaining 1/2 tbsp oil the same way, stirring until glossy.
- Pour the white chocolate over the slightly set dark layer and gently spread to cover.
- Immediately sprinkle the crushed peppermint evenly over the top, pressing lightly so pieces adhere.
- Finish with a light pinch of sea salt if you like a sweet-salty contrast.
- Refrigerate the bark for 20–30 minutes until fully set and firm.
- Break into irregular pieces and serve, storing extras in an airtight container in the fridge.
Enjoy the pepperminty crunch — perfect for gifting or snacking all season long!
Peppermint Oreo Cookie Bark
A crunchy, chocolatey peppermint Oreo bark that’s easy to make and perfect for gifting.
Ingredients:
- 12 oz (340 g) semisweet or dark chocolate chips (or chopped chocolate)
- 6 oz (170 g) white chocolate chips (or chopped white chocolate)
- 15–20 Oreo cookies, coarsely crushed (about 1 1/2 cups)
- 1/2–1 tsp peppermint extract (to taste)
- 1–2 tbsp vegetable oil or coconut oil (optional, for smoother melts)
- Red food coloring or a few drops of red gel (optional, for swirls)
- Sea salt or crushed candy canes for sprinkling (optional)
How to Make:
- Line a baking sheet with parchment paper and set aside.
- Melt the semisweet chocolate in a microwave-safe bowl in 20–30 second bursts, stirring between, until smooth; add 1 tbsp oil if desired.
- Stir in 1/2 tsp peppermint extract into the melted semisweet chocolate.
- Spread the melted semisweet chocolate in an even layer on the prepared sheet.
- Sprinkle about two-thirds of the crushed Oreos evenly over the chocolate; gently press them in.
- Melt the white chocolate the same way, adding a little oil if needed, and stir in the remaining 1/2 tsp peppermint extract.
- Spoon or drizzle the white chocolate over the dark chocolate layer.
- Add a few drops of red food coloring to a small portion of the white chocolate, stir, and swirl it into the white layer with a toothpick for a peppermint look.
- Sprinkle the remaining crushed Oreos and a pinch of sea salt or crushed candy cane pieces on top.
- Refrigerate for 30–60 minutes, until fully set.
- Break or cut the bark into pieces and store in an airtight container in the fridge.
Enjoy this festive peppermint Oreo bark with hot cocoa or share it as a sweet holiday treat!
Salted Caramel Peppermint Bark
Salted Caramel Peppermint Bark — sweet, salty, and festive in every crunchy bite.
Ingredients:
- 12 oz (340 g) dark chocolate, chopped or chips
- 8 oz (225 g) white chocolate, chopped or chips
- 1 cup (240 g) homemade or store-bought soft caramel sauce (plus extra for drizzling, if desired)
- 1/2 tsp sea salt, plus extra flaky sea salt for sprinkling
- 1/2 tsp vanilla extract
- 1 cup crushed peppermint candies or candy canes (about 6–8 regular candy canes)
- 1 tbsp neutral oil (optional, for smoother melted chocolate)
How to Make:
- Line a baking sheet with parchment paper and set aside.
- Melt the dark chocolate in a microwave-safe bowl in 20–30 second bursts, stirring between, or use a double boiler until smooth; stir in 1 tbsp oil if using.
- Spread the melted dark chocolate in an even layer on the prepared sheet; chill 5–10 minutes to set slightly.
- Warm the caramel sauce briefly so it’s pourable; stir in 1/2 tsp sea salt and vanilla.
- Dollop or drizzle the salted caramel over the set dark chocolate and gently swirl with a knife to create ribbons.
- Melt the white chocolate the same way as the dark; spread it gently over the caramel layer to cover.
- Immediately sprinkle the crushed peppermint evenly over the top, pressing lightly so pieces stick.
- Sprinkle a pinch of flaky sea salt across the top for contrast.
- Chill the bark until fully set, about 30–60 minutes.
- Break into pieces and serve.
Enjoy the sweet-salty-peppermint magic—perfect for gifting or snacking by the fire!
Hazelnut Chocolate Peppermint Bark
Hazelnut Chocolate Peppermint Bark — a crunchy, nutty twist on holiday peppermint bark with toasted hazelnuts and layers of dark and white chocolate.
Ingredients:
- 8 oz (225 g) dark chocolate (60–70% cacao), chopped
- 6 oz (170 g) white chocolate, chopped
- 1 cup toasted hazelnuts, roughly chopped
- 1/2 cup crushed peppermint candy or candy canes
- 1 tsp coconut oil or neutral oil (optional, for smoother melting)
- Pinch of sea salt
How to Make:
- Line a baking sheet with parchment paper and set aside.
- Toast hazelnuts in a dry skillet over medium heat, shaking frequently, until fragrant and skins loosen, about 5–7 minutes. Rub skins off with a clean towel and roughly chop.
