Description
This Easy Peppermint Bark recipe combines layers of melted semi-sweet and white chocolate infused with pure peppermint extract and topped with crushed mini candy canes. Perfect for holiday gifting or festive snacking, this no-bake treat is simple to make and sure to delight chocolate and peppermint lovers alike.
Ingredients
Scale
Chocolate Layers
- 24 oz (2 12-oz bags) Semi Sweet Chocolate Chips
- 24 oz (2 12-oz bags) White Chocolate Chips
- ½ tbsp Coconut Oil
- 1 tsp Pure Peppermint Extract
Topping
- 1 cup Mini Candy Canes Crushed
Instructions
- Crush Candy Canes: Place mini candy canes in a ziplock freezer bag and seal it tightly. Crush the candy inside until you have a mix of finely crushed and slightly larger pieces. Set aside for topping.
- Prepare Baking Sheet: Line a 9×13 inch baking sheet with parchment paper and set aside to hold the chocolate layers.
- Melt Semi-Sweet Chocolate: Place the semi-sweet chocolate chips in a microwave-safe glass bowl. Heat for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring after each, until fully melted and smooth.
- Spread Semi-Sweet Chocolate: Pour the melted semi-sweet chocolate evenly over the prepared parchment paper in the baking sheet. Place in the refrigerator to chill while you prepare the white chocolate layer.
- Melt White Chocolate Mixture: In a microwave-safe glass bowl, combine white chocolate chips, coconut oil, and peppermint extract. Heat for 30 seconds, stir well, then heat in 15-second intervals, stirring after each, until fully melted and combined.
- Layer White Chocolate and Add Topping: Pour the melted white chocolate mixture evenly over the chilled semi-sweet chocolate layer. Immediately sprinkle the crushed mini candy canes evenly over the white chocolate and gently press them into the surface.
- Set the Bark: Refrigerate the layered bark for at least 1 hour until fully set and firm.
- Break into Pieces: Remove from refrigerator and gently break the peppermint bark into irregular pieces to serve or package.
Notes
- Use parchment paper to easily lift the bark out of the baking sheet for breaking into pieces.
- If you prefer a stronger peppermint flavor, increase the peppermint extract to 1 ½ teaspoons.
- Store peppermint bark in an airtight container on the counter for up to 2 weeks or in the refrigerator for up to 3 weeks to maintain freshness.
- Crushing candy canes in varying sizes adds nice texture contrast on top of the bark.
- For a smoother white chocolate layer, ensure that you stir thoroughly after melting to prevent lumps.
Nutrition
- Serving Size: 1 piece
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 15 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
