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Easy Holiday Peppermint Bark

Most people equate peppermint bark with the holidays but it’s yummy year-’round! In fact, homemade peppermint bark is such a favorite with my grandkids that I actually created a peppermint bark fudge recipe on Christmas Eve. (I will share that recipe later. It got rave reviews from one granddaughter in particular.)

Delicious Peppermint Bark from Out of the Box Baking

It Starts with Almond Bark, Y’all…

The foundation for today’s recipe is the bottom layer of chocolate. I used almond bark because it’s so easy to work with. Add a bit of coconut oil and it melts down perfectly. The top layer is white chocolate (or white almond bark) with some crushed peppermints. Other than a dot of peppermint extract, that’s about it for the recipe!

Let’s do this!

Here’s what you’ll need to make my yummy peppermint bark:

INGREDIENTS:

You’ll find a full printable recipe card at the bottom of this post.

  • 1 package (24 oz) chocolate almond bark
  • 1 package (24 oz) white chocolate almond bark
  • 2 tbl coconut oil (or a bit more, if your chocolate refuses to melt properly)
  • 12 candy canes/crushed
  • 1 dot (literally, that’s all) of peppermint extract
  • Red coloring gel (optional)

Here’s how you make my peppermint bark

This is an easy recipe you’re going to enjoy making again and again. Whether this is your first time or your twenty-first, you’re going to have a blast with this tasty Christmas time treat.

Break up the squares of chocolate almond bark and put into a microwave safe bowl. (There’s no need for a double boiler for this simple recipe! A simple heatproof bowl will do.)

Add 1 tablespoon of coconut oil (or canola oil) and one dot of peppermint extract. (I’ll be honest. . .you can totally skip the peppermint extract if you like because the actual peppermints on top will add more than enough flavor.)

Put the chocolate/coconut oil mix into the microwave and melt in 30-second increments. Mine took about a minute and a half to melt down. Stir until all of the lumps are gone.

Take a large baking sheet and line with parchment paper or wax paper. Pour the chocolate onto the paper and spread it into a thin layer, then set aside. (You don’t want it to completely harden or the colors will separate when you snap them.)

Repeat the process with the white chocolate but don’t add any extract. (You can use white chocolate chips if you don’t have almond bark.)

Add half of the crushed peppermints to the white chocolate mixture and stir well with a rubber spatula.

Pour the white melted chocolate with the crushed candy canes on top of the hardened chocolate.

Cover with extra candy cane bits in an even layer on your cookie tray. I swirled in a tiny bit of red coloring gel for more color to the white chocolate layer. That’s totally optional!

Delicious Peppermint Bark from Out of the Box Baking

Allow to harden and then break into small pieces.

NOTE: Make sure your layers are thin or this will be hard to break!

Store in an airtight container in a cool, dry place. If you choose to refrigerate, the bark will be hard on the teeth. Allow to come to room temperature before serving.

Delicious Peppermint Bark from Out of the Box Baking

Variations on Peppermint Bark

This classic peppermint bark is perfect for the holiday season. No doubt about it! This is a favorite treat with my kids and grandkids. (I love it too!) They would be great on a cookie exchange tray or in a gift basket. Use in small treat bags as party favors, if you like!

If you like peppermint bark, there are all kinds of things you can add to this easy treat. Check out the picture below. I loved adding crushed Mint Oreos to mine. In this variation I skipped the bottom chocolate layer and let the Oreo bring the chocolate taste.

You can skip the dark chocolate layer and make a simple white chocolate peppermint bark, if you prefer. This would be a quick, simple way to enjoy this sweet treat.

(As you might recall from my earlier posts, I love all things mint, like my Mint Oreo Trifle and my Double Mint Chocolate Cookies!) Check out those recipes while you’re here.

Other Christmas Recipes from Out of the Box Baking

This classic holiday treat is absolutely perfect but I’ve got plenty more! Here are a few of my favorites:

That’s it for this post, friends. Thanks for stopping by and checking out this easy peppermint bark recipe from Out of the Box Baking!


About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.

Peppermint Bark

Peppermint Bark

Yield: 36 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 5 minutes

Cool, minty, sweet. . .this is the perfect chocolate-on-chocolate peppermint bark recipe!

Ingredients

  • 1 package (24 oz) chocolate almond bark
  • 1 package (24 oz) white chocolate almond bark
  • 2 tbl coconut oil (or a bit more, if your chocolate refuses to melt properly)
  • 12 candy canes/crushed
  • 1 dot (literally, that's all) of peppermint extract
  • Red coloring gel (optional)

Instructions

    Break up the squares of chocolate almond bark and put into a microwave safe bowl. Add 1 tbl of coconut oil and one dot of peppermint extract. (I'll be honest. . .you can totally skip the peppermint extract if you like because the actual peppermints on top will add more than enough flavor.)

    Put the chocolate/coconut oil mix into the microwave and melt in 30-second increments. Mine took about a minute and a half to melt down. Stir until all of the lumps are gone.

    Take a large cookie sheet and line with parchment paper. Pour the chocolate onto the paper and spread it into a thin layer, then set aside. (You don't want it to completely harden or the colors will separate when you snap them.)

    Repeat the process with the white chocolate, melting it completley.

    Add half of the peppermints to the melted white chocolate, mix thoroughly.

    Pour on top of the chocolate layer, spreading thin.

    Sprinkle remaining peppermints on top.

    If you like, swirl in a bit of red coloring gel to add more flavor.

    Allow to cool completely.

    Break into pieces.

    (NOTE: This will be hard to break if your layers are too thick.)

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