An assortment of peppermint bark in various flavors cut and ready to serve
Print

Peppermint Bark Recipe

This classic Peppermint Bark recipe couldn’t be easier to adapt and make your own! Made with layers of decadent milk chocolate and white chocolate, this chocolate bark is perfectly crisp, simple to make and delicious to eat and the perfect gift during the holidays!
Course Dessert
Cuisine American
Keyword chocolate, chocolate bark, christmas, easy recipes, holiday, holiday recipes, kid-friendly recipes, peppermint, peppermint bark
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 12 servings
Calories 458kcal
Author Jocelyn Delk Adams of Grandbaby Cakes

Ingredients

  • 11.5 ounces milk chocolate chips
  • 1/4 cup white chocolate chips

For Peppermint Bark

  • 3 candy canes crushed

For Toffee Hazelnut

  • 2 tbsp hazelnuts chopped
  • 2 tbsp toffee bits

For Salted Caramel Pretzel

  • 8 caramel chews melted
  • handful of pretzels
  • Pinch of flaked sea salt

For the Cranberry Pistachio

  • 2 tbsp salted pistachios
  • 2 tbsp dried cranberries

Instructions

  • Melt the milk chocolate over a pot of simmering water. Let it cool for about 3-5 minutes then pour it on a silicone mat or parchment paper and spread it even.
  • Use a spatula to spread chocolate across baking sheet with parchment paper with 1/4 inch thickness leaving the edges clear.

For the Peppermint

  • Sprinkle crushed peppermint on top and place in the refrigerator to let set.

For the Toffee Hazelnut

  • While milk chocolate melts, melt the white chocolate in the microwave in 30 second intervals. 
  • Randomly dot half of your milk chocolate with the white chocolate and use a toothpick to swirl it in.
  • Sprinkle with toffee and hazelnuts and place the bark in the refrigerator for at least 2 hours before breaking apart.

For the Salted Caramel Pretzel

  • Drizzle top of chocolate with caramel then sprinkle with pretzels and sea salt.

For the Cranberry Pistachio

  • While milk chocolate melts, melt the white chocolate in the microwave in 30 second intervals. 
  • Randomly dot half of your milk chocolate with the white chocolate and use a toothpick to swirl it in.
  • Sprinkle with cranberries and pistachios and place the bark in the refrigerator for at least 2 hours before breaking apart.

Notes

Use an offset spatula to spread your chocolate into thin, even layers.

Nutrition

Calories: 458kcal | Carbohydrates: 51g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 10mg | Sodium: 37mg | Potassium: 322mg | Fiber: 3g | Sugar: 43g | Vitamin A: 30IU | Vitamin C: 0.2mg | Calcium: 99mg | Iron: 2.5mg