Peppermint Bark Hearts
Transform your holiday dessert table with these festive and indulgent Peppermint Bark Hearts! This no-bake recipe layers velvety dark chocolate and creamy white chocolate infused with a hint of peppermint extract for a refreshing burst of flavor. Topped with a generous sprinkle of crushed peppermint candies for a delightful crunch, these heart-shaped treats are as gorgeous as they are delicious. Made in just 30 minutes using a silicone mold or parchment-lined tray, they’re perfect for gifting or serving at parties. Whether you’re looking for an easy DIY holiday gift or a sweet treat for your loved ones, these peppermint bark hearts will add a touch of elegance to any occasion.
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Ingredients
- 225 grams Dark chocolate chips
- 225 grams White chocolate chips
- 1 teaspoon Peppermint extract
- 50 grams Crushed peppermint candies
- 1 teaspoon Coconut oil (optional, for smooth melting)
Directions
Step 1
Line a baking sheet with parchment paper or use a silicone heart-shaped mold for consistent shapes.
Step 2
In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring in between until fully melted and smooth. If desired, stir in 1/2 teaspoon of coconut oil for a smoother texture.
Step 3
Pour or spoon a thin layer of the melted dark chocolate into the bottom of each heart mold or onto the parchment paper, spreading it out evenly (about 1/4 inch thick). Tap the mold or baking sheet gently to remove any air bubbles. Place it in the refrigerator for 10-15 minutes to set.
Step 4
While the dark chocolate is chilling, melt the white chocolate chips in a microwave-safe bowl using the same method. Stir in the peppermint extract for a fresh, minty flavor.
Step 5
Once the dark chocolate layer has set, pour or spoon the melted white chocolate over the top, creating a second layer. Spread it evenly using a spoon or spatula.
Step 6
Sprinkle the crushed peppermint candies generously over the white chocolate layer while it is still wet, pressing down gently to ensure they stick.
Step 7
Refrigerate the mold or baking sheet for at least 20-30 minutes, or until the layers are completely set and firm.
Step 8
Once set, carefully pop the peppermint bark hearts out of the mold or break the bark into heart shapes if using parchment paper.
Step 9
Store the peppermint bark hearts in an airtight container at room temperature for up to a week or in the refrigerator for longer freshness.
Nutrition Facts
| Serving size | (508.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2511.9 |
| Total Fat 144.3g | 0% |
| Saturated Fat 89.6g | 0% |
| Cholesterol 40.2mg | 0% |
| Sodium 241.1mg | 0% |
| Total Carbohydrate 317.0g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 267.9g | |
| Protein 31.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 551.8mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 2124.1mg | 0% |
Source of Calories