Milk & White Chocolate Peppermint Bark

Last updated: June 6th, 2024

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Our milk & white chocolate peppermint bark recipe is as easy as it is delicious! This dessert is the perfect treat for the holiday season.

Peppermint bark on a serving plate

Peppermint bark is a classic holiday treat, perfect for packing in gift bags or serving at Christmas parties. This holiday season, we wanted to share our easy recipe for milk & white chocolate peppermint bark, a crowd-pleasing dessert that’s sure to spread Christmas cheer!

I love chocolate, so my favorite way to make peppermint bark is with creamy milk chocolate and white chocolate, all swirled together. And instead of peppermint extract, we use crushed candy canes throughout and on top of the bark. This gives it a delicious yet subtle peppermint flavor, perfect for those who aren’t usually fans of the peppermint-chocolate combo (aka, Alex).

Peppermint bark on a serving plate

The best part about this recipe is how easy it is to make. All you need is three simple ingredients:

  • Candy canes (full-size and mini)
  • Milk chocolate melts
  • White chocolate melts

Here’s how to make our milk & white chocolate peppermint bark recipe:

  1. Crush candy canes: Crush full-size candy canes into pieces, and finely crush mini candy canes into tiny pieces.
  2. Prepare the chocolate: Melt milk and white chocolate baking melts, then stir about half of the mini candy cane bits into each chocolate.
  3. Make the bark: Spread milk chocolate onto a parchment paper-lined baking sheet, then pour white chocolate over milk chocolate and swirl together with a knife. Top with crushed candy cane pieces and set at room temperature for about 4 hours.
  4. Slice and serve: Break or slice into pieces and enjoy!
Christmas dessert peppermint bark sheet

Mini candy canes are thinner than full-size ones, so they’re much easier to crush into tiny bits for stirring into the chocolate. And we go the easy route for breaking up the bark once it has set – we use our hands! It gives the bark a fun, natural edge and you end up with varying sizes to pick from when you’re reaching for a snack 🙂

Best of all, our little secret for perfect peppermint bark is the chocolate swirl. No worrying about layers separating or being perfectly even – just swirl it all together and spread it out on a baking sheet, and you’re good to go. It’ll look beautiful and unique no matter how you swirl it, even if it doesn’t look great at first (ours definitely did not!). 

And it’ll taste great, because how can you go wrong with peppermint and chocolate?

We hope you try the recipe below for your Christmas parties this year and let us know what you think!

Peppermint bark on a serving plate

Love this recipe? You may also enjoy these holiday dessert recipes, too:

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Milk & White Chocolate Peppermint Bark

Our milk & white chocolate peppermint bark recipe is as easy as it is delicious! This dessert is the perfect treat for the holiday season.
Servings 15 servings
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 4 hours 15 minutes



  • 8 candy canes
  • 20 mini candy canes
  • 10 ounces white chocolate chips or melting wafers
  • 10 ounces milk chocolate chips or melting wafers


  • Line a medium baking sheet with parchment paper.
  • Crush candy canes into small pieces for the topping. Finely crush mini candy canes for mixing into the chocolate.
  • Melt milk chocolate in the microwave. Stir about half of the finely crushed mini candy canes into the chocolate, then pour onto the baking sheet and spread into an even layer.
  • Melt white chocolate in the microwave. Stir the remaining finely crushed mini candy canes into the chocolate, then pour on top of the milk chocolate.
  • Swirl the two chocolates together using a knife, then top with crushed candy cane pieces.
  • Let sit at room temperature for about 4 hours, or until chocolate is completely solidified.
  • Break bark into pieces and store in an air-tight container for up to 2 weeks.


Mini candy canes: We used mini candy canes for mixing into the chocolate since it was easier to crush the minis into a fine crumble. This incorporates some peppermint flavor into the chocolate without making the bark too crunchy throughout.
Crushing candy canes: To easily crush candy canes, we seal them in a plastic bag, wrap the bag in parchment paper, and hit them with a meat tenderizer. (The force of the meat tenderizer might puncture the plastic bag, so the parchment paper keeps the candy cane pieces contained – and also keeps your meat tenderizer clean!)
Resting at room temperature:  Chocolate generally sets best at room temperature, so leave the peppermint bark to rest on the counter if you have time.
Storing:  After breaking up the bark into pieces, we like to store it in the refrigerator so it holds its shape nicely.
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Author: Nicole
Calories: 182kcal
Course: Dessert, Desserts
Cuisine: Holiday
Keyword: candy canes, christmas, holiday, milk chocolate, peppermint, sheet pan, white chocolate chips


Calories: 182kcal | Carbohydrates: 26g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 20mg | Potassium: 54mg | Fiber: 1g | Sugar: 23g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.

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