Chocolate Peppermint Bark Christmas
Indulge in the festive flavors of the holiday season with this irresistible Chocolate Peppermint Bark Christmas recipe! With layers of rich semisweet chocolate and creamy white chocolate infused with a hint of peppermint extract, this easy no-bake treat is finished with a generous sprinkle of crushed candy canes for a delightful crunch. Ready in just 20 minutes of active prep time, this holiday favorite combines smooth and crispy textures, delivering the perfect balance of sweet and minty. Ideal for holiday gifting, party platters, or a simple homemade dessert, this bark is as beautiful as it is delicious. Whether you're crafting holiday treats with family or looking for a crowd-pleasing Christmas recipe, this peppermint bark is guaranteed to spread holiday cheer.
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Recipe Information
Ingredients
- 240 grams semisweet chocolate chips
- 240 grams white chocolate chips
- 0.5 teaspoons peppermint extract
- 100 grams crushed peppermint candies or candy canes
- 2 teaspoons vegetable oil
Instructions
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set it aside.
In a microwave-safe bowl, add the semisweet chocolate chips and 1 teaspoon of vegetable oil. Heat in the microwave in 30-second intervals, stirring between each interval, until fully melted and smooth (approximately 1.5-2 minutes).
Stir in 0.25 teaspoons of peppermint extract into the melted semisweet chocolate.
Pour the melted semisweet chocolate onto the prepared baking sheet. Use a spatula to spread it into an even layer, about 1/4-inch thick. Place the baking sheet in the refrigerator to set for 10-15 minutes.
While the semisweet layer is setting, melt the white chocolate chips in a separate microwave-safe bowl with the remaining 1 teaspoon of vegetable oil. Heat in 30-second intervals, stirring between each interval, until completely smooth and melted.
Stir in the remaining 0.25 teaspoons of peppermint extract into the melted white chocolate.
Remove the baking sheet from the refrigerator. Pour the melted white chocolate over the hardened semisweet chocolate layer, spreading it evenly with a spatula.
Immediately sprinkle the crushed peppermint candies evenly over the top of the white chocolate layer, pressing them gently to adhere.
Place the baking sheet back in the refrigerator and let the bark chill until fully set, about 30 minutes.
Once set, remove the baking sheet from the refrigerator. Break the bark into irregular pieces using your hands or a sharp knife.
Serve immediately or store in an airtight container at room temperature for up to a week, or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 21 mg | 1% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 28.3 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 90 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
