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This easy peppermint bark recipe makes a great no bake Christmas treat! Perfect for gifting, this peppermint bark has rich dark chocolate, creamy white chocolate, fresh peppermint and crushed candy canes on top. Nothing beats that classic combination of chocolate and peppermint!
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We are in the thick of the holiday season, how are you all doing? I still have so much baking to do. If you plan on giving food gifts this holiday season, consider adding this Easy Peppermint Bark to your list.
It only has four ingredients and is super quick and easy to make. Trust me, I made it during nap time, and my baby is a short napper.
What are the ingredients for peppermint bark?
Classic peppermint bark has dark chocolate, white chocolate, peppermint extract and crushed candy canes or peppermint candies. Here is a little shortcut to make this easy recipe even easier – buy crushed peppermint candies. It saves a few minutes and means you don’t have to worry about washing your blender or food processor. Can’t find crushed candy canes? No big deal, here is how to make it yourself.
How to Crush Candy Canes:
Add candy canes to a food processor or blender. Pulse until crushed. Can you crush candy canes without a food processor? Yes, place candy canes in a gallon ziptop bag and seal. Crush with a rolling pin until crushed.
How do you make peppermint bark in the microwave?
This recipe for Peppermint Bark is so easy it can be made using the microwave. To make peppermint bark in the microwave, first melt the dark chocolate in a microwave safe bowl (I like to use my pyrex glass measuing cup for easy pouring). It is important to slowly melt the chocolate and not overheat it. So it is best to microwave on 50% power for 12-20 seconds at a time, stirring in between. Stop heating when just melted.
Pour the dark chocolate onto a sheet of parchment paper, spread it into a 11×8 rectangle. Allow to set but not harden, about 10 minutes. Repeat the process with the white chocolate. Once melted, stir in the peppermint extract.
Pour the white chocolate over the dark chocolate. If the dark chocolate is still wet, it will mix with the white chocolate. But if it is completely hardened, the white chocolate will not adhere to the dark chocolate and they will separate. That is why it is best to do this when the dark chocolate is set but not hardened.
As soon as you spread out the white chocolate, sprinkle the crushed candy canes over the top. Allow to completely harden before cutting or breaking the peppermint bark.
How long does peppermint bark keep for?
Peppermint Bark will keep for 1-2 weeks if stored in an airtight container at room temperature. 
Easy Peppermint Bark Recipe
By Meghan McMorrow | Fox and Briar
5 from 1 vote
Prep 20 minutes mins
Cooling time 1 hour hr 15 minutes mins
Total 1 hour hr 35 minutes mins
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This easy peppermint bark recipe makes a great no bake Christmas treat! Perfect for gifting, this peppermint bark has rich dark chocolate, creamy white chocolate, fresh peppermint and crushed candy canes on top. Nothing beats that classic combination of chocolate and peppermint!
Ingredients
- 10 ounces dark chocolate, high quality I used Ghirardelli melting wafers. DO NOT use chocolate chips.
- 10 ounces white chocolate, high quality I used Ghirardelli melting wafers. DO NOT use chocolate chips.
- 1/2 teaspoon peppermint extract
- 1/4 cup crushed candy canes
Instructions
Prepare a sheet of parchment paper at least 14 inches long, set aside.
Melt the dark chocolate. You can either melt it over a double broiler or in the microwave. If using the microwave, melt it in 15 second increments, stirring each time in between. It is important not to overheat the chocolate. Stop heating when it is just melted.
Pour the dark chocolate onto the parchment paper. Using a spatula, quickly spread into a 8 x 11 rectangle. Allow to set for about 10 minutes, but do not let it completely harden.
Repeat the same melting process with the white chocolate. When melted, stir in the peppermint extract. Pour the white chocolate over the dark chocolate, spread into a 8x11 rectangle over the dark chocolate rectangle. Immediately sprinkle crushed candy canes on top.
Allow cool until completely hardened, at least one hour. Cut or break into pieces. Store in an airtight container at room temperature for up to one week.
Notes
Use high quality chocolate - I use Ghirardelli melting wafers. You can also use high quality chocolate bars or bakers chocolate. Do not use chocolate chips.
If the dark chocolate is too wet, it will blend with the white chocolate, but if it is completely hardened it will not adhere to the white chocolate and they will separate.
If you try to cut or break the peppermint bark before it is completely hardened, it will rip or bend instead of breaking.
Nutrition
Serving: 2Ounces | Calories: 3447kcal | Carbohydrates: 354g | Protein: 39g | Fat: 212g | Saturated Fat: 124g | Cholesterol: 68mg | Sodium: 312mg | Potassium: 2838mg | Fiber: 31g | Sugar: 278g | Vitamin A: 195IU | Vitamin C: 1.4mg | Calcium: 771mg | Iron: 34.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Dessert
Cuisine: American
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
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