Description
This Easy Christmas Peppermint Bark recipe combines the sweetness of white and dark chocolate with a refreshing hint of peppermint, topped with crushed candy canes for a festive treat.
Ingredients
Scale
White Chocolate Layer:
-
- 12 ounces (339g) white chocolate, coarsely chopped and divided*
- 1 teaspoon vegetable oil or coconut oil
- 1/4 teaspoon peppermint extract
Dark Chocolate Layer:
-
- 6 ounces (170g) semi-sweet or bittersweet chocolate, coarsely chopped*
- 1/2 teaspoon vegetable oil or coconut oil
- 1/4 teaspoon peppermint extract
Topping:
- 2–3 regular-size candy canes (24–36g total), crushed
Instructions
- Melt White Chocolate Layer: In a heatproof bowl, melt 8 ounces of white chocolate with 1 teaspoon of oil in the microwave or using a double boiler. Stir in 1/4 teaspoon of peppermint extract.
- Melt Dark Chocolate Layer: Melt the dark chocolate with 1/2 teaspoon of oil in a separate bowl. Stir in 1/4 teaspoon of peppermint extract.
- Layering: Pour the white chocolate onto a lined baking sheet and spread evenly. Drizzle the dark chocolate over the white chocolate and use a toothpick to create swirls. Sprinkle crushed candy canes on top.
- Setting: Chill in the refrigerator until firm, then break into pieces to serve.
Notes
- You can customize this bark by adding nuts, dried fruits, or different flavored extracts.
- Store in an airtight container in the fridge for up to 2 weeks.
Nutrition
- Serving Size: 1 piece
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 15 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg