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Dark Chocolate Peppermint Bark


45 minutes
Skill Level
3/4 pound

It's the most wonderful addition to your family's holiday dessert tray. Peppermint pieces and rich dark chocolate make the sweetest of holiday candy. Learn how to make easy peppermint bark with this four-step recipe.

Ingredients & Directions

Prep Time
10 minutes
Chill Time
30 minutes


  • 2 cups
    HERSHEY'S Special Dark Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (12-oz. pkg.)
  • 1/3 cup
    crushed peppermint candies* , divided


Equipment Needed 
Wax Paper Wax Paper
Cookie Sheet Cookie Sheet
Microwave-Safe Bowl Microwave-Safe Bowl
Microwave Microwave
Measuring Cups Measuring Cups
Rubber Scraper Rubber Scraper
Refrigerator Refrigerator

Line cookie sheet with wax paper.


Place chocolate chips in medium microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. Continue microwaving at medium in 15 second increments, stirring after each heating, until chips are melted and smooth when stirred.


Set aside about 1 tablespoon crushed peppermint candies; stir remaining crushed candy pieces into melted chocolate. Pour mixture onto prepared cookie sheet; spread to about 1/2-inch thickness. Gently tap cookie sheet on countertop to even out thickness of mixture. Sprinkle remaining peppermint pieces over surface. Repeating tapping cookie sheet on counter until candy is desired thickness.


Refrigerate about 30 minutes or until firm. Break into pieces. Store in cool, dry place.


Amount of peppermint candy can be increased or decreased according to your own preference.

Additional questions?