Okay, listen up, buttercups. If you’re in the market for a festive treat that looks like you put in effort but secretly took about as much brainpower as remembering your Netflix password, then this Peppermint Chocolate Bark Recipe is about to become your holiday hero. It’s the kind of special that says “I care” without screaming “I spent all day in the kitchen and now my back hurts.” It’s ridiculously easy, utterly delicious, and basically guarantees you’ll be everyone’s favorite person at the holiday potluck (or, let’s be real, your own couch). You should absolutely try it because chocolate and peppermint are a power couple, and you deserve something this simple and satisfying.

The last time I whipped up a batch of this, my youngest decided it was the perfect moment to try and ‘help’ by adding extra sprinkles. By ‘extra,’ I mean he grabbed the entire shaker of coarse sugar and dumped it directly onto the still-wet chocolate. It looked like a glittering snowdrift had landed on my perfectly smooth surface. My husband, ever the optimist, just shrugged and said, “More sparkle!” We ended up with bark that could probably double as a weapon, but darn if it wasn’t still delicious after we scraped off the top layer. We tell people it’s “extra crunchy.”

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

🍨

MORE OF OUR FAVORITE…

Why You’ll Love This Peppermint Chocolate Bark Recipe

It requires minimal effort but looks like you went to pastry school. Your secret is safe with me.
It’s practically impossible to mess up. Unless you try to make it gluten-free with actual bark from a tree. Please don’t do that.
Chocolate and peppermint. Need I say more? It’s the ultimate holiday flavor combo, designed to make you feel festive even if you haven’t started your shopping.
It’s incredibly versatile. Want more mint? Go for it. Less chocolate? You do you, boo. (But also, why?)
It disappears shockingly fast. Which means fewer leftovers to tempt you at 2 AM. Or, if you’re like me, it just means you have to make a double batch.

Time-Saving Hacks

Don’t have a double boiler? Just microwave your chocolate in 30-second intervals, stirring like your life depends on it. It works, and nobody needs to know you skipped a whole pot-washing step.
Line your baking sheet with parchment paper. Seriously, do it. Cleanup is just peeling the paper off and tossing it. What’s a little extra landfill if it means no scrubbing a chocolate-encrusted pan?
Crush your peppermints in a Ziploc bag with a rolling pin (or a wine bottle, no judgment). Don’t own a rolling pin? Use a can of beans. Don’t have a can of beans? Your shoe. Just make sure it’s clean.
Forget perfectly tempered chocolate. Melt it, spread it, sprinkle it. It’s bark, not a fine art sculpture. Rustic is in, darling.

Serving Ideas

Serve this glorious Peppermint Chocolate Bark Recipe with a steaming mug of hot cocoa (spike it with a little something extra if the holiday stress is real). It’s also phenomenal alongside a strong cup of coffee to cut through the sweetness, or with a glass of milk if you’re still clinging to your childhood. Honestly, it’s best just broken into shards and inhaled directly from the parchment paper while standing over the counter, pretending you’re just “sampling” it. You could also wrap it up in cute little baggies for neighbor gifts, but only if you have superhuman self-control.

What to Serve It With

Honestly, this bark is a superstar all on its own. However, if you’re feeling fancy (or just want to delay doing dishes for another five minutes), serve it alongside a cheese board with fruit and nuts for a savory-sweet contrast. Or, just plop it in a bowl next to a half-empty box of cereal and call it “brunch.”

Tips & Mistakes

Don’t overheat your chocolate, unless you enjoy sad, seized chocolate that looks like a lumpy science experiment. If you do, just add a teaspoon of neutral oil and stir like crazy – it usually salvages it. Also, don’t be shy with the peppermint extract, but don’t go full-on mouthwash flavor either. A little goes a long way. And remember, the messier you break it, the more “artisanal” it looks.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!