Oh, the holidays just wouldn’t be the same without the cool, refreshing taste of peppermint bark! This festive treat is the perfect blend of sweet chocolate and minty freshness, making it an irresistible favorite for gatherings and gift-giving. We’ve gathered 20 of the most delicious peppermint bark recipes that are sure to delight your taste buds. Get ready to find your new holiday obsession!
Classic Dark Chocolate Peppermint Bark
A holiday season just isn’t complete without the satisfying crack of dark chocolate peppermint bark—I’ve been making this festive treat every December since my college days when I’d whip up batches to gift to professors and friends. There’s something magical about how these simple ingredients transform into such an elegant confection that always impresses.
Ingredients
– 16 ounces high-quality dark chocolate chips
– 12 ounces white chocolate chips
– 1 teaspoon peppermint extract
– 6 candy canes, crushed
– 1 tablespoon coconut oil
Instructions
1. Line a 9×13 inch baking sheet with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
2. Place dark chocolate chips and 1/2 tablespoon coconut oil in a microwave-safe bowl.
3. Microwave the dark chocolate mixture on high for 30 seconds, then stir thoroughly with a spatula.
4. Continue microwaving in 15-second intervals, stirring after each interval, until the chocolate is completely smooth and reaches 115°F on a candy thermometer.
5. Pour the melted dark chocolate onto the prepared baking sheet and spread evenly to about 1/4-inch thickness using an offset spatula.
6. Tap the baking sheet gently on the counter to remove any air bubbles from the chocolate layer.
7. Refrigerate the dark chocolate layer for 20 minutes or until completely firm to the touch.
8. Combine white chocolate chips and remaining 1/2 tablespoon coconut oil in a clean microwave-safe bowl.
9. Microwave the white chocolate mixture on high for 30 seconds, then stir thoroughly.
10. Continue microwaving in 15-second intervals, stirring after each interval, until the white chocolate is smooth and reaches 110°F.
11. Stir 1 teaspoon peppermint extract into the melted white chocolate until fully incorporated.
12. Pour the peppermint-white chocolate mixture over the chilled dark chocolate layer.
13. Immediately sprinkle the crushed candy canes evenly over the entire surface while the white chocolate is still wet.
14. Gently press the candy cane pieces into the surface using clean hands or the back of a spoon.
15. Refrigerate the completed bark for 45 minutes or until completely hardened.
16. Remove the bark from the refrigerator and break it into irregular pieces by hand.
Nothing beats the satisfying snap when you break into this bark—the crisp dark chocolate base gives way to the creamy peppermint layer and crunchy candy cane topping. I love serving these shards alongside coffee after holiday dinners or packaging them in cellophane bags tied with ribbon for homemade gifts that always disappear first from cookie exchanges.
White Chocolate Peppermint Bark with Candy Canes
Kind of like the first snowfall of the season, this white chocolate peppermint bark with candy canes always brings a wave of nostalgia and holiday cheer. I started making this recipe years ago after a particularly chaotic holiday party where store-bought desserts just didn’t cut it, and now it’s become my signature treat that friends and family request every December. There’s something magical about how the sweet white chocolate balances with the cool peppermint—it’s the perfect edible holiday decoration that comes together in minutes.
Ingredients
– 16 ounces white chocolate chips
– 1/2 teaspoon peppermint extract
– 4 candy canes
– 1 tablespoon vegetable oil
Instructions
1. Line a baking sheet with parchment paper and set it aside.
2. Unwrap 4 candy canes and place them in a zip-top plastic bag.
3. Crush the candy canes using a rolling pin until you have small, coarse pieces.
4. Place 16 ounces of white chocolate chips in a microwave-safe bowl.
5. Add 1 tablespoon of vegetable oil to the white chocolate chips.
6. Microwave the mixture on high for 30 seconds, then stir thoroughly.
7. Continue microwaving in 15-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
8. Stir in 1/2 teaspoon of peppermint extract until fully incorporated.
9. Pour the melted chocolate mixture onto the prepared parchment-lined baking sheet.
10. Use a spatula to spread the chocolate into an even layer about 1/4-inch thick.
11. Immediately sprinkle the crushed candy canes evenly over the entire surface of the chocolate.
12. Gently press the candy cane pieces into the chocolate using the back of a spoon.
13. Let the bark sit at room temperature for 2 hours until completely firm.
14. Break the hardened bark into irregular pieces by hand.
Last night, I served this bark alongside hot cocoa, and the crisp snap of the chocolate gave way to that refreshing peppermint crunch that just screams holidays. The contrast between the creamy white chocolate and the vibrant candy cane pieces makes each bite both visually stunning and deliciously satisfying—perfect for gifting in decorative tins or simply enjoying by the fire.
Dark and White Chocolate Swirled Peppermint Bark
My holiday baking tradition always includes at least one ridiculously easy treat that looks way more impressive than it actually is—and this swirled peppermint bark is my current obsession. There’s something magical about watching those dark and white chocolate rivers swirl together while the peppermint candy canes add that perfect festive crunch.
