Holiday Peppermint Bark
Celebrate the festive season with this irresistible Holiday Peppermint Bark, a crowd-pleasing dessert that’s as beautiful as it is delicious. Featuring layers of rich dark chocolate and creamy white chocolate infused with a touch of peppermint extract, this no-bake treat is topped with a generous sprinkling of crushed peppermint candies for a delightful crunch and a burst of holiday flavor. Ready to set in just under an hour, this easy, gluten-free recipe is perfect for gifting, holiday parties, or simply indulging in a festive snack. With minimal prep time and an eye-catching presentation, this peppermint bark is a must-have addition to your holiday dessert repertoire.
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Ingredients
- 12 ounces dark chocolate (semi-sweet or bittersweet)
- 12 ounces white chocolate
- 0.5 teaspoons peppermint extract
- 0.5 cups crushed peppermint candies or candy canes
Directions
Step 1
Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Step 2
In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring well after each interval, until smooth and fully melted.
Step 3
Stir in 0.25 teaspoons of peppermint extract into the melted dark chocolate.
Step 4
Pour the melted dark chocolate onto the prepared baking sheet and use a spatula to spread it into an even layer, about 1/4-inch thick. Chill in the refrigerator for 15 minutes or until almost set but still slightly tacky.
Step 5
While the dark chocolate is chilling, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring well after each, until smooth and fully melted.
Step 6
Stir the remaining 0.25 teaspoons of peppermint extract into the melted white chocolate.
Step 7
Remove the baking sheet with the dark chocolate from the refrigerator. Pour the melted white chocolate over the dark chocolate, spreading it evenly with a spatula.
Step 8
Quickly sprinkle the crushed peppermint candies over the white chocolate layer before it sets, gently pressing the pieces into the chocolate to help them stick.
Step 9
Chill the bark in the refrigerator for about 30 minutes, or until fully set and firm.
Step 10
Once set, remove the peppermint bark from the baking sheet and break it into irregular pieces using your hands or a knife.
Step 11
Store the peppermint bark in an airtight container in a cool, dry place for up to two weeks. Enjoy!
Nutrition Facts
| Serving size | 802.5 grams (802.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4370 |
| Total Fat 254.80g | 327% |
| Saturated Fat 149.70g | 749% |
| Cholesterol 78mg | 26% |
| Sodium 277mg | 12% |
| Total Carbohydrate 477.90g | 174% |
| Dietary Fiber 36.40g | 130% |
| Total Sugars 396.60g | |
| Protein 44.70g | 89% |
| Vitamin D 0IU | 0% |
| Calcium 921mg | 71% |
| Iron 25mg | 139% |
| Potassium 3407mg | 72% |
Source of Calories