- Melt the dark chocolate in a heatproof bowl over a simmering pot of water (double boiler) or in 20–30 second microwave bursts, stirring until smooth; stir in half the chopped hazelnuts and the pinch of sea salt.
- Spread the dark chocolate mixture evenly on the prepared baking sheet to about 1/4-inch thickness; chill in the fridge for 10–15 minutes to set slightly.
- Melt the white chocolate the same way, adding the coconut oil if using for a silkier texture; stir until completely smooth.
- Pour the white chocolate over the set dark layer and spread gently with a spatula to cover.
- Immediately sprinkle the remaining chopped hazelnuts and the crushed peppermint evenly over the white chocolate, pressing lightly so pieces adhere.
- Chill the bark in the refrigerator until fully set, about 30–45 minutes.
- Break into irregular pieces and transfer to a serving plate or airtight container for storage.
Enjoy this crunchy, minty-hazelnut bark — perfect for gifting or snacking by the fire!
Peppermint Almond Joy-Inspired Bark
Peppermint Almond Joy-Inspired Bark — a festive mash-up of classic holiday peppermint and coconut-almond bliss.
Ingredients:
- 8 oz dark chocolate (or chocolate chips)
- 8 oz white chocolate (or white chocolate chips)
- 1 cup sweetened shredded coconut, toasted
- 1/2 cup whole almonds, roughly chopped
- 1/4 cup sweetened condensed milk (optional, for chewier coconut clusters)
- 1 tsp vanilla extract
- 1/2 to 1 tsp peppermint extract (to taste)
- 4-6 candy canes or peppermint candies, crushed
- Pinch of flaky sea salt (optional)
How to Make:
- Line a baking sheet with parchment paper and set aside.
- Toast the shredded coconut in a dry skillet over medium heat, stirring, until golden; let cool.
- If using condensed milk, mix it with the toasted coconut and vanilla to make chewy clusters; otherwise keep the coconut loose.
- Melt the dark chocolate in a heatproof bowl over simmering water or in 20-30 second microwave bursts, stirring until smooth.
- Pour and spread the dark chocolate into an even layer on the prepared baking sheet.
- Sprinkle the toasted coconut and chopped almonds evenly over the dark chocolate layer; press gently.
- Melt the white chocolate the same way and stir in the peppermint extract, starting with 1/2 tsp and adding more if desired.
- Drizzle or dollop the white chocolate over the dark chocolate layer, then use a toothpick or skewer to swirl slightly for a marbled look.
- Sprinkle the crushed candy canes over the top and finish with a light pinch of flaky sea salt if using.
- Chill the bark in the refrigerator until fully set, about 30–45 minutes.
- Break into pieces and store in an airtight container in the fridge.
Enjoy the crunchy, minty, coconut-almond joy in every festive bite!
Peppermint White Chocolate Cranberry Bark
Crisp, creamy peppermint bark studded with tart cranberries — festive and irresistible.
Ingredients:
- 12 oz white chocolate chips or chopped white chocolate
- 1/2 teaspoon peppermint extract
- 1 cup dried cranberries, roughly chopped if large
- 1/2 teaspoon fine sea salt (optional, to taste)
- 1/3 cup crushed peppermint candy or candy canes
- Parchment paper or a silicone baking mat
How to Make:
- Line a baking sheet with parchment paper or a silicone mat.
- Melt the white chocolate in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth.
- Stir in the peppermint extract and the fine sea salt, if using.
- Fold in the dried cranberries so they’re evenly distributed.
- Pour the chocolate mixture onto the prepared sheet and spread into an even 1/4- to 1/2-inch layer.
- Sprinkle the crushed peppermint candy over the top, gently pressing it into the chocolate.
- Chill in the refrigerator for about 30–45 minutes, or until fully set.
- Break or cut into pieces and store in an airtight container in a cool place or the fridge.
Enjoy this bright, minty treat — perfect for gifting or grazing all season long!
Peppermint Peanut Butter Ripple Bark
Peppermint Peanut Butter Ripple Bark — a crunchy, creamy, festive candy mash-up with a sweet peppermint crunch and peanut butter swirls.
Ingredients:
- 12 oz white chocolate chips or chopped white baking chocolate
- 1/2 cup creamy peanut butter (smooth works best)
- 1/4 cup powdered sugar (optional, for thicker peanut butter swirl)
- 1/2 tsp vanilla extract
- 1/4 tsp salt (if using unsalted peanut butter)
- 1/2 to 3/4 cup crushed peppermint candies or candy canes (plus a bit extra for topping)
- 1 tbsp vegetable oil or coconut oil (optional, for smoother melted chocolate)
- Parchment paper or silicone baking mat
How to Make:
- Line a baking sheet with parchment paper or a silicone baking mat.
- Melt the white chocolate gently in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth; stir in the oil if using.
- Pour and spread the melted white chocolate evenly over the prepared baking sheet to about 1/4-inch thickness.
