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Peppermint Bark Graham Crackers are chocolate covered graham crackers in milk chocolate + white chocolate, and then topped with crushed peppermint candy canes to resemble (and taste like!) peppermint bark. This Christmas treat is easy to make with only 4 ingredients!

For another delicious & easy graham cracker Christmas treat be sure and make my Graham Cracker Toffee

Stack of peppermint bark with graham cracker in the middle.

Chocolate Covered Peppermint Bark Graham Crackers Recipe

If you love classic peppermint bark then these Peppermint Bark Chocolate Covered Graham Crackers are a must-make! So simple to make with only 4 ingredients. Graham cracker sheets are covered in white chocolate, dipped in milk chocolate, and then covered in chopped peppermint candy canes to resemble (and taste like) the classic Christmas treat. 

I love the chocolatey and sweet outside paired with the crunch of the candy canes and the soft & crumbly graham cracker in the center. Lots of ways to change up this recipe so read below for all my helpful tips. 

Stack of chocolate covered crackers topped with candy cane pieces.

Ingredients Needed

  • White Chocolate Melting Wafers : You will find the melting wafers in the baking aisle usually above the chocolate chips and by the baking bars. I have only ever seen these from the Ghiradelli brand. They come in a blue bag for the white chocolate and a purple bag for the milk chocolate. You could also use baking bars for the melted chocolate as well. Baker’s and Ghiradelli are the brands that make those. I recommend using real white chocolate and real milk chocolate, rather than the vanilla flavored almond bark or milk chocolate flavored almond bark. It’s also recommended that you don’t use chocolate chips or white chocolate chips. They don’t melt as smoothly and easily as the melting wafers. 
  • Milk Chocolate Melting Wafers : Same rules apply to the milk chocolate as the white chocolate. 
  • Whole Graham Cracker Sheets : The recipe calls for 5 whole graham cracker sheets will be broken in half so you will end up with 10 pieces of peppermint bark graham crackers. 
  • Crushed Peppermint Candy Canes : Sometimes they sell these already crushed (like in a sprinkles type bottle) or just buy a pack of them and place the candy canes inside a Ziploc bag (or food processor) and process/or hit with a meat pounder, until they are in small chopped pieces. 

Labeled ingredients for this recipe

How To Make Easy Peppermint Bark with Graham Crackers

Learn how to make this easy Christmas recipe with only 4 ingredients that tastes just like classic peppermint bark but with a crunchy graham crackers in the center. Be sure and read to the bottom of this post where there is a detailed recipe card, a printable option, and a pin it button so you can save this recipe for later. 

  • Prep : Line a baking sheet/cookie sheet with parchment paper. 
  • White Chocolate : Place the white chocolate melting wafers in a microwave-safe bowl or glass measuring cup. Microwave in 30-second increments, stirring between each, until the white chocolate is completely smooth and mixed. 
  • Graham Crackers : Dip each graham cracker square into the melted white chocolate making sure to completely cover it. Use a fork to help lift it out of the chocolate and place it on the parchment paper. Once on the parchment paper, immediately sprinkle it with some crushed candy canes. Repeat with remaining graham cracker squares. 
  • Fridge : Place the white chocolate covered graham cracker into the fridge for 10 minutes so it can set completely. 
  • Milk Chocolate : Place the milk chocolate melting wafers in a microwave-safe bowl or glass measuring cup. Microwave in 30-second increments, stirring after each, until the milk chocolate is completely smooth and mixed. 
  • Graham Crackers : Place a white chocolate covered graham cracker onto a fork and dip only the bottom of it in the melted milk chocolate. Place it back on the parchment paper and repeat with remaining graham crackers. 
  • Set : Allow the chocolate to set, at room temperature is fine or the fridge, and enjoy!

How to make easy peppermint bark with step by step process photos showing how to.

How to make easy peppermint bark with step by step process photos showing how to.

How to make easy peppermint bark with step by step process photos showing how to.

How to make easy peppermint bark with step by step process photos showing how to.

Peppermint Bark Chocolate Covered Graham Crackers FAQ’s

  • How To Store? How Long Will Leftovers Last?

