Peppermint Bark
Indulge in the holiday magic with this iconic Peppermint Bark recipe, a delightful blend of rich semi-sweet chocolate, creamy white chocolate, and a refreshing burst of crushed peppermint candies. This festive treat is as easy to make as it is irresistible, requiring just 20 minutes of active prep and a handful of pantry staples. The dual-layered bark features a silky chocolate base topped with a peppermint-infused white chocolate layer, all crowned with crunchy candy canes for a visually stunning and flavor-packed finish. Whether served at holiday gatherings, gifted to loved ones, or savored as a sweet seasonal snack, peppermint bark is the ultimate crowd-pleaser. Simple, gluten-free, and perfect for make-ahead prepping, this recipe is all you need for a stress-free holiday dessert that’s bursting with festive cheer.
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Recipe Information
Ingredients
- 8 oz Semi-sweet chocolate chips
- 8 oz White chocolate chips
- 1 tsp Peppermint extract
- 1 cup Crushed peppermint candies or candy canes
Instructions
Line a baking sheet with parchment paper or a silicone baking mat.
Melt the semi-sweet chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring after each interval until smooth. Alternatively, melt the chocolate using a double boiler.
Pour the melted semi-sweet chocolate onto the prepared baking sheet and spread it into an even layer using a spatula. Let it set for 10-15 minutes at room temperature or place it in the refrigerator to firm up slightly.
In a clean microwave-safe bowl or double boiler, melt the white chocolate chips using the same method as before. Stir in the peppermint extract until well combined.
Carefully pour the melted white chocolate over the semi-sweet chocolate layer and spread it evenly using a spatula.
Sprinkle the crushed peppermint candies or candy canes evenly over the white chocolate layer while it is still warm and soft, pressing gently to ensure the pieces adhere.
Allow the peppermint bark to cool and set completely at room temperature or in the refrigerator, about 1-2 hours.
Once firm, break the peppermint bark into pieces of your desired size and store in an airtight container at room temperature or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
3223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.6 g | 171% | |
| Saturated Fat | 86.4 g | 432% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 14% | |
| Sodium | 267 mg | 12% | |
| Total Carbohydrate | 535.6 g | 195% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 472.3 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 939 mg | 20% | |
*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.
