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This small batch Peppermint Bark is a festive treat made with smooth layers of dark and white chocolate topped with crushed peppermint candies. The mix of cool peppermint and rich chocolate makes it a holiday favorite, and it’s so easy to make! Perfect for snacking, gifting, or sharing during the season.

a jar filled with peppermint bark next to candy canes in a jar.

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

Why You’ll Love This Recipe

  • Simple to Make: With just a few basic ingredients and easy steps, anyone can make this peppermint bark.
  • Quick to Prepare: The entire process, including chilling time, takes less than an hour.
  • Easily Scalable: If you need a larger batch, the recipe doubles without any extra effort.

Peppermint bark is a sweet treat made with layers of chocolate—usually dark or semi-sweet on the bottom and creamy white chocolate on top. Crushed peppermint candies are sprinkled over the white chocolate, giving it a festive look and a minty crunch. This small batch recipe is great because it’s easy to make, uses simple ingredients, and gives you just the right amount to enjoy without leftovers. Perfect for holiday snacking or gifting!

Ingredients

chocolate, oil, peppermint extract, and candy canes on a brown cutting board.

If you have any ingredients leftover from this small batch 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 and texture. Brands like Baker’s, Ghirardelli, or Lindt work well. Avoid chocolate chips or white chocolate baking morsels, as they contain stabilizers that prevent smooth melting. Leftover semi-sweet chocolate? Try it in Chocolate Pudding or a French Silk Pie. Leftover white chocolate is perfect for Strawberry White Chocolate Scones or in sweet and crunchy Puppy Chow.
  • Oil: Add 1/2 teaspoon of avocado, canola, or vegetable oil to both the semi-sweet and white chocolate. This helps ensure a smooth, glossy melt for each layer.
  • Peppermint Extract: Just 1/8 teaspoon gives your bark the perfect hint of peppermint flavor. A little goes a long way to enhance the holiday taste.
  • Peppermint Candy: Crush one or two candy canes or peppermint candies and sprinkle them over the white chocolate layer. They add crunch, texture, and extra peppermint goodness.

Recipe Variations

This peppermint bark recipe is easy to customize to match your taste preferences. Here are a few ideas:

  • Add Nuts: Introduce almonds or pecans for extra crunch.
  • Sea Salt Sprinkle: A dash of sea salt for a sweet and salty twist.
  • Fruit Topping: Add dried cranberries for a pop of tartness and color.
  • Caramel Drizzle: Drizzle melted caramel over the top for added sweetness and gooey texture.
  • Festive Sprinkles: Use holiday-themed sprinkles instead of crushed peppermint candy for a fun, colorful touch.
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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 the Pan: Line a 5×5-inch baking dish with parchment paper. Let the paper hang over the sides so you can lift the bark out easily when it’s done.
  2. Melt the Semi-Sweet Chocolate:
    • Double Boiler Method: Chop the chocolate into small pieces and put it in a heatproof bowl with half the oil. Place the bowl over a pot of simmering water (make sure the bowl doesn’t touch the water). Stir until the chocolate is smooth and melted.
    • Microwave Method: Put the chopped chocolate and half the oil in a microwave-safe bowl. Heat it in 15-second bursts, stirring after each one, until smooth. Be careful not to burn the chocolate!
a bowl of chopped chocolate next to a bowl of melted chocolate.
  1. First Layer: Pour the melted semi-sweet chocolate into the pan and spread it evenly. Put it in the fridge for about 10 minutes while you melt the white chocolate.
melted chocolate in a wax paper lined baking dish.
  1. Melt the White Chocolate: Chop the white chocolate and mix it with the rest of the oil. Melt it using the same method you chose for the semi-sweet chocolate. Once melted, stir in the peppermint extract.
a bowl of white chocolate and a jar of peppermint extract on a brown table.
  1. Add the Top Layer: Pour the melted white chocolate over the semi-sweet chocolate layer. Spread it gently so the layers stay separate. Sprinkle crushed peppermint candy on top. To crush candy, put it in a bag and roll over it with a rolling pin.
  2. Chill the Bark: Put the dish back in the fridge for at least 30 minutes so the layers can set.
a large square of peppermint bark in a small baking dish.
  1. Finish and Enjoy: Once the bark is firm, lift it out of the pan using the parchment paper. Peel off the paper and break the bark into pieces with your hands or a knife.
  2. Serve and Share: Your peppermint bark is ready to enjoy or give as a gift!
a large square of peppermint bark and a second photo of the same bark cut into wedges with a knife next to the candy.

Expert Tips

  • Melting Chocolate: Be patient when melting chocolate in the microwave. Heat it in short, 15-second bursts, stirring well after each time. Use a spoon or spatula to mix until it’s smooth and melted. Don’t rush—chocolate burns quickly if overheated!
  • Peppermint Extract: A little peppermint extract goes a long way. Start small—you can always add more if you want a stronger mint flavor. It’s easier to add than to fix if you overdo it!
  • Layering Tip: Let the first layer of chocolate set almost completely before adding the second. This helps keep the layers clean and separate.
  • Use Parchment Paper: Line your 5×5-inch dish with parchment paper, leaving extra over the sides. This makes it super easy to lift the bark out once it’s ready.