    • Store in an airtight container, at room temperature, for up to 1-2 weeks. 
    • You can also store them in the fridge to make sure the chocolate stays firmer and set. Either way works, room temperature or fridge, it just depends on your preference. 
  • Variations of Easy Peppermint Bark Graham Crackers

    • Dark Chocolate : Use dark chocolate instead of milk chocolate for the bottom layer. 
    • Garnish on Top : You can use anything you want to sprinkle on top of the chocolate dipped crackers. Chopped Andes peppermint crunch chocolate are good. Christmas sprinkles. Chopped Ghirardelli peppermint bark chocolates. Mini Chocolate Chips. 
    • Milk Chocolate Dipping Variations : Instead of dipping just the bottom of the cracker into the milk chocolate there are a couple of other options. Only dip half of the cracker into the milk chocolate, so instead of the bottom layer being milk chocolate, the side of it will be milk chocolate for a half & half look. You can also omit dipping the chocolate covered graham cracker in the milk chocolate entirely and instead leave it only white chocolate OR use a Ziploc bag (with the corner snipped) to drizzle the milk chocolate over the cracker. Top with more crushed candy canes if doing it this way. 
    • Graham Crackers : Use chocolate graham crackers instead of the classic honey crackers. Or try using this same chocolate dipping method and instead use Oreo cookies! 
  • How Do I Crush/Chop Candy Canes?

    • Sometimes you can buy these in bags or small bottles at the grocery store. Or it’s easy to chop/crush them yourself. Place unwrapped peppermint candy canes into a Ziploc bag and use a meat pounder, or something else that is heavy, to crush the candy canes until they’re the size you want them. 
    • You can also place the candy canes inside a food processor and process until they are crushed. 
  • Serving Suggestions

    • These are great served inside a dish for a Christmas party or family gathering. 
    • It’s also fun to place a few inside a plastic treat bag (Christmas themed one preferably) and pass the out to neighbors, teachers, or friend.
    • I like to eat them chilled from the fridge but they are also really good at room temperature once they’ve softened a bit. 

Stack of peppermint bark crackers with a bite out of the top one.

Recipe Tips

Here are a few of my helpful tips so that you can have success recreating this recipe in your own kitchen ♥

  • Use Ghiradelli Melting Wafers : This recipe is best when used with the melting wafers and not the almond bark. I use the Ghiradelli brand that comes in bags. The white chocolate is in a blue bag while the milk chocolate is in a purple bag. They also sell a dark chocolate (red bag) that would be delicious in place of the milk chocolate if wanted. I do not recommend using chocolate chips or white chocolate chips. They don’t melt as smoothly and won’t coat the graham cracker smoothly like what you see in the pictures. 
  • Allow To Set Properly : Plan ahead and allow at least 10 minutes for the crackers to set in the fridge and then another 15-30 minutes for them to set again once they’ve been dipped in milk chocolate.
  • Double The Recipe OR Make Smaller Peppermint Bark Crackers : This recipe can be easily doubled. Just double each ingredients and you will end up with 20 squares of peppermint bark rather than 10. You can also make the peppermint bark pieces smaller by breaking the graham cracker in half and then in half again, so you end up with those shorter and thinner pieces of crackers. 
  • Use a Fork : Use a fork to help you lift out the graham cracker from the white chocolate. Tap the fork on the side of the bowl to let any excess chocolate fall off. A fork also helps when you are dipping the bottom of the crackers into the milk chocolate. 

A stack of peppermint bark with candy canes behind it.

A stack of chocolate covered crackers with one leaning against the stack.

More Christmas Treats You’ll Love

 

Stack of peppermint bark with graham cracker in the middle.
Together As Family Logo

Peppermint Bark Graham Crackers


Author Jessica - Together as Family
Course Christmas, Snack
Cuisine American
Prep Time 15 minutes
Chill/Set Time 20 minutes
Total Time 35 minutes
Servings 10
Peppermint Bark Graham Crackers are chocolate covered graham crackers in milk chocolate + white chocolate, and then topped with crushed peppermint candy canes to resemble peppermint bark. This Christmas treat is easy to make with only 4 ingredients!

