This Easy Peppermint Chocolate Bark is the ultimate last-minute holiday confection, delivering a beautiful, festive, and completely delicious treat with minimal effort. This simple, no-bake recipe features swirls of rich dark chocolate and creamy white chocolate, all topped with a crunchy, festive shower of crushed peppermint candy canes. It’s a classic Christmas candy that everyone loves.
With just three ingredients and about 10 minutes of active prep time, you can create a stunning homemade candy that’s perfect for gifting, holiday parties, or simply enjoying with a cup of hot cocoa. It’s a foolproof recipe that’s perfect for bakers of all skill levels.
Why You’ll Love This Recipe
- Only 3 Ingredients: A super simple recipe that delivers impressive results.
- No-Bake & 10-Minute Prep: The easiest holiday candy you’ll ever make.
- Festive & Beautiful: The chocolate swirls and bright red candy canes look stunning.
- Perfect for Gifting: Makes a large batch that’s perfect for packaging in holiday tins or bags.
Ingredients
- 12 oz High-Quality Semi-Sweet or Dark Chocolate, chopped
- 12 oz High-Quality White Chocolate, chopped
- 1 cup Crushed Peppermint Candies or Candy Canes
Step-by-Step Instructions
- Prep: Line a large baking sheet with parchment paper. Place your crushed peppermint candies in a bowl and set aside.
- Melt the Dark Chocolate: In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring in between, until it is smooth.
- Spread the First Layer: Pour the melted dark chocolate onto the prepared baking sheet and use an offset spatula to spread it into a thin, even layer (about 1/4-inch thick).
- Melt the White Chocolate: In a separate microwave-safe bowl, melt the white chocolate using the same method.
- Create the Swirl: Randomly dollop spoonfuls of the melted white chocolate over the dark chocolate layer. Use a skewer, a toothpick, or the tip of a knife to gently drag through the chocolates to create a beautiful marbled or swirled effect.
- Add Topping: Immediately sprinkle the crushed peppermint candies evenly over the top of the melted chocolate.
- Chill and Set: Place the baking sheet in the refrigerator for at least 30-60 minutes, or until the chocolate is completely firm.
- Break and Serve: Once the bark is fully hardened, lift it from the parchment paper and break it into irregular pieces.
Tips & Variations
- Pro Tip: Be gentle when swirling the chocolates. If you over-mix them, the colors will become muddy instead of creating distinct, beautiful swirls.
- Different Toppings: Get creative! You can add mini marshmallows, festive sprinkles, chopped nuts, or even crushed Oreos on top.
- Different Chocolates: Feel free to use all dark chocolate, milk chocolate, or all white chocolate as your base.
- How to Crush Candy Canes: The easiest way to crush candy canes is to place them in a sturdy zip-top bag and gently hit them with a rolling pin or the bottom of a pan.
Frequently Asked Questions (FAQ)
- How do I store chocolate bark?
- Store the bark in an airtight container at room temperature or in the refrigerator for up to 2 weeks. Keep it in a cool, dry place to prevent melting.
- Why isn’t my bark snapping cleanly?
- This can happen if the chocolate was overheated during melting. Use short intervals in the microwave and stir well to ensure it melts gently. A good quality chocolate also helps.
- Can I make this ahead of time?
- Absolutely. Chocolate bark is the perfect make-ahead treat and will stay fresh for weeks when stored properly.
Serving Suggestions
- Break the peppermint bark into pieces and arrange it on a holiday dessert platter. It’s a fantastic addition to a cookie exchange, and it’s especially perfect for packaging in clear cellophane bags tied with a festive ribbon to give as a simple and beautiful homemade gift.
Easy Chocolate Peppermint Bark
This Dark Chocolate Peppermint Bark is a simple, festive, and gluten-free treat perfect for the holidays! Made with rich dark chocolate, pure peppermint extract, and crushed candy canes, it’s an irresistible combination of cool mint and creamy chocolate.
Ingredients
Equipment
Method
- Line a large baking sheet with parchment paper and clear out space in your freezer.
- Melt chocolate chips using a double boiler (or microwave in 20-second bursts) until smooth and creamy.
- Add pure peppermint extract and stir until fully combined.
- Pour melted chocolate onto the lined baking sheet and spread evenly into a rectangle. Sprinkle with crushed candy canes.
- Freeze for about 30 minutes, or until firm. Remove from freezer and break into pieces.
Notes
Storage: Keep in an airtight container in the fridge for up to 2 weeks.
Tip: For clean edges, let the bark sit at room temperature for 5 minutes before breaking into pieces.
Variation: Try swirling white chocolate on top before adding candy canes for a marbled look!
Tip: For clean edges, let the bark sit at room temperature for 5 minutes before breaking into pieces.
Variation: Try swirling white chocolate on top before adding candy canes for a marbled look!