Ingredients
– 12 ounces dark chocolate chips
– 12 ounces white chocolate chips
– 6 candy canes
– 1 teaspoon peppermint extract
Instructions
1. Line a 9×13 inch baking sheet with parchment paper, making sure the paper extends slightly over the edges for easy removal.
2. Crush candy canes by placing them in a sealed plastic bag and using a rolling pin to break them into small pieces about 1/4 inch in size.
3. Melt dark chocolate chips in a microwave-safe bowl by heating for 30 seconds, stirring, then repeating in 15-second intervals until completely smooth.
4. Stir 1/2 teaspoon peppermint extract into the melted dark chocolate until fully incorporated.
5. Pour the dark chocolate mixture onto the prepared baking sheet and spread evenly using an offset spatula.
6. Melt white chocolate chips using the same microwave method, heating in 30-second intervals and stirring between each until smooth.
7. Stir remaining 1/2 teaspoon peppermint extract into the melted white chocolate.
8. Drop spoonfuls of white chocolate randomly over the dark chocolate layer.
9. Use a toothpick or skewer to swirl the two chocolates together in a figure-eight pattern, being careful not to overmix.
10. Sprinkle crushed candy canes evenly over the swirled chocolate surface, pressing them gently into the surface.
11. Refrigerate the bark for exactly 45 minutes or until completely firm to the touch.
12. Break the chilled bark into irregular pieces by hand or using a knife.
Vibrant with that classic crack-and-snap texture, each piece delivers that perfect balance between rich dark chocolate and creamy white chocolate. I love serving this bark piled high on a vintage platter or packaging it in clear cellophane bags tied with ribbon for holiday gifts—it always disappears faster than I can make it!
Vegan Peppermint Bark with Coconut Milk
Remember that magical feeling of unwrapping a candy cane as a kid? I’ve been chasing that nostalgic peppermint rush every holiday season, and this vegan version captures that exact festive spirit while being surprisingly simple to make in my tiny apartment kitchen.
Ingredients
– 2 cups vegan dark chocolate chips
– 1 cup full-fat coconut milk
– 1 tsp peppermint extract
– 1/4 tsp sea salt
– 1/2 cup crushed candy canes
Instructions
1. Line a 9×13 inch baking sheet with parchment paper, ensuring the paper extends slightly over the edges for easy removal later.
2. Melt 2 cups vegan dark chocolate chips in a double boiler over medium-low heat, stirring constantly with a silicone spatula until completely smooth and glossy.
3. Pour the melted chocolate onto the prepared baking sheet, using an offset spatula to spread it into an even layer about 1/4 inch thick.
4. Transfer the baking sheet to the refrigerator and chill for 25 minutes until the chocolate layer is completely firm to the touch.
5. Combine 1 cup full-fat coconut milk and 1/4 tsp sea salt in a small saucepan over medium heat, whisking continuously until the mixture begins to steam but not boil.
6. Remove the coconut milk mixture from heat and stir in 1 tsp peppermint extract until fully incorporated.
7. Pour the peppermint coconut mixture over the chilled chocolate layer, tilting the pan gently to create an even white layer.
8. Sprinkle 1/2 cup crushed candy canes evenly across the surface, pressing them lightly into the soft coconut layer to help them adhere.
9. Return the baking sheet to the refrigerator and chill for 45 minutes until the bark is completely set and firm throughout.
10. Remove the bark from the refrigerator and break it into irregular pieces by hand or cut into squares with a sharp knife. Knowing how perfectly this bark captures holiday magic makes me want to keep batches ready for unexpected guests. The contrasting layers create that satisfying snap when you break it, while the coconut milk adds a creamy richness that balances the bold peppermint perfectly.
Peppermint Bark Cookies
Yesterday, I was digging through my holiday recipe box when I found my grandmother’s old peppermint bark cookie recipe tucked between her famous gingerbread and sugar cookie cards. These cookies always remind me of snowy December afternoons when our entire kitchen would smell like a candy shop, and I’d sneak pieces of crushed peppermint while nobody was looking.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 3/4 cup brown sugar, packed
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
– 1/2 cup crushed peppermint candies
– 4 ounces white chocolate, chopped
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl until fully combined.
3. Cream 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed brown sugar in a large mixing bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 2 large eggs one at a time, waiting until each egg is fully incorporated before adding the next.
5. Mix in 1 teaspoon vanilla extract until just combined.
6. Gradually add the flour mixture to the wet ingredients, mixing on low speed until no dry streaks remain.
7. Fold in 1 cup semi-sweet chocolate chips and 1/2 cup crushed peppermint candies with a spatula until evenly distributed throughout the dough.
8. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake at 350°F for 10-12 minutes until the edges are golden brown but centers still appear slightly soft.
10. Transfer cookies to a wire rack and let cool completely for 30 minutes until firm to the touch.
11. Melt 4 ounces chopped white chocolate in a microwave-safe bowl using 30-second intervals, stirring between each interval until smooth.
12. Drizzle melted white chocolate over cooled cookies in zigzag patterns using a spoon or piping bag.
13. Sprinkle additional crushed peppermint candies over the wet chocolate drizzle before it sets.
14. Allow the chocolate to harden completely at room temperature for 20 minutes before serving. What makes these cookies truly special is the delightful contrast between the crisp peppermint candy pieces and the chewy chocolate chip cookie base, all wrapped up with that sweet white chocolate drizzle. They’re perfect for holiday cookie exchanges or simply enjoying with a cold glass of milk while watching the snow fall outside.
