A 3 ingredient dark chocolate peppermint bark recipe for an easy treat. One of the delcious holiday traditions that makes a great homemade gift.
Total time 15 minutes
A 3-ingredient chocolate peppermint bark that is so impressive, festive and easy to make. A delicious holiday treat that makes for a great homemade gift.
These are one of our favorite candies much like the Turkish delight and these sesame candy bars.
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❤️ Why You'll Love It
This is a super easy recipe for a quick snack or to nibble on during gathering, a chocolaty dessert, and a great homemade gift. Also if you are not a fan of dark chocolate, this is a nice way use up any dark chocolate bars you might have at home.
📝 Recipe Ingredients
Ingredient Notes
- For the dark chocolate, I've used a combination of 85% and 90% but of course you can use whatever you like. You can also use dark chocolate chips.
- Choose a good quality white chocolate that is made with cocoa butter.
- Use any mint candy you like it does not have to be candy canes.
- For the peppermint extract, you can also use peppermint oil or flavor.
🥄 Recipe Instructions
- Using a sharp knife, chop the dark chocolate into pieces and place in a microwave safe bowl.
- Melt chocolate in a double boiler or microwave for 30-second intervals stirring in between until it is smooth. Mix in peppermint extract.
- Spread the melted chocolate evenly in a n aluminum foil or parchment paper-lined sheet pan. Refrigerate for 15-20 minutes or until hard.
- Chop the white chocolate and place in a microwave safe bowl. Melt in microwave the same as we did with the dark chocolate.
- Let it cool down then spread it over the dark chocolate layer. Sprinkle the crushed candy on top then refrigerate for another 15-20 minutes to harden.
- Cut into squares or triangles or whatever shape you prefer.
💡 Expert Tips
- You can use whatever chocolate you like, I have use a combination of 85% and 90% dark chocolate.
- You can omit the white chocolate part and just sprinkle the crushed peppermint candies over the dark chocolate. You can also go wild with this recipe and make it a three layer chocolate, maybe even color the white chocolate.
- Peppermint extract is essential as it gives the dark chocolate more minty flavor. You can use peppermint flavor or oil as well.
- You can use chocolate chips instead of bars just use a good quality chocolate.
- Also, make sure you buy a good quality white chocolate made with real cocoa butter.
- Crush the candies by placing them in a zip lock bag and use a rolling pin or meat mallet to break.
🧺 Storage
Peppermint bark should be refrigerated in an airtight container until before serving. Can also be frozen for up to 1 year.
Related Recipes
- Tanghulu Recipe, also known as bingtanghulu, is a traditional Chinese snack that originated in the northern region of China. Fresh fruits dipped in thick syrup and quickly cooled for a delicious sweet treat.
- Indulge in the rich, creamy goodness of homemade fantasy fudge! This delicious treat is made with just a few simple ingredients.
- Indulge in the ultimate chocolate-peanut butter treat with these rich and creamy buckeye balls. Made with a smooth peanut butter center coated in a layer of chocolate, these bite-sized treats are sure to be a hit.
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Dark Chocolate Peppermint Bark
A 3 ingredient dark chocolate peppermint bark recipe for an easy treat. One of the delcious holiday traditions that makes a great homemade gift.
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Servings: 40 piece
Calories: 105kcal
Ingredients
- 12 oz dark chocolate
- 12 oz white chocolate
- ½ teaspoon peppermint flavor optional
- ½ cup crushed candy canes about 6 candy canes
Instructions
- Cut the dark chocolate into small pieces and place in a microwave-safe bowl.
- Microwave for 30 second increments stirring in between until smooth.
- Spread the chocolate over a parchment paper lined baking sheet and level with a spatula to an even thickness.
- Refrigerate for 20 minutes to firm up.
- Cut the white chocolate into small pieces and place in a microwave safe bowl then microwave for 30 seconds intervals until smooth. Let it cool down for a couple of minutes.
- Spread the white chocolate over the dark chocolate later and level.
- Sprinkle the crushed candy canes.
- Refrigerate for another 20 minutes to harden then break into pieces.
Video
Notes
- You can use whatever chocolate you like, I have use a combination of 85% and 90% dark chocolate.
- You can omit the white chocolate part and just sprinkle the crushed peppermint candy over the dark chocolate. You can also go wild with this recipe and make it a three layer chocolate, maybe even color the white chocolate.
- Peppermint extract is essential as it gives the dark chocolate more minty flavor. You can use peppermint flavor or oil as well.
- You can use chocolate chips instead of bars just use a good quality.
- Make sure you buy a good quality white chocolate made with real cocoa butter.
- It is better to cool down the white chocolate a bit before adding to the dark chocolate layer so the dark chocolate will not melt. But even if it melts, it will make a nice swirl at the top plus this all will be covered with crushed candies so no worries.
- Crush the candies by placing them in a zip lock bag and use a rolling pin or meat mallet to break.
- I've divided my recipe into small 40 triangles as I have spread mine a little thinner than usual. You are free to make yours as thick or thin as you like and divide them however you prefer.
- Peppermint bark should be refrigerated until before serving. Can also be frozen for up to 1 year.
Nutrition
Calories: 105kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 9mg | Potassium: 85mg | Fiber: 1g | Sugar: 9g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
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