This post may contain affiliate links. Please read our disclosure policy.

There’s something magical about the blend of cool peppermint and rich chocolate, and that’s exactly what you get with this Small Batch Peppermint Bark. We’re talking about layers of velvety dark chocolate and white chocolate, sprinkled with a generous amount of crushed peppermint candies. It’s the perfect no-fuss treat to elevate your holiday season!

If you’re looking for more small batch candy recipes, try our Pralines, Chocolate Candy Clusters, or our rich and creamy Peanut Butter Fudge!

Why You’ll Love This Recipe

  • Simplicity: This peppermint bark recipe is incredibly easy, requiring just a few ingredients and minimal kitchen skills.
  • Speed: From start to finish, you’re looking at less than an hour, including chilling time.
  • Versatility: Want more than a small batch? No problem! This recipe doubles beautifully.

What Is Peppermint Bark?

Peppermint bark is a dessert made from layers of chocolate — typically dark and white — and topped with crushed peppermint candies. It’s a simple yet elegant treat that has become a staple during the winter holidays.

Ingredients

chocolate, oil, peppermint extract, and candy canes on a brown cutting board.
  • Chocolate: Opt for 4 ounces of high-quality semi-sweet chocolate or dark chocolate and 4 ounces of premium white chocolate. Brands like Baker’s, Ghirardelli, and Lindt are highly recommended. Steer clear of chocolate chips or white chocolate baking morsels; they contain stabilizers that inhibit smooth melting. If you have leftover semi-sweet chocolate, consider using it in Chocolate Pudding or in a French Silk Pie. If you have leftover white chocolate, try our Strawberry White Chocolate Scones or in sweet and crunchy Puppy Chow.
  • Oil: Incorporate 1/2 teaspoon of either avocado, canola or vegetable oil into each chocolate type—semi-sweet and white. The addition of oil ensures a smoother melting process for both layers of chocolate.
  • Peppermint extract: A mere 1/8 teaspoon is all it takes to infuse your bark with the ideal peppermint zing. It’s a small but impactful ingredient that elevates the flavor profile.
  • Peppermint candy: Whether it’s one or two candy canes or a handful of peppermint candies, crushing them and sprinkling them atop the white chocolate adds texture and extra peppermint flair.

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

Recipe Variations

Looking to switch things up? You’re in luck! This recipe is highly customizable to suit your personal palate.

  • Add Nuts: Introduce almonds or pecans for extra crunch.
  • Sea Salt Sprinkle: A dash of sea salt for a sweet and salty twist.
  • Fruit Flair: Add dried cranberries for a pop of tartness and color.
Save This Recipe!
Get this sent to your inbox, plus get weekly recipes from us – all for free.

How To Make Peppermint Bark

These step-by-step photos and instructions help you visualize how to make a small batch of peppermint bark. See the recipe box below for ingredient amounts and full recipe instructions.

  1. Prepare a 5×5-inch baking dish by lining both the bottom and sides with parchment paper. Make sure to leave some extra paper hanging over the edges; this will help you lift the set bark out later.
  2. Cut the semi-sweet chocolate into smaller pieces and combine it with a portion of the oil in a small bowl. To melt the chocolate, you can use either a double boiler or a microwave. For ease, these instructions focus on microwave melting. The secret to successfully melting chocolate in the microwave is short bursts of heat and consistent stirring, as chocolate can scorch easily.
  3. Use the microwave to heat the chocolate in 15-second intervals, stirring thoroughly with a rubber spatula or spoon after each cycle. Continue until the chocolate reaches a smooth, melted consistency.
a bowl of chopped chocolate next to a bowl of melted chocolate.
  1. Pour the melted semi-sweet chocolate into the pre-lined baking dish. Refrigerate for about 10 minutes to allow it to partially set as you proceed to melt the white chocolate.
melted chocolate in a wax paper lined baking dish.
  1. Chop the white chocolate and mix it with the remaining oil in another small bowl. Melt using the same 15-second microwave intervals and stirring process as you did for the semi-sweet chocolate. Once melted, blend in the peppermint extract.
a bowl of white chocolate and a jar of peppermint extract on a brown table.
  1. Gently pour the melted white chocolate layer over the semi-sweet chocolate base in the dish. Instantly sprinkle your crushed peppermint candy on top. To crush the candy, put it in a ziplock bag and roll it with a rolling pin until it’s broken down.
  2. Chill the assembled layers in the refrigerator for at least 30 minutes to allow them to set completely.
a large square of peppermint bark in a small baking dish.
  1. Once set, grasp the overhanging parchment paper and lift the entire bark out of the dish.
  2. Separate the bark from the parchment paper and break it into either large or small pieces using your hands or a knife, according to your preference.
a large square of peppermint bark and a second photo of the same bark cut into wedges with a knife next to the candy.

Serving Suggestions

Whether you’re hosting a cozy gathering or looking for the perfect edible gift, this peppermint bark is a versatile treat that suits any occasion.

  • Gift Boxes: A thoughtful homemade gift for the holidays.
  • Ice Cream Topper: Break it into pieces and sprinkle it over vanilla ice cream.
  • Coffee Companion: A side treat with your favorite latte or hot chocolate.

