Peppermint Bark Hearts
Transform your holiday dessert table with these festive and indulgent Peppermint Bark Hearts! This no-bake recipe layers velvety dark chocolate and creamy white chocolate infused with a hint of peppermint extract for a refreshing burst of flavor. Topped with a generous sprinkle of crushed peppermint candies for a delightful crunch, these heart-shaped treats are as gorgeous as they are delicious. Made in just 30 minutes using a silicone mold or parchment-lined tray, they’re perfect for gifting or serving at parties. Whether you’re looking for an easy DIY holiday gift or a sweet treat for your loved ones, these peppermint bark hearts will add a touch of elegance to any occasion.
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Recipe Information
Ingredients
- 225 grams Dark chocolate chips
- 225 grams White chocolate chips
- 1 teaspoon Peppermint extract
- 50 grams Crushed peppermint candies
- 1 teaspoon Coconut oil (optional, for smooth melting)
Instructions
Line a baking sheet with parchment paper or use a silicone heart-shaped mold for consistent shapes.
In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring in between until fully melted and smooth. If desired, stir in 1/2 teaspoon of coconut oil for a smoother texture.
Pour or spoon a thin layer of the melted dark chocolate into the bottom of each heart mold or onto the parchment paper, spreading it out evenly (about 1/4 inch thick). Tap the mold or baking sheet gently to remove any air bubbles. Place it in the refrigerator for 10-15 minutes to set.
While the dark chocolate is chilling, melt the white chocolate chips in a microwave-safe bowl using the same method. Stir in the peppermint extract for a fresh, minty flavor.
Once the dark chocolate layer has set, pour or spoon the melted white chocolate over the top, creating a second layer. Spread it evenly using a spoon or spatula.
Sprinkle the crushed peppermint candies generously over the white chocolate layer while it is still wet, pressing down gently to ensure they stick.
Refrigerate the mold or baking sheet for at least 20-30 minutes, or until the layers are completely set and firm.
Once set, carefully pop the peppermint bark hearts out of the mold or break the bark into heart shapes if using parchment paper.
Store the peppermint bark hearts in an airtight container at room temperature for up to a week or in the refrigerator for longer freshness.
Nutrition Facts
Calories |
2512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.3 g | 185% | |
| Saturated Fat | 89.6 g | 448% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 241 mg | 10% | |
| Total Carbohydrate | 317.0 g | 115% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 267.9 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 552 mg | 42% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2124 mg | 45% | |
*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.
