Peppermint Bark Candy
Indulge in the festive flavors of homemade Peppermint Bark Candy, a holiday classic that's as stunning as it is delicious. This easy recipe layers rich, velvety dark chocolate with creamy white chocolate, infused with a hint of peppermint extract for a refreshing burst of flavor. Crushed peppermint candies or candy canes add a delightful crunch and a pop of color, making every bite a perfect balance of texture and taste. Ready in just 25 minutes of active prep and cook time, this no-fuss treat is perfect for gifting, cookie swaps, or simply satisfying your sweet tooth. Whether you’re a chocolate lover or a holiday aficionado, this peppermint bark is sure to become a seasonal favorite. With its simple ingredients and elegant presentation, it’s a crowd-pleaser that’s perfect for the festive season!
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Ingredients
- 300 grams dark chocolate chips or bars (70% cocoa preferred)
- 300 grams white chocolate chips or bars
- 1 teaspoon peppermint extract
- 1 cup crushed peppermint candies or candy canes
- 2 teaspoons vegetable oil or coconut oil (optional for easier melting)
Directions
Step 1
Line a baking sheet with parchment paper or a silicone baking mat.
Step 2
Place the dark chocolate and 1 teaspoon of vegetable oil (if using) in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until fully melted and smooth. Alternatively, melt the chocolate using a double boiler.
Step 3
Pour the melted dark chocolate onto the prepared baking sheet. Spread it evenly with a spatula into a thin layer, about 1/4 inch thick. Place the baking sheet in the refrigerator for 5-10 minutes to harden slightly.
Step 4
While the dark chocolate is chilling, melt the white chocolate in a separate microwave-safe bowl using the same 30-second interval method, adding 1 teaspoon of vegetable oil (if using). Stir until smooth and fully melted.
Step 5
Stir the peppermint extract into the melted white chocolate.
Step 6
Remove the baking sheet from the refrigerator. Pour the melted white chocolate over the firm dark chocolate layer, spreading evenly with a spatula.
Step 7
Sprinkle the crushed peppermint candies evenly over the white chocolate layer while it’s still wet, gently pressing them down so they adhere.
Step 8
Refrigerate the baking sheet for 30 minutes, or until the bark is completely set.
Step 9
Once hardened, remove the peppermint bark from the refrigerator and carefully peel it away from the parchment paper. Break into pieces of your preferred size.
Step 10
Store the peppermint bark in an airtight container in a cool, dry place for up to 2 weeks.
Nutrition Facts
| Serving size | (853.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4432.8 |
| Total Fat 233.5g | 0% |
| Saturated Fat 133.7g | 0% |
| Cholesterol 53.6mg | 0% |
| Sodium 298.3mg | 0% |
| Total Carbohydrate 547.7g | 0% |
| Dietary Fiber 33g | 0% |
| Total Sugars 454.5g | |
| Protein 34.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 757.1mg | 0% |
| Iron 37.0mg | 0% |
| Potassium 2687.9mg | 0% |
Source of Calories