Dessertsculinaryhill5.0
Peppermint Bark
I love this easy, no-bake Peppermint Bark recipe especially at the holidays. It's perfect for cookie platters, bake sales, and gift-giving!
👥 20 Servings⏱️ Prep & Cook: 5h 15m🔥 Cook: 15 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●bowl
- ●microwave
📝 Preparation Steps
1
Line an 8-inch by 8-inch baking pan with parchment paper or wax paper. Set dark chocolate in a bowl over a pot of simmering water (double-boiler method) or melt in microwave at 50% power in 30-second increments until completely melted (stir well between increments).
dark chocolate (see note 1)8 ounces
2
Spread melted dark chocolate evenly in bottom of prepared pan. Set aside (do not refrigerate).
dark chocolate (see note 1)8 ounces
3
Set white chocolate in a bowl over a pot of simmering water (double-boiler method) or melt in microwave at 50% power in 30-second increments until completely melted (stir well between increments).
white chocolate (see note 2)8 ounces
4
Melt shortening in microwave (about 15 to ⏱️ 20 seconds). Add peppermint extract and stir to combine.
shortening (see note 3)1 teaspoon
5
Add peppermint mixture to white chocolate and stir to combine. Fold in half the crushed canes (about 1/4 cup) until evenly distributed.
white chocolate (see note 2)8 ounces
6
Spread melted white chocolate carefully and evenly over dark chocolate layer (the dark chocolate layer may not have completely set yet). Immediately sprinkle with remaining candy cane pieces.
white chocolate (see note 2)8 ouncesdark chocolate (see note 1)8 ounces
7
Allow peppermint bark to harden completely at room temperature before cutting/breaking into pieces (this will take several hours).
Nutrition Facts
calories
128 kcal
fat Content
7 g
serving Size
1 oz
fiber Content
1 g
sugar Content
11 g
sodium Content
10 mg
protein Content
1 g
trans Fat Content
1 g
cholesterol Content
2 mg
carbohydrate Content
15 g
saturated Fat Content
4 g
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