I can’t wait to share my favorite holiday treat with you: 3-Ingredient Peppermint Bark! It’s so simple yet incredibly impressive.
This delicious recipe only needs dark chocolate, white chocolate and crushed peppermint candies.
The contrast of rich chocolate layers with that refreshing minty crunch is absolutely irresistible.
The secret to getting those perfect clean layers that snap beautifully will be shown next…
Ingredients
- Dark chocolate baking chips
- Vanilla-flavored candy coating (almond bark)
- Red and white hard peppermint candies
Recommended Tools
Making peppermint bark is surprisingly simple but having the right tools on hand makes the process even easier. With just a few kitchen essentials you can create beautiful layers of chocolate and peppermint that look professional and taste amazing.
- Cookie Sheet:
Provides the perfect base for spreading your chocolate layers evenly and creating a properly sized bark.
- Parchment Paper:
Essential for lining your cookie sheet so the bark doesn’t stick and can be easily removed when hardened.
- Microwave-Safe Bowls:
Needed for melting both the chocolate chips and candy coating safely without burning.
- Rubber Spatula:
Makes spreading the melted chocolate and candy coating into even layers much easier and more precise.
- Food Processor:
Perfect for crushing peppermint candies quickly and evenly without making a mess.
- Kitchen Timer:
Helps you keep track of the 30-second intervals when melting chocolate and the 2-hour setting time.
Instructions for 3-Ingredient Peppermint Bark
Ready to make the easiest, most impressive holiday treat ever? Let’s get started!
First, line a cookie sheet with waxed or parchment paper – this prevents your delicious bark from sticking and makes cleanup a breeze!
Grab 2 1/4 cups of your dark chocolate baking chips and pop them in the microwave. Heat them in 30-second bursts, stirring each time until they’re silky smooth.
Don’t rush this part – nobody wants burnt chocolate! Once melted, spread it evenly on your lined cookie sheet about 1/4 inch thick. Think of this as creating your chocolate foundation!
Next, chop up your 16-ounce package of vanilla-flavored candy coating (that’s the almond bark) and melt it the same way. Pour this creamy white layer over your chocolate base and spread it out.
Two layers down, you’re halfway there!
Now for the fun part! Sprinkle your 2/3 cup of crushed peppermint candies all over the top. Go ahead and make it rain those festive red and white bits!
This is where your bark gets its signature holiday look and that amazing minty crunch.
For an extra fancy touch, melt the remaining 1/4 cup of dark chocolate chips and drizzle it artistically over everything.
This gives your bark that professional, swirly finish that’ll have everyone thinking you spent hours on it!
Let your masterpiece harden at room temperature for at least 2 hours. I know it’s tempting to speed things up in the fridge, but patience makes perfect peppermint bark!
Finally, break it into pieces (any size you want – I won’t judge if they’re extra large!) and store it in a covered container. If it lasts that long, that is!
Pro Tips
For perfectly clean edges on your peppermint bark, use a large chef’s knife warmed under hot water and dried before cutting through the hardened layers instead of breaking it by hand.
Substitutions & Variations
While the classic 3-Ingredient Peppermint Bark is a holiday staple, you can easily customize this sweet treat to suit different tastes or occasions with simple swaps.
- White Chocolate Twist: Reverse the layers by using white chocolate chips as the base and dark chocolate for the top layer for a striking visual contrast.
- Milk Chocolate Option: Substitute milk chocolate chips for the dark chocolate for a sweeter and creamier flavor profile.
- Holiday Color Variations: Switch crushed peppermint candies for sprinkles in seasonal colors like orange and black for Halloween or red and green for Christmas.
- Nuts and Crunch: Add a layer of toasted chopped almonds, walnuts, or pecans between the chocolate layers for extra texture and flavor.
- Coffee Infusion: Mix 1 teaspoon of instant espresso powder into the melted dark chocolate for a sophisticated mocha peppermint bark.
- Cookie Crumble: Replace half the peppermint candies with crushed chocolate sandwich cookies or graham crackers for a cookies-and-cream variation.
Leftovers & Storage Tips
Properly stored peppermint bark can last for weeks, making it perfect for holiday gifting or enjoying throughout the season.
I store mine in an airtight container with parchment between layers to prevent sticking. Keep it away from heat sources!
For gifting, wrap pieces in cellophane bags with festive ribbons.
Don’t refrigerate – it can cause condensation and bloom on the chocolate.
Serve With Hot Cocoa
3-Ingredient Peppermint Bark
A festive layered chocolate treat with dark chocolate, vanilla candy coating, and crushed peppermint candies.
- 2 1/2 cups dark chocolate baking chips
- 1 package (16 oz) vanilla-flavored candy coating (almond bark), chopped
- 24 red and white hard peppermint candies, crushed (about 2/3 cup)
- Line cookie sheet with waxed or parchment paper.
- Melt 2 1/4 cups dark chocolate chips in microwave, stirring every 30 seconds, spread evenly (1/4 inch thick) on sheet; set aside.
- Melt candy coating similarly, pour over chocolate layer, spread evenly.
- Sprinkle crushed peppermint candies on top.
- Melt remaining 1/4 cup dark chocolate chips, drizzle over bark.
- Let harden at room temperature for at least 2 hours.
- Break into pieces and store covered.
