Description
This easy, 3-ingredient peppermint bark is the perfect holiday treat, with layers of milk and white chocolate topped with crushed candy canes.
Ingredients
- 8 oz semi-sweet chocolate bar, chopped
- 8 oz white chocolate bark (or white candy melts), chopped
- ¼ cup crushed peppermint candies or candy canes (about 4–5 small canes)
Instructions
- Line an 8×8-inch pan with parchment, leaving overhang for easy lift-out.
- Add the chopped milk chocolate to a heatproof bowl. Microwave 20–30 seconds at a time, stirring well between bursts, until smooth.
- Pour the semi-sweet chocolate into the lined pan and spread it into an even layer. Tap the pan to release air bubbles. Chill 10–12 minutes, just until set but not rock-hard.
- Add the chopped white chocolate to another heatproof bowl. Microwave 20–30 seconds at a time, stirring well between bursts, until smooth.
- Pour the white chocolate over the set milk chocolate and spread evenly. Immediately sprinkle crushed peppermint all over the top and press lightly so it adheres.
- Let the bark set at room temperature until firm (about 45–60 minutes) or refrigerate for 20–30 minutes. Lift out by the parchment and cut into squares or break into shards.
Notes
Store your leftover peppermint bark in an airtight container in a cool, dry place. It will stay fresh for about 2 weeks at room temperature or up to a month in the fridge.
- Prep Time: 15 minutes
- Chilling Time: 20 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American