Description
Peppermint Bark is a festive holiday treat featuring layers of rich semi-sweet and white chocolate, infused with peppermint extract and topped with crushed candy canes for a crunchy, minty finish.
Ingredients
Units
Scale
- 1 cup mini candy canes, crushed
- 24 ounces semi-sweet chocolate chips (two 12-ounce bags)
- 24 ounces white chocolate chips (two 12-ounce bags)
- 1/2 tablespoon coconut oil
- 1 teaspoon pure peppermint extract
Instructions
- Line a 9×13-inch baking pan with parchment paper.
- Melt the semi-sweet chocolate chips with ¼ tablespoon coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Spread the melted semi-sweet chocolate evenly in the prepared pan and refrigerate until set, about 20–30 minutes.
- Melt the white chocolate chips with the remaining ¼ tablespoon coconut oil in the microwave, stirring until smooth. Stir in peppermint extract.
- Pour the white chocolate over the set semi-sweet chocolate layer and spread evenly.
- Sprinkle crushed candy canes on top and gently press them into the chocolate.
- Refrigerate until fully set, about 30 minutes.
- Break into pieces and serve or store in an airtight container.
Notes
- Use high-quality chocolate for the best flavor and texture.
- Crush candy canes finely for a uniform topping or coarsely for more crunch.
- Store peppermint bark in an airtight container in a cool place or refrigerate for longer shelf life.
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 20g
- Sodium: 15mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg