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Peppermint Bark Recipe

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4.2 from 29 reviews

  • Author: Sara
  • Total Time: 20 minutes
  • Yield: 24 pieces
  • Diet: Vegetarian

Description

This festive Peppermint Bark recipe layers rich semi-sweet chocolate with creamy white chocolate swirled together and topped with crushed peppermint candies for a perfect holiday treat. Quick to make in under 20 minutes, this easy no-bake dessert offers a delightful combination of smooth chocolate and refreshing peppermint crunch, making it a classic seasonal favorite ideal for gifting or sharing at celebrations.

Ingredients

Chocolate Layers

  • 1 bag (about 2 cups) semi-sweet chocolate chips, best quality such as Ghirardelli
  • 1 bag (about 2 cups) white chocolate chips, best quality such as Ghirardelli

Peppermint Topping

  • 6 large candy canes, 18 mini candy canes, or 20 peppermint candies

Instructions

  1. Prepare the baking dish: Line a 13 x 9-inch baking dish with wide heavy-duty aluminum foil, allowing a slight overhang on each side for easy removal later.
  2. Crush the peppermint candies: Place candy canes or peppermint candies in a resealable plastic bag. Seal the bag, pressing out all air, then gently pound the candies with a rolling pin to create small pieces just shy of ½ cup. Be careful not to pulverize them too finely, as larger pieces look better on the bark.
  3. Melt the semi-sweet chocolate: In a medium bowl, microwave the semi-sweet chocolate chips at 50 percent power for 2 to 3 minutes until mostly melted. Stir until smooth and fully melted.
  4. Melt the white chocolate: In a second medium bowl, microwave the white chocolate chips using the same method at 50 percent power for 2 to 3 minutes, stirring until smooth. The chips may seem solid but will melt rapidly as you stir.
  5. Spread the semi-sweet chocolate: Using a rubber spatula, scrape the melted semi-sweet chocolate into the prepared baking dish and smooth evenly to cover the bottom and corners.
  6. Drizzle the white chocolate: Pour ribbons of melted white chocolate over the semi-sweet chocolate layer across the entire surface.
  7. Create marbled swirls: Drag the tip of a butter knife gently through the two chocolates to swirl them together, being careful not to over-mix. Aim for pretty marbled patterns rather than a flat surface.
  8. Add peppermint topping: Evenly sprinkle the crushed peppermint candy pieces over the chocolate. Tap the pan firmly against the countertop 3 or 4 times to level the bark and help the candy adhere and sink slightly into the chocolate.
  9. Chill to set: Refrigerate the bark for about 45 minutes until fully firm.
  10. Cut and serve: Lift the set bark out of the pan using the foil overhang, peel off the foil, then cut into 24 pieces using a sharp chef’s knife.
  11. Store properly: Store the peppermint bark in a covered container at cool room temperature or in the refrigerator for up to 1 week. If chilled, allow to come to room temperature before serving. Do not freeze.

Notes

  • Use high-quality chocolate chips like Ghirardelli for the best flavor and texture.
  • Ensure all utensils and bowls are completely dry to prevent the chocolate from seizing during melting.
  • Do not pulverize the peppermint candies too finely; small chunks give a better aesthetic and texture.
  • The swirl technique should be gentle to maintain visual appeal of the marbled chocolate.
  • Storage at room temperature is ideal, but refrigeration helps extend freshness; avoid freezing as texture may degrade.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://saraflavors.com/peppermint-bark-recipe/