Print

Easy 4-Ingredient No-Bake Peppermint Bark Recipe

Three stacked squares of homemade peppermint bark recipe showing dark chocolate, white mint layer, and crushed candy canes on top.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic Christmas candy with just four simple ingredients. This no-bake peppermint bark layers dark and white chocolate with crushed candy canes for a festive treat perfect for holiday gifting or parties.

Ingredients

Scale
  • 8 ounces semisweet chocolate, chopped
  • 8 ounces white chocolate, chopped
  • 1 teaspoon peppermint extract
  • 1 cup crushed candy canes

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Melt the semisweet chocolate in a microwave-safe bowl in 30-second intervals, stirring well after each interval until smooth. Do not overheat.
  3. Pour the melted semisweet chocolate into the prepared pan. Spread it into an even layer using an offset spatula.
  4. Place the pan in the freezer for 10 minutes to set the dark chocolate layer.
  5. While the dark chocolate sets, melt the white chocolate in a separate microwave-safe bowl using the same 30-second interval method until smooth.
  6. Remove the pan from the freezer. Stir the peppermint extract into the melted white chocolate.
  7. Pour the white chocolate mixture over the set dark chocolate layer. Spread it evenly.
  8. Immediately sprinkle the crushed candy canes over the wet white chocolate layer. Gently press the candy canes into the chocolate with your hands or the back of a spoon.
  9. Return the pan to the freezer for at least 30 minutes, or until the bark is completely firm.
  10. Lift the bark out of the pan using the parchment paper overhang. Break the bark into irregular pieces.
  11. Store the peppermint bark in an airtight container at cool room temperature or in the refrigerator.

Notes

  • Crush your candy canes by placing them in a sturdy zip-top bag and hitting them with a rolling pin or the bottom of a heavy pan.
  • For a cleaner break, score the bark with a knife before it fully sets in the freezer.
  • If you want a thinner bark, use a larger pan, like a 9×13 inch pan.

Nutrition

Find it online: https://rosatasty.com/peppermint-bark-recipe-easy-no-bake/