|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 1g||4%|
|Total Sugars 22g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Peppermint bark is a Christmas classic. Who can resist dark chocolate, white chocolate, and crisp bites of minty candy canes? This is my favorite method for making peppermint bark—it's delicious, it's easy, it's beautiful, and everyone loves receiving it during the holidays!
If you don't have the time or inclination to temper the chocolate, you can either use candy coating or use untempered chocolate. If you use chocolate chips, don't try to temper them, simply melt them. Just be aware that untempered chocolate bark will melt easily, so if you live in a warm climate, it should be stored in the refrigerator.
Click Play to See This Festive Peppermint Bark Recipe Come Together
8 peppermint candy canes
12 ounces coarsely chopped dark chocolate, or chocolate chips
12 ounces coarsely chopped white chocolate, or white chocolate chips
Steps to Make It
Gather the ingredients.
Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5 to 10 seconds each, until the canes have been crushed into small pieces.
Alternately, place the candy canes in a large zip-close bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.
Prepare a cookie sheet by covering it with smooth aluminum foil.
Pour the chocolate onto the prepared cookie sheet and use an offset spatula or knife to spread it to an even thickness, a little more than 1/8-inch thick. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow.
Place the tray in the refrigerator to firm up while you prepare the white chocolate.
While the dark chocolate hardens, melt or temper the white chocolate.
Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.
Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.
While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very lightly to ensure they stick.
Place the tray back in the refrigerator to firm up for 30 minutes.
Once the peppermint bark is completely set, break into small, uneven pieces by hand. Serve immediately or bring to your annual Christmas cookie swap and enjoy.