Festive Holiday Peppermint Bark

One of my favorite things to do when I get home to Arizona for the Holidays is to convince my sister, Mara, to make her incredible peppermint bark! She shared with me the recipe that she bakes every Christmas for our family. It’s the perfect easy housewarming gift and simple dessert to bring to any holiday party throughout the season. 

DifficultyBeginner

Yields1 Serving
Prep Time30 minsCook Time20 minsTotal Time50 mins

Ingredients:

Ingredients for Peppermint Bark
 12 oz Ghirardelli semi- sweet chocolate chips
 12 oz Ghirardelli white chocolate chips
 2 tsp coconut oil (if you don't have coconut oil, vegetable oil or canola oil will work great too)
 1 tsp peppermint extract
 2 sticks mini candy canes
 2 sticks regular size candy canes, crushed
 1 stick speciality candy cane (I used green and white stripe for some additional color)

Directions:

Directions for Peppermint Bark
1

Line a 8-inch cookie sheet with parchment paper or aluminum foil. Make sure to smooth out any wrinkles! Set aside.

2

Before we start melting the chocolate chips, it's important to note that chocolate melts extremely fast! If chocolate overheats, it will start to clump together so be sure to add the coconut oil to the chocolate before heating in the microwave.

3

In a microwave safe bowl, add 12 oz semi-sweet chocolate chips and 1 tsp coconut oil.

4

Microwave chocolate in 15 second increments until melted, stirring quickly with rubber spatula after each increment, until completely smooth.

5

Pour the melted dark chocolate on the parchment paper, spread the chocolate out until it is about 1/3" thick. Place in the fridge to cool.

6

In a microwave safe bowl, add 12 oz white chocolate chips and 1 tsp coconut oil.

7

Microwave chocolate in 15 second increments until melted, stirring quickly with rubber spatula or spoon after each increment, until completely smooth.

8

Pour the white chocolate on top of the dark chocolate.

9

Drizzle the crushed candy canes on top of the white chocolate before the white chocolate has cooled.

10

Let the chocolates harden in the refrigerator for at least 2 hours, then break the candy into large or small pieces. Wrap in goodie bags to bring to any holiday party as the perfect gift!

Ingredients

Ingredients for Peppermint Bark
 12 oz Ghirardelli semi- sweet chocolate chips
 12 oz Ghirardelli white chocolate chips
 2 tsp coconut oil (if you don't have coconut oil, vegetable oil or canola oil will work great too)
 1 tsp peppermint extract
 2 sticks mini candy canes
 2 sticks regular size candy canes, crushed
 1 stick speciality candy cane (I used green and white stripe for some additional color)

Directions

Directions for Peppermint Bark
1

Line a 8-inch cookie sheet with parchment paper or aluminum foil. Make sure to smooth out any wrinkles! Set aside.

2

Before we start melting the chocolate chips, it's important to note that chocolate melts extremely fast! If chocolate overheats, it will start to clump together so be sure to add the coconut oil to the chocolate before heating in the microwave.

3

In a microwave safe bowl, add 12 oz semi-sweet chocolate chips and 1 tsp coconut oil.

4

Microwave chocolate in 15 second increments until melted, stirring quickly with rubber spatula after each increment, until completely smooth.

5

Pour the melted dark chocolate on the parchment paper, spread the chocolate out until it is about 1/3" thick. Place in the fridge to cool.

6

In a microwave safe bowl, add 12 oz white chocolate chips and 1 tsp coconut oil.

7

Microwave chocolate in 15 second increments until melted, stirring quickly with rubber spatula or spoon after each increment, until completely smooth.

8

Pour the white chocolate on top of the dark chocolate.

9

Drizzle the crushed candy canes on top of the white chocolate before the white chocolate has cooled.

10

Let the chocolates harden in the refrigerator for at least 2 hours, then break the candy into large or small pieces. Wrap in goodie bags to bring to any holiday party as the perfect gift!

Holiday Peppermint Bark


Leave a Reply

Your email address will not be published. Required fields are marked *