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Easy Peppermint Bark: 5-Ingredient Holiday Treat

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This easy peppermint bark is a simple, forgiving holiday candy made with just five ingredients. It’s crisp, festive, and perfect for gifting or enjoying as a quick treat.

Ingredients

Scale
  • 12 oz (340g) semi-sweet chocolate chips
  • 12 oz (340g) white chocolate chips
  • 1 teaspoon (5ml) peppermint extract
  • 1/2 cup (60g) crushed candy canes (about 6–8 standard candy canes)
  • Optional: 1/2 teaspoon (2.5ml) coconut oil or vegetable shortening

Instructions

  1. Prepare your baking sheet. Line a baking sheet with parchment paper, making sure the paper hangs over the edges a bit. Set it aside.
  2. Crush the candy canes. Place the candy canes in a Ziploc bag and seal it. Use a rolling pin or a heavy skillet to crush them into small pieces. You want a mix of fine crumbs and slightly larger chunks. Set aside about 2 tablespoons for the top garnish.
  3. Melt the semi-sweet chocolate. Place the semi-sweet chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely smooth. If it looks thick, stir in 1/2 teaspoon of coconut oil to thin it out. Stir in 1/2 teaspoon of the peppermint extract.
  4. Spread the first layer. Pour the melted semi-sweet chocolate onto the prepared baking sheet. Use a spatula to spread it into an even, thin layer—about 1/8-inch thick. Place the baking sheet in the refrigerator for about 10 minutes, or until the chocolate is firm but not rock-hard.
  5. Melt the white chocolate. While the first layer sets, melt the white chocolate chips in a separate microwave-safe bowl using the same 30-second interval method. Stir in the remaining 1/2 teaspoon of peppermint extract. Add a small amount of coconut oil if needed to thin it.
  6. Add the second layer. Remove the baking sheet from the fridge. Pour the melted white chocolate over the set semi-sweet layer. Use the spatula to spread it evenly, making sure it reaches the edges. Work quickly.
  7. Add the candy cane topping. Immediately sprinkle the crushed candy canes (including the reserved 2 tablespoons) evenly over the white chocolate layer. Gently press the pieces into the chocolate with your fingers or the back of a spoon so they stick.
  8. Set the bark. Place the baking sheet back in the refrigerator for at least 30 minutes, or until the bark is completely firm. You’ll know it’s ready when it lifts easily from the parchment paper and has a clean snap when you break it.
  9. Break into pieces. Once the bark is fully set, lift it from the baking sheet using the parchment paper edges. Place it on a cutting board. Use your hands to break it into rustic pieces, or use a sharp knife for cleaner edges.

Notes

Use high-quality chocolate for best results. Let the first layer set completely before adding the white chocolate to prevent streaking. Store in an airtight container in the refrigerator for up to two weeks, or freeze for up to three months. Let sit at room temperature for a few minutes before serving.

Nutrition

Keywords: peppermint bark, holiday candy, easy dessert, 5-ingredient, chocolate bark, Christmas treat, gift idea

Find it online: https://evabake.com/easy-peppermint-bark-5-ingredient-holiday-treat/