Hey there, holiday lovers!
Are you in the mood for something festive? I’ve got a treat that’ll light up your Christmas spirit!
Today, I’m sharing a fun and easy recipe for Christmas peppermint treats.
They’re sweet, minty, and make the perfect holiday snack or gift!
Trust me, you’ll want to make a big batch of these. Let’s get festive together!
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Easy |
Ingredients
For the dark chocolate layer:
- 12 oz semisweet chocolate chips (I use Ghirardelli Premium Baking Chips)
For the white chocolate layer and topping:
- 16 oz white chocolate chips
- 1/2 tsp peppermint essence (for a clean, sharp peppermint flavor)
- 3/4 cup crushed candy canes (about 5-6 regular-sized candy canes)
Step 1: Melt the Semisweet Chocolate
Place the semisweet chocolate chips in a medium bowl and microwave in 30-second increments, stirring after each, until they are fully melted and smooth.
Step 2: Spread and Partially Set Semisweet Chocolate
Spread the melted semisweet chocolate into a roughly 9″x 13″ rectangle on a piece of parchment paper.
Place the chocolate in the fridge for 10 minutes to partially set.
Do not let the chocolate set for more than 10 minutes; it should be set around the edges but still partially melted in the middle.
If the semisweet layer hardens completely, the white chocolate may not stick properly.
Step 3: Melt and Flavor the White Chocolate
While the semisweet chocolate is setting, place the white chocolate chips in a medium bowl and microwave in 30-second increments, stirring after each, until fully melted.
Add the peppermint extract and stir until smooth.
Step 4: Layer with White Chocolate and Candy Cane
Spread the melted white chocolate over the partially set semisweet chocolate layer.
Sprinkle crushed candy canes on top of the white chocolate.
Place in the fridge for about 20 minutes or until the chocolate is completely set.
Step 5: Cut and Serve
Once the chocolate layers are fully set, remove the bark from the fridge and let it sit at room temperature for about 20 minutes.
Use a straight edge chef’s knife to cut the bark into pieces by cutting straight down through the layers.
Serve and enjoy!
