Classic Peppermint Bark with Candy Canes
Crushed candy canes and layers of chocolate create an easy, no-bake classic Christmas dessert in under 10 minutes. This simple yet delicious treat is perfect for holiday gifting. Unbelievably Easy Peppermint Bark - Only 4 Ingredients!
Servings: 24 pieces
Calories: 166kcal
Equipment
- 2 Microwave-safe bowls
- Parchment Paper (clips if needed to secure to baking sheet)
- Baking Sheet
- Rubber Spatula or Butter Knife for spreading chocolate
- Sharp Knife for cutting
Ingredients
- 12 oz. semi-sweet chocolate chips can also use milk chocolate or dark chocolate if preferred
- 12 oz. white chocolate chips
- 10 oz. crushed peppermint candies can also crush candy canes; we recommend mini candy canes for ease.
- ½ tsp. peppermint oil
Instructions
- Preparation: Line a baking sheet with parchment paper. Ensure there's enough space in your refrigerator for the baking sheet.
Creating the Chocolate Layer
- Place the semi-sweet chocolate chips in a microwave-safe bowl. Microwave at 50% power for 60 seconds, then stir. Repeat this process twice more, for a total of 3 intervals, stirring after each until the chocolate is smooth and creamy.
- Spread the melted chocolate onto the prepared baking sheet, aiming for an even layer about 1/8" thick. Refrigerate until the 1st chocolate layer becomes firm.
Crafting the White Chocolate Layer
- Once the chocolate layer is firm, melt the white chocolate chips in another microwave-safe bowl using the same method as the semi-sweet chocolate chips.
- After melting, gently fold in 1 cup of crushed peppermint candies and the peppermint oil, mixing thoroughly. Carefully spread this mixture over the firm chocolate layer. Sprinkle the remaining crushed peppermint candies on top.
Chilling and Cutting
- Refrigerate the layered chocolate bark until completely hard. Once set, remove it from the refrigerator and use a sharp knife to cut the bark into triangular pieces.
- Serving and Storage: Serve the peppermint bark immediately or cover and store at room temperature until ready to serve.
Notes
A medium-sized baking sheet typically measures around 18 inches by 13 inches. However, this recipe can easily be altered with smaller or larger layers, creating thinner or thicker layers. This size is also the easiest to place in the fridge.
Serving: Because this recipe is basically cut into random-sized pieces, it's difficult to know the exact calories. However, the average cut of 24 pieces gives us an approximate serving calorie count of around 165 calories per serving. Remember, this is an estimation and can vary greatly by size and ingredients.
Variations: Other than candy canes, bark recipes are often made with alternate toppings like cookie pieces (Oreos, Chocolate Chip), toffee bits, sea salt, pretzels, or cereal.
Nutrition
Serving: 1piece | Calories: 166kcal