Crisp and sweet peppermint bark graham crackers are fun twist on a classic holiday favorite that’s quick to make and perfect for parties and gift giving.

Tis the season of holiday treats! If you like these peppermint bark graham crackers, you’ll also like my buckeye graham crackers! They have all the decadence of a traditional buckeye, but with a sweet and crunchy graham cracker base!

Why you’ll love this recipe:

If you love classic peppermint bark as much as I do, then these peppermint bark graham crackers are for you! So simple to make with only 5 ingredients, and no baking required!

Chocolate peppermint covered graham crackers are a delicious and easy holiday treat! They’re just homemade *enough* that you can say you made them yourself but rely on some store-bought staples to keep things nice and easy.

Graham cracker sheets are covered in white chocolate, topped with chopped peppermint candy canes, then dipped in semi-sweet chocolate, to resemble the classic peppermint bark we all know and love!

Ingredients you’ll need:

Graham crackers
White chocolate chips
Vegetable oil
Crushed candy cane pieces
Semi-sweet chocolate chips

Coat something in chocolate and it instantly becomes 10x better, am I right? The combination of flavors and textures is what really sets these peppermint bark graham crackers apart. The graham crackers provide an addictive crunch, while the white and semi-sweet chocolate add a creamy, indulgent layer of sweetness.

But the real star of the show are crushed candy cane pieces, which perfectly balances out the richness of the chocolate. These are super easy to make since there is no baking involved. All you have to do is melt some chocolate and dip the graham crackers.

How to make the best peppermint bark graham crackers:

Line a baking sheet with parchment paper or a silicone baking mat, then carefully break each graham cracker sheet in half so they’re now in squares.
In a microwave safe bowl, combine white chocolate chips with 2 tbsp vegetable oil. Microwave in 30 second intervals, stirring in-between, until melted and smooth.
Fully coat each graham cracker in the melted chocolate, let any excess chocolate run off, then transfer to your prepared baking sheet.
Immediately top each one with candy cane pieces, then transfer to the fridge or freezer to set the chocolate coating.
In another microwave safe bowl, combine semi-sweet chocolate chips with 1 tbsp vegetable oil and microwave in 30 second intervals, stirring in-between until melted and smooth.
Quickly dip the bottoms of each white chocolate coated graham cracker into the melted semi-sweet chocolate, then return to the prepared baking sheet.
Transfer to the fridge or freezer to set the chocolate before enjoying!

Sometimes when it comes to dessert, simple is just better. Especially this time of year when there’s a million things pulling you in every direction, and you’re also trying to savor the season with friends and family.

These may look fancy, but they couldn’t be any easier to make. Simple enough to whip up day of or make in advance, and even better, they’re easily portable when you want to share! They’re perfect for gifting to neighbors and storing in the freezer when you need a little pick me up when the holiday stress gets to you!

My top tips:

GRAHAM CRACKERS: Feel free to use your favorite variety of graham crackers here! Cinnamon graham crackers are my personal favorite, but honey or chocolate graham crackers work too. Shortbread cookies or vanilla wafers may also be substituted in a pinch!
MELTING CHOCOLATE: I recommend microwaving the chocolate in 30 second intervals to prevent any burning. White chocolate can be especially temperamental and prone to clumping, so it’s important to melt it down slowly.
VEGETABLE OIL: Adding a little vegetable oil to the chocolate chips is my secret trick for silky smooth chocolate every time! The vegetable oil thins out the chocolate and makes it much easier to coat and dip the graham crackers.
COATING: After you coat each graham cracker in white chocolate, tap the graham cracker against the bowl so the excess chocolate drips off. You’ll also want to scrape all the excess chocolate off the bottom of your graham crackers so that it won’t create a pool or “foot” at the bottom.
CRUSHING CANDY CANES: You have a few options here! You can buy pre-crushed candy cane pieces from the store or crush your own! To do this, add the candy canes to the bowl of a food processor and pulse until they reach your desired size, or place them in a Ziploc bag, and bang the crap out of them with a rolling pin!
TOPPING: It’s important to top these with crushed candy cane pieces before the white chocolate coating has set. The wet chocolate acts as a glue for the candy pieces to stick to, so once the chocolate sets, the candies won’t stick.
DIPPING: You’ll want to avoid leaving the white chocolate coated graham crackers in the bowl of melted semi-sweet chocolate for too long while dipping the bottoms. This prevents the warm semi-sweet chocolate from melted the white chocolate layer.
STORING: I recommend storing any leftovers in an airtight container or Ziploc bag in the fridge or freezer. This keeps the graham crackers extra crunchy and fresh for weeks!

Looking for more quick and easy treats? Try these out!

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