Looking to make a festive holiday sweet treat, but you’re pressed for time? What if I told you this easy microwave peppermint bark could be ready in under an hour, with less than 10 minutes of active cooking time? Plus, you can use up leftover candy canes!
Why You Need This Recipe
Let’s face it – the holidays are busy. I’m all about trying to make life a little easier but still share the love with friends and family. Instead of spending time making dozens of cookies, I turn to this easy peppermint bark recipe instead.
The classic duo of mint and chocolate is iconic for a reason! This sweet bark with the crunchy peppermint bits on top looks dazzling, tastes great, and takes so little time and effort to throw together.
In fact, you’ll still have plenty of time left to reward yourself with a glass of festive microwave mulled wine for a job well done!
What Ingredients You’ll Need
- 11-ounce bag white chocolate chips
- 12-ounce bag semi-sweet chocolate chips
- ½ tsp peppermint extract (optional)
- 6 large candy canes
Ingredient Substitutions and Variations
- If you prefer, the semi-sweet chocolate chips may be substituted by an equivalent amount of milk or dark chocolate instead
- To make white chocolate peppermint bark, omit the semi-sweet chocolate and double the white chocolate chips
- You may substitute about 18-20 mini candy canes or a bag of peppermint hard candies for the large candy canes if needed
- Feel free to make other flavors of bark outside of the holiday season! No reason to let those cherry candy canes go to waste
- The peppermint extract may be omitted if desired, but I highly prefer having some mint flavor in the chocolate itself (instead of just on top)
How to Make Microwave Peppermint Bark
- Line a baking sheet, large rectangular casserole dish, or other similar vessel with parchment paper, wax paper, or nonstick foil
- Pour the whole bag of semi-sweet chocolate chips into a microwave-safe bowl
- Cook on high for 1 minute and stir. Then, cook in additional 30-second increments, stirring in between until chocolate is entirely melted and smooth
- Stir in ½ tsp peppermint extract, mixing thoroughly
- Pour the melted chocolate into your lined pan, using a spatula or the back of a spoon to smooth it into a relatively even layer
- Place the pan into the refrigerator or freezer for about 20 minutes to cool
- While your first layer is cooling, place the unwrapped candy canes into a Ziploc bag
- Crush the candy canes using a rolling pin, meat mallet, or an empty wine bottle (irregularly shaped pieces are good)
- Now, pour the white chocolate chips into a microwave safe dish. Cook on high for 1 minute, and repeat the process of cooking for 30 seconds and stirring until smooth
- Remove the first chocolate layer from the freezer, and carefully pour the melted white chocolate over top of it
- Sprinkle the candy cane pieces over top of the white chocolate layer, and gently push them down so they adhere to the chocolate
- Return the pan to the refrigerator freezer for another 30 minutes, or until chocolate is firm
- Pull the bark out of the pan using the parchment paper
- Break into pieces using your hands, a mallet, or even a sharp knife
What Can You Make With Peppermint Bark?
- Homemade ice cream mix in
- Ice cream topping
- S’mores (in place of regular chocolate)
- Cocktails
- Hot chocolate
- Cookies
- Brownies
- Cracker toffee
- Dipped Pretzels
- Snack mix
If you get tired of eating peppermint bark as-is, there are a variety of dishes you can make with it!
Recipe FAQs
Does Peppermint Bark Have Caffeine?
No, peppermint bark does not have caffeine.
If you want your version to, you’ll need to specifically select chocolate that has caffeine in it for the base.
How Do You Keep Peppermint Bark Layers From Separating?
You keep peppermint bark layers from separating by pouring the top layer before the bottom has set completely.
Of course, you want it slightly cooled, but still soft enough that it grips the second layer of chocolate. If you’re having trouble with it, you can always gently score the base layer before pouring the top on for additional holding power.
How Do You Store Homemade Peppermint Bark?
Store homemade peppermint bark in an airtight container, like a Tupperware, Ziploc, or a cookie jar.
It is best kept away from heat so that it doesn’t melt. That can include heat from light, so storage in a pantry or other dark area is ideal.
How Do You Break Peppermint Bark?
You break peppermint bark with your hands, a mallet or hammer, or by using a sharp knife.
Using a sharp knife will give you clean edges, if presentation is important to you. The other methods will net more jagged edges and uneven pieces.
If you break it by hand, make sure to use your parchment or wax paper as a barrier so that the chocolate doesn’t begin to melt from the heat of your hands.
Expert Recipe Tips
- You don’t have to spread the bark all the way to the edges of your pan. The imperfections are what add character!
