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’ll know how easy they were to make!
Peppermint Bark Snowflakes
Peppermint bark is one of the holiday treats I dole out to the neighbors at Christmas. It’s pretty much a no-brainer: melt white chocolate, add crushed candy canes, peppermint extract and it’s basically finished.
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.
Layered Peppermint Bark
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.
I started with a layer of melted mint flavored dark chocolate at the bottom of the molds, followed by a sprinkle of candy cane pieces. This layer was chilled, then I repeated with a white chocolate layer and more 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????
Tips for Making These Peppermint Bark Snowflakes:
- This recipe will make six of these thick peppermint bark snowflakes.
- 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 between two molds. A thinner version will be easier to eat!
- 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 before adding the second layer.
- Add the crushed candy cane pieces before the top solidifies.
- Wrap in a cellophane bag with a pretty ribbon for a hostess gift.
More Mint Dessert Recipes You’ll Love:
- Thin Mint Cheesecake Brownie Cake from Inside BruCrew Life
- Mint Chocolate Fudge from Wine and Glue
- Pretty Peppermint Bark from Love from the Oven
- Swirled Peppermint Bark
- Grasshopper Pie
- White Chocolate Candy Cane Cookies
- Peppermint Patty Candy
- More of the Best Dessert Recipes
This recipe was first shared in December 2011. Photos and text were updated in 2020.
- 8 ounces white chocolate, chopped
- 8 ounces semisweet chocolate, chopped
- 2 teaspoons vegetable oil, divided
- 1/2-1 teaspoon peppermint extract, divided
- 6 candy canes, crushed into 1/4 inch pieces (remove dust)
- Place your mold on a baking sheet.
- 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 ¼-1/2 teaspoon of peppermint extract.
- 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.
- Sprinkle with some candy cane bits.
- Refrigerate while making the white chocolate layer.
- Melt the white chocolate and 1 teaspoon vegetable oil as you did the dark chocolate and add extract.
- Pour white chocolate over dark chocolate (about the same depth), gently shake the pan to level the white chocolate, and sprinkle tops with candy cane bits before the chocolate hardens.
- Chill, then remove from molds to serve
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Amount Per Serving: Calories: 474Total Fat: 25gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 8mgSodium: 45mgCarbohydrates: 65gFiber: 2gSugar: 55gProtein: 4g