Peppermint Bark Recipe

layered chocolate bark with crushed peppermint on top

5 from 4 votes

This classic peppermint bark is like a trip down memory lane every time I take a bite! I associate so many wonderful memories of holidays past with this treat. Give it a try, and I bet it will become a tradition to make it at your house every year, too!

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 192kcal

Author: Dorothy Kern

Cost: $10

Ingredients

12 oz white almond bark
6 oz chocolate almond bark
3 tsp vegetable or coconut oil
5 candy canes crushed

Instructions

Prepare an 8x8 baking dish by lining it with aluminum foil. Set aside.
Place 6 oz of white almond bark in a microwave-safe bowl. Microwave in 30- second intervals until it is completely melted. (See package directions also for melting instructions.)
Stir in 1 tsp of oil and 1/3 of crushed candy canes.
Pour mixture into prepared baking dish. Shake gently to even it out.
Place dish in the freezer for 5-10 minutes or until bark is firm.
When ready, melt chocolate bark in the same way. When melted, stir in 1 tsp oil.
Pour chocolate bark over white layer. Place in freezer again until chocolate is firm.
Repeat another white layer including coconut oil and 1/3 of the crushed candy canes.
Sprinkle remaining candy canes on top of white bark.
Place dish in freezer again until top layer is firm.
Remove bark from dish and break into smaller pieces.
Store in an airtight container for up to one week.

Notes

I usually use almond bark for this recipe, but you can also use Candiquik or melting candy like the kind Ghiradelli makes. Depending on what you use, the melting instructions may vary, so be sure to read the package's instructions so it's melted correctly.

Don't melt everything first, and then try to build the layers. It's best to do one layer at a time and not move on to the next layer until the previous one is set.

Nutrition