Easy Peppermint Bark Recipe

Introduction

Peppermint bark is a festive and delicious treat that combines rich chocolate with refreshing peppermint flavor. This easy peppermint bark recipe is perfect for holiday gifting or indulging in a sweet seasonal snack.

Ingredients

• 1 cup Mini Candy Canes (Crushed)
• 1 tsp Pure Peppermint Extract
• 24 oz (2 12-oz bags) Semi Sweet Chocolate Chips
• 24 oz (2 12-oz bags) White Chocolate Chips
• ½ tbsp Coconut Oil

Instructions

1. Step 1: Place the mini candy canes in a ziplock freezer bag and seal it. Crush the candy canes using a rolling pin or your hands until you have varying sizes of crushed pieces. Set aside.
2. Step 2: Line a 9×13 inch baking sheet with parchment paper and set it aside.
3. Step 3: Put the semi-sweet chocolate chips into a microwave-safe glass bowl. Microwave for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring after each, until the chocolate is completely melted.
4. Step 4: Pour the melted semi-sweet chocolate onto the parchment-lined baking sheet, spreading it evenly. Place the baking sheet in the refrigerator while you prepare the white chocolate mixture.
5. Step 5: In another microwave-safe bowl, combine the white chocolate chips, coconut oil, and peppermint extract. Microwave for 30 seconds, stir, then continue microwaving in 15-second intervals, stirring after each, until fully melted.
6. Step 6: Pour the melted white chocolate mixture over the chilled semi-sweet layer. Immediately sprinkle the crushed mini candy canes evenly over the top. Gently press the candy canes into the white chocolate, then refrigerate for at least 1 hour or until fully set.
7. Step 7: Once set, remove the peppermint bark from the refrigerator and break it into pieces. Enjoy!

Tips & Variations

• For a smoother finish, temper the chocolate instead of microwaving to prevent it from seizing or streaking.
• Use dark chocolate instead of semi-sweet for a richer flavor.
• Try adding a sprinkle of sea salt on top for a sweet and salty twist.
• If you prefer a stronger peppermint taste, add an extra ½ teaspoon of peppermint extract to the white chocolate mixture.
• Swap coconut oil for butter if desired; it also helps the chocolate set smoothly.

Storage

Store peppermint bark in an airtight container at room temperature or in the refrigerator for up to two weeks. If refrigerated, allow the bark to sit at room temperature for a few minutes before serving to soften slightly. Avoid storing in humid conditions to prevent the chocolate from blooming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make peppermint bark without a microwave?

Yes, you can melt the chocolate using a double boiler on the stove. This method provides gentle heat and helps prevent burning.

What can I use instead of mini candy canes?

You can use crushed peppermint candies or candy cane-flavored sprinkles as alternatives for the peppermint crunch topping.

Easy Peppermint Bark Recipe

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★★★★★

4.7 from 142 reviews

• Author: Charlotte
• Total Time: 1 hour 15 minutes
• Yield: Approximately 24 servings 1x

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Description

This Easy Peppermint Bark recipe combines the rich, smooth flavors of semi-sweet and white chocolate, enhanced with refreshing peppermint extract and crunchy mini candy canes. Perfect for holiday gifting or as a festive treat, this no-bake dessert is quick to prepare and sure to delight chocolate and peppermint lovers alike.

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Ingredients

Scale 1x2x3x

Chocolate Base

• 24 oz (2 12-oz bags) Semi Sweet Chocolate Chips

White Chocolate Layer

• 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)

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Instructions

1. Crush Candy Canes: Place the mini candy canes in a ziplock freezer bag and seal shut. Using a rolling pin or heavy object, crush the candy canes to achieve varying sizes of pieces for sprinkling on top of the bark. Set aside.
2. Prepare Baking Sheet: Line a 9×13 inch baking sheet with parchment paper to prevent sticking and for easy removal of the bark.
3. Melt Semi-Sweet Chocolate: Place semi-sweet chocolate chips in a microwave-safe glass bowl. Heat for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring well between each, until the chocolate is fully melted and smooth.
4. Pour Semi-Sweet Layer: Pour the melted semi-sweet chocolate onto the prepared baking sheet and spread evenly. Refrigerate while preparing the next layer.
5. Melt White Chocolate Mixture: In another microwave-safe bowl, combine white chocolate chips, coconut oil, and peppermint extract. Heat for 30 seconds, stir, then continue microwaving in 15-second intervals, stirring between each, until fully melted and well combined.
6. Layer White Chocolate and Add Topping: Pour the white chocolate mixture evenly over the chilled semi-sweet chocolate layer. Immediately sprinkle the crushed mini candy canes over the white chocolate and gently press them into the surface to adhere.
7. Chill to Set: Place the baking sheet in the refrigerator for at least 1 hour or until the bark is fully set and firm.
8. Serve: Remove from the refrigerator and break the peppermint bark into pieces of desired size. Store in an airtight container.

Notes

• Use high-quality chocolate chips for the best flavor and texture.
• If you prefer stronger peppermint flavor, add an extra ½ teaspoon of peppermint extract to the white chocolate mixture.
• You can substitute candy canes with crushed peppermint candies if preferred.
• Make sure the chocolate layers are completely cooled before adding the next to prevent mixing or melting together.
• Store peppermint bark in the refrigerator for up to two weeks to maintain freshness.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: peppermint bark, peppermint chocolate bark, holiday dessert, easy peppermint bark, no bake peppermint bark, candy cane bark