Peppermint Bark Candy
Indulge in the festive flavors of homemade Peppermint Bark Candy, a holiday classic that's as stunning as it is delicious. This easy recipe layers rich, velvety dark chocolate with creamy white chocolate, infused with a hint of peppermint extract for a refreshing burst of flavor. Crushed peppermint candies or candy canes add a delightful crunch and a pop of color, making every bite a perfect balance of texture and taste. Ready in just 25 minutes of active prep and cook time, this no-fuss treat is perfect for gifting, cookie swaps, or simply satisfying your sweet tooth. Whether you’re a chocolate lover or a holiday aficionado, this peppermint bark is sure to become a seasonal favorite. With its simple ingredients and elegant presentation, it’s a crowd-pleaser that’s perfect for the festive season!
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Recipe Information
Ingredients
- 300 grams dark chocolate chips or bars (70% cocoa preferred)
- 300 grams white chocolate chips or bars
- 1 teaspoon peppermint extract
- 1 cup crushed peppermint candies or candy canes
- 2 teaspoons vegetable oil or coconut oil (optional for easier melting)
Instructions
Line a baking sheet with parchment paper or a silicone baking mat.
Place the dark chocolate and 1 teaspoon of vegetable oil (if using) in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until fully melted and smooth. Alternatively, melt the chocolate using a double boiler.
Pour the melted dark chocolate onto the prepared baking sheet. Spread it evenly with a spatula into a thin layer, about 1/4 inch thick. Place the baking sheet in the refrigerator for 5-10 minutes to harden slightly.
While the dark chocolate is chilling, melt the white chocolate in a separate microwave-safe bowl using the same 30-second interval method, adding 1 teaspoon of vegetable oil (if using). Stir until smooth and fully melted.
Stir the peppermint extract into the melted white chocolate.
Remove the baking sheet from the refrigerator. Pour the melted white chocolate over the firm dark chocolate layer, spreading evenly with a spatula.
Sprinkle the crushed peppermint candies evenly over the white chocolate layer while it’s still wet, gently pressing them down so they adhere.
Refrigerate the baking sheet for 30 minutes, or until the bark is completely set.
Once hardened, remove the peppermint bark from the refrigerator and carefully peel it away from the parchment paper. Break into pieces of your preferred size.
Store the peppermint bark in an airtight container in a cool, dry place for up to 2 weeks.
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 28.4 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 224 mg | 5% | |
*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.
