This post may contain affiliate links. Please read our disclosure policy.
This small batch peppermint bark is an easy no bake holiday treat made with smooth chocolate layers and crushed candy canes. It’s quick to prepare, festive, and perfect for gifting or enjoying at home.
Why You’ll Love This Recipe
- Easy to Make: This small batch peppermint bark comes together with simple ingredients and clear steps.
- No Bake: You only melt and layer the chocolate. No oven needed for this easy peppermint bark recipe.
- Quick to Prepare: The bark sets in about 30 minutes, so the entire recipe is ready in under an hour.
- Perfect for Holiday Gifts: Peppermint bark is a classic Christmas treat and packages beautifully for gifting.
- Easily Doubles: Need more for a party or gift boxes? This recipe doubles with no adjustments.
Peppermint bark has always been one of my favorite holiday treats, and this small batch version is one I look forward to making every year. It’s simple, festive, and brings together two layers of smooth chocolate with the crisp sweetness of crushed candy canes.
This homemade peppermint bark sets quickly, has the classic holiday flavor everyone loves, and is the perfect amount when you want a little taste of Christmas without making a full pan. It’s wonderful to enjoy at home or to package for sweet, homemade gifts.
If you enjoy making small batch candy at home, you might also like our buttery small batch pralines, small batch chocolate candies, or our small batch peanut butter fudge.
Ingredients
If you have any ingredients leftover from this classic peppermint bark recipe, check out our Leftover Ingredients Recipe Finder.
- Chocolate: Use 4 ounces each of high-quality semi sweet (or dark) chocolate and premium white chocolate for the best flavor in this small batch peppermint bark. Baking bars from brands like Baker’s, Ghirardelli, or Lindt melt smoothly and create clean layers. Avoid chocolate chips and white baking morsels because the stabilizers prevent a smooth melt. Leftover semi sweet chocolate can be used in single serve chocolate pudding or mini French silk pie. Extra white chocolate is great in small batch strawberry and white chocolate scones or small batch puppy chow.
- Oil: Stir 1/2 teaspoon of avocado, canola, or vegetable oil into both chocolates. This helps each layer melt smoothly and gives the bark a glossy finish.
- Peppermint Extract: Just 1/8 teaspoon adds the right amount of classic holiday peppermint flavor. A small amount is all you need.
- Peppermint Candy: Crush one or two candy canes or peppermint candies and sprinkle them over the white chocolate layer. They add crisp texture and extra peppermint flavor to this easy peppermint bark recipe.
Recipe Variations
Peppermint bark is easy to customize, and these popular variations add new flavor and texture while keeping the classic holiday feel.
- Dark Chocolate Peppermint Bark: Use all dark chocolate instead of a semi sweet and white chocolate combination for a richer, deeper chocolate flavor.
- Oreo Peppermint Bark: Sprinkle crushed Oreo cookies over the white chocolate layer along with the peppermint candy for extra crunch.
- Sea Salt Peppermint Bark: Add a light sprinkle of flaky sea salt over the top to balance the sweetness.
- White Chocolate Cranberry Bark: Add a few chopped dried cranberries on top of the white chocolate layer for color and a hint of tartness.
How To Make Peppermint Bark
These step-by-step photos and instructions show you exactly how to make a small batch of peppermint bark at home. Follow along to see each stage of the chocolate layers and crushed candy cane topping. The recipe card below includes exact ingredient amounts and the full printable recipe.
- Prepare the Pan: Line a 5×5-inch baking dish with parchment paper, leaving extra on the sides so you can lift the peppermint bark out easily.
- Melt the Semi-Sweet Chocolate: Chop the semi sweet chocolate and place it in a bowl with half of the oil.
- Microwave: Heat in 15-second intervals, stirring after each, until smooth.
- Double Boiler: Place the bowl over a pot of simmering water and stir until melted.
- Add the First Chocolate Layer: Spread the melted semi sweet chocolate evenly in the prepared dish. Refrigerate for 10 minutes to help it set.
- Melt the White Chocolate: Chop the white chocolate and melt it with the remaining oil using the same method. Stir in the peppermint extract.
- Add the White Chocolate Layer: Gently spread the melted white chocolate over the chilled chocolate layer. Sprinkle crushed peppermint candy over the top.
- Chill Until Firm: Refrigerate the peppermint bark for 30 minutes, or until fully set.
- Break Into Pieces: Lift the bark out using the parchment paper, remove the paper, and break the bark into pieces.
Expert Tips
- Melt Chocolate Slowly: Heat chocolate in 15-second intervals and stir well between each. Short bursts prevent scorching and help it melt smoothly.
- Go Easy on Peppermint Extract: Use a light hand. Start with the small amount listed and adjust only if needed.
- Let the Layers Set: Chill the first chocolate layer until almost firm before adding the next to keep the layers clean and defined.
- Use Parchment Paper: Line the dish with parchment and leave extra hanging over the sides so the peppermint bark lifts out easily once set.
Frequently Asked Questions
Let the first chocolate layer set until almost firm before adding the second layer. Slow, gentle melting also helps the layers bond.
White chocolate can seize easily. Melt it slowly in short intervals with a little oil and avoid overheating.
Use high-quality baking bars like Baker’s, Ghirardelli, or Lindt. They melt smoothly and create clean, even layers.
It stays fresh for about 2 weeks when stored in an airtight container in a cool, dry place.
Yes. Freeze it for up to 3 months in an airtight container with parchment between the pieces.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this peppermint bark or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Peppermint Bark
Equipment
- parchment paper or wax paper
Ingredients
- 4 ounces semi-sweet chocolate -chopped
- 1 teaspoon canola oil or avocado oil, divided
- 4 ounces white chocolate -chopped
- ⅛ teaspoon peppermint extract
- 1 candy cane -crushed
Instructions
- Line a 5×5-inch baking dish with parchment paper, leaving extra on the sides so you can lift the peppermint bark out easily.
- Chop the semi sweet chocolate and place it in a bowl with half of the oil. Melt the chocolate either in the microwave or use a double boiler.Microwave: Heat in 15-second intervals, stirring after each, until smooth.Double Boiler: Place the bowl over a pot of simmering water and stir until melted.
- Spread the melted semi sweet chocolate evenly in the prepared dish. Refrigerate for 10 minutes to help it set.
- Chop the white chocolate and melt it with the remaining oil using the same method. Stir in the peppermint extract.
- Gently spread the melted white chocolate over the chilled chocolate layer. Sprinkle crushed peppermint candy over the top.
- Refrigerate the peppermint bark for 30 minutes, or until fully set.
- Lift the bark out using the parchment paper, remove the paper, and break the bark into pieces.
Notes
- Melt Chocolate Slowly: Heat chocolate in 15-second intervals and stir well between each. Short bursts prevent scorching and help it melt smoothly.
- Go Easy on Peppermint Extract: Use a light hand. Start with the small amount listed and adjust only if needed.
- Let the Layers Set: Chill the first chocolate layer until almost firm before adding the next to keep the layers clean and defined.
- Use Parchment Paper: Line the dish with parchment and leave extra hanging over the sides so the peppermint bark lifts out easily once set.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Great recipe.
Thank you!
I was waiting for a phone call and decided to try out this recipe. I’ve made white choc bark but never with the chocolate. What a difference the addition of chocolate makes. I will be making this often. My friend, the peppermint addict, approves! It was nice to make a small batch and not have dishes all over the kitchen. Thanks for sharing!
I’m so glad you enjoyed the bark. Thank you so much for your feedback.