Peppermint Bark Cheesecake
Kind of like that magical moment when holiday spirit meets dessert obsession, I first discovered peppermint bark cheesecake at a friend’s festive potluck last December. The creamy, cool filling with those crunchy candy bits had me sneaking back for thirds—and I knew I had to recreate it at home with my own little twist. Now it’s become my go-to showstopper for holiday gatherings, though I’ll admit I always make an extra mini one just for myself!
Ingredients
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 24 oz cream cheese, softened
– 1 cup granulated sugar
– 1 cup sour cream
– 3 large eggs
– 1 tsp peppermint extract
– 1 cup crushed peppermint candies
– 4 oz semi-sweet chocolate, chopped
– 1/2 cup heavy cream
Instructions
1. Preheat your oven to 325°F and grease a 9-inch springform pan.
2. Combine 2 cups graham cracker crumbs with 1/2 cup melted butter until the mixture resembles wet sand.
3. Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup for even compression.
4. Bake the crust for 10 minutes at 325°F until lightly golden, then cool completely on a wire rack.
5. Beat 24 oz softened cream cheese with 1 cup granulated sugar on medium speed for 3 minutes until completely smooth.
6. Add 1 cup sour cream and 1 tsp peppermint extract, mixing for 1 minute until fully incorporated.
7. Tip: Scrape down the bowl sides with a spatula between additions to ensure no unmixed ingredients remain.
8. Add 3 eggs one at a time, mixing for 30 seconds after each addition until just combined.
9. Fold in 1 cup crushed peppermint candies gently with a spatula to maintain airiness in the batter.
10. Pour the filling over the cooled crust and smooth the top with an offset spatula.
11. Bake at 325°F for 55-60 minutes until the edges are set but the center still jiggles slightly when shaken.
12. Tip: Place a pan of hot water on the oven rack below to create steam and prevent cracking.
13. Turn off the oven, prop the door open slightly with a wooden spoon, and let the cheesecake cool inside for 1 hour.
14. Remove from oven and cool completely at room temperature for 2 hours before refrigerating for at least 6 hours.
15. Heat 1/2 cup heavy cream in a saucepan over medium heat until it begins to simmer, then pour over 4 oz chopped semi-sweet chocolate.
16. Let sit for 2 minutes, then whisk until smooth to create a ganache.
17. Tip: For clean slices, dip your knife in hot water and wipe dry between each cut.
18. Pour the chocolate ganache over the chilled cheesecake and spread evenly with a spatula.
19. Sprinkle remaining crushed peppermint candies over the top before the ganache sets.
20. Refrigerate for 30 minutes until the chocolate layer is firm.
Heavenly doesn’t even begin to describe the contrast between the velvety peppermint filling and the satisfying crunch of candy throughout. The cool mint flavor actually intensifies after a day in the fridge, making this perfect for preparing ahead. I love serving thick slices with hot chocolate for the ultimate winter comfort pairing—the way the semi-sweet chocolate layer cracks under your fork is pure holiday magic.
Peppermint Bark Brownies
Nothing says holiday season like the combination of rich chocolate and refreshing peppermint, and these Peppermint Bark Brownies are my absolute favorite way to combine them. I first made these for a cookie exchange years ago, and now my friends demand them every December—they’re that good! Trust me, if you love fudgy brownies with a cool, crunchy topping, this recipe is a must-try.
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 3/4 cup cocoa powder
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1/2 tsp peppermint extract
- 1/2 cup crushed peppermint candies
Instructions
- Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Melt 1 cup unsalted butter in a medium saucepan over low heat, stirring constantly until fully liquid.
- Remove the saucepan from heat and whisk in 2 cups granulated sugar until the mixture is smooth and glossy.
- Beat in 4 large eggs, one at a time, ensuring each is fully incorporated before adding the next to avoid a greasy texture.
- Stir in 1 tsp vanilla extract until just combined.
- Sift 1 cup all-purpose flour, 3/4 cup cocoa powder, and 1/2 tsp salt directly into the wet ingredients to prevent lumps.
- Fold the dry ingredients into the wet mixture using a spatula until no streaks of flour remain; do not overmix.
- Gently stir in 1 cup semi-sweet chocolate chips until evenly distributed throughout the batter.
- Spread the batter evenly into the prepared pan using an offset spatula for a smooth surface.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Transfer the pan to a wire rack and let the brownies cool completely in the pan, about 1 hour.
- Melt 1 cup white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Stir 1/2 tsp peppermint extract into the melted white chocolate until fully incorporated.
- Pour the white chocolate mixture over the cooled brownies and spread it into an even layer with a spatula.
- Immediately sprinkle 1/2 cup crushed peppermint candies evenly over the top before the chocolate sets.
- Allow the topping to set completely at room temperature, about 30 minutes, or refrigerate for 15 minutes to speed it up.
- Use the parchment overhang to lift the brownies out of the pan and place them on a cutting board.
