Double Peppermint Bark
Indulge in the ultimate holiday treat with this Double Peppermint Bark recipe, a perfect combination of velvety dark chocolate, creamy white chocolate, and crunchy crushed candy canes. Infused with a dash of peppermint extract, each bite delivers a burst of festive flavor, making it an irresistible favorite for gifting, snacking, or sharing at holiday gatherings. The two-layered design not only enhances visual appeal but also creates a delightful contrast in textures and flavors. Easy to make in just 25 minutes of active prep and cooking time, this no-bake dessert is both beginner-friendly and crowd-pleasing. Whether you're looking to spread holiday cheer or satisfy your sweet tooth, this peppermint bark is a seasonal classic you’ll love!
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Recipe Information
Ingredients
- 8 ounces dark chocolate (at least 60% cocoa)
- 8 ounces white chocolate
- 0.5 teaspoons peppermint extract
- 0.75 cups crushed candy canes
- 1 sheet parchment paper
Instructions
Line a baking sheet with parchment paper and set aside.
Break the dark chocolate into small, even chunks and melt in a heatproof bowl set over a saucepan of simmering water (double boiler method). Stir frequently until smooth.
Remove the melted dark chocolate from heat, then stir in 0.25 teaspoons of peppermint extract. Pour the dark chocolate evenly onto the prepared baking sheet, spreading it into a roughly 10x8 inch rectangle with a spatula. Chill in the refrigerator for 10 minutes to slightly firm.
While the dark chocolate is chilling, melt the white chocolate in a heatproof bowl using the same double boiler method. Stir frequently until smooth.
Remove the melted white chocolate from heat, then stir in the remaining 0.25 teaspoons of peppermint extract.
Remove the baking sheet from the fridge and pour the melted white chocolate over the firm dark chocolate layer. Spread evenly with a spatula to form a smooth second layer.
Immediately sprinkle crushed candy canes over the top layer of white chocolate, pressing gently to ensure they adhere.
Chill the layered bark in the refrigerator for at least 1 hour, or until completely set.
Once firm, break the peppermint bark into irregular pieces using your hands or a knife.
Store in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
3234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.5 g | 210% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 215 mg | 9% | |
| Total Carbohydrate | 410.2 g | 149% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 359.4 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2161 mg | 46% | |
*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.