Serving Suggestions

Peppermint bark is a versatile treat that’s perfect for snacking, gifting, or adding to desserts. Here are some fun ways to enjoy it:

  • Holiday Gift Bags: Wrap pieces of peppermint bark in clear bags tied with a festive ribbon. It makes a thoughtful homemade gift.
  • Hot Chocolate Stirrer: Drop a piece of peppermint bark into a mug of hot chocolate for a minty twist.
  • Ice Cream Topping: Break the bark into small pieces and sprinkle it over vanilla ice cream or chocolate ice cream for added crunch.
  • Dessert Platter: Include peppermint bark on a platter with other treats like chocolate chip cookies, truffles, or fudge for a festive dessert spread.
  • Party Favors: Wrap individual pieces in wax paper or place them in small boxes to hand out as party favors.
  • Cookie Decoration: Crumble the bark and use it as a topping for frosted sugar cookies.

Peppermint bark isn’t just a candy—it’s a fun addition to any holiday celebration!

a white plate filled with pieces of peppermint bark next to a white napkin.

Frequently Asked Questions

Can I make peppermint bark without white chocolate?

Yes, you can skip the white chocolate and make a single-layer peppermint bark using just semi-sweet or dark chocolate.

What’s the best way to crush candy canes?

Place candy canes in a zip-top bag and crush them using a rolling pin or heavy object until you have small pieces.

How do I store peppermint bark?

Store peppermint bark in an airtight container at room temperature for up to 2 weeks or in the refrigerator for a longer shelf life.

Can I add other toppings to peppermint bark?

Absolutely! Try adding sprinkles, mini marshmallows, or chopped nuts for extra flavor and texture.

Is peppermint extract necessary?

Peppermint extract enhances the flavor, but you can leave it out if you prefer. The crushed candy canes will still provide a peppermint taste.

Why did my chocolate layers separate?

The first layer may not have set enough before adding the second. Let the bottom layer cool slightly until it’s almost firm before adding the white chocolate.

Can I freeze peppermint bark?

Yes, peppermint bark freezes well. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator before serving.

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 incredibly simple to make! This festive treat features layers of smooth semi-sweet chocolate and creamy white chocolate, flavored with peppermint extract and topped with crushed candy cane pieces for a delightful crunch.

Equipment

Ingredients  

  • 4 ounces semi-sweet chocolate -chopped
  • 1 teaspoon canola oil or avocado oil, divided
  • 4 ounces white chocolate -chopped
  • teaspoon peppermint extract
  • 1 candy cane -crushed
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Instructions 

  • Prepare the Pan: Line a 5×5-inch baking dish with parchment paper. Let the paper hang over the sides so you can lift the bark out easily when it’s done.
  • Melt the Semi-Sweet Chocolate: (use either method)
    Double Boiler Method: Chop the chocolate into small pieces and put it in a heatproof bowl with half the oil. Place the bowl over a pot of simmering water (make sure the bowl doesn’t touch the water). Stir until the chocolate is smooth and melted.
    Microwave Method: Put the chopped chocolate and half the oil in a microwave-safe bowl. Heat it in 15-second bursts, stirring after each one, until smooth. Be careful not to burn the chocolate!
  • First Layer: Pour the melted semi-sweet chocolate into the pan and spread it evenly. Put it in the fridge for about 10 minutes while you melt the white chocolate.
  • Melt the White Chocolate: Chop the white chocolate and mix it with the rest of the oil. Melt it using the same method you chose for the semi-sweet chocolate. Once melted, stir in the peppermint extract.
  • Add the Top Layer: Pour the melted white chocolate over the semi-sweet chocolate layer. Spread it gently so the layers stay separate. Sprinkle crushed peppermint candy on top. To crush candy, put it in a bag and roll over it with a rolling pin.
  • Chill the Bark: Put the dish back in the fridge for at least 30 minutes so the layers can set.
  • Finish and Enjoy: Once the bark is firm, lift it out of the pan using the parchment paper. Peel off the paper and break the bark into pieces with your hands or a knife.
  • Serve and Share: Your peppermint bark is ready to enjoy or give as a gift!

Notes

  • Melting Chocolate: Be patient when melting chocolate in the microwave. Heat it in short, 15-second bursts, stirring well after each time. Use a spoon or spatula to mix until it’s smooth and melted. Don’t rush—chocolate burns quickly if overheated!
  • Peppermint Extract: A little peppermint extract goes a long way. Start small—you can always add more if you want a stronger mint flavor. It’s easier to add than to fix if you overdo it!
  • Layering Tip: Let the first layer of chocolate set almost completely before adding the second. This helps keep the layers clean and separate.
  • Use Parchment Paper: Line your 5×5-inch dish with parchment paper, leaving extra over the sides. This makes it super easy to lift the bark out once it’s ready.

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.

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5 from 2 votes

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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.