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Stacked triangles of peppermint bark on a plate.
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3.86 from 21 votes

Easy Peppermint Bark

This easy peppermint bark is made with only four simple ingredients, including low-sugar chocolate chips which makes it healthier than most recipes. Each piece only has 2 grams of sugar.
Prep Time1 hour
Cook Time6 minutes
Total Time1 hour 6 minutes
Course: Dessert
Cuisine: American
Keyword: peppermint bark
Servings: 16

Ingredients

Instructions

  • Line an 8x8 pan with parchment paper. I like to cut two pieces and have one going in each direction so that the whole pan is covered.
  • Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until completely melted and smooth. It will likely take 1 to 3 minutes (depending on your microwave). Do not overheat as the chocolate will scorch. Stir 1/2 teaspoon of the peppermint extract. Pour melted chocolate into the prepared pan and spread it with the back of a spoon until an even layer is formed. Place in the fridge to set for about 30 minutes or until firm to the touch.
  • While dark chocolate is chilling, crush your candy canes. You can do this in a food processor or place candy canes in a freezer bag and crush using a rolling pin or the bottom of a glass. Once candy canes are crushed, set aside.
  • Once dark chocolate has set start, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until completely melted and smooth. It will likely take 1 to 3 minutes (depending on your microwave). Stir in remaining 1/2 teaspoon of peppermint extract. Pour melted white chocolate over the dark chocolate and spread it with the back of a spoon until an even layer is formed.
  • Sprinkle the candy cane pieces evenly over the white chocolate layer and lightly press with your hands.
  • Place pan back in the fridge to chill until set, about 30-60 minutes.
  • Once chocolate has hardened, bring it out of the fridge and let it sit at room temp for 5-10 minutes before cutting or breaking into pieces. If you try to cut it when it's too cold the chocolate layers may separate.
  • Store peppermint bark in a dark, cool place. It should last about 7-10 days in a cool kitchen or even longer (about 3 weeks or so) in the fridge or freezer. If you keep the bark in the fridge or freezer, be sure to bring it out and let it rest for 5-10 minutes before eating because the chocolate gets really hard when chilled.

Video

Notes

  • You can use different chocolate chips for this recipe, but I use Lily's chocolate chips because they are lower in sugar and lower in calories.
  • If you want candy canes that are organic, allergen friendly and made without artificial dyes or high fructose corn syrup, look for Yum Earth candy canes.
  • If you don't want to melt the chocolate in the microwave you can use a double boiler.

Nutrition

Serving: 1piece | Calories: 125kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 6mg | Sodium: 11mg | Fiber: 9g | Sugar: 2g