Peppermint Bark
This holiday Peppermint Bark is a classic Christmas favorite! Layers of milk chocolate, vanilla almond bark and crushed peppermints!
A CLASSIC HOLIDAY FAVORITE
Peppermint Bark is one of those easy, peasy classic holiday treats. This time of year is literally the only time I make it and eat it. Having it once a year makes it special and we all look forward to it. But it’s one of those treats that everyone loves. In fact, you may want to double this recipe. It tends to go fast!
TIPS FOR MAKING HOLIDAY NO-BAKE TREAT
- I tend to use milk chocolate but you could also use semi-sweet or dark chocolate.
- Also, you can make this into “Mint Bark” by using Mint Extract instead of Peppermint Extract. Mint extract is just a combination of Mint and Peppermint extracts.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- milk chocolate or semi-sweet chocolate chips
- vanilla extract
- vanilla almond bark
- peppermint extract
- crushed peppermint candy (or candy canes)
- holiday sprinkles
HOW TO MAKE PEPPERMINT BARK:
Line a 9×13-inch baking dish with parchment paper. In a small pan (or in a microwaveable safe bowl), melt milk chocolate chips over low heat until smooth. Stir in vanilla extract. Cook’s Tip: If you overheat your chocolate, add in 1 Tablespoon butter to soften it up.
Pour in melted milk chocolate. Gently shake and tilt the pan until you have a single sheet of chocolate. Set aside.
Melt vanilla almond bark the same way as you did the milk chocolate chips and stir in peppermint extract.
Pour melted almond bark evenly on top of milk chocolate layer. Spread gently with a spatula, making sure not to disturb the bottom layer of milk chocolate.
Crush peppermints or candy canes until you have ¼ cup crushed, and sprinkle over white chocolate.
Then add the holiday sprinkles.
Let sit for 1 hour then lift out parchment paper from the baking dish.
Cut bark into uneven shapes with a knife.
Then enjoy! Stir in a covered container.
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Peppermint Bark
Ingredients
- 11.5 ounce bag milk chocolate chips (or semi-sweet chocolate chips)
- 1 teaspoon vanilla extract
- 16 ounce package vanilla almond bark
- 1 teaspoon peppermint extract
- ¼ cup crushed peppermint candy
- holiday sprinkles
- parchment paper or nonstick cooking spray
Instructions
- Line a 9×13-inch baking pan with parchment paper.
- In a small pan, melt milk chocolate chips over low heat until smooth. Stir in vanilla extract. You can also melt it in a microwaveable safe bowl.
- Pour melted milk chocolate into prepared pan. Gently shake and tilt the pan until you have a single sheet of chocolate. Set aside.
- Melt vanilla almond bark the same way as you did the milk chocolate. Stir in peppermint extract then pour evenly on top of milk chocolate layer.
- Spread gently with a spatula, making sure not to disturb the bottom layer of milk chocolate.
- Crush peppermints or candy canes until you have ¼ cup crushed and sprinkle over white chocolate. Follow with sprinkles.
- Let sit for 1 hour then lift out parchment paper from the baking dish.
- Break or cut into uneven shapes then enjoy! Store in a covered container.
Notes
- I tend to use milk chocolate but you could use semi-sweet or dark chocolate.
- Also, you can make this into “Mint Bark” by using Mint Extract instead of Peppermint Extract.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: December 2017
Updated & republished: November 2020
Peppermint bark is definitely a holiday must. I don’t know why I never think to make it myself before now This was excellent!