Peppermint Bark is a DIY homemade holiday dessert; it’s a classic, super delish and very easy to make. I love how the crushed candy canes give this treat a satisfying crunch, with the cool and refreshing taste of peppermint in every bite. This is popular among kids and kids at heart, and a perfect treat to give in the holiday.
INGREDIENTS
1 Cup Mini Candy Canes (Crushed)
½ Tsp Pure Peppermint Extract
2 10-oz bags Semi-Sweet Chocolate Chips
2 10-oz bags White Chocolate Chips
½ Tbsp Coconut Oil
HOW TO MAKE PEPPERMINT BARK
Step 1: Place mini candy canes in a ziplock plastic bag and seal properly. Crush the candies to uneven sizes. Set aside.
Step 2: Line parchment paper on a 9 x 13-inch baking sheet.
Step 3: Put the semi-sweet chocolate chips in a microwave-safe glass bowl. Stir the chocolate and microwave in 15 minutes interval until melted completely.
Step 4: Once melted, pour the chocolate over the parchment paper. Refrigerate.
Step 5: In a separate microwave-safe bowl, place the white chocolate chips, coconut oil, and peppermint extract and heat for 30 seconds. Stir and microwave in 15-seconds intervals (stirring in between each session) until completely melted.
Step 6: Pour the white chocolate mixture over the semi-sweet chocolate mixture. Immediately sprinkle with the mini crushed candy canes. Gently press the candy canes into the white chocolate mixture, and refrigerate to set for about 20 minutes.
Step 7: Once done, remove from the fridge and break into pieces. Enjoy!
Quick Tip:
To keep the peppermint bark from separating, make sure that before breaking it into pieces, allow it first to come to room temperature. And when freezing, make sure to wrap it well. Start with waxed paper, then, some plastic wrap, or foil, and place it into an airtight container to keep out as much moisture as possible. In that way, you can keep your peppermint bark for several months in the freezer.
Ingredients
- 1 Cup Mini Candy Canes (Crushed)
- ½ Tsp Pure Peppermint Extract
- 2 10-oz bags Semi-Sweet Chocolate Chips
- 2 10-oz bags White Chocolate Chips
- ½ Tbsp Coconut Oil
Instructions
Step 1: Place mini candy canes in a ziplock plastic bag and seal properly. Crush the candies to uneven sizes. Set aside.
Step 2: Line parchment paper on a 9 x 13-inch baking sheet.
Step 3: Put the semi-sweet chocolate chips in a microwave-safe glass bowl. Stir the chocolate and microwave in 15 minutes interval until melted completely.
Step 4: Once melted, pour the chocolate over the parchment paper. Refrigerate.
Step 5: In a separate microwave-safe bowl, place the white chocolate chips, coconut oil, and peppermint extract and heat for 30 seconds. Stir and microwave in 15-seconds intervals (stirring in between each session) until completely melted.
Step 6: Pour the white chocolate mixture over the semi-sweet chocolate mixture. Immediately sprinkle with the mini crushed candy canes. Gently press the candy canes into the white chocolate mixture, and refrigerate to set for about 20 minutes.
Step 7: Once done, remove from the fridge and break into pieces. Enjoy!
Quick Tip:
To keep the peppermint bark from separating, make sure that before breaking it into pieces, allow it first to come to room temperature. And when freezing, make sure to wrap it well. Start with waxed paper, then, some plastic wrap, or foil, and place it into an airtight container to keep out as much moisture as possible. In that way, you can keep your peppermint bark for several months in the freezer.
