Peppermint Crunch Bark
Indulge in the festive flavors of the holiday season with this irresistible Peppermint Crunch Bark! This no-bake treat comes together in just 20 minutes and features rich layers of semisweet and white chocolate, perfectly complemented by crunchy crushed peppermint candies and a hint of refreshing peppermint extract. Ideal for gifting, party platters, or simply satisfying your sweet tooth, this bark is as beautiful as it is delicious, with the candy topping adding both texture and a pop of holiday cheer. With simple ingredients and easy-to-follow steps, it’s the perfect recipe for beginner and seasoned bakers alike. Store it for up to two weeks to enjoy the delightful contrast of creamy chocolate and peppermint crunch whenever the craving strikes!
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Ingredients
- 300 grams Semisweet chocolate chips
- 300 grams White chocolate chips
- 150 grams Peppermint candies (crushed)
- 0.5 teaspoons Peppermint extract
Directions
Step 1
Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Step 2
Place the semisweet chocolate chips into a microwave-safe bowl. Microwave in 20-second increments, stirring well after each interval, until fully melted and smooth.
Step 3
Pour the melted semisweet chocolate onto the prepared baking sheet and use a spatula to spread it into an even layer about 1/4-inch thick. Place the tray in the refrigerator to allow the chocolate to set for about 10 minutes.
Step 4
Meanwhile, add the white chocolate chips to another microwave-safe bowl. Microwave in 20-second intervals, stirring thoroughly after each, until fully melted and smooth.
Step 5
Stir the peppermint extract into the melted white chocolate until evenly combined.
Step 6
Remove the baking sheet with the set semisweet chocolate from the refrigerator, and pour the melted white chocolate over the top. Use a spatula to gently spread it into an even layer over the semisweet chocolate.
Step 7
Immediately sprinkle the crushed peppermint candies evenly over the top of the white chocolate layer, gently pressing them down so they stick as the chocolate begins to set.
Step 8
Transfer the baking sheet back to the refrigerator and allow the bark to set completely, which takes about 20–30 minutes.
Step 9
Once the chocolate has hardened, remove the bark from the refrigerator and break it into various-sized pieces using your hands or a knife.
Step 10
Store the peppermint crunch 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 | (752.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3604.7 |
| Total Fat 176.6g | 0% |
| Saturated Fat 114.3g | 0% |
| Cholesterol 53.6mg | 0% |
| Sodium 336.4mg | 0% |
| Total Carbohydrate 521.5g | 0% |
| Dietary Fiber 20.0g | 0% |
| Total Sugars 471.1g | |
| Protein 41.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 735.7mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 2232.1mg | 0% |
Source of Calories