Chocolate Peppermint Bark
Indulge in the festive charm of homemade Chocolate Peppermint Bark, a delightful holiday treat that's as easy to make as it is to enjoy. This no-bake recipe layers rich, smooth semisweet chocolate with creamy white chocolate, each infused with a refreshing hint of peppermint extract. Topped with a generous sprinkling of crushed peppermint candies or candy canes, the bark delivers a satisfying crunch and a burst of holiday flavor in every bite. With just 15 minutes of prep time and a quick set in the fridge, this showstopping treat is perfect for gift-giving, holiday parties, or simply savoring with a cup of hot cocoa. Whether you're making it to share or to enjoy yourself, this versatile dessert is a must-add to your festive recipe collection.
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Ingredients
- 12 oz semisweet chocolate chips
- 12 oz white chocolate chips
- 0.5 tsp peppermint extract
- 1 cup peppermint candies or candy canes, crushed
Directions
Step 1
Line a 9x13-inch baking sheet with parchment paper, ensuring it fits neatly to create a smooth surface for the bark.
Step 2
Melt the semisweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until fully melted and smooth (about 1.5–2 minutes).
Step 3
Stir in 0.25 tsp of peppermint extract into the melted semisweet chocolate and mix well.
Step 4
Pour the melted semisweet chocolate onto the prepared baking sheet and spread evenly using a spatula to create a thin, uniform layer. Set aside to cool and harden for about 10 minutes.
Step 5
Meanwhile, melt the white chocolate chips in a microwave-safe bowl, also in 30-second intervals, stirring between each until fully melted and smooth (about 1.5–2 minutes).
Step 6
Stir in the remaining 0.25 tsp of peppermint extract into the melted white chocolate and mix well.
Step 7
Carefully pour the melted white chocolate over the hardened semisweet chocolate layer and spread evenly using a spatula.
Step 8
Sprinkle the crushed peppermint candies evenly over the white chocolate layer, lightly pressing them down to ensure they adhere.
Step 9
Allow the bark to cool and set completely at room temperature for 1–2 hours, or place it in the refrigerator for 30 minutes for faster setting.
Step 10
Once fully hardened, break the bark into irregular pieces using your hands or a sharp knife.
Step 11
Store the chocolate peppermint bark in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | (932.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4396.0 |
| Total Fat 200.3g | 0% |
| Saturated Fat 129.6g | 0% |
| Cholesterol 60.7mg | 0% |
| Sodium 389.5mg | 0% |
| Total Carbohydrate 669.5g | 0% |
| Dietary Fiber 22.7g | 0% |
| Total Sugars 575.0g | |
| Protein 47.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 836.8mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 2538.7mg | 0% |
Source of Calories