Peppermint bark is a festive, no-bake holiday treat perfect for gifting (or enjoying all to yourself, I won’t tell ;)).
With just 4 simple ingredients this Christmas treat is always a welcome addition to any cookie tray.
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My favorite Christmas flavor is without a doubt peppermint. I love candy canes, a peppermint latte is my go-to holiday coffee shop order, and of course I love peppermint bark. It’s the first treat I reach for on a cookie tray and I always am ordering it from the chocolate shop! I decided to give it a go and try to make my own, and this peppermint bark recipe is so easy!
- Only 4 simple ingredients
- No double-boiler needed with this simple method
- A kid-friendly recipe
Ingredients
- Dark Chocolate: Use high-quality baking chocolate, like Ghirardelli, for the best flavor and texture. Avoid chocolate chips if possible, as they contain stabilizers that can affect melting and texture.
- White Chocolate: Use real white chocolate made with cocoa butter for a rich flavor and better melting properties. Avoid cheaper alternatives with palm oil.
- Peppermint Extract: You can leave out, but I like the minty hint it brings!
- Candy Canes: You will need 2-3 depending on how much you want sprinkled on top. To crush them, place the candies in a zip-top bag and use a rolling pin or mallet.
You will also need a 9 x 13-inch baking dish and parchment paper.
How to Make Peppermint Bark
- Melt and spread dark chocolate.
- Melt and layer on white chocolate.
- Sprinkle on crushed candy canes.
Store in an airtight container for up to 2 weeks.
More Holiday Treats
Gingerbread Bars – full of holiday flavors
Chocolate Andes Mint Cookies – my hubby has deemed this the best cookie he’s ever had
Soft and Chewy Gingersnap Cookies – my all-time fav holiday cookie!
Peppermint Bark
Equipment
- 9 x 13-inch baking pan
- parchment paper
Ingredients
- 12 ounces dark chocolate
- ½ teaspoon peppermint extract
- 16 ounces white chocolate
- candy canes crushed
Instructions
- Line a 9 x 13-inch baking pan with parchment paper. Set it aside.
- Place the dark chocolate in a medium bowl and microwave for 30 second increments, stirring every 30 seconds, until melted. Add the peppermint extract to the dark chocolate and stir until smooth.
- Pour the melted dark chocolate onto the prepared baking sheet. Spread evenly using a spatula. Refrigerate for 10 minutes.
- Place the white chocolate in a medium bowl and microwave for 30 second increments, stirring every 30 seconds, until melted.
- Spread white chocolate over dark chocolate.
- Sprinkle the crushed peppermint candies over the white chocolate before it sets, pressing them lightly to adhere.
- Once set, peel off the parchment paper. Break the bark into pieces using your hands or a knife.
Notes
Nutrition
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