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Did you know that the 26th of December has been designated as National Candy Cane Day?
A simple peppermint bark is a great way to use up all of the various bits and pieces left over from your Christmas baking—different kinds of chocolate, cookies, festive sprinkles, hard candies, and of course those leftover candy canes!
This recipe is both incredibly easy, and incredibly versatile. You can use any combination of chocolates (milk, white, dark), and add just about any toppings, from crushed candy canes (or peppermint crunch) to Christmas cookies to chocolate chips. None of the amounts are an exact science; just use whatever you happen to have on hand.
Peppermint Bark Tips and Tricks
Be sure to use natural peppermint oil for this recipe, rather than an extract. LorAnn Oils is my go-to brand, but any quality peppermint oil will work. And use it sparingly. A little bit of peppermint oil goes a very long way!
I chose to temper my chocolate for this recipe, but if you aren’t familiar with tempering—or are planning to devour your peppermint bark right away!—you can skip the tempering and just melt your chocolate in the microwave (or over a double boiler) instead. The end result might not be quite as pretty, and you’ll likely need to refrigerate your bark to help it set, but it will taste just as good!
More Christmas recipes you might enjoy:
Dark chocolate and peppermint cookies
Nutella-stuffed wreaths
Cranberry jelly candy
Pennsylvania Dutch sand tart cookies
If you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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Easy Peppermint Bark
- Total Time: 30 minutes
Description
This easy-to-make peppermint bark is a great way to use up extra candy canes, and all of the chocolate odds-and-ends left over from holiday baking!
Ingredients
Equal parts white and dark chocolate (I used Callebaut white and dark chocolates, about 300 grams of each)
6–8 Oreo cookies, crushed
5–6 candy canes, crushed
1–2 drops natural peppermint oil
Instructions
Temper* dark chocolate; spread on a parchment-lined tray and allow to set.
Temper white chocolate, stir in peppermint oil, and spread in an even layer on top of the dark chocolate.
Immediately sprinkle white chocolate layer with crushed candy canes, peppermint candies, sprinkles, Oreo cookies, or other desired toppings.
Allow peppermint bark to set thoroughly, break or cut into pieces, and enjoy!
Store peppermint bark in an airtight container at room temperature for up to one month.
Notes
**I chose to temper my chocolate for this recipe, but if you aren’t familiar with tempering—or are planning to devour your peppermint bark right away!—you can skip the tempering and just melt your chocolate in the microwave instead.
- Prep Time: 20-30 minutes
- Category: Chocolate
- Method: No Bake
- Cuisine: Sweets
