Peppermint Bark Recipe
Servings: 20 Servings
Ingredients
- 20 ounces semi-sweet chocolate or milk chocolate (We used almond bark.)
- 20 ounces white chocolate (We used almond bark.)
- 20 pieces mini candy canes crushed (may also use peppermints)
- 1 teaspoon peppermint extract (or to taste)
Instructions
- First, line a sheet pan with wax paper and set it aside.
- Next, in a large microwave-safe bowl, melt the semi-sweet chocolate on half power for 20-second intervals. Stir between each interval.20 ounces semi-sweet chocolate
- Then, mix ½ teaspoon of peppermint extract in with the milk chocolate and spread out the mixture evenly on the wax paper. Set it in your fridge for 30 minutes to firm.
- Afterward, melt the white chocolate in the microwave, just like you did the milk chocolate. Stir in the remaining ½ teaspoon of the peppermint extract and spread the white chocolate over the hardened milk chocolate.20 ounces white chocolate
- Last, crush the candy canes and sprinkle them over the white chocolate and place the bark back into the refrigerator to set (about 30 minutes). After the candy sets, remove it from the refrigerator and break it into pieces. Store in an airtight container for up to 3 days.20 pieces mini candy canes
Notes
- The calories listed are an approximation based on the ingredients and three pieces of candy per serving. Actual calories may vary.
- The peppermint bark can be stored in a sealed container for up to three days.
Nutrition Facts
Peppermint Bark Recipe
Serving Size
3 ounces
Amount per Serving
Calories
318
% Daily Value*
Fat
20
g
31
%
Saturated Fat
12
g
60
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
8
mg
3
%
Sodium
28
mg
1
%
Potassium
242
mg
7
%
Carbohydrates
32
g
11
%
Fiber
2
g
8
%
Sugar
27
g
30
%
Protein
3
g
6
%
Vitamin A
23
IU
0
%
Vitamin C
0.1
mg
0
%
Calcium
74
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
