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3-Ingredient Peppermint Bark: Best Easy Homemade Recipe

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This incredibly simple peppermint bark uses just three ingredients and ten minutes of active prep time to create a stunning, crowd-pleasing holiday treat. The combination of semi-sweet chocolate, creamy white chocolate, and crunchy peppermint candy canes looks and tastes like it came from a fancy confectionery shop.

Ingredients

Scale
  • 12 ounces semi-sweet chocolate chips (recommended: Ghirardelli or Guittard)
  • 12 ounces white chocolate chips (look for ones containing cocoa butter, like Ghirardelli or Baker’s)
  • 6 to 8 large candy canes (about 3/4 cup crushed, classic red-and-white striped)
  • 1 teaspoon coconut oil or vegetable shortening (optional, for extra smooth white chocolate)
  • Flaky sea salt (optional, like Maldon, for sweet-salty finish)

Instructions

  1. Prep your workspace: Line a baking sheet with parchment paper or aluminum foil, extending up the sides slightly. Clear a flat spot in your freezer or fridge.
  2. Crush the candy canes: Unwrap and place in a sturdy Ziploc bag, seal, and press out air. Use a rolling pin (or heavy skillet/wine bottle) to gently tap and roll until you have a mix of fine crumbs and small chunks (about 1/4 inch). Set aside.
  3. Melt the semi-sweet chocolate: Place chips in a medium microwave-safe bowl. Microwave in 30-second intervals at 50% power, stirring between each, until mostly melted (about 1.5-2 minutes). Stir until completely smooth and glossy.
  4. Spread the first layer: Pour melted semi-sweet chocolate onto prepared baking sheet. Use a rubber spatula or offset spatula to spread into an even rectangle about 1/4 inch thick. Work quickly.
  5. Set the first layer: Place baking sheet in refrigerator or freezer for 15-20 minutes, until chocolate is firm to the touch and matte (no indent when pressed).
  6. Melt the white chocolate: While first layer sets, melt white chocolate chips in a separate microwave-safe bowl using the same method (30-second intervals at 50% power). Stir in optional coconut oil after melting. Be careful not to overheat.
  7. Spread the second layer: Once semi-sweet layer is fully set, remove from fridge. Pour melted white chocolate over dark layer and spread gently and evenly, being careful not to disturb the dark layer.
  8. Add the peppermint topping: Immediately sprinkle crushed candy canes evenly over the white chocolate. Press down very lightly with fingers or back of a spoon to help them adhere. Add optional flaky sea salt.
  9. Set the final layer: Return baking sheet to refrigerator for 45 minutes to 1 hour, or freezer for 30 minutes, until bark is completely firm and snaps cleanly when broken.
  10. Break into pieces: Lift bark out using parchment handles. Place on cutting board and break into irregular shards (about 2-3 inches across) with your hands, or cut into squares with a sharp knife.

Notes

Let the melted white chocolate cool for about 2 minutes before pouring over the dark layer to prevent the layers from mixing. Crush candy canes coarser than you think you need. The peppermint flavor intensifies over the first 24 hours. Store in an airtight container in the refrigerator for up to 3 weeks or freezer for up to 3 months. For best texture, serve cold or at cool room temperature.

Nutrition

Keywords: peppermint bark, 3-ingredient, easy holiday dessert, chocolate peppermint, homemade candy, Christmas treat, no-bake dessert

Find it online: https://ovenmila.com/3-ingredient-peppermint-bark-best-easy-homemade-recipe/