Joanna Gaines Peppermint Bark Recipe
A festive favorite in our home, this Joanna Gaines-inspired peppermint bark layers rich chocolate with cool peppermint crunch—perfect for gifting, snacking, or cozy holiday movie nights.
Joanna Gaines Peppermint Bark
Joanna Gaines’ Peppermint Bark is exactly what it sounds like: a no-fuss, layered chocolate treat that blends creamy sweetness with the cool snap of peppermint. It’s a classic Christmas candy—but her version, like most things Joanna touches, feels homey and elevated without trying too hard. You’ll find it at holiday parties, tucked into gift boxes, or stacked neatly in a tin on the kitchen counter… and it’s usually the first thing to disappear.
What makes Joanna’s peppermint bark special isn’t some complicated twist—it’s the simplicity. It’s made with just a few ingredients: semisweet chocolate, white chocolate, a bit of peppermint extract, and a generous sprinkling of crushed candy canes. That’s it. No tricks, no fillers. Just layers of rich chocolate that melt smoothly in your mouth, and a fresh peppermint pop that keeps it from being too heavy.
The contrast between the two chocolate layers gives it that perfect balance: the bottom dark chocolate layer has a bittersweet depth, while the white chocolate layer on top adds a creamy richness. Then the crushed peppermint candy on top? That’s the sparkle. Literally and figuratively. You get that soft crunch from the sugar crystals and just enough coolness to make it feel festive.
When you take a bite, the chocolate doesn’t just break—it snaps. And if you've chilled it properly, the layers don’t separate. The flavors hit you in waves: first sweet, then minty, then just a bit indulgent. It’s the kind of thing you can eat two pieces of before realizing you’ve eaten five. Trust me.
Most people serve peppermint bark as a holiday snack, but it’s also perfect as a DIY food gift. Wrap it in parchment, tie it with a ribbon, toss it in a Mason jar—done. I’ve even crushed it and sprinkled it over ice cream, which honestly feels like cheating in the best way.
If you’re making a big batch, store it in an airtight container in the fridge. It keeps well for about two weeks, and you don’t need to reheat it. Just let it sit at room temp for 10–15 minutes before serving if you like your chocolate softer.
Now in terms of nutrition—look, this isn’t a protein bar. It’s chocolate, sugar, and joy. But if you’re trying to cut back, you can use sugar-free peppermint or swap in white almond bark instead of regular white chocolate. Some folks even make it with milk chocolate if they don’t like the bitterness of semisweet. I’ve tried it with dark chocolate and crushed pistachios once, and it was phenomenal—less sweet, more grown-up.
The key is in the layering and the peppermint flavor. A common mistake? Pouring the second layer while the first is still too warm or too cold. If it’s too hot, they blend into a swirl (not the worst, but not the goal). Too cold, and they separate when you snap it. Just chill the base until it’s barely firm, then layer.
All in all, Joanna Gaines’ peppermint bark isn’t trying to be fancy. It’s the kind of recipe that feels like it came from a handwritten family card—but just polished enough to impress. It’s festive, ridiculously easy, and makes you look like you spent more time on it than you did.
If you're craving that holiday magic and want to make your own batch of peppermint bark that’s as beautiful as it is delicious, scroll down and check the recipe. You won’t regret it.
Recipe
Joanna Gaines’ Peppermint Bark is a festive, no-bake holiday treat layered with rich semisweet chocolate, creamy white chocolate, and crushed peppermint candies for the perfect blend of sweet and minty.
Ingredients
- 12 oz semisweet chocolate chips (high-quality like Ghirardelli)
- 12 oz white chocolate chips or chopped white chocolate bar
- 1/2 tsp peppermint extract (not mint extract)
- 1/2 cup crushed peppermint candy canes or starlight mints
Instructions
- Line a 9x13 inch baking sheet with parchment paper or a silicone baking mat.
- Melt semisweet chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth.
- Stir in the peppermint extract, then pour and spread the chocolate evenly over the prepared pan. Chill for 15–20 minutes until just set.
