Holiday Peppermint Bark
Celebrate the festive season with this irresistible Holiday Peppermint Bark, a crowd-pleasing dessert that’s as beautiful as it is delicious. Featuring layers of rich dark chocolate and creamy white chocolate infused with a touch of peppermint extract, this no-bake treat is topped with a generous sprinkling of crushed peppermint candies for a delightful crunch and a burst of holiday flavor. Ready to set in just under an hour, this easy, gluten-free recipe is perfect for gifting, holiday parties, or simply indulging in a festive snack. With minimal prep time and an eye-catching presentation, this peppermint bark is a must-have addition to your holiday dessert repertoire.
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Recipe Information
Ingredients
- 12 ounces dark chocolate (semi-sweet or bittersweet)
- 12 ounces white chocolate
- 0.5 teaspoons peppermint extract
- 0.5 cups crushed peppermint candies or candy canes
Instructions
Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring well after each interval, until smooth and fully melted.
Stir in 0.25 teaspoons of peppermint extract into the melted dark chocolate.
Pour the melted dark chocolate onto the prepared baking sheet and use a spatula to spread it into an even layer, about 1/4-inch thick. Chill in the refrigerator for 15 minutes or until almost set but still slightly tacky.
While the dark chocolate is chilling, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring well after each, until smooth and fully melted.
Stir the remaining 0.25 teaspoons of peppermint extract into the melted white chocolate.
Remove the baking sheet with the dark chocolate from the refrigerator. Pour the melted white chocolate over the dark chocolate, spreading it evenly with a spatula.
Quickly sprinkle the crushed peppermint candies over the white chocolate layer before it sets, gently pressing the pieces into the chocolate to help them stick.
Chill the bark in the refrigerator for about 30 minutes, or until fully set and firm.
Once set, remove the peppermint bark from the baking sheet and break it into irregular pieces using your hands or a knife.
Store the peppermint bark in an airtight container in a cool, dry place for up to two weeks. Enjoy!
Nutrition Facts
Calories |
4370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.8 g | 327% | |
| Saturated Fat | 149.7 g | 748% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 277 mg | 12% | |
| Total Carbohydrate | 477.9 g | 174% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 396.6 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 921 mg | 71% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 3406 mg | 72% | |
*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.
