Milk Chocolate Peppermint Bark

Milk Chocolate Peppermint Bark

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"This peppermint bark has a delicious milk chocolate layer on the bottom with white chocolate and bits of candy canes on top."

Ingredients 2 h {{adjustedServings}} servings 167 cals

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Original recipe yields 50 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 39 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Line a 12x18 inch jelly roll pan with aluminum foil.
  2. Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes.
  3. Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer. Chill until set, about 1 hour. Break into small pieces to serve.
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Reviews 40

  1. 47 Ratings


A nice easy recipe that has lots of flavor. I messed up a bit and used semi-sweet chocolate as it came in mint flavor. I think it would better with the milk chocolate. I used small candy canes which were a pain to unwrap, but I think when crushed they looked a bit more colorful than the big canes would.

Janie Dickens Hayslett

Good ratios of ingredients. I used Ghirardelli milk and white choc chips, and it tastes almost identical to their peppermint bark squares (which I tasted at Disney and couldn't afford!) Thanks for posting!

Susan V

The peppermint extract will cause the white chocolate to seize up - you need to use oil-based flavors especially for candy-makers. I read on another site that this needs to be made with good quality chocolate for the layers to adhere. I used a combination of Nestle's chips and a store brand (make sure it contains cocoa butter) and had no problems. Save some of the candy cane bits to sprinkle in top for color. You need to press them in. Very tasty, will make again.