- In a small microwave-safe bowl, warm the peanut butter 15–20 seconds to loosen; stir in powdered sugar, vanilla, and salt if using, until smooth.
- Drop spoonfuls of the peanut butter mixture over the melted white chocolate, spacing them evenly.
- Use a skewer or the back of a knife to swirl the peanut butter into the white chocolate to create a ripple pattern—don’t overmix.
- Sprinkle the crushed peppermint candies over the top, gently pressing a few pieces into the surface.
- Refrigerate the pan for 30–45 minutes, or until the bark is fully set and firm.
- Break the set bark into irregular pieces using your hands or a knife.
- Store in an airtight container in the fridge for up to 2 weeks, or at cool room temperature for several days.
Enjoy the sweet-salty peppermint peanut butter ripples—perfect for gifting or snacking by the handful!
Spicy Mexican Chocolate Peppermint Bark
A festive twist on classic peppermint bark — rich chocolate meets warm Mexican spice for a bright, cozy bite.
Ingredients:
- 8 oz good-quality dark chocolate (60–70%), chopped
- 6 oz semi-sweet or milk chocolate, chopped
- 1 tsp ground cinnamon
- 1/8 to 1/4 tsp cayenne pepper (adjust for heat)
- 1/4 tsp ground ancho or chipotle chile powder (optional, for smoky depth)
- 1/2 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 3/4 cup crushed candy canes or peppermint candies (about 4–5 standard sticks), plus extra for garnish
- 1 tsp neutral oil (vegetable or light olive) or a bit of melted cocoa butter (optional, for shine)
- Parchment paper and a baking sheet
How to Make:
- Line a baking sheet with parchment paper and set aside.
- Melt the dark chocolate in a heatproof bowl over simmering water (double boiler) or in 20–30 second microwave bursts, stirring until smooth.
- Stir half the cinnamon, half the cayenne (start with less), the chile powder if using, and half the salt into the melted dark chocolate; mix in the vanilla and oil if using.
- Pour and spread the spiced dark chocolate evenly onto the prepared sheet to about 1/4-inch thickness.
- Chill the dark layer in the fridge for 10–12 minutes until it begins to set but is slightly tacky.
- Melt the semi-sweet (or milk) chocolate the same way, then stir in the remaining cinnamon, a pinch more cayenne if you like it hotter, and the remaining salt.
- Sprinkle about half of the crushed peppermint evenly over the chilled dark layer, then pour the melted lighter chocolate over it and spread gently to cover.
- Immediately sprinkle the remaining crushed candy canes over the top and press lightly so pieces stick.
- Refrigerate until fully set, about 20–30 minutes.
- Break the bark into pieces and store in an airtight container in the fridge (or at cool room temperature) for up to 2 weeks.
Enjoy the sweet, minty crunch with a surprising spicy kick — perfect for gifting or nibbling by the fire!
Mini Peppermint Bark Barklets
Tiny bites of holiday bliss—crispy, minty, and oh-so-shareable.
Ingredients:
- 8 oz white chocolate, chopped or chips
- 8 oz semi-sweet or dark chocolate, chopped or chips
- 1/2 tsp peppermint extract
- 1/4 tsp vanilla extract (optional)
- 1/4 tsp vegetable oil or coconut oil (optional, for smoother melting)
- 1/2 cup crushed peppermint candy canes or candy pieces
- Mini muffin tin or silicone mold (about 24 mini cavities)
- Mini paper liners (optional)
How to Make:
- Line a mini muffin tin with paper liners or grease silicone cavities lightly.
- Melt the dark or semi-sweet chocolate: place chocolate and 1/8 tsp oil in a microwave-safe bowl and heat in 20–30 second bursts, stirring between, until smooth.
- Spoon about 1 teaspoon of melted dark chocolate into each cavity to form a base; gently tap the tin to level. Chill in the fridge 5–7 minutes to set.
- Melt the white chocolate with remaining oil the same way, stirring until smooth. Stir in peppermint extract and vanilla if using.
- Spoon about 1 teaspoon of white chocolate over each set dark chocolate base, smoothing lightly.
- Immediately sprinkle crushed peppermint candy over the white layer so it sticks.
- Chill the tray in the refrigerator for 15–20 minutes, or until fully set.
- Pop the mini barklets out of the tin and store in an airtight container in the fridge for up to 2 weeks.
Enjoy these tiny peppermint barklets with a cup of cocoa or give them as festive homemade gifts—deliciously portable holiday cheer!
Conclusion
You’ve got fifteen easy, tasty peppermint bark ideas to try. Pick one recipe, gather simple ingredients, and set up a clean work surface. Melt chocolate slowly, spread it in an even layer, add toppings, chill until firm, and break into pieces. Label and store treats in an airtight container. Share them, gift them, or keep them for cozy nights. With good timing, you’ll have holiday sweets that hit the spot—piece of cake.