- Melt the white chocolate carefully, avoiding overheating. Stir until smooth.
- Pour the white chocolate over the set dark chocolate layer and spread gently to cover evenly.
- Sprinkle the crushed peppermint candies on top and lightly press them into the surface.
- Chill again for 30 minutes until fully set. Break into pieces and serve or store.
prep time with .
Serves 6 and contains approximately 320 calories per serving.
American / Dessert, Holiday Treat
Rated 4.9 by 176 reviewers.
Recipe Tags: Joanna Gaines peppermint bark, peppermint bark recipe, holiday dessert, Christmas candy, peppermint extract, white chocolate, semisweet chocolate, crushed candy canes, Magnolia Table, festive bark recipe
Published by: Crisprecipe
Recipe Video
Joanna Gaines shares her festive white chocolate peppermint bark in this Magnolia Table video.
Servings
Serve Joanna Gaines’ peppermint bark chilled or at room temperature, broken into rustic pieces and arranged on a holiday platter, in gift tins, or wrapped in parchment and ribbon for easy homemade gifts.
It also pairs beautifully with hot cocoa, coffee, or as a sweet finish after dinner. For a fun twist, crumble it over vanilla ice cream or stir into warm milk for a minty, chocolatey drink.
Tips
Here are my best tips and personal recommendations for making Joanna Gaines-style peppermint bark truly shine:
Use quality chocolate — Don’t go cheap here. High-quality chocolate like Ghirardelli or Callebaut melts smoother and sets better. Bargain chips can turn grainy or waxy.
Chill, but don’t freeze — Refrigerate each layer just until set. If it’s too cold, layers might separate when you snap it. Aim for firm but not rock hard.
Avoid overheating white chocolate — It burns fast and seizes easily. Use a double boiler or melt in 15–20 second microwave bursts, stirring in between.
Stir in peppermint extract, don’t eyeball — A little goes a long way. Measure precisely or the bark can taste like toothpaste. ½ tsp is ideal.
Press in the crushed candy gently — Sprinkle while the white chocolate is still warm and soft, then press just lightly so it sticks without sinking.
Score the bark before it fully hardens — If you want clean lines (instead of rustic shards), use a knife to lightly score the top before it’s fully set.
Break it by hand for that homemade charm — It looks more authentic and visually appealing that way. Let it crack where it wants to.
Store properly — Keep it in an airtight container in the fridge for up to 2 weeks, or freeze in layers between wax paper if making ahead.
Lastly, don’t overthink it. Even imperfect peppermint bark tastes amazing. The charm is in the effort, not the precision.
Ingredient Substitutes
Peppermint bark is super forgiving, and you can tweak it to fit what you have or what your tastebuds prefer. Here are solid substitutions you can make without sacrificing the joy of the recipe:
Semisweet chocolate chips → Milk chocolate (for a sweeter bark) or dark chocolate (for a more intense, grown-up flavor). Even vegan chocolate chips work well.
White chocolate chips or bar → White almond bark is a popular substitute—it's easier to melt and a bit more stable. Just note: it’s sweeter and less creamy.
Peppermint extract → Peppermint oil (use only ¼ tsp—it’s much more concentrated). If you have mint extract, it’ll work, but the flavor leans more spearmint than peppermint.
Crushed candy canes → Crushed peppermint starlight mints or even Andes peppermint chips. In a pinch, I’ve used a mix of peppermint + chocolate chips for the topping.
Optional flavor twist: Add a pinch of sea salt on top before chilling to contrast the sweetness. Or sprinkle on crushed pistachios or pretzels for texture.
Dairy-free version: Use dairy-free chocolate brands like Enjoy Life and a coconut oil-based white chocolate alternative.
Stick close to the spirit of the original, but don’t be afraid to riff a little if that’s what works for your pantry—or your crowd.
Remarks
This peppermint bark is simple, reliable, and always a hit—easy to make, easy to gift, and impossible to mess up if you follow the steps right.