Description
This Peppermint Bark Recipe features layers of rich dark chocolate and creamy white chocolate infused with crunchy peppermint candies, making it a perfect festive treat for the holiday season or any time you crave a sweet peppermint delight.
Ingredients
Scale
Chocolate Layers
- 18 ounces dark chocolate chips (can use semi-sweet or milk chocolate chips)
- 18 ounces white chocolate chips
Peppermint
- ½ cup crushed candy canes or hard peppermint candies
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Melt Dark Chocolate: Place dark chocolate chips in a microwave-safe dish. Heat for 45 seconds, then stir. Continue heating in 10 second intervals, stirring each time, until fully melted and smooth.
- Melt White Chocolate with Peppermint: In a separate microwave-safe bowl, melt the white chocolate chips following the same heating process as the dark chocolate. Once melted, stir in ¼ cup of the crushed peppermint candies until evenly combined.
- Layer Dark Chocolate: Pour the melted dark chocolate onto the prepared parchment paper and spread it evenly to about ¼ inch thickness using a spatula or the back of a spoon.
- Add White Chocolate Layer: Carefully pour the peppermint-infused white chocolate over the dark chocolate layer and spread gently and evenly.
- Top with Peppermint: Sprinkle the remaining ¼ cup of crushed peppermint candies evenly over the white chocolate layer.
- Chill and Set: Place the baking sheet in the refrigerator for 10 minutes or until the bark is completely firm and hard.
- Cut and Serve: Once firm, use a sharp knife to cut the peppermint bark into pieces of desired size. Serve and enjoy.
Notes
- Use good quality chocolate chips for the best flavor and texture.
- If you don’t have a microwave, melt the chocolates using a double boiler method on the stovetop.
- To crush candy canes easily, place them in a plastic bag and gently tap with a rolling pin or a heavy pan.
- Store peppermint bark in an airtight container in the refrigerator for up to two weeks.
- For a vegan version, use dairy-free chocolate chips and ensure the peppermint candies are vegan friendly.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 10 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 5 mg
