This easy chocolate peppermint bark is brimming with the flavor of the Holiday season, with decadent chocolate layers, sandwiching Oreo thins and the refreshing peppermint crunch of crushed candy canes. Who can resist?

This simple festive treat is the perfect Christmas gift for friends and family or if you’re planning a festive do, this candy cane bark will really look the part on your treat table.

chocolate peppermint bark with candy cane finished - angled front view

We Love Making Candy Cane Chocolate Bark!

My kids love whipping up a tray of crisp and crunchy bark. In the summer they go mad for frozen yogurt bark but come the cooler months, chocolate bark is our go to. And there are so many creative possibilities!

If it goes with chocolate, we’ve tried it. (And what doesn’t go with chocolate?!) Peppermint goes particularly well and is such fun to use in recipes. We’ve made these candy cane chocolate hearts, candy cane hot chocolate stirrers, mini candy cane cheesecakes and there are sure to be more coming soon.

So back to this peppermint chocolate bark: it’s simple and classic. Here’s why you’ll love this recipe:

Super easy – with just 4 ingredients you’ll probably have in your pantry already

So versatile – use your favourite chocolate, add in some festive sprinkles or some healthier ingredients like nuts or coconut, swap out Oreos for your cookie of choice… use this easy chocolate bark recipe as a starting point for your own creations

Stores well – pack it into an airtight container and hide it in the pantry or fridge (the only reason it won’t last is because it’ll be devoured in minutes!)

chocolate peppermint bark with oreos and candy cane - overhead of ingredients

Chocolate Peppermint Bark Ingredients

1 (12 oz.) bag of semi-sweet chocolate chips
1 (12 oz.) bag of white chocolate chips
About 28 Oreo Thins cookies
1/4 cup crushed peppermint

Substitutions & Additions

There are so many easy ways to adjust this peppermint bark recipe:

for a more grown-up taste and to counter the sweetness of the white chocolate, use dark chocolate in place of the milk chocolate
instead of Oreo thins, try crushed shortbread cookies, graham crackers, brownies or another favorite cookie
add a sprinkle of chopped hazelnuts, whole cashews or, for a nut-free option, a handful of pumpkin seeds
if you like the sweet salty combo, add chopped pretzels – delish!
try some dried fruit, like raisins or sultanas, or what about dried cranberries, in keeping with the season
add 1/4 teaspoon of peppermint extract to the white or milk chocolate, or both, for an even mintier taste
top with festive sprinkles or any other decorations you fancy!

For More Festive Fair Try:

chocolate peppermint bark with Oreos and candy cane finished - angled front view in horizontal

Instructions to Make Peppermint Bark

Line a baking sheet with parchment paper, and set aside.

In a microwave safe bowl, melt the semi-sweet chocolate chips for 30 seconds at a time, stirring well at each interval.

Stop heating when there are still a few unmelted chocolate chips. You don’t want to burn the chocolate as it’ll turn into a hard, unusable lump. Keep stirring until the remaining chocolate chips have melted.

Pour the melted chocolate onto the parchment, and spread into an even layer with a silicon spatula.

melted chocolate spread on parchment with Oreos on top

Press the Oreo Thins into the chocolate, leaving a little space around each. See picture above.

Place the baking sheet in the refrigerator to chill for 1 hour.

Next, melt the white chocolate chips using the same method as before. Again, make sure not to burn the chocolate. Stop heating when all but a few chips have melted. Then stir continuously to melt the remaining few.

white chocolate poured and spread over the top of the Oreos and milk chocolate

Remove the chocolate/Oreo layer from the fridge and pour the melted white chocolate over top and spread out evenly.

Finally, sprinkle the crushed peppermints over the white chocolate and place back in the refrigerator for 1 more hour.

piece of candy cane chocolate bark with oreos held by hand for close up

Once the candy has set, break into pieces, and enjoy!

How To Store Chocolate Peppermint Bark

Store the peppermint bark in an airtight container at room temperature for up to a week if your home is cool (below 70°F/21°C) and dry. If you live in a very warm climate or your house is warmer, store in the fridge.

To prevent pieces from sticking together, place parchment or wax paper between the layers of bark in your storage container.

Stored correctly in a an airtight container or zip-log bag, this peppermint bark will last up to 3 months in the refrigerator or 6 months in the freezer. There’s no way it’d last that long in our house with my lot around, but in theory it’s possible!

Tip: Bring the bark to room temperature before serving to avoid condensation making it sticky.

overhead shot of candy cane peppermint chocolate bark on a plate - horizontal view

We have plenty more recipe inspiration in these Holiday round-ups:

overhead shot of peppermint chocolate bark with Oreos on a plate - vertical view

Peppermint Bark Recipe

This easy peppermint bark is brimming with the flavor of the Holiday season, with layers of milk and white chocolate, Oreos and topped with a generous sprinkle of crushed candy cane. Who can resist?!

Prep Time 15

Chilling 2

Total Time 2 15

Serving Size

Ingredients

1 12 oz. bag of semi-sweet chocolate chips
1 12 oz. bag of white chocolate chips
About 28 Oreo Thins cookies
1/4 cup crushed peppermint

Instructions

Line a baking sheet with parchment paper, and set aside.
In a microwave safe bowl, melt the semi-sweet chocolate chips for 30 seconds at a time, stirring well at each interval.
Stop heating when there are still a few unmelted chocolate chips. You don’t want to burn the chocolate as it’ll turn into a hard, unusable lump. Keep stirring until the remaining chocolate chips have melted.
Pour the melted chocolate onto the parchment, and spread into an even layer with a silicon spatula.
Press the Oreo Thins into the chocolate, leaving a little space around each.
Place the baking sheet in the refrigerator to chill for 1 hour.
Next, melt the white chocolate chips using the same method as before. Again, make sure not to burn the chocolate. Stop heating when all but a few chips have melted. Then stir continuously to melt the remaining few.
Remove the chocolate/Oreo layer from the fridge and pour the melted white chocolate over top and spread out evenly.
Finally, sprinkle the crushed peppermints over the white chocolate and place back in the refrigerator for 1 more hour.
Once the candy has set, break into pieces, and enjoy!

Notes

To store:

Store the peppermint bark in an airtight container at room temperature for up to a week if your home is cool (below 70°F/21°C) and dry.

If you live in a very warm climate or your house is warmer, store in the fridge.

To prevent pieces from sticking together, place parchment or wax paper between the layers of bark in your storage container.

Stored correctly the bark will last up to 3 months in the fridger or 6 months in the freezer. There’s no way it’d last that long in our house with my lot around, but in theory it’s possible!

Tip: Bring the bark to room temperature before serving to avoid condensation making it sticky.

Ready To Try This Easy 4-Ingredient Chocolate Bark With Candy Cane?

Peppermint chocolate bark is the ultimate festive treat—so simple the kids can make it (with a careful eye if they’re still a bit like a whirlwind in the kitchen) irresistibly delicious, and perfect for sharing or gifting. It’s sure to become a holiday favorite.

Let me know how yours turns out in the comments.

Happy holiday snacking!

Festive Chocolate Peppermint Bark With Oreos

We Love Making Candy Cane Chocolate Bark!

Chocolate Peppermint Bark Ingredients