peppermint bark recipe

Easy 4-ingredient peppermint bark has a layer of semisweet chocolate topped with a layer of white chocolate and crushed candy canes. Peppermint bark makes a delicious holiday treat!

Peppermint Bark Recipe

white chocolate baking bar

chocolate chips

peppermint candy canes

¼ teaspoon peppermint extract

Line an  8x8 baking pan with parchment paper, and set aside.

In a small microwave-safe bowl, melt the semisweet chocolate in the microwave for 30 seconds.

Stir.

Continue microwaving and then stirring in 15-second intervals until completely melted.

Pour the melted chocolate into the prepared pan and spread into an even layer.

Place the pan in the refrigerator for about 3-4 minutes to let it partially set. Don't let it completely set and harden.  If the chocolate completely sets, the white chocolate won't stick well.

In a separate microwave-safe bowl, melt the white chocolate using the same interval method that you used to melt the semisweet chocolate.

Once the white chocolate has melted, stir in the peppermint extract.

Spread the melted white chocolate onto the semisweet chocolate.

Immediately sprinkle the crushed candy canes on top.

Refrigerate until hardened or for at least 30 minutes.

When you're ready to serve, remove from the baking pan.

Cut into uneven pieces starting at the edges and working into the center.

This peppermint bark recipe requires just a few ingredients to make this holiday classic. Top with crushed candy canes, toffee bits, or nuts!

Ghirardelli semi-sweet, (or milk melting wafers)

½ teaspoon peppermint extract, (divided)

Ghirardelli white melting wafers

peppermint candies, (crushed, divided)

Line a large jelly roll pan with parchment paper and set aside.

In a medium saucepan over low heat, melt semi-sweet melting chocolates by stirring constantly until all melted. Remove from heat and stir in ¼ teaspoon peppermint extract. Pour onto prepared jelly roll pan and refrigerate.

Do the same with the white melting chocolates, by adding to a medium saucepan over low heat, stirring constantly until melted. Remove from heat and pour in the remaining peppermint extract.

Remove the pan from the refrigerator and pour white chocolate over the semi-sweet chocolate.

Sprinkle on crushed candy canes and gently press in. Refrigerate until completely hardened (about 1 hour).

When ready to serve, remove from the pan and break into small pieces.

https://content.jwplatform.com/videos/j2uWS0RN.mp4

Peppermint Bark

Peppermint Bark Fudge is like a peppermint bark recipe but in fudge form! It’s super easy and would make for the perfect holiday gift!!

Easy Peppermint Bark Fudge (7-Ingredient Recipe)

chocolate chips (or semi-sweet)

can sweetened condensed milk (divided)

unsalted butter (room temperature, divided)

vanilla extract

white baking chips (good quality)

peppermint extract

candy canes (crushed)

Prepare the Pan: Line a small square pan (8x8 or similar size) with parchment paper or use sprayed aluminum foil.

Crush Candy Canes: Place the candy canes in a sealed plastic bag and gently crush them with a rolling pin.

Prepare the Dark Chocolate Layer: In a microwave-safe bowl, combine the dark chocolate chips, half of the sweetened condensed milk, and 1 tablespoon of butter. Microwave in 20-second bursts, stirring each time, until melted (usually less than 2 minutes). Do not overcook.

Add Vanilla and Chill: Stir until all the dark chocolate mixture is melted, then add the vanilla extract. Stir until smooth, pour into the prepared pan, and smooth the surface. Place it in the freezer for a few minutes.

Prepare the White Chocolate Peppermint Layer: In another microwave-safe bowl, combine the white baking chips, the remaining half of the sweetened condensed milk, and 2 tablespoons of butter. Microwave in 20-second bursts, stirring each time, until melted (usually less than 2 minutes). Do not overcook.

Add Peppermint and Candy Canes: Stir to ensure all the white chocolate mixture is melted, then add the peppermint extract. Stir until smooth, and mix in 1/4 cup of crushed candy canes. Pour this mixture over the dark chocolate layer and smooth.

Sprinkle Crushed Candy Canes: Sprinkle the remaining crushed candy canes over the top.

Chill the Fudge: Cover the fudge with plastic wrap and chill it in the fridge for 2 hours.

Cut and Serve: Lift the fudge from the baking dish by pulling up the parchment paper. Place it on a cutting board and cut it into squares of the desired size. Serve at room temperature. Enjoy!

i love peppermint, and this was delicious!

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The most viewed peppermint bark recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine