Description
This classic Peppermint Bark recipe features layers of creamy milk chocolate and vanilla almond bark infused with peppermint extract, topped with crushed peppermint candy and holiday sprinkles. Perfect for festive occasions, it’s easy to make and delightful to share as a holiday treat.
Ingredients
Scale
Milk Chocolate Layer
- 11.5 ounce bag milk chocolate chips (or semi-sweet chocolate chips)
- 1 teaspoon vanilla extract
Vanilla Almond Bark Layer
- 16 ounce package vanilla almond bark
- 1 teaspoon peppermint extract
Toppings
- ¼ cup crushed peppermint candy
- Holiday sprinkles
Others
- Parchment paper or nonstick cooking spray
Instructions
- Prepare Pan: Line a 9×13-inch baking pan with parchment paper to prevent sticking and make removing the bark easier.
- Melt Milk Chocolate: In a small pan over low heat, melt the milk chocolate chips until smooth, stirring frequently. Alternatively, melt in a microwave-safe bowl using 30-second intervals, stirring in between. Stir in 1 teaspoon vanilla extract once melted.
- Pour Milk Chocolate: Pour the melted milk chocolate into the prepared pan. Gently tilt and shake the pan to spread the chocolate into an even, thin layer. Set aside to cool slightly.
- Melt Vanilla Almond Bark: Melt the vanilla almond bark in the same way as the milk chocolate, using low heat or microwave. Stir in 1 teaspoon peppermint extract once melted.
- Add Vanilla Layer: Pour the melted vanilla almond bark evenly over the milk chocolate layer. Use a spatula to gently spread it, taking care not to disturb the bottom chocolate layer.
- Sprinkle Toppings: Evenly sprinkle ¼ cup crushed peppermint candy over the white chocolate layer. Add holiday sprinkles on top for extra festive decoration.
- Set and Chill: Allow the bark to sit at room temperature for about 1 hour or until completely set and hardened.
- Cut and Serve: Use the edges of the parchment paper to lift the bark from the pan. Break or cut into uneven, bite-size pieces, then enjoy! Store leftovers in a covered container to maintain freshness.
Notes
- Use parchment paper for easy removal without sticking.
- You can substitute semi-sweet chocolate chips for milk chocolate if preferred.
- Crush candy canes with a rolling pin or place in a zip-top bag and crush with a heavy object.
- Store peppermint bark in an airtight container at room temperature or in the refrigerator during warmer months.
- To speed setting time, refrigerate the bark but note it may cause slight condensation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: peppermint bark, holiday dessert, chocolate peppermint bark, peppermint candy bark, Christmas treat
