Peppermint Bark
This easy peppermint bark recipe layers rich dark and white chocolate with crushed peppermint candies for a festive, no-bake holiday treat.
Servings 24 servings
Calories 181kcal
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
Do not refrigerate for longer than 10 minutes between layers. You want the dark chocolate slightly soft to prevent the layers from separating.
Nutrition
Calories: 181kcal