When I need an easy holiday-style dessert that looks way more impressive than the effort involved, this oven baked peppermint chocolate bark is one of my favorite shortcuts. Whole mini peppermint patties melt together with a few simple pantry staples into a rich, minty bark that tastes like something from a candy shop, but it comes together right on a sheet pan with barely any prep. It is the kind of recipe that works beautifully for cookie trays, last-minute guests, or a little weeknight treat when you want something festive without making a full batch of cookies.
This bark is delicious served in small pieces alongside coffee, hot cocoa, or a cold glass of milk. For holiday gatherings, I like to add it to a dessert board with pretzels, strawberries, and a few butter cookies to balance the rich chocolate and peppermint. It also packs well in a tin or cellophane bags if you want an easy homemade gift or a sweet addition to a potluck spread.
Oven Baked 5-Ingredient Peppermint Chocolate Bark
Servings: 12
Ingredients
24 whole unwrapped mini peppermint patties
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
2 tablespoons coconut oil or unsalted butter
2 tablespoons crushed peppermint candies or candy canes
Directions
1. Preheat the oven to 250°F and line a small metal sheet pan or quarter sheet pan with parchment paper for easy cleanup.
2. Arrange the whole unwrapped mini peppermint patties in a single even layer on the prepared pan, placing them close together but not stacked.
3. Sprinkle the semi-sweet chocolate chips evenly over the peppermint patties, then scatter the white chocolate chips on top. Drizzle the coconut oil or melted butter over everything.
4. Bake for 4 to 6 minutes, just until the chocolates and peppermint patties look soft and glossy. Remove the pan from the oven and use a small spatula or butter knife to gently swirl everything together into an even bark layer.
5. Immediately sprinkle the crushed peppermint candies over the top and lightly press them in so they stick.
6. Let the bark cool at room temperature for about 20 minutes, then transfer the pan to the refrigerator for 30 to 45 minutes until fully firm. Break or cut into rustic pieces and serve.
Variations & Tips
Use dark chocolate: If you like a less sweet bark, swap the semi-sweet chips for dark chocolate chips. The deeper chocolate flavor pairs really well with the cool mint center of the peppermint patties.
Add crunch: Chopped toasted almonds, pecans, or even crushed pretzels can be sprinkled on top with the peppermint candies for a sweet-salty finish. This is a great way to make the bark feel a little more like a party dessert tray item.
Keep the oven time short: You do not want to fully cook anything here, just soften the chocolate enough to spread. Start checking at 4 minutes since ovens can vary, and if the chocolate looks shiny and melted, it is ready.
Make it ahead: This bark stores well in an airtight container in the refrigerator for up to 1 week. I like to separate layers with parchment so the pieces stay neat and do not stick together.
Try a drizzle finish: For a prettier presentation, melt a little extra white chocolate and drizzle it over the cooled bark before breaking it into pieces. It gives the bark a bakery-style look with almost no extra work.