Expert Tips

  • Master the Microwave Melt: When it comes to melting chocolate in a microwave, patience is key. Heat in 15-second intervals, giving the mixture a thorough stir with either a spoon or a rubber spatula after each cycle. The goal is a smooth, fully melted consistency. Don’t try to speed up the process, as chocolate can easily scorch.
  • Peppermint Proportions: Peppermint extract is potent. A little truly does go a long way. If you prefer a stronger minty kick, feel free to add a touch more extract. But remember, it’s easier to add more than to take away, so proceed with caution.
  • Layering: Wait for the first layer of chocolate to almost set before adding the next one.
  • Parchment Paper: Make sure your 5×5-inch baking dish is lined well to ensure easy removal.
a white plate filled with pieces of peppermint bark next to a white napkin.

Frequently Asked Questions

How do you store peppermint bark?

For optimal freshness, it’s best to store your peppermint bark in the refrigerator. When stored in a cool environment, the bark retains its texture and flavor for up to three weeks. While it’s possible to keep the bark at room temperature, be aware that it may soften slightly.

Can you freeze peppermint bark?

Absolutely, peppermint bark can be frozen for longer storage. To freeze, first wrap the bark pieces in wax paper, followed by a snug layer of plastic wrap. Store these wrapped pieces in an airtight container. When properly stored, the bark will maintain its quality for up to two months in the freezer. To defrost, simply leave the wrapped bark at room temperature until it reaches your desired consistency.

What size dish is used in this peppermint bark recipe?

In the photos shown, we use a 5×5-inch baking dish. You can read more about this dish on our store page. For best results, use a dish of similar size.

If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
To see examples of the dishes used at One Dish Kitchen, please visit our Store page.

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!


Your Cooking For One Source
Because you’re worth it

Small Batch Peppermint Bark

5 from 2 votes
Prep: 5 minutes
Cook: 10 minutes
Cooling Time: 20 minutes
Total: 35 minutes
Servings: 8 pieces
Peppermint bark is so easy to make! This delicious treat is made with semi-sweet chocolate, white chocolate, peppermint extract, and a crushed candy cane.

Equipment

Ingredients  

  • 4 ounces semi-sweet chocolate , chopped
  • 1 teaspoon canola oil , divided
  • 4 ounces white chocolate , chopped
  • teaspoon peppermint extract
  • 1 candy cane , crushed
Save this Recipe!
Get this recipe sent to your inbox, plus get weekly recipes from us – all for free.

Instructions 

  • Prepare a 5×5-inch baking dish by lining both the bottom and sides with parchment paper. Make sure to leave some extra paper hanging over the edges; this will help you lift the set bark out later.
  • Place the chopped semi-sweet chocolate in a small bowl along with ½ teaspoon of oil. Microwave the chocolate in 15-second increments, stirring vigorously with a rubber spatula or a spoon after each increment, until the chocolate is completely melted and smooth.
  • Pour the melted semi-sweet chocolate into the pre-lined baking dish. Refrigerate for about 10 minutes to allow it to partially set as you proceed to melt the white chocolate.
  • Place the chopped white chocolate in a small bowl with the remaining ½ teaspoon of oil. Melt in 15 second increments, stirring vigorously with a rubber spatula or a spoon after each increment, until the white chocolate is completely melted and smooth. Once melted, stir in the peppermint extract.
  • Carefully pour the melted white chocolate over the chocolate layer. Immediately sprinkle the crushed candy over the top. To crush the candy, place the candy cane in a sealed ziplock bag and roll with a rolling pin until crushed.
  • Refrigerate for at least 30 minutes or until set.
  • Once the bark has hardened, lift the candy out of the dish by grabbing the ends of the parchment paper or wax paper and pull it out of the dish. Remove the bark from the parchment and break into pieces as large or as small as you'd like with either your hands or a knife.
  • Store bark in the refrigerator. Leftovers keep well in the refrigerator for up to 3 weeks.

Notes

  • The calorie count is an estimate. It will depend on the size of each piece of bark.
Expert Tips
  • Master the Microwave Melt: When it comes to melting chocolate in a microwave, patience is key. Heat in 15-second intervals, giving the mixture a thorough stir with either a spoon or a rubber spatula after each cycle. The goal is a smooth, fully melted consistency. Don’t try to speed up the process, as chocolate can easily scorch.
  • Peppermint Proportions: Peppermint extract is potent. A little truly does go a long way. If you prefer a stronger minty kick, feel free to add a touch more extract. But remember, it’s easier to add more than to take away, so proceed with caution.
  • Layering: Wait for the first layer of chocolate to almost set before adding the next one.
  • Parchment Paper: Make sure your 5×5-inch baking dish is lined well to ensure easy removal.

Nutrition

Serving: 1piece, Calories: 149kcal, Carbohydrates: 18g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 4mg, Sodium: 14mg, Potassium: 121mg, Fiber: 1g, Sugar: 15g, Vitamin A: 7IU, Calcium: 37mg, Iron: 1mg

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.

Receive Our Latest Single Serving Recipes!
Sign Up for the weekly One Dish Kitchen Newsletter!!
Red 5-inch square baking dish with One Dish Kitchen branded paper sleeve around it.

Make 80+ Recipes With This Dish!

Ideal for home chefs, this individual square ceramic baking dish is safe for oven, microwave, freezer, and dishwasher. Simple to use & easy to clean!

Welcome!

I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. J. Hegyi says:

    Great recipe.

    1. Joanie Zisk says:

      Thank you!

  2. Wendy says:

    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!

    1. Joanie Zisk says:

      I’m so glad you enjoyed the bark. Thank you so much for your feedback.