Peppermint Chocolate Sticks
Elevate your holiday treat repertoire with these irresistible Peppermint Chocolate Sticks—a decadent blend of rich dark chocolate, creamy swirls of white chocolate, and a refreshing peppermint twist. This no-bake recipe is both quick and easy, requiring just 15 minutes of prep time for a stunning result. Crushed candy canes add festive charm and a delightful crunch, making these chocolate sticks perfect for gifting, party platters, or a sweet indulgence at home. With simple yet elegant swirls and a balance of textures, this recipe is sure to wow your taste buds and holiday guests alike. Plus, they’re easy to make ahead and store, keeping your celebrations stress-free and delicious.
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Recipe Information
Ingredients
- 400 grams Dark chocolate (at least 60% cacao)
- 100 grams White chocolate
- 1 teaspoons Peppermint extract
- 6 pieces Candy canes
- 1 tablespoon Salted butter
Instructions
Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Crush the candy canes into small pieces using a zip-top bag and a rolling pin or food processor. Avoid making the pieces too fine; small chunks are ideal for texture.
Chop the dark chocolate into small, uniform pieces for even melting. Place it in a heatproof bowl.
Melt the dark chocolate and butter together over a double boiler or in 20-second intervals in the microwave, stirring frequently to ensure smooth consistency.
Stir in the peppermint extract once the chocolate is melted and smooth.
Pour the melted dark chocolate onto the prepared baking sheet. Spread it evenly into a rectangle using an offset spatula. Aim for about 1/4–1/2 inch thickness.
Melt the white chocolate in a separate heatproof bowl over a double boiler or in the microwave, stirring until smooth.
Drizzle the melted white chocolate over the dark chocolate layer using a spoon or a piping bag. Create swirls or decorative patterns for a festive touch.
Sprinkle the crushed candy canes evenly over the chocolate layers while they are still wet. Press lightly to ensure the pieces stick.
Allow the chocolate to set at room temperature for 1 hour, or refrigerate for 30 minutes to speed up the process.
Once the chocolate is firm, use a sharp knife to cut it into thin sticks or break it into irregular shards, depending on your preference.
Store the peppermint chocolate sticks in an airtight container at room temperature for up to 2 weeks or refrigerate for longer shelf life.
Nutrition Facts
Calories |
3220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.5 g | 261% | |
| Saturated Fat | 119.6 g | 598% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 319.7 g | 116% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 221.7 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 469 mg | 36% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 2956 mg | 63% | |
*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.