- Cut into 24 squares with a sharp knife, wiping the blade clean between cuts for neat edges.
For that perfect fudgy texture, these brownies are dense and rich with a crackly top, while the white chocolate and peppermint add a cool, creamy contrast. Feel free to serve them slightly chilled for a firmer bite, or crumble them over vanilla ice cream for an indulgent dessert twist.
Peppermint Bark Ice Cream
Very few holiday treats transport me back to childhood Christmas Eves like peppermint bark does—that perfect crunch of candy cane against rich dark chocolate. I’ve been experimenting with turning this classic into ice cream for years, and after one particularly messy kitchen incident involving red food coloring and my white cabinets, I finally perfected this no-churn version that captures all the festive magic without requiring any special equipment. It’s become our family’s go-to dessert from Thanksgiving through New Year’s, and I love how the vibrant red swirls make it look as joyful as it tastes.
Ingredients
– 2 cups heavy cream
– 14 ounces sweetened condensed milk
– 1 teaspoon vanilla extract
– 1/2 teaspoon peppermint extract
– 1/4 teaspoon salt
– 6 ounces semi-sweet chocolate chips
– 1/2 cup crushed candy canes
Instructions
1. Pour 2 cups heavy cream into a large mixing bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
2. Gently fold in 14 ounces sweetened condensed milk using a spatula, being careful not to deflate the whipped cream.
3. Add 1 teaspoon vanilla extract, 1/2 teaspoon peppermint extract, and 1/4 teaspoon salt to the mixture, folding until fully incorporated.
4. Melt 6 ounces semi-sweet chocolate chips in a microwave-safe bowl using 30-second intervals, stirring between each interval until completely smooth.
5. Drizzle half of the melted chocolate over the ice cream base and gently swirl it through with a knife, creating ribbon-like patterns.
6. Sprinkle 1/2 cup crushed candy canes evenly over the surface and gently fold them into the mixture just until distributed.
7. Transfer the mixture to a 9×5-inch loaf pan and smooth the top with a spatula.
8. Drizzle the remaining melted chocolate over the top and use a knife to create additional decorative swirls.
9. Cover the pan tightly with plastic wrap, pressing it directly against the surface of the ice cream to prevent ice crystals from forming.
10. Freeze the ice cream for at least 6 hours or until completely firm, preferably overnight for best texture.
Watching the chocolate harden into delicate shards against the creamy peppermint base creates that signature bark texture we all love. The candy canes maintain their satisfying crunch even after freezing, providing little bursts of minty freshness throughout each spoonful. For an extra festive presentation, I sometimes serve scoops in chocolate-dipped sugar cones dusted with extra crushed candy cane—it makes even weeknight desserts feel like a holiday celebration.
Peppermint Bark Popcorn
Every holiday season, I find myself craving that perfect sweet-and-salty snack that feels festive but doesn’t require hours in the kitchen. This peppermint bark popcorn has become my go-to treat for holiday movie nights and last-minute gift-giving—it’s so simple that even my brother, who once burned water, can make it successfully.
Ingredients
- 10 cups popped popcorn
- 1 cup white chocolate chips
- 1/2 cup dark chocolate chips
- 2 tablespoons coconut oil
- 1/2 cup crushed peppermint candies
- 1/4 teaspoon peppermint extract
Instructions
- Line a large baking sheet with parchment paper and spread the 10 cups of popped popcorn evenly across it.
- Place 1 cup of white chocolate chips and 1 tablespoon of coconut oil in a microwave-safe bowl.
- Microwave the white chocolate mixture on high for 30 seconds, then stir thoroughly—this prevents scorching.
- Continue microwaving in 15-second intervals, stirring after each, until the chocolate is completely smooth and melted.
- Stir 1/4 teaspoon of peppermint extract into the melted white chocolate until fully incorporated.
- Drizzle the white chocolate mixture evenly over the popcorn on the baking sheet.
- Immediately sprinkle half of the crushed peppermint candies over the white chocolate before it sets.
- In a separate microwave-safe bowl, combine 1/2 cup dark chocolate chips with the remaining 1 tablespoon of coconut oil.
- Microwave the dark chocolate mixture using the same 15-second interval method, stirring between each, until smooth.
- Drizzle the melted dark chocolate in zigzag patterns over the popcorn.
- Quickly sprinkle the remaining crushed peppermint candies over the dark chocolate drizzle.
- Transfer the baking sheet to the refrigerator and chill for 30 minutes, or until the chocolate is completely firm—this ensures clean breakage.
- Break the chilled popcorn bark into clusters with your hands.
That satisfying crackle when you break apart the chilled bark reveals layers of creamy white chocolate and rich dark chocolate against the salty popcorn crunch. The peppermint provides just enough cool freshness to balance the sweetness, making this dangerously addictive. Try packaging individual portions in clear bags tied with ribbon for charming holiday favors, or simply serve it in a big wooden bowl during your next festive gathering.
