Peppermint Bark
Indulge in the holiday magic with this iconic Peppermint Bark recipe, a delightful blend of rich semi-sweet chocolate, creamy white chocolate, and a refreshing burst of crushed peppermint candies. This festive treat is as easy to make as it is irresistible, requiring just 20 minutes of active prep and a handful of pantry staples. The dual-layered bark features a silky chocolate base topped with a peppermint-infused white chocolate layer, all crowned with crunchy candy canes for a visually stunning and flavor-packed finish. Whether served at holiday gatherings, gifted to loved ones, or savored as a sweet seasonal snack, peppermint bark is the ultimate crowd-pleaser. Simple, gluten-free, and perfect for make-ahead prepping, this recipe is all you need for a stress-free holiday dessert that’s bursting with festive cheer.
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Ingredients
- 8 oz Semi-sweet chocolate chips
- 8 oz White chocolate chips
- 1 tsp Peppermint extract
- 1 cup Crushed peppermint candies or candy canes
Directions
Step 1
Line a baking sheet with parchment paper or a silicone baking mat.
Step 2
Melt the semi-sweet chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring after each interval until smooth. Alternatively, melt the chocolate using a double boiler.
Step 3
Pour the melted semi-sweet chocolate onto the prepared baking sheet and spread it into an even layer using a spatula. Let it set for 10-15 minutes at room temperature or place it in the refrigerator to firm up slightly.
Step 4
In a clean microwave-safe bowl or double boiler, melt the white chocolate chips using the same method as before. Stir in the peppermint extract until well combined.
Step 5
Carefully pour the melted white chocolate over the semi-sweet chocolate layer and spread it evenly using a spatula.
Step 6
Sprinkle the crushed peppermint candies or candy canes evenly over the white chocolate layer while it is still warm and soft, pressing gently to ensure the pieces adhere.
Step 7
Allow the peppermint bark to cool and set completely at room temperature or in the refrigerator, about 1-2 hours.
Step 8
Once firm, break the peppermint bark into pieces of your desired size and store in an airtight container at room temperature or in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | (697.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3222.9 |
| Total Fat 133.6g | 0% |
| Saturated Fat 86.4g | 0% |
| Cholesterol 40.5mg | 0% |
| Sodium 267.0mg | 0% |
| Total Carbohydrate 535.6g | 0% |
| Dietary Fiber 15.1g | 0% |
| Total Sugars 472.3g | |
| Protein 31.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 407.4mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 938.7mg | 0% |
Source of Calories