Description
A delicious and festive peppermint bark made with dark and white chocolate, perfect for the holidays.
Ingredients
Scale
- 16 oz dark chocolate chips
- 16 oz white chocolate chips
- 45 g bag peppermints or candy canes, crushed (about 2 regular sized candy canes)
- 1/2 tsp peppermint extract
- OR
- 13 drops food grade peppermint essential oil
Instructions
- Line a baking sheet with parchment paper.
- Melt the dark chocolate in a double boiler (or the microwave) and add half the peppermint (oil or extract). Mix until well combined.
- Pour onto the lined baking tray and spread evenly until about 1/4 inch thick.
- Place the pan into the refrigerator and allow to set until hard (about 15-30 minutes).
- Melt the white chocolate in a double boiler (or the microwave).
- Add the other half of the peppermint (oil or extract) and mix quickly.
- Pour over dark chocolate and spread evenly until dark chocolate is covered.
- Sprinkle crushed peppermints over melted white chocolate. Gently press candy into chocolate to help it stay put when broken later.
- Place the peppermint bark back in the fridge and allow to set completely.
- Once the chocolate is set, break it into bite-size pieces and store it in an air-tight container for up to a month.
Notes
- This peppermint bark can be made ahead of time and stored for several weeks.
- Consider using different types of chocolate or toppings for variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 18g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg