Make your peppermint bark in fun snowflake molds for a holiday treat! Jaws will drop when your friends see these festive Peppermint Bark Snowflakes, but only you will know how easy they were to make!

This unique Peppermint Bark Recipe makes an easy hostess gift. Just wrap one in cellophane with holiday ribbons and you’re set!

Peppermint Bark Snowflakes stacked on a white plate with candy cane garnish.

Why You Must Make

  • Peppermint bark is one of the holiday treats I dole out to the neighbors at Christmas and this is a fun version.
  • It’s pretty much a no-brainer: melt dark and/or white chocolate, add crushed candy canes, and peppermint extract and it’s basically finished.
  • A snowflake version is extra festive!

But years ago, I saw the coolest image on Pinterest, and I knew I had to make these beautiful snowflakes. Mari, of Once Upon a Plate, executed them perfectly. Plus seeing an even older version at Baked by Rachel, made me update this post from 2011!

PRO-Tip: I recommend making thinner layers like Mari’s (make 12 instead of 6). Though these thicker snowflakes are very pretty, there’s a lot of bark in each, besides being a bit unwieldy to eat. I found these snowflake molds at Target in those dollar bins eons ago, but they’re readily available on Amazon.

Peppermint Bark Snowflakes with candy cane shards lined up on a narrow white tray.

Ingredient Notes:

  • Kitchen Staples – Vegetable Oil
  • White Chocolate – I use Ghirardelli bars, chopped for easier melting
  • Semisweet Chocolate – I use Ghirardelli bars, chopped for easier melting
  • Peppermint Extract – Don’t add too much as it’s potent!
  • Candy Canes – Crush into ¼-inch pieces and remove the dust, using just the small pieces of candy cane.

How to Make

I adapted this from the white chocolate peppermint bark recipe I make every Christmas. I made half of a batch of white chocolate bark and a half batch of semi-sweet chocolate bark without the added candy cane bits. The yield will vary depending on the size of your molds and the depth of your bark. Isn’t this layered peppermint bark festive????

  1. Start with a layer of melted mint-flavored dark chocolate at the bottom of the molds, followed by a sprinkle of candy cane pieces. 
  2. Chill until firm.
  3. Repeat with a white chocolate layer and more candy cane bits.
  4. Chill, then remove from molds to eat or give away as gifts.
Overhead view of front and back of layered peppermint bark snowflakes.

Recipe Tips

  • This recipe will make six of these thick peppermint bark snowflakes.
  • I recommend making thinner layers than those pictured as they will be easier to eat. Plus, your yield will be greater.
  • PRO-Tip: Use a cookie disher to divvy up the chocolate. It will help you add a similar amount to each snowflake.
  • If you’d like thinner snowflakes, make the full recipe and divide the melted chocolates between two molds. 
  • PRO-Tip: Place the molds on a half-sheet pan for an easy transfer to the refrigerator to chill.
  • Give the molds a little shimmy to even out the chocolate layer before it starts to set.
  • Chill well before adding the second layer.
  • Add the crushed candy cane pieces before the top solidifies.
  • Wrap a few in a cellophane bag with a pretty ribbon for a hostess gift.

Frequently Asked Questions

Why is this Candy Called Bark?

Since Peppermint Bark is typically thin and often rustic looking, it was thought to resemble tree bark. 

What Is Peppermint Bark Made Of?

Typically chocolate bark is a simple recipe that is made of dark chocolate, white chocolate, or layers of both, and peppermint extract or flavoring.

How Long Can You Keep Peppermint Bark?

If stored properly in an airtight container in a cool, dry location, it will stay fresh for up to 6 months. Once opened, it’s best to consume within 2 weeks.

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Peppermint Bark Snowflakes | A fabulous, impressive holiday or hostess gift!

Peppermint Bark Snowflakes

Prep Time 20 minutes
Total Time 20 minutes
Yield 6

Peppermint bark snowflakes for the holidays


  • 8 ounces white chocolate, chopped
  • 8 ounces semisweet chocolate, chopped
  • 2 teaspoons vegetable oil, divided
  • ½-1 teaspoon peppermint extract, divided
  • 6 candy canes, crushed into ¼-inch pieces (remove dust)


  1. Place your mold on a baking sheet.
  2. Gently melt the semisweet chocolate and 1 teaspoon vegetable oil in a large microwave-safe bowl, stopping and stirring at 30-second intervals until melted and smooth. Add ¼-½ teaspoon of peppermint extract.
  3. Pour into your silicone molds (my layers were slightly under a half-inch deep). Gently shake the pan back and forth to level the chocolate.
  4. Sprinkle with some candy cane bits.
  5. Refrigerate while making the white chocolate layer.
  6. Melt the white chocolate and 1 teaspoon vegetable oil as you did the dark chocolate and add extract.
  7. Pour white chocolate over dark chocolate (about the same depth), gently shake the pan to level the white chocolate, and sprinkle the tops with candy cane bits before the chocolate hardens.
  8. Chill, then remove from molds to serve.


I found these silicone snowflake molds at Target, but there's also a link to them from Amazon in this recipe card.
Thinner layers than those in the photos are recommended for easier eating.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 474Total Fat: 25gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 8mgSodium: 45mgCarbohydrates: 65gFiber: 2gSugar: 55gProtein: 4g


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