Homemade Peppermint Bark
Homemade Peppermint Bark is the perfect homemade candy to make for the holidays! It's easy to make, looks beautiful and tastes like Christmas. It only needs 3 ingredients and a little time to let the chocolate set - it's the easiest holiday treat ever!
Servings: 12 (makes 3 cups of candy)
Ingredients
- 1 package semi-sweet chocolate chip (11.5 ounces)
- 1 package white chocolate chips (11.5 ounces)
- 1/2 cup crushed candy cane pieces
Instructions
- Line a 9x9-inch square pan with parchment paper and set it aside (you can use a 9x13-inch pan for thinner bark).
- Fill a saucepan with a few inches of water, and place a glass or ceramic mixing bowl on top of the pan so that the bottom of the bowl is 1 to 2 inches from the top of the water. You are making a double boiler.
- Heat the water until just simmering. Add the semi-sweet chocolate chips to the bowl, and stir very often until melted. Remove the bowl from the pan, and pour the chocolate into the prepared pan.
- Let the chocolate rest until it sets; depending on your kitchen temperature, this will take about an hour.
- After the semi-sweet chocolate sets up, using a clean bowl, add the white chocolate chips to the same double boiler method to melt. When the white chocolate chips are melted, add 1/4 cup of the crushed peppermint candy pieces, and stir to combine.
- Spread the white chocolate over the semi-sweet chocolate, and then sprinkle the rest of the candies over the top.
- Allow the chocolate to rest another hour or until set.
- Remove the candy from the pan using the edges of the parchment paper as a handle. Break into pieces or cut with a knife.
- I like to break them into all different sizes of pieces.
- Store covered at room temperatures, and add to your favorite goodie plates, stir into hot cocoa, or eat as is as a little treat by the fire.
Notes
- You can buy a bag of crushed peppermint pieces if you like; it makes this recipe very easy!
- You can also use milk chocolate chips if you prefer.
- Peppermint bark will keep at room temperature for 1 to 2 weeks, or up to a month in the fridge and several months in the freezer.
- Let the peppermint bark set at room temperature. Putting it in the fridge or freezer may cause the layers to come apart.
Nutrition
Serving: 1 of 12 servings | Calories: 317kcal | Carbohydrates: 32g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 28mg | Potassium: 242mg | Fiber: 2g | Sugar: 27g | Vitamin A: 23IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