Peppermint Bark Pretzel Bites
Sometimes the best holiday treats are the ones that combine sweet and salty in perfect harmony. I discovered these peppermint bark pretzel bites during a chaotic cookie exchange last year when a friend brought them as her contribution, and they were such a hit that I begged for the recipe immediately. Now they’ve become my go-to for holiday parties because they’re incredibly easy to make but look and taste like you spent hours in the kitchen.
Ingredients
– 24 mini pretzel twists
– 1 cup white chocolate chips
– 1/2 cup dark chocolate chips
– 2 tbsp crushed candy canes
– 1/4 tsp peppermint extract
Instructions
1. Preheat your oven to 200°F and line a baking sheet with parchment paper.
2. Arrange 24 mini pretzel twists in a single layer on the prepared baking sheet.
3. Place 1 cup of white chocolate chips in a microwave-safe bowl and microwave for 30 seconds.
4. Stir the white chocolate chips thoroughly and microwave for another 15 seconds until completely melted and smooth.
5. Add 1/4 teaspoon of peppermint extract to the melted white chocolate and stir until fully incorporated.
6. Spoon approximately 1 teaspoon of the white chocolate mixture onto the center of each pretzel twist.
7. Place 1/2 cup of dark chocolate chips in a separate microwave-safe bowl and microwave for 30 seconds.
8. Stir the dark chocolate chips and microwave for another 15 seconds until completely melted.
9. Drizzle the melted dark chocolate over the white chocolate-covered pretzels using a fork or piping bag.
10. Immediately sprinkle 2 tablespoons of crushed candy canes evenly over all the pretzel bites.
11. Transfer the baking sheet to the refrigerator and chill for 20 minutes until the chocolate is completely set.
12. Remove the pretzel bites from the refrigerator and transfer them to an airtight container.
Perfectly balanced between sweet white chocolate, rich dark chocolate, and that satisfying salty crunch from the pretzels, these bites deliver holiday flavor in every mouthful. I love serving them arranged on a festive platter with other holiday treats, or packaging them in clear cellophane bags tied with ribbon for edible gifts that always impress.
Peppermint Bark Truffles
Holiday baking always brings back memories of my grandmother’s kitchen, where the scent of peppermint and chocolate would fill the air for weeks. I’ve adapted her classic peppermint bark into these irresistible truffles that are perfect for gifting or indulging. They’re surprisingly simple to make but look impressively professional—just be prepared to hide a few for yourself before sharing!
Ingredients
- 2 cups white chocolate chips
- 1 cup semi-sweet chocolate chips
- 1/2 cup crushed candy canes
- 1/2 cup heavy cream
- 1 tsp peppermint extract
- 1/4 tsp salt
Instructions
- Place semi-sweet chocolate chips in a heatproof bowl and set aside.
- Heat heavy cream in a small saucepan over medium heat until it reaches 180°F, watching for small bubbles around the edges.
- Pour the hot cream over the semi-sweet chocolate chips and let sit undisturbed for 2 minutes to melt the chocolate.
- Whisk the chocolate and cream mixture until completely smooth and glossy, adding peppermint extract and salt during the final stirs.
- Cover the bowl with plastic wrap and refrigerate for exactly 2 hours until the ganache is firm enough to scoop.
- Use a 1-tablespoon cookie scoop to portion the chilled ganache, rolling each portion between your palms to form smooth balls.
- Place the formed truffles on a parchment-lined baking sheet and return to the refrigerator for 30 minutes to firm up.
- Melt white chocolate chips in a double boiler over simmering water, stirring constantly until completely smooth and reaching 110°F.
- Dip each chilled truffle into the melted white chocolate using a fork, allowing excess chocolate to drip back into the bowl.
- Immediately sprinkle crushed candy canes over the wet chocolate coating before it sets.
- Return finished truffles to the parchment-lined sheet and refrigerate for 20 minutes until the coating is fully set.
These truffles deliver that perfect crack when you bite through the crisp white chocolate shell into the rich, fudgy center. The peppermint provides a refreshing contrast to the deep chocolate flavor that lingers beautifully. Try serving them alongside coffee after dinner or packaging them in clear cellophane bags tied with ribbon for holiday hostess gifts.
Peppermint Bark Cupcakes
Whenever I see those red-and-white striped peppermint candies start appearing in stores, I know it’s time to bake these festive cupcakes. I actually created this recipe after a holiday party disaster where my fancy layered dessert collapsed—these cupcakes are much more reliable and always bring smiles. They capture that classic peppermint bark flavor in a perfectly portable form.
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp salt
– 1 cup buttermilk
– ½ cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– ½ cup hot coffee
– 8 oz cream cheese, softened
– ½ cup unsalted butter, softened
– 4 cups powdered sugar
– 1 tsp peppermint extract
– ½ cup crushed peppermint candies
– 4 oz white chocolate, chopped
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. Whisk together 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a large bowl until thoroughly combined.
3. Add 1 cup buttermilk, ½ cup vegetable oil, 2 eggs, and 1 tsp vanilla extract to the dry ingredients, mixing on medium speed for 2 minutes until smooth.
4. Slowly pour in ½ cup hot coffee while mixing on low speed, scraping the bowl to incorporate completely.
5. Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full.
