Peppermint Bark

Peppermint Bark is a no bake Christmas dessert with layers of dark chocolate and white chocolate, sprinkled with crushed candy canes on top.

Peppermint bark is a great Christmas treat to bring to a Christmas cookie exchange or give as a gift. 

Peppermint Bark Ingredients

To make this peppermint bark recipe, you will need the following (go to the recipe below for exact amounts and instructions):

• Chocolate chips: you can use semi-sweet or dark chocolate
• White chocolate chips
• Butter
• Peppermint extract
• Candy canes

How to Make Peppermint Bark

1. Prepare a baking sheet. Line an 8×10 baking sheet with parchment paper and set aside.
2. Melt the dark chocolate. In a medium sized, microwave safe bowl, add dark chocolate chips and ½ tablespoon butter. Heat for 1 minute and stir. Heat for an additional 30 seconds and stir again. Continue heating in 30 second intervals, stirring in between, until the chocolate chips are melted. Once the dark chocolate chips are melted, set aside.
3. Melt the white chocolate. In a separate, medium sized, microwave safe bowl, add white chocolate chips and the remaining butter. Using the same method as with the dark chocolate chips, melt the white chocolate chips.
4. Add peppermint flavoring. Once both sets of chocolate chips are melted, add ¼ teaspoon peppermint extract to each bowl and stir until it is incorporated.
5. Spread layers of chocolate and chill each layer. Using a rubber spatula, spread melted dark chocolate in the bottom of the prepared baking sheet. Let set for about 10 minutes. To make this process quicker you can place the pan into the fridge or freezer. Once the chocolate has hardened, layer the melted white chocolate on top and spread to the edges. Sprinkle the crushed candy canes on the entire surface before the chocolate sets. Let set completely, about 30 minutes. Again, this process can be sped up simply by placing the pan into the fridge or freezer.
6. Break into pieces. Once the bark has set, you can use a knife to chop it into pieces or you can simply break it apart with your hands. Serve and enjoy!

Tips for Peppermint Bark

• Dark chocolate can be a generic brand however the white chocolate must be a name brand to melt properly. Generic white chocolate gums up and will not melt.
• Be sure your bowls and spatula are dry – any water will cause the chocolate to ball up.
• Peppermint bark should be stored in an airtight container and can last for up to 2 weeks.
• For a thinner bark, use a larger sheet pan.

More Amazing Christmas Desserts with Peppermint

White Chocolate Peppermint Fudge – This easy Christmas fudge recipe only has 5 ingredients and is so easy to make.

Chocolate Peppermint Cookies – These chewy chocolate cookies dipped in white chocolate with peppermint extract are my new go to Christmas cookie recipe.

Sugar Cookie Peppermint Bark – If you like less chocolate in your bark, try this sugar cookie bark.

Peppermint Bark

Yield: 20 servings

Prep Time: 8 minutes

Chill Time: 40 minutes

Total Time: 48 minutes

Peppermint Bark is a no bake Christmas dessert with layers of dark chocolate and white chocolate, sprinkled with crushed candy canes on top.

Print

Ingredients

• 3 cups semi sweet or dark chocolate chips
• 3 cups white chocolate chips
• 1 Tablespoon butter
• ½ teaspoon peppermint extract
• 1 cup crushed candy canes

Instructions

1. Line an 8x10 baking sheet with parchment paper and set aside.
2. In a medium sized, microwave safe bowl, add dark chocolate chips and ½ tablespoon butter. Heat for 1 minute and stir. Heat for an additional 30 seconds and stir again. Continue heating in 30 second intervals, stirring in between, until the chocolate chips are melted. Once the dark chocolate chips are melted, set aside.
3. In a separate, medium sized, microwave safe bowl, add white chocolate chips and the remaining butter. Using the same method as with the dark chocolate chips, melt the white chocolate chips.
4. Once both sets of chocolate chips are melted, add ¼ teaspoon peppermint extract to each bowl and stir until it is incorporated.
5. Using a rubber spatula, spread melted dark chocolate in the bottom of the prepared baking sheet. Let set for about 10 minutes. To make this process quicker you can place the pan into the fridge or freezer.
6. Once the chocolate has hardened, layer the melted white chocolate on top and spread to the edges.
7. Sprinkle the crushed candy canes on the entire surface before the chocolate sets. Let set completely, about 30 minutes. Again, this process can be sped up simply by placing the pan into the fridge or freezer.
8. Once the bark has set, you can use a knife to chop it into pieces or you can simply break it apart with your hands. Serve and enjoy!

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 324Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 9mgSodium: 38mgCarbohydrates: 41gFiber: 2gSugar: 34gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest