One of the things I love most about the holiday time of year is the baking! I don’t normally eat sweets that contain a boatload of sugar or dairy, but I do enjoy making them for others.
Peppermint bark is an exception. While I like to make the bark with only dark chocolate just for myself, I’ll use a mix of dark/semi-sweet and white chocolate when I give it as a gift or serve as an after-dinner sweet.
So, if you’re looking for an easy no-bake recipe to give as a gift, look no further. The peppermint bark is easy to make, has just a few ingredients and is delish!
TIP: The recipe calls for crushed candy canes. I put them in a ziplock bag and crush with either a rolling pin or metal meat tenderizer/mallet. Once they are crushed, use a small strainer to separate the “sugar” from the chunky pieces. The sugar will get mixed into the melted white chocolate. The pieces get sprinkled on top.
- 12 oz dark and/or semi-sweet chocolate, chopped
- 12 oz white chocolate, chopped
- 1/2 teaspoon peppermint extract
- 8 candy canes, crushed (separate the pieces from the fine sugar using a mini strainer)
- Parchment paper
- Line a cookie sheet with parchment paper. Melt in a double boiler or microwave the dark/semi-sweet chocolate until there are no lumps. (Be sure to mix the chocolate every 35-45 seconds if you use the microwave.) When fully melted, add the peppermint extract. Mix well.
- Pour chocolate mixture onto the parchment and spread as a thin layer. Refrigerate for 15-20 minutes.
- Melt the white chocolate. When fully melted and there are no lumps, stir in the candy cane sugar and mix well.
- Spread a thin layer of the white chocolate on top of the dark/semi-sweet layer. Sprinkle the remaining chopped candy cane pieces on top. Refrigerate for 15-20 minutes.
- Break into bite-size pieces. Serve.