6. Bake at 350°F for 18-22 minutes until a toothpick inserted in the center comes out clean.
7. Transfer the cupcakes to a wire rack and cool completely for 1 hour before frosting.
8. Beat 8 oz softened cream cheese and ½ cup softened butter together on medium-high speed for 3 minutes until light and fluffy.
9. Gradually add 4 cups powdered sugar, mixing on low speed until incorporated, then increase to high speed for 2 minutes.
10. Mix in 1 tsp peppermint extract and ¼ cup crushed peppermint candies until evenly distributed.
11. Pipe or spread the frosting onto the cooled cupcakes.
12. Melt 4 oz chopped white chocolate in 30-second intervals in the microwave, stirring between each interval until smooth.
13. Drizzle the melted white chocolate over the frosted cupcakes in a zigzag pattern.
14. Immediately sprinkle the remaining ¼ cup crushed peppermint candies over the white chocolate drizzle.
15. Let the cupcakes sit for 30 minutes to allow the chocolate to set before serving.
Finally, these cupcakes deliver that perfect crackle when you bite through the white chocolate topping into the fluffy chocolate base. The peppermint frosting provides a cool contrast to the rich cocoa flavor, making each bite feel like the holiday season in dessert form. I love serving them on a tiered stand with hot cocoa for the ultimate winter gathering treat.
Peppermint Bark Pancakes
Oh my goodness, you guys—I was cleaning out my holiday baking supplies last weekend and found three bags of leftover crushed peppermint candies from last Christmas. Rather than let them go to waste (or, let’s be real, eat them straight from the bag while watching holiday movies), I decided to turn them into the coziest winter breakfast: Peppermint Bark Pancakes. They taste just like the classic holiday treat but in fluffy, warm pancake form—perfect for a festive brunch or even Christmas morning.
Ingredients
– 1 ½ cups all-purpose flour
– 2 tbsp granulated sugar
– 1 tbsp baking powder
– ½ tsp salt
– 1 ¼ cups whole milk
– 1 large egg
– 3 tbsp unsalted butter, melted
– 1 tsp vanilla extract
– ½ cup semi-sweet chocolate chips
– ⅓ cup crushed peppermint candies
– 2 tbsp vegetable oil
Instructions
1. Whisk together 1 ½ cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, and ½ tsp salt in a large mixing bowl until no lumps remain.
2. In a separate medium bowl, whisk 1 ¼ cups whole milk, 1 large egg, 3 tbsp melted unsalted butter, and 1 tsp vanilla extract until fully combined.
3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; a few small lumps are okay to avoid overmixing.
4. Fold in ½ cup semi-sweet chocolate chips and ⅓ cup crushed peppermint candies until evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat and add 1 tbsp vegetable oil, swirling to coat the surface evenly.
6. Pour ¼ cup portions of batter onto the hot skillet, spacing them about 2 inches apart to allow for spreading.
7. Cook the pancakes for 2–3 minutes, or until bubbles form on the surface and the edges appear set.
8. Flip each pancake carefully using a spatula and cook for another 1–2 minutes, or until the bottoms are golden brown.
9. Transfer the cooked pancakes to a plate and repeat steps 5–8 with the remaining batter, adding more oil as needed.
10. Serve the pancakes immediately while warm. Zealously stack them high—the melty chocolate chips and crunchy peppermint create a wonderful contrast against the soft, fluffy interior. For an extra festive touch, drizzle with white chocolate syrup or sprinkle with additional crushed candy canes; they’re so fun for holiday gatherings or a snowy weekend treat.
Peppermint Bark Hot Chocolate
Zipping through holiday preparations last year, I discovered that my favorite seasonal candy makes the most decadent hot chocolate. After accidentally dropping peppermint bark into my mug one chilly evening, I’ve perfected this recipe that combines rich chocolate with refreshing mint. Now it’s my go-to cozy drink from Thanksgiving through New Year’s.
Ingredients
– 2 cups whole milk
– 1/2 cup heavy cream
– 4 oz semi-sweet chocolate chips
– 1/4 cup crushed peppermint bark
– 2 tbsp granulated sugar
– 1/2 tsp peppermint extract
– Whipped cream for topping
– Additional crushed peppermint bark for garnish
Instructions
1. Combine 2 cups whole milk and 1/2 cup heavy cream in a medium saucepan over medium heat.
2. Heat the milk mixture until it reaches 160°F, stirring occasionally with a whisk to prevent scorching.
3. Reduce heat to low and add 4 oz semi-sweet chocolate chips, whisking continuously until completely melted and smooth.
4. Stir in 1/4 cup crushed peppermint bark and 2 tbsp granulated sugar until fully dissolved.
5. Add 1/2 tsp peppermint extract and whisk to incorporate evenly throughout the mixture.
6. Continue heating for 2-3 minutes until the hot chocolate reaches your desired serving temperature.
7. Pour the finished hot chocolate into mugs, leaving room for toppings.
8. Top each serving with a generous dollop of whipped cream.
9. Sprinkle additional crushed peppermint bark over the whipped cream for garnish.
Glistening with melted chocolate and crunchy candy pieces, this hot chocolate delivers both creamy richness and refreshing mint in every sip. The texture remains velvety smooth while the peppermint bark bits provide delightful crunch throughout. For an extra festive touch, rim your mugs with crushed candy canes before pouring.
