Peppermint Bark
Super simple, 3 ingredient peppermint bark. A classic Christmas dessert that is not only delicious, but so easy to make and with very few ingredients.
Yes, you can buy it, but once you do it and see how easy it is to make, you won’t be able to justify buying it!
Why do they call it Peppermint bark?
The name comes from the tree bark that is thin and that can be peeled off and broken into parts.
No matter what it’s called, or what are the resemblances to a tree bark, it’s delicious and super easy to make!
What is Peppermint bark made of?
Generally speaking, it needs only Chocolate and Peppermint extract.
For this specific recipe, I used melted white chocolate, melted semi-sweet chocolate, Peppermint extract and crushed peppermint candy.
To melt your chocolate properly (you don’t want it whitish and grainy when set), see this post about Melting Chocolate 101
How long does it keep?
It will last up to 2 weeks if stored correctly -in an air tight container at room temperature, and up to 3 weeks in the refrigerator.
Follow this link for more Christmas dessert recipes, or click the links below to see some of my favorites:
Dark Chocolate Peppermint Bark
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If you make this recipe, please be sure to give it a rating and leave a comment!
Peppermint Bark
Ingredients
- 12 ounces 340 g dark chocolate, in equally sized chunks
- 1/2 teaspoon mint extract optional
- 12 ounces 340 g white chocolate, in equally sized chunks
- 4 candy canes crushed and sifted through a fine mesh strainer to separate the powder from the bigger pieces
Instructions
- Line a 9×13 inch pan with parchment paper; melt your dark chocolate and add half of your mint extract if desired. Pour over prepared baking sheet and spread into an even layer with an offset spatula. Pop in the freezer for 20 minutes12 ounces (340.2 g) 340 g dark chocolate, in equally sized chunks, 1/2 teaspoon (0.5 teaspoon) mint extract
- Melt your white chocolate and add remaining mint extract; pour over your semisweet chocolate, this time don’t use your spatula, or use it carefully -just on top- so dark and white chocolate don’t mix. I like to tap the pan against the counter a few times so the chocolate spreads evenly; add crushed candy canes immediately and freeze for another 20 minutes or until set12 ounces (340.2 g) 340 g white chocolate, in equally sized chunks, 4 candy canes
- Break it into pieces and store in an airtight container at room temperature for up to 2 weeks
