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Fast, easy and delicious! What more do you want when making candy! Swirling Chocolate Peppermint Bark is a favorite around here. While you can make this any time, it is always whipped up at Christmas for my niece, Carly. She loves her peppermint…takes after her grandmother!

Feel free to use more crushed candy canes or plain peppermint hard candies as a topper. Over the years, I’ve seen lots of solid white chocolate on top with just the red candy cane sprinkled over it but to shake it up and move even faster, I swirl my chocolates together. It adds interest and no flavor is spared. You get a bite of dark and white chocolate in every bite.

You can put these on a platter and wrap up in cellophane with a big bow or put a couple of pieces in individual cellophane bags and gift them at work.

Since this only has a couple of ingredients, be sure to use the best chocolate and peppermint extract you can find. I use Ghirardelli Dark Chocolate Chips and their White Chocolate chips. Be sure to let the white chocolate cool a couple of minutes so it doesn’t complete melt the dark chocolate. You just want the very top of the dark chocolate to soften so it swirls into the white chocolate…so pretty!

And there you have it: Christmas Candy in a flash!

To get started, line a baking sheet with tin foil for easy clean up.

Put the dark chocolate chips in a microwave safe glass measuring cup. Put in microwave for 30 second intervals (stirring in between) until melted and smooth. (should take 3 – 4 rounds)

Pour the chocolate on the prepared baking sheet and spread out using a spatula or the back of a spoon. Try to get it into an even rectangle. Put in the refrigerator for 15 minutes.

In the meantime, put your candy canes in a sealed baggie and crush by banging it with a rolling pin, heavy pot or a meat mallet. You want some peppermint pieces and some dust in the mix. Put to the side.

In a clean measuring cup, put the white chocolate chips. Melt them in the microwave the same way you did the dark chocolate chips; in 30-second intervals. Stir until smooth. Add the peppermint extract and stir into the mix. Let cool two minutes.

Remove the baking sheet from the fridge and pour on the white chocolate. Using a spoon or spatula spread it out to cover the entire dark chocolate base.

The warm white chocolate will slightly melt the dark chocolate so gently swirl it with a spoon making a pretty swirl design and stay on the top of the dark chocolate. (You don’t need to push hard to penetrate the bottom layer of chocolate.)

Sprinkle with the crushed peppermint and press gently so it adheres to the chocolate. Put in the fridge for at least 15 minutes to harden.

Break the bark into pieces (size of your choice). Serve on a platter or bag up as gifts. Either way, these are delicious and all your peppermint loving friends are going to be thrilled. This one is for you, Carly!

Looking for other easy candy recipes to make during the holidays and year-round? Check out some of these:

Homemade Dark Chocolate Macadamia Nuts

Choc Raspberries with Chia

Cherry Jellies

Sunflower Seed Brittle

Toasted Coconut Marshmallows

Dark Chocolate & Pomegranate Cups

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CHAT GPT CLAUDE GEMINI PERPLEXITY GROK

Swirling Chocolate Peppermint Bark

Mix dark chocolate and white chocolate into swirls with crushed peppermint on top for the perfect holiday candy bark.

5 from 1 vote

Prep Time 35

Cook Time 4

Total Time 39

Course Candy

Cuisine General

Servings Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

▢ 1 10 Oz. Bag dark chocolate chips
▢ 1 11 Oz. Bag white chocolate chips
▢ 1 Tsp. Pure peppermint extract
▢ 2 Candy Canes crushed

Instructions

Line a baking sheet with tin foil for easy clean up.
Put the dark chocolate chips in a microwave safe glass measuring cup. Put in microwave for 30 second intervals (stirring in between) until melted and smooth. (should take 3 – 4 rounds)
Pour the chocolate on the prepared baking sheet and spread out using a spatula or the back of a spoon. Try to get it into an even
rectangle. Put in the refrigerator for 15 minutes.
In the meantime, put your candy canes in a sealed baggie and crush by banging it with a rolling pin, heavy pot or a meat mallet. You want some peppermint pieces and some dust in the mix. Put to the side.
In a clean measuring cup, put the white chocolate chips. Melt them in the microwave the same way you did the dark chocolate chips-in 30 second intervals. Stir until smooth. Add the peppermint extract and stir into the mix. Let cool two minutes.
Remove the baking sheet from the fridge and pour on the white chocolate. Using a spoon or spatula spread it out to cover the entire dark chocolate base. The warm white chocolate will slightly melt the dark chocolate so gently swirl it with a spoon making a pretty swirl design and stay on the top of the dark chocolate. (You don’t need to push hard to penetrate the bottom layer of chocolate.) Sprinkle with the crushed peppermint and press gently so it adheres to the chocolate. Put in the fridge for at least 15 minutes to harden.
Break the bark into pieces (size of your choice). Serve on a platter or bag up as gifts. Either way, these are delicious and all your peppermint loving friends are going to be thrilled. This one is for you, Carly!

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Diane Ringler

Recipe Developer

With over 10 years of restaurant experience, Diane has been cooking and developing recipes for over five years, focusing on real-food meals for two that are Weight Watchers-friendly and high in protein. A longtime WW member herself, she brings firsthand experience to every recipe — not just culinary technique, but the practical knowledge of someone who has navigated points, portions, and satisfaction for years. Her recipe for Lollipop Lamb Chops with Pistachio Pesto was selected as a KitchenAid contest winner and published in Taste of Home's "Innovate Your Plate" bookazine. She has developed recipes and created content for brands including Eggland's Best, Sprouts Market, ZenB Pasta, Flannery Beef, The Honey Jar and Marukan Vinegar. She has been cooking for two for 10 years and her recipes focus on well balanced meals that are healthy, protein-focused meals perfectly proportioned for two servings. Based in Southern California she loves fresh, seasonal produce and proteins that nourish the body and soul.