Peppermint Bark Granola
Unbelievably, my holiday baking frenzy always leaves me with extra candy canes, which is how this festive granola was born—I started crushing them into my morning oats and never looked back. You’ll find this peppermint bark version has just the right balance of cozy and refreshing, perfect for those chilly December mornings when you want something special but practical.
Ingredients
– 3 cups old-fashioned rolled oats
– 1 cup raw almonds
– 1/2 cup coconut oil
– 1/3 cup maple syrup
– 1/4 cup cocoa powder
– 1 tsp vanilla extract
– 1/2 tsp salt
– 1/2 cup crushed candy canes
– 1/2 cup white chocolate chips
Instructions
1. Preheat your oven to 325°F and line a large baking sheet with parchment paper.
2. Combine 3 cups old-fashioned rolled oats and 1 cup raw almonds in a large mixing bowl.
3. In a small saucepan over low heat, melt 1/2 cup coconut oil with 1/3 cup maple syrup, stirring constantly until fully combined.
4. Whisk 1/4 cup cocoa powder into the warm liquid mixture until no lumps remain.
5. Stir in 1 tsp vanilla extract and 1/2 tsp salt until evenly incorporated.
6. Pour the liquid mixture over the oat-almond combination and mix thoroughly until every piece is coated.
7. Spread the granola evenly on your prepared baking sheet in a single layer.
8. Bake at 325°F for 22 minutes, then rotate the pan for even browning.
9. Continue baking for another 8-10 minutes until the granola appears dry and fragrant.
10. Remove the baking sheet from the oven and let the granola cool completely on the pan for 45 minutes—this helps it crisp up properly.
11. Once completely cool, transfer the granola to a large bowl and mix in 1/2 cup crushed candy canes.
12. Gently fold in 1/2 cup white chocolate chips, being careful not to melt them with warm hands.
13. Store the finished granola in an airtight container at room temperature.
Zesty peppermint and rich chocolate create an addictive crunch that holds up beautifully in milk or yogurt. I love sprinkling this over vanilla ice cream for an instant holiday dessert, or packing it in mason jars as edible gifts for neighbors—the festive colors always earn compliments!
Peppermint Bark Energy Balls
Pulling these peppermint bark energy balls out of my fridge has become my favorite December ritual—they’re the perfect holiday treat that satisfies my sweet tooth without the sugar crash, and I love how they make my kitchen smell like a candy cane factory. I started making them a few years ago when I needed something quick to grab during hectic holiday baking marathons, and now they’re a staple in my freezer all season long.
Ingredients
– 1 cup rolled oats
– 1/2 cup almond butter
– 1/4 cup maple syrup
– 1/4 cup crushed peppermint candies
– 1/4 cup mini chocolate chips
– 2 tablespoons cocoa powder
– 1/4 teaspoon peppermint extract
Instructions
1. Combine 1 cup rolled oats, 1/2 cup almond butter, 1/4 cup maple syrup, 1/4 cup crushed peppermint candies, 1/4 cup mini chocolate chips, 2 tablespoons cocoa powder, and 1/4 teaspoon peppermint extract in a medium mixing bowl.
2. Mix all ingredients thoroughly with a spatula until a uniform, sticky dough forms. Tip: If the mixture seems too dry, add almond butter 1 tablespoon at a time until it holds together when pressed.
3. Scoop 1 tablespoon of dough and roll between your palms to form 1-inch balls. Tip: Lightly wet your hands with water to prevent sticking while rolling.
4. Arrange the balls in a single layer on a parchment-lined baking sheet.
5. Refrigerate the energy balls for 30 minutes until firm to the touch. Tip: For longer storage, freeze them in an airtight container for up to 3 months.
Let these energy balls delight you with their festive crunch from the peppermint candies against the rich chocolate base. The chewy texture holds up perfectly straight from the fridge, and I love crumbling one over vanilla ice cream for an instant holiday dessert upgrade.
Peppermint Bark Pie
Kind of like that magical moment when holiday cheer meets dessert decadence, I first discovered peppermint bark pie at a friend’s festive potluck last December. My family now demands I make this every winter—it’s become our new Christmas Eve tradition that fills the kitchen with the most wonderful minty chocolate aroma. Honestly, the combination of crunchy peppermint bark and creamy filling is pure holiday magic in pie form.
Ingredients
– 1 ½ cups chocolate cookie crumbs
– 6 tablespoons unsalted butter, melted
– 8 ounces cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon peppermint extract
– 2 cups heavy cream
– 1 cup crushed peppermint bark
– ½ cup semi-sweet chocolate chips
– 2 tablespoons vegetable oil
Instructions
1. Combine 1 ½ cups chocolate cookie crumbs with 6 tablespoons melted unsalted butter in a medium bowl until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup for even compression.
3. Bake the crust at 350°F for 8 minutes until slightly firm to the touch, then cool completely on a wire rack for 30 minutes.
4. Beat 8 ounces softened cream cheese with 1 cup powdered sugar in a large bowl using an electric mixer on medium speed for 2 minutes until smooth and creamy.
