Description
This no-bake peppermint bark recipe is a festive holiday treat made with layers of semi-sweet and white chocolate, infused with peppermint extract, and topped with crushed peppermint candies. Perfect for gifting, holiday parties, or cookie exchanges, this classic candy is easy to prepare and can be made ahead of time.
Ingredients
Semi-Sweet Chocolate Layer
- 12 ounces semi-sweet chocolate chips or finely chopped bar of chocolate
White Chocolate Layer
- 16 ounces white chocolate chips or chopped bar of chocolate
- 1 teaspoon peppermint extract (NOT peppermint oil)
Topping
- ½ cup crushed peppermint candies (about 12 peppermint candies or 3 candy canes, crushed)
Instructions
- Prepare Pan: Line a 9×13-inch pan with parchment paper and spray well with cooking spray; set aside.
- Melt Semi-Sweet Chocolate: Place the semi-sweet chocolate chips into a large microwave-safe bowl. Heat on high for 30 seconds, then stir. Continue heating in 10 to 15-second intervals, stirring after each, until the chocolate is about 80% melted and can be stirred smooth without overheating to avoid burning.
- Spread Semi-Sweet Chocolate: Pour the melted semi-sweet chocolate into the prepared pan, smoothing it evenly with a spatula or offset spatula. Allow it to set up at room temperature until it is almost fully hardened but still slightly tacky, which helps layers stick together.
- Melt White Chocolate: In a separate large microwave-safe bowl, heat the white chocolate chips following the same process: 30 seconds on high, stirring, then 10-15 second increments until smooth. Avoid overheating.
- Add Peppermint Extract: Stir the peppermint extract into the melted white chocolate until well combined.
- Layer White Chocolate: Pour the white chocolate evenly over the semi-sweet chocolate layer in the pan.
- Add Topping: Sprinkle the crushed peppermint candies evenly over the white chocolate layer.
- Set and Cut: Let the bark set at room temperature until completely hardened. Once set, slice or break into pieces using a sharp knife or by hand as desired.
- Storage: Store peppermint bark in an airtight container at room temperature for up to one month. For longer storage, freeze for 4 to 6 months.
Notes
- Use high-quality chocolate chips or chopped bars that melt smoothly. Ghirardelli semi-sweet and white chocolate chips are recommended for consistent smooth melting and great flavor.
- For chopped chocolate bars, Trader Joe’s Dark Chocolate pound bar is excellent for semi-sweet chocolate. Lindt White Chocolate is a good choice for white chocolate as Trader Joe’s doesn’t carry white chocolate bars.
- Store-bought crushed peppermint candies are preferred for convenience, but if crushing your own, place candies in a sealed zip-top bag and gently crush with a rolling pin without damaging the bag.
- Do not refrigerate or freeze immediately during setting as moisture condensation can cause layers to separate.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Candy
- Method: No-Cook
- Cuisine: American
