Peppermint bark is one of the sweetest Christmas treats there is! Crushed candy canes dot a blend of white and semi sweet chocolate for that festive mint chocolate flavor. They are the perfect no bake treat for gifting.
One of the best flavors of the holiday season is peppermint.
I am a big softy for candy canes and the swirly peppermint candies you see most this time of year.
What better way to enjoy the festive flavor than with homemade peppermint bark?
It’s a yummy addition to any holiday dessert table and a pretty edible gift.
Plus there’s no baking required and this is a fun project to get the kids involved with!
Ingredients
To make this you’ll need:
- Chocolate– Both semi-sweet chocolate chips and white chocolate bark
- Oil– Like coconut oil or canola oil
- Peppermint extract– You can find this near the vanilla extract
- Crushed peppermint candies– Crushed candy canes
How to Make
Making peppermint bark is just like making other chocolate bark recipes- super easy!
To do it, line a 14″ long baking sheet with parchment paper.
Then, microwave the semi sweet chocolate chips and 1 teaspoon of oil in a microwave safe bowl or pitcher for 1 minute.
After a minute, take the chocolate out of the microwave and stir.
If it’s not fully melted, reheat the chocolate for 30 seconds, stirring again after 30 seconds.
Repeat this process until the chocolate fully melts and gets smooth after stirring.
Once it’s melted, sift the smallest candy crumbs into the chocolate and stir to mix.
Then pour the melted chocolate onto the parchment and spread it into an even layer that fills most of the pan.
Let the chocolate cool until it mostly hardens.
Then, microwave the white chocolate with 1 teaspoon of oil in a clean microwave safe pitcher or bowl for 1 minute.
After a minute, take it out of the microwave and stir.
If it isn’t fully melted, microwave it in 30 second increments, stirring after each until it is fully melted.
Stir in the peppermint extract.
Pour the white chocolate onto the semi sweet chocolate, spreading it so it covers the semi sweet layer evenly.
Sprinkle the candy bits across the entire pan and let cool for at least 1 hour until it has hardened.
Cut the bark into squares with a sharp knife and enjoy.
Storing
Store the peppermint bark in parchment or wax paper lined candy or cookie tins on the counter.
The candy should stay good for up to a week or more, though it may get soft if it gets warm where it’s stored.
You can also pop the candy into an airtight container in the fridge and refrigerate it for 3 weeks to a month.
Or store it in a freezer safe bag in the freezer and freeze it for up to 6 months!
Tips and Tricks
- Be careful not to scorch the chocolate! It is done as soon as you can stir it so it is smooth. Overcooking the chocolate will cause it to seize up and is just not tasty!
- Evenly spreading the chocolate is key.
- To crush the peppermints, you can either rough chop them in a food processor or put them in a sealed bag and pound them with a meat mallet or crush them with a rolling pin.
Other Christmas Candy Recipes
Peppermint bark is an easy homemade treat perfect for gifting this holiday season.
Make it and enjoy!
Looking for other Christmas candy recipes?
Try these:
If you’ve tried this PEPPERMINT BARK, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Peppermint Bark
Ingredients
- 10 oz semi-sweet chocolate chips
- 10 oz white chocolate bark
- 1-2 teaspoons oil
- 1/2 teaspoon peppermint extract
- 1/4 cup crushed peppermint candy or candy canes
Instructions
- Start by adding some parchment paper to a baking sheet that’s about 14” long.
- Add the semi-sweet chocolate to a microwave safe measuring pitcher, add 1 teaspoon of oil and heat for 1 minute.10 oz semi-sweet chocolate chips, 1-2 teaspoons oil
- Remove and stir, if not fully melted, reheat for 30 seconds at a time until fully melted.
- Once melted, sift the smallest candy crumbs into the chocolate and stir to mix.1/4 cup crushed peppermint candy
- Pour the chocolate onto the parchment and spread it to fill most of pan. Make sure it’s even.
- Let the chocolate cool until mostly hardened.
- Add the white chocolate to a microwave safe measuring pitcher, add 1 teaspoon of oil and heat for 1 minute.10 oz white chocolate bark
- Remove and stir, if not fully melted, reheat for 30 seconds at a time until fully melted.
- Stir in the peppermint extract and mix.1/2 teaspoon peppermint extract
- Pour the white chocolate onto the dark chocolate and spread it to cover dark chocolate. Make sure it’s even.
- Sprinkle the candy bit across the entire pan and let cool for at least 1 hour until it has hardened.
- Cut the bark into squares and enjoy.
Notes
- Be careful not to scorch the chocolate! It is done as soon as you can stir it so it is smooth. Overcooking the chocolate will cause it to seize up and is just not tasty!
- Evenly spreading the chocolate is key.
- To crush the peppermints, you can either rough chop them in a food processor or put them in a sealed bag and pound them with a meat mallet or crush them with a rolling pin.
Nutrition
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