5. Add 1 teaspoon peppermint extract to the cream cheese mixture and beat for 30 seconds until fully incorporated.
6. Pour 2 cups heavy cream into a separate chilled bowl and whip with clean beaters on high speed for 3-4 minutes until stiff peaks form.
7. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no white streaks remain, being careful not to deflate the air bubbles.
8. Fold in 1 cup crushed peppermint bark until evenly distributed throughout the filling mixture.
9. Spoon the filling into the cooled crust and smooth the top with an offset spatula.
10. Refrigerate the pie for at least 4 hours until completely set and firm to the touch.
11. Melt ½ cup semi-sweet chocolate chips with 2 tablespoons vegetable oil in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
12. Drizzle the melted chocolate over the chilled pie in a zigzag pattern using a spoon.
13. Return the pie to the refrigerator for 15 minutes to set the chocolate drizzle.
14. Slice the pie with a warm knife for clean cuts and serve immediately. You’ll love how the creamy peppermint filling contrasts with the crunchy chocolate crust and the occasional burst of peppermint bark pieces. The cool, minty flavor makes this perfect for serving alongside hot cocoa or coffee after holiday dinners.
Peppermint Bark Donuts
These peppermint bark donuts bring back memories of my first holiday baking disaster—burnt cookies and melted chocolate everywhere. Today, I’ve perfected a cozy, foolproof version that fills the kitchen with that magical minty scent, and I can’t wait to share it with you.
Ingredients
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 cup buttermilk
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract
– 1/2 tsp peppermint extract
– 1 cup semi-sweet chocolate chips
– 1/2 cup crushed peppermint candies
– Non-stick cooking spray
Instructions
1. Preheat your oven to 350°F and generously spray a donut pan with non-stick cooking spray to prevent sticking.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until fully combined.
3. In a separate medium bowl, whisk 1 cup buttermilk, 1 large egg, 2 tbsp melted unsalted butter, 1 tsp vanilla extract, and 1/2 tsp peppermint extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—overmixing can make the donuts tough.
5. Spoon the batter evenly into the prepared donut pan, filling each cavity about 3/4 full to allow for rising.
6. Bake for 10–12 minutes, or until the donuts spring back lightly when touched and a toothpick inserted comes out clean.
7. Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely—this prevents sogginess.
8. Melt 1 cup semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
9. Dip the top of each cooled donut into the melted chocolate, allowing excess to drip off.
10. Immediately sprinkle 1/2 cup crushed peppermint candies over the chocolate before it sets for even coverage.
Just imagine biting into these—the crisp peppermint candy gives way to a soft, cakey interior with a rich chocolate finish. They’re perfect with a mug of hot cocoa or crumbled over ice cream for a festive twist.
Peppermint Bark Mousse
Dazzling holiday desserts don’t have to be complicated, and this peppermint bark mousse is proof. I first made this for a last-minute cookie exchange when I realized I’d forgotten to bake anything—now it’s my go-to festive treat that always impresses guests. There’s something magical about that cool peppermint and rich chocolate combination that just screams holiday cheer.
Ingredients
– 8 ounces semi-sweet chocolate chips
– 2 cups heavy cream
– 1/4 cup powdered sugar
– 1 teaspoon peppermint extract
– 1/2 cup crushed candy canes
– Pinch of salt
Instructions
1. Place 8 ounces of semi-sweet chocolate chips in a heatproof bowl.
2. Heat 1 cup of heavy cream in a saucepan over medium heat until small bubbles form around the edges (about 180°F).
3. Pour the hot cream over the chocolate chips and let sit for 2 minutes to melt the chocolate.
4. Whisk the chocolate and cream mixture until completely smooth and glossy.
5. Stir in 1 teaspoon of peppermint extract and a pinch of salt until fully incorporated.
6. Let the chocolate mixture cool to room temperature, which takes about 20-25 minutes.
7. While the chocolate cools, chill a separate mixing bowl and beaters in the freezer for 10 minutes.
8. Pour the remaining 1 cup of heavy cream into the chilled bowl.
9. Add 1/4 cup of powdered sugar to the cold cream.
10. Whip the cream on medium-high speed until stiff peaks form, about 3-4 minutes.
11. Gently fold the whipped cream into the cooled chocolate mixture in three additions.
12. Continue folding until no white streaks remain, being careful not to deflate the mixture.
13. Divide the mousse among serving glasses, filling each about 3/4 full.
14. Sprinkle 1/2 cup of crushed candy canes evenly over the top of each serving.
15. Chill the mousse in the refrigerator for at least 2 hours before serving.
So delightfully light yet decadently chocolatey, this mousse has the perfect balance of cool peppermint and rich chocolate. Serve it in clear glasses to show off those beautiful layers, or top with extra crushed candy canes for a festive crunch that makes every bite special.
Summary
Outstanding peppermint bark creations await in this collection! Whether you’re a holiday baking pro or just starting out, these 20 recipes offer something special for everyone. We’d love to hear which ones become your favorites—drop a comment below and don’t forget to share your baking adventures by pinning this article on Pinterest. Happy holiday baking!
