Peppermint Hot Chocolate Bark

This Peppermint Hot Chocolate Bark is one of my favourite festive treats to make during the holidays. It combines rich layers of milk and white chocolate, a swirl of marshmallow fluff, and a refreshing peppermint crunch that feels like sipping hot cocoa in candy form.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple yet looks so impressive when finished. It’s the perfect no-bake dessert for gift giving, parties, or snacking by the fire. The layers of smooth chocolate, creamy marshmallow, and peppermint bits make every bite indulgent and festive. I also appreciate that I can customize it easily—use different chocolates, toppings, or even add holiday sprinkles to make it my own.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 3 (10 oz) packages Ghirardelli wafers
• 1 packet hot cocoa
• 1 (10 oz) package white wafers
• 1 (7 oz) container marshmallow fluff
• 2 teaspoons mint extract
• 1 cup chopped peppermint kisses

Directions

1. Line a baking sheet with parchment paper or a silicone baking mat to make bark removal easy later.
2. In a microwave-safe bowl, melt the 3 packages of Ghirardelli wafers (milk or dark chocolate, depending on preference) in 30-second intervals, stirring between each, until smooth and glossy.
3. Once melted, stir in the hot cocoa packet and mint extract until well combined. This gives the chocolate a warm, cocoa-peppermint base flavor.
4. Pour the melted chocolate mixture onto the prepared baking sheet and spread it into an even layer about ¼ inch thick. Let it set slightly, either at room temperature or briefly in the fridge.
5. In another microwave-safe bowl, melt the white wafers in short intervals, stirring until smooth.
6. Warm the marshmallow fluff slightly (just a few seconds in the microwave) so it’s easier to stir, then gently fold it into the melted white chocolate. The mixture will marble and swirl—don’t overmix; you want streaks.
7. Pour or dollop the marshmallow-white chocolate mixture over the semi-set dark chocolate layer. Use a knife or skewer to create decorative swirls for a marbled effect.
8. Sprinkle the chopped peppermint kisses evenly across the surface. Press them gently so they stick to the chocolate.
9. Allow the bark to cool completely and set—either at room temperature for several hours or in the refrigerator for about 30 minutes until firm.
10. Once solid, break into irregular pieces and store in an airtight container.

Servings and Timing

This recipe yields about 20-24 pieces (depending on how large I break the bark).
Prep time: ~15 minutes
Chill time: ~30 minutes (or more at room temperature)
Total time: ~45 minutes

Variations

• I sometimes add a layer of crushed candy canes or holiday sprinkles on top for extra crunch and color.
• For a darker chocolate taste, I use bittersweet chocolate wafers instead of milk chocolate.
• I’ve tried swirling in a tablespoon of peanut butter with the white chocolate for a mint-chocolate-peanut butter twist—it’s amazing.
• To make it even more festive, I occasionally mix mini marshmallows into the top layer before it sets.
• For a more refined presentation, I pour the bark into silicone molds instead of spreading it freely—great for gifting.

Storage/Reheating

• I store the bark in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
• If I need to keep it longer, I freeze it in a sealed container for up to 2 months; I just make sure to separate layers with parchment to prevent sticking.
• There’s no reheating needed—this bark is meant to be eaten chilled or at room temperature.
• When serving from the fridge or freezer, I let it sit at room temp for a few minutes before eating so the texture softens slightly.

FAQs

1. Can I use regular chocolate chips instead of Ghirardelli wafers?

Yes, I can substitute regular chocolate chips, but I find that wafers melt more smoothly and set with a nice sheen. If using chips, I recommend adding a teaspoon of coconut oil to help with consistency.

2. Do I need to temper the chocolate?

No, not for this recipe. Because it’s bark, I’m not worried about perfect tempering. However, if I want a glossy, snappy finish, I can temper the chocolate properly using the seeding method.

3. Can I skip the hot cocoa packet?

You can, but it adds a wonderful depth and a hint of nostalgia—it really makes the bark taste like hot chocolate.

4. What’s the best way to melt the chocolate without burning it?

I prefer the microwave method in short bursts with stirring, or I use a double boiler for more control. The key is gentle heat and patience.

5. Can I replace the mint extract with peppermint extract?

Yes—peppermint extract works perfectly and is slightly stronger. I use 1 teaspoon instead of 2 if I want a subtler flavor.

6. Why combine marshmallow fluff with white chocolate?

The marshmallow fluff adds a creamy, gooey texture that mimics melted marshmallows in hot cocoa. It also swirls beautifully for that signature marbled look.

7. How do I prevent the layers from separating when breaking the bark?

Let the first chocolate layer set slightly but not fully before adding the top layer. That way, the two layers bond better.

8. Can I add toppings other than peppermint kisses?

Definitely. Crushed candy canes, mini marshmallows, toffee bits, or even pretzel pieces add fun texture and flavor variations.

9. Can I make this bark ahead for gifts?

Yes—this bark keeps beautifully and makes a great gift. I wrap pieces in cellophane bags or tins and store them in a cool place until gifting.

10. How thick should the bark be?

I aim for about ¼ inch thickness—it’s easy to break yet thick enough to hold the toppings without crumbling.

Conclusion

I find this Peppermint Hot Chocolate Bark to be a joyful, no-stress recipe that delivers huge holiday flavor with minimal effort. I love how it captures all the best parts of peppermint hot cocoa—rich chocolate, cool mint, and fluffy marshmallow—in one easy treat. Whether I’m making it for my family, packaging it as gifts, or sneaking a few bites for myself, it always brings the taste of the holidays straight to my kitchen.

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