Double Peppermint Bark
Indulge in the ultimate holiday treat with this Double Peppermint Bark recipe, a perfect combination of velvety dark chocolate, creamy white chocolate, and crunchy crushed candy canes. Infused with a dash of peppermint extract, each bite delivers a burst of festive flavor, making it an irresistible favorite for gifting, snacking, or sharing at holiday gatherings. The two-layered design not only enhances visual appeal but also creates a delightful contrast in textures and flavors. Easy to make in just 25 minutes of active prep and cooking time, this no-bake dessert is both beginner-friendly and crowd-pleasing. Whether you're looking to spread holiday cheer or satisfy your sweet tooth, this peppermint bark is a seasonal classic you’ll love!
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Ingredients
- 8 ounces dark chocolate (at least 60% cocoa)
- 8 ounces white chocolate
- 0.5 teaspoons peppermint extract
- 0.75 cups crushed candy canes
- 1 sheet parchment paper
Directions
Step 1
Line a baking sheet with parchment paper and set aside.
Step 2
Break the dark chocolate into small, even chunks and melt in a heatproof bowl set over a saucepan of simmering water (double boiler method). Stir frequently until smooth.
Step 3
Remove the melted dark chocolate from heat, then stir in 0.25 teaspoons of peppermint extract. Pour the dark chocolate evenly onto the prepared baking sheet, spreading it into a roughly 10x8 inch rectangle with a spatula. Chill in the refrigerator for 10 minutes to slightly firm.
Step 4
While the dark chocolate is chilling, melt the white chocolate in a heatproof bowl using the same double boiler method. Stir frequently until smooth.
Step 5
Remove the melted white chocolate from heat, then stir in the remaining 0.25 teaspoons of peppermint extract.
Step 6
Remove the baking sheet from the fridge and pour the melted white chocolate over the firm dark chocolate layer. Spread evenly with a spatula to form a smooth second layer.
Step 7
Immediately sprinkle crushed candy canes over the top layer of white chocolate, pressing gently to ensure they adhere.
Step 8
Chill the layered bark in the refrigerator for at least 1 hour, or until completely set.
Step 9
Once firm, break the peppermint bark into irregular pieces using your hands or a knife.
Step 10
Store 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 | (636.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3233.9 |
| Total Fat 163.5g | 0% |
| Saturated Fat 96.0g | 0% |
| Cholesterol 52.2mg | 0% |
| Sodium 214.6mg | 0% |
| Total Carbohydrate 410.2g | 0% |
| Dietary Fiber 22.7g | 0% |
| Total Sugars 359.4g | |
| Protein 28.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 602.5mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 2160.6mg | 0% |
Source of Calories