Peppermint bark is a seasonal favorite everyone loves! This super easy recipe assembles quickly and looks spectacular with little effort.

The secret to outstanding peppermint bark is in the quality of chocolate. You can pick and choose – if your crowd is mainly teens who eat quickly and move on, use the easiest available chocolate such as almond bark or melting wafers. If you are gifting pepper mint bark or serving it to, say, your boss and co-workers, anyone who will savor and appreciate the creamy texture and holiday flavors, choose a higher quality. If you prefer, you can use all dark, semi-sweet or all white chocolate for this recipe.

Festive Peppermint Bark

Print Recipe

Crushed peppermint chunks and smooth, creamy layered chocolate — a classic holiday treat that is quick and easy to make and looks spectacular!

Author: A Pinch of Joy by Charlene Vance
Prep Time: 15 mins
Total Time: 15 mins
Yield: 32 servings 1x
Category: Holiday Treat

Ingredients

Units Scale

16 ounces good quality dark or semi-sweet chocolate, in small pieces
16 ounces good quality white chocolate, in small pieces
3/4 cup finely crushed peppermint candy
1/2 cup coarsely broken and crushed peppermint candy

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Instructions

If you cannot find crushed peppermint, place any peppermint candy (canes, sticks, rounds) in a heavy-duty freezer bag and cover with a towel. Pound bag with a meat mallet or rolling pin until finely crushed. Set aside. OR use a food processor, if available. For topping pieces, break into different sizes to make approximately one half cup and set aside
Line a small, rimmed baking sheet or 9x 13 pan with parchment paper. Dampen the bottom of the outer edges of the parchment paper with fingers dipped in water to hold it in place.
In a double broiler, melt the dark chocolate until smooth, stirring frequently. OR melt chocolate in microwave according to package directions. When melted and stirred smooth, pour onto parchment paper and spread with a spatula to a uniform thickness. Slip pan into refrigerator or freezer, keeping it flat, to hasten hardening.
If using the same double boiler, thoroughly clean before melting white chocolate. Once white chocolate is melted and smooth, stir in crushed peppermint pieces until evenly distributed. Pour the white chocolate mixture on top of the somewhat firm dark chocolate layer. Spread until evenly distributed over the dark (or semi-sweet) chocolate layer. Add additional bits of candy broken into bits of different sizes to the top layer, pressing the larger pieces slightly into the white chocolate.
Place baking sheet in the refrigerator for up to 2 hours. Once hardened, gently break peppermint bark into pieces, starting at one corner. Or for a more polished look, slice with sharp knife into squares. Candy will keep in airtight container for up to two weeks.

Notes

Nutritional values are estimates and may vary

Nutrition

Calories: 129 |
Carbohydrates: 16 grams |
Protein: 1 gram |

If you want cookies check these out — 1. Fruitcake cookies 2. Almond Coconut Crunch Cookies 3. Pineapple Walnut Cookies 4. Maple Caramel Swirl Cookies 5. Peppermint Chocolate Thumbprints 6. Cherry Almond Chews 7. Polka Dot Macaroons 8. Red Velvet Cookies with white chocolate and walnuts 9. Butterscotch Pecan Softies 10. Toffee Crisps 11. Crescent Mini Chip Cookies 12. Minty Christmas Cookies

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no bake and no stress treats in small batches. For when you want to have a variety of treats without a lot of leftovers.

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Bonus!!
Super Delicious Big Batch Cookies A unique, crispy shortbread type cookie textured with oatmeal, coconut and chocolate chips.
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