Ingredients
  

  • 5 whole graham cracker sheet cut in half
  • 1 bag (10-12 oz) white chocolate melting wafers
  • 1/4 cup crushed/chopped peppermint candy canes
  • 1 cup milk chocolate melting wafers

Instructions

  • Line a baking sheet/cookie sheet with parchment paper.
  • Place the white chocolate melting wafers into a microwave-safe bowl. Microwave in 30-second increments, stirring between each, until the white chocolate has completely melted and is smooth.
  • Working one graham cracker half at a time, dip it into the melted white chocolate making sure to cover the entire cracker, use a fork to help remove it from the bowl and place it on the parchment paper.
    Immediately sprinkle some crushed candy cane pieces over top.
    Repeat this process with the remaining graham cracker halves.
  • Place the baking sheet into the fridge for 10 minutes.
  • Place the milk chocolate melting wafers into a microwave-safe bowl. Microwave in 30-second increments, stirring between each, until the milk chocolate has completely melted and is smooth.
  • Place a white chocolate covered graham cracker onto a fork and dip just the bottom of it into the milk chocolate. Place it back onto the parchment paper.
    Repeat with remaining crackers.
    * Do not dip the side with the candy canes on it! Dip the bottom of each one.
  • Allow the chocolate to set for about 10-15 minutes before serving and eating.

Notes

Recipe Tips -
  • Use Ghiradelli Melting Wafers : This recipe is best when used with the melting wafers and not the almond bark. I use the Ghiradelli brand that comes in bags. The white chocolate is in a blue bag while the milk chocolate is in a purple bag. They also sell a dark chocolate (red bag) that would be delicious in place of the milk chocolate if wanted. I do not recommend using chocolate chips or white chocolate chips. They don't melt as smoothly and won't coat the graham cracker smoothly like what you see in the pictures. 
  • Allow To Set Properly : Plan ahead and allow at least 10 minutes for the crackers to set in the fridge and then another 15-30 minutes for them to set again once they've been dipped in milk chocolate. 
  • Double The Recipe OR Make Smaller Peppermint Bark Crackers : This recipe can be easily doubled. Just double each ingredients and you will end up with 20 squares of peppermint bark rather than 10. You can also make the peppermint bark pieces smaller by breaking the graham cracker in half and then in half again, so you end up with those shorter and thinner pieces of crackers. 
  • Use a Fork : Use a fork to help you lift out the graham cracker from the white chocolate. Tap the fork on the side of the bowl to let any excess chocolate fall off. A fork also helps when you are dipping the bottom of the crackers into the milk chocolate. 
Variations -
  • Dark Chocolate : Use dark chocolate instead of milk chocolate for the bottom layer. 
  • Garnish on Top : You can use anything you want to sprinkle on top of the chocolate dipped crackers. Chopped Andes peppermint crunch chocolate are good. Christmas sprinkles. Chopped Ghirardelli peppermint bark chocolates. Mini Chocolate Chips. 
  • Milk Chocolate Dipping Variations : Instead of dipping just the bottom of the cracker into the milk chocolate there are a couple of other options. Only dip half of the cracker into the milk chocolate, so instead of the bottom layer being milk chocolate, the side of it will be milk chocolate for a half & half look. You can also omit dipping the chocolate covered graham cracker in the milk chocolate entirely and instead leave it only white chocolate OR use a Ziploc bag (with the corner snipped) to drizzle the milk chocolate over the cracker. Top with more crushed candy canes if doing it this way. 
  • Graham Crackers : Use chocolate graham crackers instead of the classic honey crackers. Or try using this same chocolate dipping method and instead use Oreo cookies! 
How To Store -
  • Store in an airtight container, at room temperature, for up to 1-2 weeks. 
  • You can also store them in the fridge to make sure the chocolate stays firmer and set. Either way works, room temperature or fridge, it just depends on your preference. 
 

Nutrition

Calories: 302kcal | Carbohydrates: 36g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 80mg | Potassium: 160mg | Fiber: 1g | Sugar: 31g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 77mg | Iron: 1mg

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