Peppermint Bark
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4.6
33 reviews
Excellent
Peppermint Bark
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š«ā¤ļøš¤ An EASY, no-bake, and make-ahead recipe for homemade peppermint bark! This classic Christmas candy never goes out of style and is perfect for gifting, holiday parties, or cookie exchanges! No one can resist a piece of this festive looking and oh-so-pepperminty treat made with both semi-sweet and white chocolate, and crushed peppermints!Ā
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Ingredients
- 12 ounces semi-sweet chocolate chips or finely chopped bar of chocolate*
- 16 ounces white chocolate chips or chopped bar of chocolate*
- 1 teaspoon peppermint extract NOT peppermint oil
- Ā½ cup crushed peppermint candies (about 12 peppermint candies or 3 candy canes crushed
Instructions
- Line a 9x13-inch pan with parchment paper and spray well with cooking spray; set aside.
- To a large, microwave-safe bowl, add the semi-sweet chocolate chips, and heat for 30 seconds on high power. Stop to check and stir. Heat in 10 to 15-second increments thereafter, until chocolate can be stirring smooth. Tips- Whatever you do, don't overheat the chocolate! It will burn, turn rock hard, you'll have to throw it out, and start over. After the chocolate is about 80% melted, use caution and make sure you only heat it as long as it's absolutely necessary so you can stir it smooth. Read the blog post for my recommendations on melting chocolate using a double boiler set-up if you're unfamiliar with that and/or aren't going to melt it in the microwave.
- Turn the chocolate out into the prepared pan, smoothing it with a spatula or offset spatula. Allow the milk chocolate to set up AT ROOM TEMP on your countertop and harden almost all the way. Tips - For peppermint bark that resists separating or not sticking together when you cut it, if the semi-sweet chocolate is almost hardened, but not quite to the point of being fully set, when you pour the white chocolate over it, this will encourage the two layers to stick together when cutting or slicing. Don't place the pan in the fridge or freezer because condensation will form when you take it out and that moisture will prevent the two layers of chocolate from sticking together.
- To a large, microwave-safe bowl, add the white chocolate chips, and heat for 30 seconds on high power. Stop to check and stir. Heat in 10 to 15-second increments thereafter, until chocolate can be stirring smooth. Again, make sure you only heat as long as necessary so it can be stirred smooth.
- Add the peppermint extract and stir to combine.
- Turn the white chocolate out over the hardened, semi-sweet chocolate layer in the pan.
- Evenly sprinkle with crushed peppermint candies** and allow the bark to set up AT ROOM TEMP until fully hardened.
- When the bark has set, you can slice or cut it as desired.* (Read the Tips in the blog post for how to make sure your bark layers stick together).
- Break the bark into pieces with your hands or place the slab of bark on a cutting board, and using a very sharp knife, slice and serve it. Peppermint bark will easily keep airtight for 1 month at room temperature, likely much longer if you can resist the temptation. There's no need to refrigerate it. You can freeze it for very long-term storage, 4 to 6 months easily.
Notes
- *I useĀ semi-sweetĀ chocolate chips.Ā If youāre using chocolate chips, make sure that youāre usingĀ high-quality chocolate chips that you know will melt smoothly.I have confidence in theĀ Ghirardelli brandĀ for this purpose as well asĀ for the taste. I use theirĀ semi-sweet chocolate chipsĀ andĀ white chocolate chips.
- Additionally, you can also useĀ chopped chocolate from a whole chocolate bar.Ā For value, theĀ Trader Joeās Pound Plus BarsĀ are excellent. I suggest theĀ Dark Chocolate. However, in my area there is no white chocolate option at Trader Joeās so you can use another brand for the white chocolate bar likeĀ Lindt White Chocolate.
- ** I prefer to buy store bought crushed peppermint candies rather than crushing my own hard candies or candy canes, but it's up to you. If you're crushing your own, add them to a large, zip top bag, seal it, and roll over it with a rolling pin carefully enough to crush it but not so hard that you rip the bag.
Nutrition Information
Show Details
Serving
1
Calories
121kcal
(6%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Cholesterol
3mg
(1%)
Sodium
13mg
(1%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 121kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 3mg | 1% |
| Sodium | 13mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
33 reviews
Excellent
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