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Black Marble
  • Writer's pictureTammy

Peppermint Bark

Marbled or Layered


"This recipe for classic peppermint bark is layers of white and dark chocolate swirled into a marble confection topped with crushed candy canes. A holiday favorite that's quick to make and perfect for parties and gift giving."



Peppermint Bark Servings – 16 = 2lbs Prep Time – 5 Minutes Chill Time – 30 Minutes Ingredients:


12 ounces semisweet or dark chocolate chips

16 ounces white chocolate chips or chopped white chocolate

1/2 teaspoon peppermint extract

2 teaspoons canola oil, divided

3/4 cup crushed candy canes


Instructions:


Place the semisweet or dark chocolate chips and 1 teaspoon oil in a medium bowl and microwave for 30 second increments until melted. Stir until smooth.


Spread the chocolate into a roughly 9″x 13″ rectangle on a piece of parchment paper. Place the chocolate in the fridge for 15 minutes to set.


Place the white chocolate chips and 1 teaspoon of oil in a medium bowl and microwave for 30 second increments until melted. Add the peppermint extract and stir until smooth.


For marbled version:

Spread the white chocolate over the semisweet chocolate layer. Swirl back and forth using the back of a butter knife to incorporate the chocolates together making a pretty swirl pattern.


For layered version:

Spread the white chocolate over the semisweet chocolate layer. Carefully not to combine the two chocolates leaving the white on top.


Top with candy canes. Pressing lightly into the white chocolate.


Place in the fridge for about 20-30 minutes or until the chocolate is completely set and hardened. Remove from the fridge and let the bark sit at room temperature for about 10 minutes. Cut or break into pieces and serve.


Notes: The easiest way to crush the candy is to place it in a resealable bag, then use rolling pin to break it into small pieces.


This recipe only has 5 ingredients which means quality really counts. Use the highest quality chocolate you can find, and look for white chocolate that contains real cocoa butter and not just palm oil. If that is all you have available that is ok too.


For best results, chill the bark completely to let the layers fuse together, then bring it back to room temperature for cutting. I find using a knife produces nicer results than breaking the bark apart with your hands.


Nutrition:

Calories: 276kcal | Carbohydrates: 27g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 7mg | Sodium: 27mg | Potassium: 201mg | Fiber: 1g | Sugar: 24g | Calcium: 70mg | Iron: 1.4mg


"This is one of the easiest holiday treats, and I’ve been making a few batches every year for at least 20 years every holiday season. I give it away as gifts packaged in boxes, wrapped with raffia and ribbon. This recipe is extremely irresistible peppermint bark… dangerous, I tell ya!"


CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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