Description
This easy Peppermint Bark recipe creates a festive holiday treat with layers of rich dark and white chocolate topped with crushed candy canes. Perfect for gifts, parties, or holiday snacking, this no-bake dessert comes together in just 20 minutes of active time and looks absolutely stunning!
Ingredients
12 ounces high-quality dark chocolate (60-70% cacao), roughly chopped
12 ounces high-quality white chocolate, roughly chopped
¾ cup crushed peppermint candies or candy canes (about 10–12 standard candy canes)
½ teaspoon pure peppermint extract
1 teaspoon coconut oil or vegetable shortening (optional)
Pinch of flaky sea salt (optional)
Instructions
1. Line a 9×13-inch rimmed baking sheet with parchment paper, ensuring it lies flat without wrinkles.
2. Roughly chop the dark chocolate into small, uniform pieces for even melting.
3. Place dark chocolate in a microwave-safe bowl. Microwave on 50% power for 30 seconds, stir, and repeat until 75% melted. Stir until completely smooth.
4. Pour melted dark chocolate onto prepared baking sheet and spread into an even ¼-inch thick layer using an offset spatula.
5. Refrigerate the dark chocolate layer for 15-20 minutes until firm to the touch but not completely hard.
6. While dark chocolate chills, place crushed peppermint candies in a zip-top bag and crush with a rolling pin into a mixture of powder and small chunks.
7. Melt white chocolate using the same method as dark chocolate, stirring every 20 seconds to prevent burning.
8. Once white chocolate is smooth, stir in peppermint extract thoroughly.
9. Remove the baking sheet from refrigerator and immediately pour white chocolate over the dark chocolate layer, spreading evenly to cover completely.
10. Quickly sprinkle crushed peppermint candies over the white chocolate while still wet, pressing gently to help them adhere.
11. Refrigerate for 60 minutes until completely firm and set throughout.
12. Remove from refrigerator and let sit at room temperature for 5 minutes before breaking.
13. Lift parchment paper to remove bark from pan, then break into rustic shards of various sizes using your hands.
14. Store in an airtight container at cool room temperature for up to 2 weeks, or freeze for up to 3 months.
Notes
For best results, use high-quality bar chocolate rather than chocolate chips, which contain stabilizers that prevent smooth melting.
The dark chocolate layer should be firm but not icy cold when adding the white chocolate to ensure proper bonding between layers.
Crush peppermint candies just before using to prevent them from absorbing moisture and becoming sticky.
Work quickly when adding white chocolate and peppermint toppings, as the chocolate begins to set rapidly.
You can substitute milk chocolate for the dark chocolate if you prefer a sweeter bark.
For a sophisticated touch, sprinkle flaky sea salt over the peppermint candies before the chocolate sets.
Store bark with parchment paper between layers to prevent pieces from sticking together.
- Prep Time: 20
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece (about 2 ounces)
- Calories: 185
- Sugar: 18g
- Sodium: 25mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
Keywords: peppermint bark, christmas candy, holiday treats, chocolate bark, candy cane dessert, easy christmas recipe, homemade candy, white chocolate peppermint, no-bake dessert