- If your chocolate begins to seize, add 1 Tbsp coconut oil or shortening and heat it for 30 seconds to help smooth it again
- Add your bark pieces to a tin or a cello bag for gifting!
- Peppermint bark keeps well in an airtight container for about 2 weeks. Extend it to 3 by storing in the fridge
- This recipe doubles (or triples) well if you want to make large batches to give as gifts
More Microwave Sweet Treats
- The Best Microwave Dessert Recipes
- Chocolate Covered Strawberries
- Microwave Tanghulu
- Lucky Charms Rice Krispie Treats
- How to Make Cupcakes in the Microwave
Final Thoughts
Put down the double boiler and back away from the cookie dough. This microwave peppermint bark recipe makes a delicious holiday treat with way less time and effort.
Whether you’re enjoying it yourself or giving it as a gift to family and friends, you’ll have an impressive, beautiful sweet that looks like you put in a lot of effort. Don’t worry, your secret is safe with me!
Now put your feet up and enjoy a cup of coffee in the microwave before you tackle the rest of that holiday to-do like baking up some festive air fryer gingerbread cookies.
Easy Microwave Peppermint Bark Candy Recipe
Equipment
- Microwave
- Bowl or large measuring cup safe for microwave use
- Baking sheet, large rectangular casserole dish or similar
- Parchment paper, wax paper, or nonstick foil
- Spoon or spatula
- Rolling pin, meat mallet, or similar
Ingredients
- 11 ounce Bag white chocolate chips
- 12 ounce Bag semi sweet chocolate chips
- ½ tsp Peppermint extract
- 6 large Candy canes (peppermint flavored)
Instructions
- Line a baking sheet with wax paper (or similar)
- Pour the whole bag of semi-sweet chocolate chips into a microwave-safe bowl12 ounce Bag semi sweet chocolate chips
- Cook on high for 1 minute and stir. Then, cook in additional 30-second increments, stirring in between until chocolate is entirely melted and smooth (about 2 minutes total in 1000W microwave)
- Stir in ½ tsp peppermint extract, mixing thoroughly½ tsp Peppermint extract
- Pour the melted chocolate into your lined pan, using a spatula or the back of a spoon to distribute it (it doesn’t need to touch the edges)
- Place the pan into the refrigerator or freezer for about 20 minutes to cool
- While your first layer is cooling, place unwrapped candy canes into a Ziploc bag6 large Candy canes
- Crush the candy canes using the flat side of a mallet
- Now, pour the white chocolate chips into a microwave safe dish. Cook on high for 1 minute, and repeat the process of cooking for 30 seconds and stirring until smooth (about 1 ½ minutes total in a 1000W microwave)11 ounce Bag white chocolate chips
- Remove the first chocolate layer from the fridge, and pour the melted white chocolate over top of it
- Sprinkle the candy cane pieces over top of the white chocolate layer, and gently push them down so they adhere to the chocolate
- Return the pan to the refrigerator freezer for another 30 minutes, or until chocolate is firm
- Pull the bark out of the pan using the wax or parchment paper
- Break into pieces using your hands, a mallet, or even a sharp knife
Notes
- If you prefer, the semi-sweet chocolate chips may be substituted by an equivalent amount of milk or dark chocolate instead
- To make white chocolate peppermint bark, omit the semi-sweet chocolate and double the white chocolate chips (then you only need to pour and cool once)
- You may substitute 18-20 mini candy canes or a bag of peppermint hard candies for the large candy canes if needed
- If your chocolate begins to seize, add 1 Tbsp coconut oil or shortening and heat it for 30 seconds to help smooth it again (but it shouldn’t be an issue generally)
- Score the bottom layer of chocolate with a knife before pouring the top layer if you’re having trouble with the layers separating
- Peppermint bark keeps well in an airtight container for about 2 weeks. Extend it to 3 by storing in the fridge
- This recipe doubles (or triples) well if you want to make large batches to give as gifts – a tin or cello bag is perfect for wrapping it up
- Exact nutritional values will vary based on brand of ingredients and quantity consumed, so please consider this a guideline only
Nutrition
I enjoy trying new recipes, creating my own, and dabbling with new techniques all the time. My husband loves to protest when I make him my guinea pig, but it’s all for the love of food!
My cooking philosophy is that great tasting food doesn't have to be complicated or time consuming to make. I'm a home cook with over 20 years of experience feeding myself and others. I've learned from a variety of different people, things I've learned online, and some trial and error as well.
I enjoy cooking a variety of foods, from convenience to comfort foods, as well as international cuisine. You can rest assured that all of my recipes have been actually made, thoroughly tested, and most importantly: tasted! I want you to enjoy my food as much as I do!
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