Marshmallow Peppermint Bark is a festive layered candy made of creamy semi-sweet and white chocolate, crushed peppermint, and soft, pillowy marshmallows for a sweet, minty, winter-holiday treat.

Tis the season of holiday treats! If you like this Marshmallow Peppermint Bark, you’ll also like my Peppermint Bark Graham Crackers!

Why you’ll love this recipe:

If you’re looking for a holiday treat that’s festive, fun, and unbelievably easy to make, Marshmallow Peppermint Bark is about to become your new seasonal favorite. This playful twist on traditional peppermint bark takes everything you love about the classic—creamy chocolate, cool peppermint, and that signature candy cane crunch—and adds soft, chewy marshmallows for extra texture and sweetness. It’s the perfect no-bake dessert to share at holiday parties, gift in tins, or keep on hand for cozy winter snacking.

Classic peppermint bark is delicious, but Marshmallow Peppermint Bark adds a whole new level of texture and flavor. Instead of just snapping into a piece of chocolate, you get:

A chewy marshmallow center
A cool peppermint crunch on top
A smooth chocolate base that ties everything together

It’s like a cross between peppermint bark and a Rocky Road candy bar—comforting, nostalgic, and exciting all at once!

Ingredients you’ll need:

Semi-sweet chocolate chips
Vegetable oil- divided
Crushed peppermint candy- divided
White chocolate chips
Mini marshmallows

If you love traditional peppermint bark but want something a little softer, sweeter, and more fun, Marshmallow Peppermint Bark is the perfect holiday treat to try. It’s festive, easy, and delicious—everything a Christmas dessert should be.

Marshmallow Peppermint Bark is exactly what it sounds like: layers of smooth chocolate mixed with fluffy mini marshmallows and topped with crushed peppermint candy. It’s simple, pretty, and incredibly festive, making it a standout treat for the Christmas season.

The marshmallows give it a pillowy softness you don’t get from traditional bark, creating a unique bite that’s both creamy and chewy.

Whether you’re hosting Christmas dinner, attending a cookie exchange, or assembling homemade gift baskets, Marshmallow Peppermint Bark fits the occasion perfectly.

How to make the best Marshmallow Peppermint Bark:

In a microwave safe bowl, combine semi-sweet chocolate chips with 2 tbsp vegetable oil. Microwave in 30 second intervals, stirring in-between, until melted and smooth.
Stir in 2 tbsp of the crushed peppermint candy, then spread the melted chocolate into an even layer on a baking sheet with parchment paper or a silicone baking mat.
Transfer to the fridge or freezer to harden for about 30 minutes.
In another microwave safe bowl, combine white chocolate chips with 2 tbsp vegetable oil. Microwave in 30 second intervals, stirring in-between, until melted and smooth.
Add in 2 tbsp of the crushed peppermint candy and the mini marshmallows, then stir to combine.
Evenly spread the white chocolate marshmallow mixture over the chilled chocolate layer, then sprinkle the remaining peppermint candy on top.
Return to the fridge or freezer to set for another 30 minutes, then cut or break the bark into pieces for serving.

Marshmallow Peppermint Bark is simple at heart: melted chocolate mixed with mini marshmallows and topped with crushed peppermint. But that addition of marshmallows adds a pillowy softness that sets it apart from the sharper snap of traditional peppermint bark. Instead of just biting into layers of chocolate, you get a playful mix of textures—fluffy marshmallow, refreshing peppermint, and smooth, rich chocolate all at once.

Even if you don’t consider yourself much of a baker, Marshmallow Peppermint Bark is almost guaranteed to come out beautifully. There’s no oven involved and no complicated steps—just melting, mixing, spreading, and chilling. It’s one of the simplest holiday treats you can make, which makes it perfect for kids or beginners, yet it looks impressive enough to serve at gatherings or give as a homemade gift.

Start to finish, the process takes only about 15 minutes of active time, which makes it perfect for busy holiday schedules or last-minute dessert needs.

My top tips:

LINE YOUR PAN: It’s important to line your baking sheet with parchment paper, wax paper, or a silicone baking mat to prevent any sticking. This is important because it makes breaking up the hardened bark so much easier later on.
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 spread.
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.
CRUSHING CANDY CANES: 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: The top layer of melted white chocolate acts as a glue for some of the peppermint pieces to stick to, so it’s important to sprinkle on the remaining crushed peppermint candy before the white chocolate has set.
CHILLING: If you’re impatient like me, you’re going to want to place your bark in the freezer to speed up the chill time, but I wouldn’t store this bark in the freezer longterm, as it will make the mini marshmallows hard rather than chewy.
STORING: Transfer any leftover Marshmallow Peppermint Bark into an airtight container and store in a cool, dry place for up to 4 days.

Looking for more Christmas treats? Check these out!

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