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–+ servings
Pieces of sugar free peppermint bark on a white round plate.

Sugar Free Peppermint Bark

This sugar-free peppermint bark is rich, creamy, and perfectly minty! It’s made with smooth dark chocolate, a melt-in-your-mouth white chocolate layer, and a sprinkle of crushed peppermint candy. Quick to make and ideal for gifting—or sneaking from the fridge whenever the craving hits.
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Author Kori Butler
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Course Dessert Recipes
Cuisine American
Servings 12
Calories 102 kcal

Ingredients
  

Dark Chocolate Layer

  • 4 ounces sugar-free dark chocolate (such as Lily’s)
  • ½ ounce cocoa butter nibs (use food grade cocoa butter nibs, break into small pieces)

White Chocolate Layer

  • 4 ounces sugar-free white chocolate chips
  • ½ ounce cocoa butter nibs (use food grade cocoa butter nibs, break into small pieces)
  • ½ teaspoon pure peppermint extract

Topping

  • 2 to 4 crushed sugar-free peppermint candies

Instructions
 

  • Combine the dark chocolate and cocoa butter in a microwave-safe bowl. Melt in 30-second intervals, stirring between each, until smooth. Pour into a parchment-lined 8x8-inch pan. Spread evenly and freeze for 15 to 30 minutes until set.
    Melting the chocolate and spreading into a parchment lined baking dish for sugar free peppermint bark.
  • Melt the white chocolate chips and cocoa butter in a separate bowl the same way, stirring until smooth. Stir in peppermint extract.
    Melting the white chocolate and adding coconut oil to the melted white chocolate in a white bowl for sugar free peppermint bark.
  • Pour the white chocolate over the chilled dark layer and spread evenly. Sprinkle with crushed peppermint if desired. Freeze until completely firm, about 15 minutes.
    Pouring the melted white chocolate over the hardened chocolate and topping with broken peppermint pieces for sugar free peppermint bark.
  • Break or cut into pieces. Keep refrigerated in an airtight container.
    Lifting the sugar free peppermint bark out of the baking dish, and breaking into pieces for serving.

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Chill the dark layer fully before adding the white chocolate so the layers stay distinct. Let it rest at room temperature for a few minutes before breaking for clean edges.
VARIATIONS: Try swapping peppermint extract for orange or almond extract for a fun twist—or drizzle melted dark chocolate on top for a marbled look.
SERVING SUGGESTIONS: Perfect for cookie platters, holiday dessert trays, or festive edible gifts.

Nutrition

Calories: 102kcalCarbohydrates: 12gProtein: 0.3gFat: 7gSaturated Fat: 5gSodium: 0.02mgPotassium: 0.2mgFiber: 2gSugar: 0.04gCalcium: 0.02mgIron: 1mg
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