White Chocolate Peppermint Bark (2 Ingredients, No Bake)
Craving a festive treat that you can quickly and successfully make while you've got tinsel-covered hair and no time.
This easy white chocolate peppermint bark is a two-ingredient holiday hero: creamy white chocolate plus crunchy peppermint candy.
No baking, no thermometer needed. Just melt, stir, spread, and chill.
It’s perfect for gifting, cookie trays, and “I need dessert in 20 minutes” emergencies.
You might also like White Chocolate Chex Mix and Pistachio Cranberry White Chocolate Bark.
Jump to:
Why You’ll Love It
- 2 ingredients and 15 minutes of effort
- No-bake, foolproof, and super giftable
- Crunchy–creamy peppermint snap that tastes like December
Ingredients
- 12 ounces white chocolate (bars, baking chips, or candy melts or white almond bark)
- 1 cup finely crushed peppermint candy canes or starlight mints (about 8 full-size canes)
Substitutions
- Do half white chocolate + half semisweet for a layered look.
- Peppermint candy melts make it extra minty—no extract needed.
Step-by-Step
- Prep: Line a rimmed sheet pan with parchment.
- Crush: Pulse candy canes to small bits (not dust). Reserve 1–2 tablespoons for topping.
- Melt: Microwave white chocolate in 20–30 second bursts, stirring between each, until smooth.
- Mix: Stir in most of the crushed peppermint.
- Spread: Pour onto the pan; spread to about ¼-inch thick.
- Finish: Sprinkle reserved peppermint on top.
- Set: Chill 20 to 30 minutes until firm. Break into shards.
Pro Tips
- For best snap, use chopped bar chocolate or candy melts. Chips can be stubborn—add 1 teaspoon neutral oil if they seize.
- Don’t over-crush the candy; ultra-fine bits can tint the bark pink and get sticky.
- Spread quickly—white chocolate sets fast in a cool kitchen.
Storage & Freezing
Store airtight at cool room temperature for up to 2 weeks. To freeze, wrap tightly and freeze up to 2 months. Thaw while still wrapped to avoid condensation. Color may lighten slightly—totally fine.
Variations
- Dark + White Swirl: Dollop melted dark chocolate and swirl before setting.
- Peppermint Oreo Bark: Fold in 1 cup chopped chocolate sandwich cookies.
- Pistachio Cranberry Bark: Swap the candy for ½ cup chopped pistachios + ½ cup dried cranberries.
Serving & Gifting
- Package in tins or cellophane bags with parchment layers.
- Add a gift tag with flavors and “contains dairy.”
- Great on hot cocoa, crumbled over ice cream, or on dessert boards.
FAQs
Can I use peppermint extract? You can, but it’s potent—¼ teaspoon max. Crushed candy usually adds plenty of peppermint on its own.
Why is my bark streaky? That’s cocoa butter bloom from temperature swings. It’s safe to eat—store in a cool, dry place.
More Holiday Treats
- White Chocolate Chex Mix
- Pistachio Cranberry White Chocolate Bark
- Saltine Toffee Bark
- Chocolate Peppermint Toffee Crackers
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Kitchen Serf.
Recipe
Easy Peppermint Bark Candy Recipe
Ingredients
- 36 peppermint candies, unwrapped
- 6- ounces chocolate, melted
Instructions
- Crush peppermint candies in food process or by putting in a sturdy Ziploc baggie and running them over with your car.
- Melt chocolate in microwave in 10 to 15 second bursts, taking care to stir after each cycle. Chocolate burns easily.
- Stir crushed peppermint into bowl of chocolate until well-combined.
- Spread, using a spatula, onto a parchment or wax paper lined cookie sheet or jellyroll pan.
- Refrigerate or freeze until firm, about 30 minutes.
- Break into pieces and enjoy!
Nutrition Information
Yield 12 Serving Size 1 ServingsAmount Per Serving Calories 85Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 3mgSodium 14mgCarbohydrates 10gFiber 1gSugar 8gProtein 1g
Nutrition information is an estimate as I am not a registered dietician.
Comments
No Comments