Peppermint Bark
How to Make Peppermint Bark: An Easy Holiday Treat
If you’re looking for a festive and simple holiday treat with only 5 ingredients , this peppermint bark recipe is the perfect choice! With creamy layers of white and semi-sweet chocolate infused with refreshing peppermint and topped with crushed candy canes, this no-bake dessert is a holiday classic. Whether you’re gifting it to friends or serving it at a party, this recipe is a guaranteed crowd-pleaser.
Enjoy,
SiLLibake
5 Ingredient Peppermint Bark
Peppermint bark is a timeless treat that combines the best holiday flavors in every bite. It’s simple, customizable, and looks beautiful when wrapped up as a gift. Plus, it’s a fun and easy recipe to make with kids!
Why You’ll Love This Peppermint Bark Recipe:
Quick and Easy: Ready in under an hour with minimal effort, with only 5 ingredients!
No-Bake Dessert: Perfect for holiday baking without the oven.
Great for Gifting: A thoughtful and delicious homemade holiday gift.
Festive and Delicious: Combines creamy chocolate with crunchy, minty candy canes for a holiday flavor explosion.
Tips for Success:
Melt Slowly: Chocolate can scorch easily, so always melt in short intervals and stir frequently.
Don’t Skip the Peppermint Extract: It adds the perfect hint of mint to complement the chocolate and candy canes.
Crush Candy Canes Carefully: Use a zip-top bag and a rolling pin to crush candy canes without making a mess.
Frequently Asked Questions:
1. Can I use dark chocolate instead of semi-sweet chocolate? Yes! Dark chocolate works wonderfully for a richer flavor.
2. What if I don’t have peppermint extract? You can skip it, but the bark will have a milder mint flavor. The crushed candy canes will still add some peppermint taste.
3. Can I make this recipe dairy-free? Absolutely! Use dairy-free chocolate chips and ensure your candy canes are vegan-friendly.
Peppermint Bark
PREP TIME: 30 MIN
COOK TIME: 10 MIN
TOTAL TIME: 40 MIN
SERVING: 1 lb
Peppermint Bark
Peppermint bark is a no-bake, timeless treat that combines the best holiday flavors in every bite. It’s simple, customizable, and looks beautiful when wrapped up as a gift. Plus, it’s a fun and easy recipe to make with kids!
Ingredients:
12 ounces (339g) white chocolate, coarsely chopped and divided (or chocolate chips)
6 ounces (170g) semi-sweet or bittersweet chocolate, coarsely chopped (or chocolate chips)
1 and 1/2 teaspoons coconut oil or vegetable oil , divided
1/2 teaspoon peppermint extract, divided
2–3 regular-size candy canes (24–36g total), crushed
Instructions:
Prepare the pan: Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. Alternatively, you can use a lined baking sheet. Set aside.
Bottom layer: Melt the chocolate using either a double boiler over gently simmering water or a microwave. For convenience, instructions are provided for the microwave. (If using a double boiler, follow the same process but melt the chocolate over simmering water.) Place 6 ounces of white chocolate in a small heatproof bowl or liquid measuring cup. Add 1/2 teaspoon of oil. Melt the chocolate in 20-second intervals, stirring thoroughly with a silicone spatula or spoon after each interval, until fully melted and smooth. White chocolate can overheat easily, so take care to melt it gradually. Stir in 1/4 teaspoon peppermint extract. Pour the melted white chocolate into the prepared pan, spreading it evenly with an offset spatula or spoon to create a thin, smooth layer. (If using a baking sheet, spread it to your desired thickness; approximately 8×12 inches is recommended.) Refrigerate for 10–15 minutes or until almost set. Ensure it doesn’t harden completely, as this could cause the bark layers to separate.
Middle layer: Melt the semi-sweet chocolate in the same manner as the white chocolate. Place it in a small heatproof bowl or liquid measuring cup, add 1/2 teaspoon of oil, and melt in 20-second intervals, stirring well after each. Once melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the semi-sweet chocolate over the white chocolate layer and spread it into a smooth, even layer. Return the pan to the refrigerator for another 10–15 minutes or until nearly set.
Top layer: Melt the remaining white chocolate just as before, adding 1/2 teaspoon of oil. Pour this layer over the semi-sweet chocolate and spread it smoothly. This layer does not require peppermint extract. Evenly sprinkle crushed candy canes on top. To crush candy canes, place them in a sealed zip-top bag and crush with a rolling pin or meat mallet.
Set and finish: Refrigerate the bark until completely firm, about 1 hour. Once fully hardened, remove it from the pan and peel off the parchment or foil. Break or cut the bark into pieces of your desired size. If it has been refrigerated for more than 3–4 hours, let it sit at room temperature for 10–15 minutes before breaking or slicing to prevent the layers from separating.
Storage: Store leftover bark in an airtight container in the refrigerator for up to 3 weeks. It can remain at room temperature for a few days during colder months, but it may soften slightly.
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I am not a health professional, nutritionist, or dietitian. The recipes and information shared on this blog are based on my personal experiences, research, and preferences. While I strive to provide accurate nutritional details and helpful tips, these should not be considered a substitute for professional advice.
Always consult a qualified health professional or dietitian for specific dietary needs, medical conditions, or nutritional concerns. If you have allergies or sensitivities, please read ingredient labels carefully and modify recipes as needed.
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